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Bakery Processing

From milling to manufacture Vikan are here to help

Bread, cookies, muffins, scones, cakes, pastries, pies – whatever delicious
baked treat you make we can help keep them safe.

Bread has been a staple in the human diet since prehistoric times. Now the range of commercial baked goods available to the consumer has greatly increased, and so have your hygiene and food safety challenges. A bakery may produce everyday mainstays, like bread, or creative new inventions that drive impulse purchases, or both. In any case the maintenance of safe, quality product will be a priority for your business.

Vegan and gluten-free bakery options have been some of the most successful launched over the last few years. If these products are made alongside more traditional baked goods, strict control of ingredients may be required to minimise the risk of product cross-contamination, in compliance with legal and labelling requirements.

Pressure to provide ‘healthier’ option by reducing levels of salt, fat, sugar, and preservatives in many food products, including baked goods, has created additional food safety and quality challenges, through the removal of these traditional food safety/spoilage ‘hurdles’.

The impact of all of these challenges can be significantly reduced through the maintenance of high levels of environmental and equipment hygiene and Vikan’s tools and experts are here to help.

Selecting the right tools

Suggested Products for Bakeries

The bakery sector requires strict adherence to sanitation rules and regulations. Tools from Vikan are made out of tough, compliant materials such as polypropylene and stainless steel. Unlike foamed plastic or wooden tools, our high-quality products have smooth surfaces for easy clean-up and better hygiene. Our tools are hygienically designed, which makes them easier to clean and less likely to harbor bacteria. Vikan tools come in up to twelve colours, making them ideal for integration with colour-coded plans. Colour-coding helps prevent cross-contamination between raw and finished products, as well as keeping allergens separated. Regardless of your operation’s size and complexity, Vikan has the tools and expertise to help you execute your colour-coding plans.

Shadow Boards

shadow boards are available in 12 colours

Tips & Tricks

1. Brushware

  • Choose a stiff bristled brush for removal of dried or baked-on product debris. Use the brush on its own (dry cleaning), or in combination with water, detergent/sanitiser (wet cleaning).
  • Choose a soft bristled brush or broom (in combination with a dustpan or shovel) for removal of loose dry soils, e.g., flour, seeds.

Our brushes and brooms fillaments vary: Have a look in our catalogue for more detail on this Choose from

  • Soft
  • 2-Phase Soft/Stiff Combo
  • Medium
  • Hard
  • Soft/Split
  • UST

2. Squeegees

Choose a squeegee that is appropriately effective, hygienically designed and durable e.g.

  • A fully-moulded, single-bladed squeegee may be better than a brush for removal of loose dry powders like flour, as it doesn’t clog and is much quicker and easier to clean.

3. Scrapers

Scrapers, shovels, scoops, and buckets should be made of appropriately food contact compliant materials, and be of a dedicated colour for a dedicated task, as appropriate based on risk, e.g.

  • These can be used to loosen dried on dough or baked deposits.
  • Choose a scraper with a blade material that effectively removes the soil but doesn’t damage the surface – metal blade scrapers may scratch metal or plastic surfaces making the surface more difficult to clean and increasing foreign body risk.
  • Nylon scraper blades are heat-resistant and can be use for cleaning of hot oven and cooking surfaces.

4. Food handling tools

  • All equipment that comes into contact with food or food contact surfaces, including scrapers, shovels, scoops, measuring jugs, stirrers, and buckets, must be made of appropriately food contact compliant materials.

5. Dedicated colours

Use equipment of a dedicated colour for a dedicated task, for example,

  • Blue for products that contain gluten and Orange for those that are gluten-free.
  • Red for raw product areas, and Green for baked product areas.

6. Colour zones

This narrow hand scraper is ideal for loosening stubborn dirt, including pastry, chocolate and burnt food.

Colour-coded storage minimise the risk of cross-contamination and tool damage and help find things when you need them

Bakery Processing

From milling to manufacture Vikan are here to help

Bread, cookies, muffins, scones, cakes, pastries, pies – whatever delicious
baked treat you make we can help keep them safe.

Bread has been a staple in the human diet since prehistoric times. Now the range of commercial baked goods available to the consumer has greatly increased, and so have your hygiene and food safety challenges. A bakery may produce everyday mainstays, like bread, or creative new inventions that drive impulse purchases, or both. In any case the maintenance of safe, quality product will be a priority for your business.

Vegan and gluten-free bakery options have been some of the most successful launched over the last few years. If these products are made alongside more traditional baked goods, strict control of ingredients may be required to minimise the risk of product cross-contamination, in compliance with legal and labelling requirements.

Pressure to provide ‘healthier’ option by reducing levels of salt, fat, sugar, and preservatives in many food products, including baked goods, has created additional food safety and quality challenges, through the removal of these traditional food safety/spoilage ‘hurdles’.

The impact of all of these challenges can be significantly reduced through the maintenance of high levels of environmental and equipment hygiene and Vikan’s tools and experts are here to help.

Selecting the right tools

Suggested Products for Bakeries

The bakery sector requires strict adherence to sanitation rules and regulations. Tools from Vikan are made out of tough, compliant materials such as polypropylene and stainless steel. Unlike foamed plastic or wooden tools, our high-quality products have smooth surfaces for easy clean-up and better hygiene. Our tools are hygienically designed, which makes them easier to clean and less likely to harbor bacteria. Vikan tools come in up to twelve colours, making them ideal for integration with colour-coded plans. Colour-coding helps prevent cross-contamination between raw and finished products, as well as keeping allergens separated. Regardless of your operation’s size and complexity, Vikan has the tools and expertise to help you execute your colour-coding plans.

Shadow Boards

shadow boards are available in 12 colours

Tips & Tricks

1. Brushware

  • Choose a stiff bristled brush for removal of dried or baked-on product debris. Use the brush on its own (dry cleaning), or in combination with water, detergent/sanitiser (wet cleaning).
  • Choose a soft bristled brush or broom (in combination with a dustpan or shovel) for removal of loose dry soils, e.g., flour, seeds.

Our brushes and brooms fillaments vary: Have a look in our catalogue for more detail on this Choose from

  • Soft
  • 2-Phase Soft/Stiff Combo
  • Medium
  • Hard
  • Soft/Split
  • UST

2. Squeegees

Choose a squeegee that is appropriately effective, hygienically designed and durable e.g.

  • A fully-moulded, single-bladed squeegee may be better than a brush for removal of loose dry powders like flour, as it doesn’t clog and is much quicker and easier to clean.

3. Scrapers

Scrapers, shovels, scoops, and buckets should be made of appropriately food contact compliant materials, and be of a dedicated colour for a dedicated task, as appropriate based on risk, e.g.

  • These can be used to loosen dried on dough or baked deposits.
  • Choose a scraper with a blade material that effectively removes the soil but doesn’t damage the surface – metal blade scrapers may scratch metal or plastic surfaces making the surface more difficult to clean and increasing foreign body risk.
  • Nylon scraper blades are heat-resistant and can be use for cleaning of hot oven and cooking surfaces.

4. Food handling tools

  • All equipment that comes into contact with food or food contact surfaces, including scrapers, shovels, scoops, measuring jugs, stirrers, and buckets, must be made of appropriately food contact compliant materials.

5. Dedicated colours

Use equipment of a dedicated colour for a dedicated task, for example,

  • Blue for products that contain gluten and Orange for those that are gluten-free.
  • Red for raw product areas, and Green for baked product areas.

6. Colour zones

This narrow hand scraper is ideal for loosening stubborn dirt, including pastry, chocolate and burnt food.

Colour-coded storage minimise the risk of cross-contamination and tool damage and help find things when you need them.

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