Along with trends from the last few years, the demand for natural and organic products is growing. And it’s not going away anytime soon. So now is the time to jump on the train. But before you do, it’s important to know what’s involved in the process.
Going Organic
When it comes to labeling products organic, companies must be extremely careful to make sure they are doing it correctly. Organic products must be produced without excluded methods, using allowed substances, as well as overseen and certified by aUSDA National Organic Program-authorized certifying agent. There are four categories of organic labeling, per the USDA:
- 100% Organic:contains 100% organic ingredients. Salt and water are exceptions, and products that have no added ingredients (flours, rolled oats) can also be classified 100% organic.
- Organic:包含至少95%的有机成分,不是counting salt and water. The remaining 5% can be agricultural products that are not available as organic or are part of the National List.
- Made with Organic______:contains a minimum of 70% organic ingredients, besides salt and water. For the non-organic ingredients, there are a number of strict constraints.
- 具体成分列表：specific organic ingredients listed in products that have under 70% organic content.
What about natural products?
As of now, there is no FDA definition forclean label. It is also difficult to define “natural” food that has been processed. The consensus is it’s fine if it does not contain added color, artificial flavors or synthetic substances. However, as fluid as the definitions are, keep in mind that labeling your product “natural” may open you to lawsuits.
What does this mean for you?
无论您瞄准什么类别的有机物，就有相同的基本步骤。从已接受的自然或FDA认证清理您的标签殖器官nic ingredients, preservatives and additives. Also, simplify the recipe and process however you can.
Keep in mind the costs of producing this product. The ingredient cost is usually twice as much. The processing side of operation cost will increase as well. Production speeds will probably be reduced and line cleaning products and practices will need to be adjusted.
产品
You will need to find suitable substitutes that won’t hurt product quality.
Bread
如果你的游戏是面包，你的第一次举动就会摆脱黑名单的成分，例如：
- Bromated flour
- 数据
- SSL
- 单甘油酯
- ADA
- L-cysteine
Instead, reach for these alternatives:
- Enzymes:减少混合时间，增加氧化并提高可加工性。它们也是底物特异性的，具有许多精确的应用。
- Lecithin:high-performing emulsifier and stabilizer, improving the texture of goods. Soy lecithin is popular, and sunflower lecithin is available as organic.
- Ascorbic acid:oxidant that promotes dough development during mixing.
- Cultured wheat:一种天然防腐剂,没有戏剧性的影响texture, flavor or color.
Bread processes
With different ingredients, the process must be adjusted as well. Without the use of chemical dough conditioners and strengtheners, it means you don’t have the luxury of putting a lot of pressure on your dough. Aged flour and increased fermentation time will put less stress on your dough system, giving you something more relaxed to work with.
Railcar面粉易于处理并用海绵和面团制作。热处理的面粉具有更好的运作蛋白质。快速水化技术产生较低温度的面团，需要较少或没有面团调节剂。
Sweet goods
For sweet products, here are some common ingredients that are blacklisted:
- 硫酸铝硫酸钠
- Bleached Flour
- Antioxidants/chelating agents (BHA, BHT, EDTA, TBHQ, Propyl gallate)
- Vanillin
- FD&C colors
- Artificial flavors
- Trans fat/PHO
Equipment
Don’t forget this opportunity to optimize your process! Bake better organic products, and get the most out of your equipment as well.
The mixer
Most organic breads call for a lot of gluten. In the mixer this means a lot more heat for the dough. So, it is crucial to get and keep the temperature down. To achieve this organically, use ice or refrigerated water and mix in smaller batches if you can.
A new mixing technology that has been showing impressive results is rapid hydration technology, where dry ingredients are shot with a high-pressure stream of liquid before falling into the mixing bowl. This technology allows for not only increased dough hydration and fermentation, but mixing time and heat are drastically lower.
The oven
一号断层与烤箱,有机产品or not, is an unbalance that leads to over baking. Overbaking means a dried-out product with a shorter shelf life—something you can’t afford with organic baking. So you HAVE to know what’s happening in your oven.
Thermal profilingis a way to know what’s happening to your product during the whole baking process, and measure what you need to manipulate zones to reach ideal targets. Anything later than 50% is not proper oven spring. For organic products, you want your crumb set zone between 10-15%.
冷却塔
If bread does not cool enough, condensation and mold will destroy your product. 38% moisture is the limit! Internal bread temperature should be between 35-40°C (95-104°F).
您是否知道当您切割温暖面包时，减少了切片刀片的有效性？通过将面包冷却至上述温度来延长面包切片刀片的使用。
伟德2021年欧洲杯
It’s not just R&D and quality. It’s production, sanitation and engineering too! Remember, you can no longer rely on chemical-laden cleaners and sanitizers to get the job done.
Mold
Mold spores are abundant in humid, dusty environments—or the bakery floor. Although mold is destroyed during baking at 82-100°C (180 – 212°F), it can grow after based on the air, cooling tower and human contact. The following are conditions to prevent mold growth:
- Aw= 0.6
- Temp = < 30°C
- Humidity = < 60%RH
So how to go about preventing mold? Stick with strict and proper sanitation methods. Clean your bakery! With the products themselves, make sure the internal temperature is 35°C or 95°F before packaging, and handle them with gloves.
For an “organic” clean, do a complete breakdown of equipment, using only organically approved chemical (NOP). Ecolab or your local sanitation chemical company should carry a line of organic approved chemicals.
病原体
病原体are a serious issue for organic production lines. Wet areas and high temps are sources for bacteria to grow. This means the proof box is highly susceptible. Scrub it down and dry it out completely!
To prevent the spread of pathogens, keep everything as clean as possible. Start a shoe cleaning program and have plenty of hand wash sinks. Sanitation stations are potential growth sports. You’ll want to keep the bakery area dry, so keep sinks away from the product line. Do a wet clean once a week and dry clean the rest of the time.
Sanitation
在卫生部门保持前进将需要严格的卫生习惯。
- 日常的：
- Slicer blades
- Gloves
- Easily accessible sanitation stations
- Weekly:
- Air filter changes
- Belt and conveyor cleaning
- 大面积粉尘
如果您有面粉回收器清洁系统，则需要清除有机烘焙。保持储存，生产，烘焙和冷却区域的良好做法也是一种良好的做法，使病原体和受污染区域很容易被隔离。
One last thing…
走向有机不仅仅是产品。这是整个烘焙生态系统。这将是很多工作，并会询问一些费用。但是，请将其视为优化您的流程和设备的机会。而且，有机会参与有很多创新，增长和成功的趋势。
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