Optimising proving and baking Evaluating the relative importance of proving and baking processes in generating bread volume and other quality attributes will help bakers to optimise the use of existing provers and ovens and point the way to future developments in bakery plant. In loaves produced by the Chorleywood Bread Process, loaf volume was, as expected, affected by yeast and fungal alpha-amylase levels, but not by proof temperature. However, proof height was affected by proof temperature, indicating that the same final volume may be achieved by either small proof height and high oven spring (i.e. a greater increase during the oven phase) or vice versa. Crumb quality scores deteriorated at higher proof times, whereas loaf symmetry and oven break scores both improved. Yeast level, proof temperature and proof time affected loaf symmetry and oven break score. Initial interpretation of prover temperature profiles suggest that a falling temperature throughout proof improved the loaf symmetry and oven break scores. Contact: Alan Hall Membership 
Membership benefits are valued by a growing number of companies worldwide who recognise the ability of CCFRA to deliver quality research and services. Over 150 new members joined the RA in 2002, representing all sectors of the food industry, ranging from small individual operations to large industrial companies. "We have a very dynamic Membership base" says Bertrand Emond, Head of Membership. "Companies are restructuring, merging, and forming new alliances and groups. When this happens they have different manufacturing operations, training needs, new markets and new suppliers - frequently with wider international aspects. They appreciate the fact that we can respond to this and help them with the changeover. Even though we have such a large membership we still provide a service that tailors to individual requirements". In addition to its central strength of industrial members, CCFRA is also involved with the professional service sector, such as legal and insurance groups. With an increasingly litigious society and challenging insurance market these organisations are keenly aware of the need to understand the practicalities of food processing operations working in an international environment, and of working with their quality assurance and business continuity programmes. Bertrand continues: 'They also want to ensure that the food companies they deal with are working to best practice, and we have run a number of successful joint seminars for their clients, either here at Campden, or at a location in their business area'. Bertrand Emond +44(0)1386 842062 e-mail: membership@campden.co.uk or complete the confidential quotation form on www.campden.co.uk 25 Year Service 25 year service awards were presented to three staff in December by Professor Colin Dennis, Director-General, who thanked them for their loyalty and commitment and their contribution to the success of CCFRA. Howard Davies is a senior chemist managing the Liquid Chromatography Group, focusing on the development of chemical techniques for analytical service work. He is a key contact for Members requiring specialist tests, dealing with a wide range of industrial issues. David Lyon, Head of Consumer and Sensory Science, leads one of the foremost teams in sensory and consumer market research activities in the world. He is recognised as a world authority on sensory science. Celia Willcox, Head of Information, leads the technical information and enquiry services and the library, publishing, and website functions of CCFRA. She has wide experience in ensuring cost-effective information sourcing and dissemination for members. Appointment to board of IFTPS Gary Tucker, of CCFRA's Process and Product Development Department, has been elected to serve on the Board of Directors of the Institute for Thermal Processing Specialists in the United States. The IFTPS accomplishes its education and advisory role through conferences, workshops and newsletters and promotes the study and research of thermal processing and its impact on the public and industry (www.iftps.org). Contact: Gary Tucker Gary Tucker, of CCFRA's Process and Product Development Department, has been elected to serve on the Board of Directors of the Institute for Thermal Processing Specialists in the United States. The IFTPS accomplishes its education and advisory role through conferences, workshops and newsletters and promotes the study and research of thermal processing and its impact on the public and industry (www.iftps.org). Contact: Gary Tucker
Lean TPM workshops 11-14 February and CCFRA is hosting 4-day food-specific Lean TPM Workshops run by WCS International, specialists in Lean TPM (Total Productive Manufacturing). Lean TPM establishes a culture of continuous improvement in manu-facturing through the involvement of production and maintenance teams. It introduces a change in culture of the organisation and often in the management systems and structures. Encompassing presentations, classroom activities and practical exercises using processing equipment, the workshops are relevant to all food sectors. Contact: Daphne Llewellyn Davies
Breakdowns in food safety 'A comprehensive national database on known food safety breakdowns in all sectors of the food chain' is a new project commissioned by the Food Standards Agency. CCFRA is managing the programme, which is being undertaken in conjunction with the Chemical Incident Response Service of Guy's and St. Thomas' Hospital NHS Trust and the Communicable Disease Surveillance Centre of the Public Health Laboratory Service. The database will include all known causes of food safety breakdown during the last 10 years. The project will identify and explore the implementation of new corrective measures, which will address breakdowns that have been shown to be due repeatedly to the same cause. The programme will provide fundamentally important knowledge to further strengthen the food safety chain. Contact: Mike Stringer
C&C Hungary joins sensory network C&C Hungary has been approved as a full member of the European Sensory Network (ESN) in recognition of its achievements in sensory science in Hungary and its ability to transfer its knowledge and skills through training programmes. The ESN was initiated by David Lyon (CCFRA, UK) in 1989, and now brings together 15 European and 2 non-European countries for sharing and transferring skills, methods and procedures to the benefit of industry. CCFRA recently hosted a 2-day international conference in Budapest on sensory analysis in food product development. Contact: András Sebök (Hungary)
or David Lyon Copyright charges Copyright licensing laws will be changing during 2003 and photo-copies supplied for 'research for commercial purposes' will incur a copyright charge. The amount will vary according to publisher and will apply whoever supplies the document throughout the European Community. CCFRA is liaising with the Copyright Licensing Agency for a system that will minimise impact to our Members, whilst providing fair recompense to Rightsholders (publishers). We will advise Members further at the appropriate time, once the delayed legislation is published. Meanwhile our services will continue as normal and our librarian will be happy to provide details of rapid and cost-effective mechanisms for accessing and obtaining documents. Contact: Ann Wood
New members Campden & Chorleywood is delighted to welcome the following new members who joined in November 2002: * Atameh Pars - a manufacturer of a wide range of food products including meat and seafood products * Bentom Foods Ltd - a baby food development company * Duchy Originals Ltd - a charitable licensee for food manufacturing companies * Eti Gida Sanayi ve Ticaret AS - a manufacturer of bakery products * from Greenwich Ltd - a specialist cake baker * Fruitlink (Wisbech) Ltd - a co-operative supplying English top fruits * Jon George Ltd and Oliver James - a manufacturer of ready meals for the foodservice sector * Loryma UK - a supplier of ingredients for bakery and flour confectionery companies * Markus Products Ltd - a manufacturer of frozen butter, stuffing and soft cheese pellets as well as flavoured oils and bulk crumbs * Summit Foods Ltd - a manufacturer of frozen burgers and sausages as well as snack products Contact: Bertrand Emond or Sally Easton Tel: (+44 (0)1386 842062) or
Please notify the Membership Department of any name or address changes with respect to our mailing list. Order on-line Book training courses or order publications on-line at www.campden.co.uk This does not involve financial transaction. Publications - order on-line at www.campden.co.uk Hygienic floor design and construction A new edition of CCFRA's Guidelines for the design and construction of floors for food production areas (CCFRA Guideline No. 40) will help food companies avoid costly mistakes with building or refurbishing of food premises and better assure the safety of their food products. This completely revised and updated version of the original 1993 edition was written with a working group, drawn from the food and construction sectors, to help identify and consider the many hygiene-related factors that need to be taken into account from the earliest stages of design, construction and refurbishment. A flow diagram maps out options for flooring design and is followed with detailed practical advice on floor substrates, movement joints, drainage, surfaces, cleaning, maintenance and repair. It is priced at £60 per copy for CCFRA members. Technical contact: Andy Timperley, CCFRA, Tel. +44(0)1386 842067,
Publication orders: Mrs. Carol Newman, CCFRA, Tel. +44(0)1386 842048
Monitoring microbiological quality A new review from CCFRA will help companies to compile, analyse and make best use of data on the microbiological quality of batches of food material - and so identify trends and avoid potential problems. Although data from microbiological analysis of raw materials are often used on a one-off basis to compare the microbiological quality of the material against agreed criteria, they can also be used to identify trends. Statistical quality assurance: how to use your microbiological data more than once (CCFRA Review No. 36), which includes a spreadsheet-based tool, was written to help companies achieve this. It will, for example, help them demonstrate that their processes are in microbiological control or compare the quality of one supplier with another. Priced at £30 per copy (CCFRA members), the review will be of interest to anyone involved in microbiological aspects of food quality. Technical contact: Keith Jewell, CCFRA, Tel. (+44(0)1386 842055), e-mail: k.jewell@campden.co.uk Publication orders: Mrs. Carol Newman, CCFRA, Tel. (+44(0)1386 842048)
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