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baking+biscuit issue 2018-02

Building up competence across the entire process chain and putting automation into practice, not only for customers but also in the company itself – are clear objectives for Zeppelin’s Food Business Unit.

The former Heathrow Bakery owners invested GBP 15m. (approx. EUR 17m.) in the newly founded Panificio Italiano bakery. Production at the new, optimized location near London’s Heathrow Airport obeys the “Baked to Perfection” principle.

Bundy Baking Solutions is the USA market leader in the area of trays, pans and coatings. The American company, which also produces mixers (Shaffer), for example, would like to develop new markets and make further investments.

It’s a balancing act between tradition and modernity. The Pappert Bakery in the Rhön district in Germany relies on a mix of artisan work and automation in its production operations. These have taken the company on the road to success.

Foods and doughs can be stored and cooled safely in cooling tables supplied by the plant constructor DEBAG. The working surface offers sufficient space on which to prepare baked goods, snacks and other foods at the same time.

Swiss special

The Swiss company Jowa AG has invested more than CHF 60m. (approx. EUR 51.8m.) in the Gränichen site. A new generation of breads made from soft doughs with long dough rest times has been produced since 2017.

The baking industry in Switzerland is dominated by two big retail groups, Migros and Coop, both operating their own factories to supply their markets with baked products.

The Coop production facility in Schafisheim, Switzerland, is in operation. It was business before pleasure: New wood-fired ovens from the plant constructor Fritsch are installed, and ensure the required baked product quality and a new business area for the bakery.

Bistro, lounge, lunchtime snack, pub, event venue – they’re all in Mischa Kaiser’s Beckeria. Just two things were clear from the start: the connection to the bakery, virtually as a basis of the product range, and the location in a former art gallery in Zürich rail station.

Transparent, regional, handmade, flexible, young, casual and relaxed – the Dr. Oetker Group gathers experience in modern catering with a combination of a café, bistro and high-quality food service in Lucerne, Switzerland.

The Bakery Innovation Center (BIC) at Bühler’s headquarters in Uzwil, Switzerland, has become a unique competence center worldwide for training and applications “from grain to bread”. As of 2018, BIC is under the new leadership of Stefanie Hardtmann.

Annual result 2017: Bühler achieves strong growth
f2m-bbi-28-02-swiss special-Buehler-Annual-Report-2017_04_CUBIC-Innovation-Campus

Fedima and AIBI invite to a joint symposium on Bread Promotion Activities in Europe taking place on April 18, 2018 in Brussels/Belgium.


The Middleby Bakery Group, with its primary US location in Plano, Texas is intent on more growth, including further acquisitions. The aim is for clients throughout the baking sector to be offered complete turnkey solutions for all their production needs, with delivery times for completed plants being reduced considerably.

Trade Fairs

The 21st Bakery China – an international trade fair for bakeries and confectioners – takes place in Shanghai/China from May 9 to 12, 2018.

Iran has one of the world’s highest per capita consumptions of bread, i.e. 160 kilograms annually. One of the country’s most important trade fair for the bakery industry is the ibex.


The “European Food Trends Report”, a study that demonstrates the aspects of eating and how they are linked to trends, shows that: “We no longer eat because we are hungry, but because it has become part of our identity.”


Many bakeries had their own yeast strains more than a century ago. This biodiversity has been lost in the course of time. Nowadays, the vast majority of baking yeasts available on the market belong to the species S. cerevisiae.