Bread initiative Chamber of Commerce and Industry of Slovenia Chamber of Agricultural and Food Enterprises

Transcription

1 Bread initiative Chamber of Commerce and Industry of Slovenia Chamber of Agricultural and Food Enterprises Jana Ramuš M.Sc., Secretary General of the Grain Sector FEDIMA & AIBI Symposium,18 April 2018

2 Excellent Bakery Products and Bread Gold Awards Bread Promotion Activities in Slovenia / Europe

3 Phases of the promotional Bread Project Assessment of bread, bakery products, biscuits, cakes and pasta Fair AGRA 2018 Festival of excellent bakery products Quality conformation Control assessment Award ceremony Result Assessment Tender call

4 Tender ( ) Application Form Information of the applicant Responsible person Contact person Market location, shops of registered products needed for control assessment

5 Tender ( )

6 Tender ( ) INSTRUCTIONS FOR APPLICATION OF SAMPLES - unlimited number of products - what kind of brand is (own or privat) - the exact weight of the product - list of "ingredients" and product descriptions and info about technology used - data about salt content and trans fatty acids where it is relevant. 1. Minimal salinity means that the products are not too salty, but also not too little salty, especially for bread and baked goods. For these products, the quantity of added salt (X g of salt per 100 g of product) is required. 2. In the case of fine bakery, biscuits and confectionery, information on the content of trans fatty acids in the product is required. Trans fatty acids must not exceed 2 g per 100 g of total fat content. It is mandatory to submit a product label (maybe a scan) - list of ingredients and nutrition table for each product. - A sample of small bakery products and fine bakery goods, also chilled, consists of 6 pieces of the same type of pastry if the net weight of each piece does not exceed 250 grams. - For bread and fine baked goods, even chilled (eg cake) with a net weight over 250 grams, two products are required - one assessment product and one product for comparative assessment in case of errors. - A sample of biscuits and pasta is two packs of the same lot of biscuits or pasta. The samples must be marked with a removable mark upon delivery.

7 Assessment January 2018 President of the Commission dr. Tomaž Požrl (Biotechnical faculty, Department of Food Science and Technology) Members of the Commission Dušan Berglez (Bonopan d.o.o., bakery products, yeast, acid dough) Jona Repe (Sensory scientist) Robert Jovanovič (Victa d.o.o., bread mixtures) Mojca Kirn (Reprokolinska d.o.o., Food additives, improvers)

8 Shape and look Appearance and quality of bread crust Appearance of bread core Structure and elasticity Smell Taste

9 Bread assessment The assessment is done on: - shape and appearance of the product (irregular shape, flattened shape, spherical shape, too much flour on the surface, wrinkled bottom, unclean lower side, several cracks / blisters, visible starch on surfaces...) - appearance and properties of the crust (light color, dark color, burnt parts, broken crust due to transport, thick crust, peeled crust, poorly baked side crust, other shortcomings, not suitable for evaluation ) - appearance of bread crumb (uneven porosity, accumulates porosity, water rings, large holes, uneven color) - structure and flexibility of the bread core (crushing core when cutting, crumbling core when spreading a spread, sticky core, poorly soluble in the mouth, dry core, poorly separable slices...) - smell and taste (not enough strong odor or taste, side odor, foreign smell, burning taste, sprinkled, bitter, taste / smell of old dough, mold smell, ray of taste, smell of yeast ). Score of excellent quality for bakery products below 250 g 4,7 5 ( points) Score of excellent quality of bread 4,8 5 ( points) Score of excellent quality of baked pastry, fine baked goods, biscuits and fresh pastry in cold chain 4,7 5 ( points) Score of excellent quality of pasta 4,6 5 (18,5 20 points)

10 Evaluation of pasta: Raw - external appearance, flexibility cooked overcooked pasta, boldness, appearance, smell, taste, stickiness The cooking time is depent of information on the pasta packaging

11 Control assessment Members of the evaluation committee take twice a year award-winning products randomly from commercial shelves and re-evaluate them. In the event of deviations, the manufacturer who is obligated to provide excellent quality products to the products throughout the whole year shall be warned.

12 Results Results are sent my + description of deviations photo of the evaluation.

13 A sign of excellent quality of bread, baked and fine baked goods and biscuits

14 A sign of excellent quality of pasta

15 A sign of excellent quality of fresh pastry in cold chain

16 Example of award Gold award Name of the producer the retailers can register product only if they have their own production. Name of the product, own brand or privat label, mass in grams

17 Statistics of 2018 Applicant: 169 Gold: 141 Bread: 78/83 94% Baked pastry: 19/21 90% Fine baked goods: 21/22 95% Biscuits: 4/16 25% Fine baked goods in cold chain: 7/14 (50%) Pastas: 12/13 92%

18 In 18 years we evaluate 48 bakery companies 1112 gold avards quality conformation: 666 bread 193 bakery products below 250 g 139 fine bakery products 36 biscuits (five years) 62 pasta 16 fresh pastry in cold chain (two years)

19 Award-Winning Companies in 2018

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22 Award ceremony, 2014

23 Award ceremony, 2015 minister Dejan Židan and national folklore

24 2015

25 Award ceremony, 2016 with Slovenian folk costume and dr. Janez Bogataj Full professor in Ethnology

26 2015

27 Award ceremony, 2017

28 Award ceremony, 2017

29 Award ceremony, 2018 in Slovene Etnografic Museum

30 Award ceremony, 2018 in Slovene Etnografic Museum

31 Exhibition in the Slovene Ethnographic museum, 2017 (The creativity of breadmaking past and future)

32 Press conference 2017

33 Exhibition in Slovene Ethnographic Museum, 2018

34 Exhibition in Slovene Ethnographic Museum, 2018

35 Food fair AGRA

36 Food fair AGRA

37 PLANS FOR 2018:

38 Bread and bakery products Next year will be required also: - data of grams of dietary fiber per 100 grams of product - the proportion of whole grain flour or groats Score of excellent quality for bakery products below 250 g 4,7 5 ( points) Score of excellent quality of bread 4,8 5 ( points) Score of excellent quality of baked pastry, fine baked goods, biscuits and fresh pastry in cold chain 4,7 5 ( points) Score of excellent quality of pasta 4,6 5 (18,5 20 points) Score of excellent quality for bakery products below 250 g ( points) Score of excellent quality of bread 4,9 5 ( points) Score of excellent quality of baked pastry, fine baked goods, biscuits and fresh pastry in cold chain 4,7 5 ( points) Score of excellent quality of pasta 4,6 5 (19 20 points)

39 Flour evaluation On the basis of national legislation for wheat, corn, ray, buckwheat, barley flour: Samples of flour will be taken from the market by the sampling committee! Laboratory testing: - water content, - quantity of ash, - acid level, - flour type, - microbiological integrity, - insect contamination, - quality of gluten, - baking properties (bread baking, volume...), - hectolitre... Sensory testing: - appearance- color and fineness - particle size, - technological characteristics, - smell and taste; - packaging characteristics (assessed separately) - aesthetic appearance and functionality, - originality of the solution.

40 Catalog of Food products for public procurement Market analysis User name, Password, Different access for Public institutions and suppliers

41 BENEFITS FOR SUPPLIERS Identity card of the supplier and contact data Additional points for certificates and awards Presentation od food products with descriptions including nutritional value, allergens and quality schemes, Providing information about demand of 20 % excluded sets from public institutions (automatic generated ) Quick information exchange about modification of offered food products, Google map of contract expired dates of public institutions. 41

42 BENEFITS FOR PUBLIC INSTITUTIONS market analysis of potential suppliers and their food products, selecting and exporting of selected correct named food products, with set mass or volume data, forming sets in a frame of each food category, setting of award criteria (national + private food safety and quality schemes, ), forming of excluded sets, using transparent information about nutrition value, allergens and implemented quality schemes. google map about potentional suppliers and their products. 42

43 Potentional upgrades of web tool Data transfer to material bookkeeping applications, Data transfer to nutrition management applications (recipes, design and evaluation of menus), Data transfer to logistic management applications, Data transfer to tender assessment application (award criteria- price, e, quality schemes), Statistics upgrades. Basic tool for Single dynamic purchasing system

44 Conclusions promotion of Slovene sorts of bread and bakery products stimulation of the bread sector promotion of the bakery profession the golden awards are well excepted and recognised by the retailers and by the consumers combination with the national heritage and Slovenian culture cooperation of different partners (farmers, industry producers, government, consumers, academia ) supportation of health policy with salt balance and data about trans fatty acids, wholegrain content, fibres

45 Naj človek pol sveta preteče Najboljši kruh doma se peče! Even over half of world you run the best bread at home is done! (Slovenian national proverb) Thank you for your attention!

46 Festival, 2017