If you would like more information about the profile please click
. You will be directed to a new page where you will need
to provide some information about yourself/your business cooperation needs and submit
your expression of interest in the profile . A Network Partner will then contact
you to discuss your interest in greater detail.
UK company is looking for a manufacturing bakery to produce long life organic gluten-free bread to their recipes via an outsourcing agreement. The bakery has a number of awards and is certified organic by the Biodynamic Association. Any potential partners must have the facilities to produce the bread in a clean room environment to ensure no bacteria enters the process extending the life of the product which is key to enabling them to service the extending reach of their overseas sales.
Since 2001 the UK company has been baking a range of award-winning organic bread on their premises. They mill their own fresh flour from ancient grains like quinoa, buckwheat, rice etc. which, by nature, do not contain any gluten. They use traditional overnight fermentation, not gums and chemicals.
They are now looking to outsource some of their production to a bakery that can produce long life organic gluten-free bread to their recipes. While the company already produces long-life breads it needs a partner that has a more sophisticated production facility including bacteria free clean rooms in which it can produce bread extending the life of the product from the current three weeks to eight months, facilitating further global sales of the products.
The UK company can meet the minimum order threshold as they sell internationally to speciality food companies in 60 countries.
The UK company is seeking an outsourcing agreement with the suitable partner.
The long-life process requires ‘Pasteurising or Sterilising’ – that is a heat process for making bread long life.
The bread is packed in plastic bags after baking – the whole package is then heated in special ovens to 75C core temperature or somewhere near to that - to make it sterile – so no spoilage bacteria can develop.
This is a specialist process and requires ‘clean rooms’ where the air is filtered after the bread is taken from the oven so no bacteria can settle on it.
The UK bakery can pasteurise but they do not have clean rooms – so instead of achieving eight months shelf life they can get three weeks which is not enough for global sales.
Industrial bakery for an outsourcing agreement to produce long life organic gluten-free bread as per the recipe of the British company.