Oil free Bakeries Presentation. Uploaded by http://www.localentrepreneur.com.au

1. “Oil Free Bakeries”

2. Presenters
Lars Bryndum
• Chief Executive Officer Mackies Asia Pacific
Glenn Denny
• Sales Director Mackies Asia Pacific
Ciaran McDermott
• General Manager Australian Surface Treatment

3. Oil Free Products
TIONS
APPLICA

4. OIL VERSE OIL FREE PROPERTIES
Bread Ingredients & By-Products of Baking
R R R F F F F F F
Si O Si O Si O C C C C C C
R R R F F F F F F
Oils Silicones Fluoropolymers
1 - 5 Cycles 200 – 400 Cycles 2 000 – 4 000 Cycles
needs oil in addition

5. Value Proposition to Bakeries
VALUE PROPOSITION TO BAKERIES
Fluoropolymer Coatings …
Completely eliminate the need for greasing
Improve Bakery Hygiene and Safety
Improve Bakery Productivity
Improve Quality of Bread.
Also Healthier Bread.
Allow Bakery Plants to save Daily Cash !!!`

6. DuPont Scientist, Dr. Roy Plunkett, discovers Teflon® PTFE in 1938
Teflon® is a Brand NOT a synonym for PTFE
Teflon® is a registered trade mark of DuPont
for its Fluoropolymer based products

7. TEFLON®
S OF
ROPERTIE
The outstanding properties of Teflon®
Outstanding Properties of Fluoropolymer
coatings in corrosion management
Non-stick Low friction Non-wetting Heat resistance
Unique Cryogenic Chemical
electrical stability resistance
properties

8. Value Proposition
• Completely eliminating the need for greasing
• Improving bakery hygiene and safety
• Enhancing bakery productivity
• Making better bread quality
• Enabling bakery plants to save costs
IN
OUT
Smooth Process Flow

9. Baking - Complex Operation
Focus on the Baking Process
Abrasion
Abrasion

10. THE OIL FREE BAKERY

11. FLUOROPOLYMER COATED BAKEWARE

12. The Oil Free Bakery
WHAT ARE THE BENEFITS ?
• Cleaner bakery environment
• Reduced Work Health and Safety issues
• Reduction in labour and maintenance costs
• Improved product quality
• Less customer complaints
• Cost savings due to no oil
• Reduced fire hazard
• Improve Bakery Hygiene
• Improve Bakery Productivity
• Less cross contamination
• Better compliance to Nutritional content
• ETC

13. OIL FREE BAKERY

14. The Oil Free Bakery
$$ BENEFITS FROM THE OIL FREE BAKERY
General Data resulting from the use of Fluropolymer Coated Bakeware
Description of Benefit Savings ($)
per day per week per year
Reduction in bakery cleaning time - based on feedback
a. from bakery staff; up to 2 hours per day 40.00 280.00 14,560.00
Reduction in bakery maintenance costs i.e. less
maintenance on exhaust fans, no repainting of
b. walls/ceilings etc. 10.71 74.97 3,898.44
Reduction in lost or wasted products by 50%. Industry
average is 2% of turnover (based on $18,000.00 per
c. week) 25.72 180.01 9,360.26
Cost savings due to no oil, based on 2 cans of oil spray
d. per day 4.30 30.10 1,565.20
Labour saving due to not having to apply oil to bakeware
e. - based on feedback from bakery staff - 1 hour per day 20.00 140.00 7,280.00
Total 100.73 705.08 36,663.90

15. OIL FREE BAKERY: ROI
The data used in the table is based on:
•feedback from the bakery staff;
•experienced gained in other similar bakeries using Fluoropolymer coated
bakeware; and
•the following assumptions - weekly turnover of bakery is $18,000.00,
$20.00/hour labour, maintenance costs, cost of oil at $2.15/can, waste of
1% of turnover (based on industry average of 2%), initial cost of silicon
pan set of $15,000 and initial cost of Teflon pan set of $25,000.

16. The Oil Free Bakery
HOW TO ACHIEVE BENEFITS ?
• Use bakeware designed for and coated with a
Fluropolymer coating
• Maintain your bakeware
• Handle and Store your bakeware in an appropriate
manner

17. THE OIL FREE BAKERY

18. EXIST)
NITIES DO
OPPORTU
H
ALTHOUG
INCLUDED
NOT
GOODS
(SWEET
UCTS
PROD
OF
TYPE
Buns and Rolls Bread Loafs
Flat trays, mostly coated with PFA Strong market shares in Europe
and/or Hybrid PTFE / PFA
Used to be coated with pure FEP
Strong demand in the US and in other
Hybrid FEP / PFA systems as a new
regions
reference.
Frozen, Bake-Off Goods
Baguettes
Popularity is increasing globally Rapidly gaining popularity
Silicon rubber is a reference Most prevalent at in-store and artisan
bakeries

19. Bun Tray
NEEDS
SPECIFIC
ES /
CATEGORI
BAKING
Dry Release + Maximum Abrasion resistance
Sandwich Bread Pan
Dry Release + Maximum non-stick performance
Artisan Bread Pan
Dry Release + Maximum Temperature resistance + Maximum abrasion
resistance
Croissant Tray
Dry Release + Excellent non-stick performance
Pie Tray
Dry Release + Maximum Temperature resistance + Maximum abrasion
resistance + non-stick performance
Baguette Tray (artisan)
Dry Release + Maximum Abrasion resistance
Baguette Tray (Plain)
Dry Release + Maximum non-stick performance
Pizza Tray
Dry Release + Abrasion resistance + Low Coefficient of friction
Cake Tin
Dry Release + Maximum Permeation resistance + Maximum non-stick
performance

20. RESISTANCE TO ABSORPTION & PERMEATION
Bread Ingredients & By-Products of Baking
Absorption Permeation
R R R F F F F F F
Si O Si O Si O C C C C C C
R R R F F F F F F
Oils Silicones Fluoropolymers
1 - 5 Cycles 200 – 400 Cycles 2 000 – 4 000 Cycles
needs oil in addition

22. Most of the coating used are multiple layers with
ARY
MM
SU
different functions
Industrial Bakery coated Bakeware is a severe end use
Fatigue due temperature cycling
Mechanical fatigue due to difference dilatation factors between the metal
and the polymers
Permeation: water vapors, acids, salts…..
Abrasion
Scratch
Outstanding non-stick properties
The Chemistries of Oils, Silicones and Fluoropolymers are
Fundamentally Different
Of the Three, Fluoropolymer Bakeware Coatings :
Best Resistance to Permeation of Bread Chemicals
Subtantially Higher Longevity in Service

24. THE OIL FREE BAKERY

25. What is crucial for a coater to know
What do you hope to achieve(KPI’s) from the coating?
What type of product you bake?
What type of Bakeware do you use?
What is the environment the coating is going to perform in?
What do you currently use as a release agent?
Oil
Paper / baking liner
Silicone coating
Fluoropolymer coating

26. Cheap no problem
Tray cost $20
Premium coating $25.00
Total cost $45.00
Tray cost $20
ordinary coating $12.00
Total cost $32.00
Or half the coating thickness = half price.

27. The Oil Free Bakery
TO ACHIEVE MAXIMUM BENEFITS FROM
FLUOROPOLYMER COATED BAKEWARE
1. Use the correct Fluropolymer for your product
2. Correct application of the selected Fluropolymer
3. Correct use of the Fluropolymer coated Bakeware

28. Q. and perhaps A.??
THE OIL FREE BAKERY