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From pizza to tiramisu: EFKO seminar for the dairy industry

28.04.2023
From pizza to tiramisu: EFKO seminar for the dairy industry
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From pizza to tiramisu: EFKO seminar for the dairy industry
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Everything will be in chocolate: EFKO held a seminar for confectioners

Everything will be in chocolate: EFKO held a seminar for confectioners24.04.2023

Ask the chef what is the secret of his best dishes, and he will answer that it is in the ingredients. EFKO specialists spoke about the peculiarities of using milk-containing products in the HoReCa hospitality industry - our seminar for technologists and managers of dairy enterprises was held in Moscow.

Cafes, restaurants, food delivery, hotels and catering services - the Horeca segment continues to develop. Professional cuisine has its own characteristics, so classic dairy products, no matter how tasty they are, are not always suitable. To develop a full-fledged menu, options with a wider range of consumer properties are needed.

Products with milk fat substitute are identical to the classic ones in taste, while solving the problems that chefs of most cafes and restaurants face. For example, in HoReCa they often choose a curd product with a milk fat substitute - it solves the problems that chefs of most cafes and restaurants face: cheesecakes can burn, spread and lose shape. Switching to a curd product with HMF also makes it possible to achieve thermal stability, reduce the mass fraction of egg white and increase the mass fraction of sugar without loss of quality.

There are HoReCa segments in which cheeses are popular - these are, first of all, delivery systems and Italian restaurants. The most demanded category is the production of “cheese products for pizza”. The ferrets have a whole list of requirements for “pizza-cheese”: such cheese should be well rubbed and melted, and also, when you cut off a piece of hot pizza, the threads should stretch, not break. This can be achieved with the help of properly selected specialized fat.

“The use of harder positions of specialized fats has a positive effect on the density of the“ cheese product for pizza ”, allowing you to get a product with dense chips,” said Ekaterina Zhuravleva, technologist at EFKO. – We recommend the use of PMF Oilblend 1003-36 and PMF Ecolact 1403-35. The amount of FMF in the recipe may vary and depends on the type of cagliatta used by the manufacturer.

For baked goods and hot dishes, Horeca uses spreads more often than butter, and this is not only a matter of lower cost.

“Spreads are not inferior to butter in terms of consumer properties, have a plastic consistency, retain their shape well at room temperature, do not lose their plasticity during freezing and thawing,” explained Victor Kapranchikov, technologist at the Group of Companies " EFKO. – EFKO's milk fat replacers allow you to achieve the optimal quality of the finished product.

One of the key points in the production of spreads is the crystallization of fats. Manufacturers may encounter defects in consistency when releasing the finished product. It helps to manage this process & nbsp; crystallization accelerator. This year, our company received a gold medal for its development in the "Innovative Product" nomination at the international exhibition "Prodexpo".

Quite recently, a study of the crystallizer in the production of spreads was completed, we conducted it together with the All-Russian Scientific Research Institute of Butter and Cheese Making. Director of the Institute, Elena Topnikova, spoke about the results:

“In the course of the study, the use of EFKO’s Crystallizer 01 in spreads with a mass fraction of fat of 72.5% and 82.5% was evaluated using different types of FMF packed in a monolith and in consumer packaging (briquette) using different equipment. The study confirmed that the use of "Crystallizer 01" helps to improve the structure and consistency of spreads. The minimum dosage of the product to obtain the result is not less than 0.2%. When choosing a dosage, it is important to take into account the type of equipment used to make spreads - for products obtained on margarine equipment - 0.2%, for butter individual - 02-04%".

In the restaurant business without tasting - nowhere - the guests tried products on our fats: spreads and ice cream with HMF, pizza and other dishes. This format is very useful, because technologists and business leaders can evaluate the result and select fats for their own assortment.

“There are many companies on the market that offer food ingredients, but we do not just sell products, but also give our partners our expertise,- said Alexander Alekseenko, director of the dairy industry of the oil and fat division of the Group of Companies EFKO. - Our specialists analyze the market, help manufacturers to navigate the trends and select fats specifically for their assortment. Horeca is one of the most promising segments, and the knowledge that we provide at such meetings should help manufacturers to consolidate their positions.”

And here are the reviews of our partners.

“This presentation is the most vivid impression of 2023 trends and statistics to date. Participation in the seminar gave us an understanding of which way to look, how to allocate our resources, what needs to be done to increase our customer pool and sales volume”

Olesya Gargola, OAO Mytishchi Dairy Plant

 

“During the tasting, we were interested in plant-based drinks – the trend for this type of product is growing. We are also very interested in Kristallizator 01 - we have already tested this product and noted for ourselves that it can replace an imported analogue.

Zinnur Fyakhretdinov LLC TMP Masloprom

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Dear partners!

In order to improve EFKO products and quality of service, as well as to better meet your needs, we ask you to answer a few questions.

In the Alekseevskaya Sloboda of the Belgorod province, where in the late 1820s, sunflower oil was produced for the first time in the Russian Empire, and the first oil mill in Russia was built.

During the years of the First World War, and then the Civil War, production was completely stopped. The restoration of the plant began only in 1923. The main focus of its work remained the processing of coriander and anise. In 1936, the second oil extraction plant in all of Russia was built in Alekseevka. Later, both enterprises were merged into one of the largest essential oil extraction complexes in the Soviet Union.

During the Great Patriotic War, the complex was almost destroyed. Restoration work, which began in 1943, continued until the end of 1948. In the post-war period, comprehensive reconstruction was carried out on many sections using the latest technological advancements. By the 1970s, the Alekseevsky essential oil extraction complex produced up to 80% of the world's coriander oil. For its achievements in production development, the development and implementation of advanced technology, by decree of August 14, 1972, the Supreme Soviet of the USSR awarded the plant the Order of the Badge of Honor.

Unfortunately, in the 1990s, the enterprise that brought fame and wealth to the people of Alekseevka fell into decline and practically collapsed. The revival of the enterprise began in 1994 with the arrival of a new team and the creation of the EFCO Group.

The enterprise underwent large-scale modernization of production and established a new management system. The company decided to return to its roots and resume the production of sunflower oil. Later, EFCO expanded the range and volume of products.

In 2002, a new business direction was opened, and the most modern plant for the production of specialized fats and margarines for the food industry, EFCO Food Ingredients, was launched in the city of Alekseevka, Belgorod region. A scientific and production laboratory was established at the plant, equipped to control product quality at all stages of production and conduct in-depth scientific research.

In 2002–2003, EFCO technologists mastered the most environmentally friendly process of vegetable oil processing – the 'dry' fractionation method, applied the technology of physical refining of oils and fats, and managed to create Russia's first cocoa butter substitute 'Ecolad,' milk fat substitute 'Ecolact,' solid confectionery fat 'Ekond,' soft confectionery fat 'Ekonfe,' universal margarines 'Ecouniversal,' frying shortenings 'Ecofri,' and the first domestic fats with minimal trans-isomers content – confectionery fats 'Econat.'

In 2005, the R&D center of the fats and oils division was created based on EFCO Food Ingredients, consisting of the Applied Research Center and the Pilot Plant Department. The center’s specialists are engaged in developing and testing fat products for healthy eating lines and innovative recipes, taking into account the needs of manufacturers.

In 2006, the company was the first in Russia to successfully pass an audit for compliance with the quality and safety requirements of the BRC (Global Standard for Food Safety) and the International Food Standard (IFS). Is this information relevant?

In 2008, the second plant for the production of specialized fats and margarines was launched in the port of Taman in the Krasnodar Territory, and the only deep-water sea terminal for food cargo in Russia was built.

The following year, the plant successfully passed certification for compliance with the quality and safety requirements of the British Retail Consortium (BRC) and the International Food Standard (IFS). International auditors awarded the company the highest compliance level – Grade AA. Is this information relevant?

In 2014, the company’s technologists created the first domestic equivalent of cocoa butter.

In 2015, the EFCO Group launched a project to create a unique fats and oils cluster in the Republic of Kazakhstan. Thanks to production modernization and the transfer of global technologies, the production of specialized fats and margarines meeting the highest international standards was established in a short time.

In 2016, EFCO opened its fourth site for the production of specialized fats and margarines at the Evdakovsky fats and oils plant in the Voronezh region.

In 2021, production capacity at the Taman port facility was increased – launching the world's first 'million-ton plant' for the production of specialized fats and margarines. Do we need this?

In 2023, the company launched the only shea nut processing plant in Russia.

Thanks to R&D and significant investments by domestic producers in developing their own infrastructure, primarily by EFCO, the share of imported producers in the Russian food ingredients market has decreased from 49% to 9% over the past 15 years and continues to decline.

Almost 200 years later, Alekseevka remains the largest center for vegetable oil processing in the country.

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