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NEWS ++ NEWS ++ NEWS

++ E F F E C T I V E X - R A Y PROTECTION

Effective brand protection has been made easier with the launch of the new AdvanCheK Plus by Mettler-Toledo Safeline X-ray. The AdvanCheK Plus is a fast, reliable and economical way to introduce x-ray inspection into food production lines. It delivers superior sensitivity over traditional detection methods and combines contaminant detection with gross mass measurement for guaranteed product safety and quality. The AdvanChek Plus is easy to use and can be set up and is ready to inspect products within minutes. This new system ensures the detection of foreign bodies such as metal, stone, glass, bone and high density plastic, when they are wrapped in foil or metalised film packaging, at a standard inspection speed of up to 500 packs per minute. De-

pending on pack size, faster line speeds are possible without compromising sensitivity or reliability. To accommodate challenging production lines, Mettler-Toledo Safeline offers custom conveyor designs, with an optional bulk flow format and unique wheel
++ Mettler Toledo

out conveyor. This facilitates removal of the conveyor for easy cleaning and maintenance. Manufacturers also benefit from a multiple lane reject system, in order to reduce product rejects and waste. Built to the highest quality, the AdvanCheK Plus has a compact footprint so that it can be fitted into the tightest of environments. The system is designed to meet the strictest hygiene standards and with sealing up to IP69K, all models can withstand the harsh washdown environments found in the food processing industry. www.mt.com/safeline-xray www.mt.com/metaldetection +++
++ S Y N E R G Y L A U N C H E S BREAD AROMAS

A new range of natural bread aromas designed to enhance taste and reduce costs for bakers has been launched by

Book review: Industrial Manufacture of Snack Foods

The author: Dr Sergio O. SernaSaldivar is one of the worlds leading experts on the snacks sector and has been a member of the American Association of Cereal Chemists (AACC) for over 25 years. He acted as associate editor for its periodicals Cereal Chemistry and the Journal of Cereal Science. Dr Serna-Saldivar has also been a consultant to many cereal processing companies.

The book: The snack food industry has developed from a craft to a technological industry throughout the world. Today, a wide range of snacks can be produced with high processing efficiency. Food consumption trends have changed in favor of food to be eaten on the go, collectively referred to as snacks. Therefore, it was only a matter of time until a book on the Industrial Manufacture of Snack Foods was produced. It should be used as an essential resource for the industry, particularly for technicians and scientists involved in manufacturing snacks and new product development. The book covers all the main snack categories: popcorn,
BAKING+BISCUIT ISSUE 04 2008

scribe all stages involved in the manufacturing of cereal-based dry-milled fractions, and looks at the processing of oils for the snack industry, with emphases on the different snack categories. Detailed descriptions follow discussing the processing methods for the seven main snack types including information on frying, baking, extruding and seasoning processes and information on packaging, storage, shelflife and quality control. The books last chapter deals with nutritional values which is particularly pertinent to modern day consumers. The book contains over 400 pages of information including flow charts, diagrams, tables, detailed manufacturing processes and references. +++ peanuts and tree nuts; potato snacks including potato chips and fabricated potato snacks; alkaline-cooked maize products (corn and tortilla chips); extruded snacks; wheat-based snacks; and all meat/animal based snacks ranging from jerky to pork cracklings. It starts with a brief overview on the snack food industry in general, including its history. It then goes on to deIndustrial Manufacture of Snack Foods Dr Sergio O Serna-Saldivar 428 pages. Contents include tables, figures and diagrams. Kennedys Books Ltd ISBN No: 97809558085 Published: April 2008 = UK Price: 125.00 (C 192.00, $248.75)

NEWS ++ NEWS ++ NEWS

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savoury ingredient specialist, Synergy. Designed to emulate artisan bakery standards, the premium range offers a versatile, cost-effective way to create high quality baked goods. Available in a number of interesting variADVERTISEMENT eties that include crusty bread, sour dough, soda farls and dough, Synergys bread aromas can transform existing portfolios and help inspire new products. Particularly effective in reduced salt goods, the aromas allow for up to 20 per cent salt reduction with no negative impact on taste. They are suitable for soda farls, morning goods and a wide range of breads. When used in conjunction with Synergys Saporesse low sodium lactic yeast and natural flavouring, the bread aromas ensure that the long fermenting flavor, often lost in the Chorleywood process, is retained. Developed, following in-depth research into the needs of bakers and their customers, the new range draws on Synergys technical expertise and market insights and allows bakers to produce the best tasting products available. www.synergytaste.com +++
++ H A N D B O O K O N A LV E O - C O N S I S T O GRAPH

velopments since its launch in 1927. As well as technological developments, and just as the title suggests, this second edition deals not only with the Alveograph but also with the Consistograph. In just a few years, the latter has become an indispensable complement. It enables the water absorption capacity of flours to be determined, as well as allowing for the areas of application of the Alveograph to be increased, to include for example, the analysis of semolinas intended for the production of pasta.

This work, which is essential for users of the CHOPIN Alveograph, provides all the explanations necessary for interpreting results, numerous examples of applications for all types of wheat and information relating to the maintenance of the equipment. The diagnostics section alone justifies the price of the book! The Alveo-Consistograph Handbook 2nd Edition is available for sale on the website of the AACC International since April 2008. www.aaccnet.org +++

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The AACC International (American Association of Cereal Chemists) has just published the 2nd edition of the Alveo-Consistograph Handbook. It is more than just a simple update, with the second edition including all de-

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Methods and equipments for the control of the characteristics of grains, flour and their derivatives
20 avenue Marcellin Berthelot, 92390 Villeneuve-la-Garenne, France +33 1 41 47 50 48 +33 1 41 21 07 10 export@chopin.fr www.chopin.fr

BAKING+BISCUIT ISSUE 04 2008

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