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baking+biscuit issue 2019-01

Daub, the Hamburg (Germany) oven constructor, has changed. Integrated into the Kaak Group, it now sees itself as a process analyst, adviser and supplier of automated baking systems.

Wiesheu GmbH celebrated its 45th birthday this year. What once began with ovens to bake meat loaf is today a global player and market leader for instore ovens throughout Europe.

MIWE presents the new rack oven MIWE orbit. The oven is available with a rotary plate (standard) as well as a rack lift system for lift racks (optional).

Conveyor technology

At the iba trade fair last September, Ashworth Bros. Inc. unveiled a new, patented solution for spiral conveyor systems called PosiDrive Spiral™.


Wolf ButterBack KG, a premium frozen baked products manufacturer in Fürth, is growing dynamically and is investing around EUR 50 million in a new third factory. The company had to expand production capacity to meet rising demand.


Marcus Gansloser is the CEO of Wiesheu GmbH in Grossbottwar, Germany. baking+biscuit international asked him about lines of development for in-store ovens, and the consequences arising from shifts in the market.

NOWEL Sp. z o. o. bakery in Legionowo near Warsaw is one of Poland’s market makers. In an interview, the owner family explains more about the market and the company.

Trade fair

Health Ingredients Europe (HiE) 2018 took place in Frankfurt at the end of November and highlighted new ingredient innovations for food and beverages. Many new health ingredients were highlighted with applications for the baking industry.


The 36th biennial AIBI Congress is being held from 30 May – 2 June 2019 in Manchester, England with a programme focusing on “The Bakery of the Future“.

Non-stick technology

Minimizing separating agents is an ability of DÜBÖR’s latest development in the machinery area, the Precision Spray Unit or PSU.


Zeppelin Anlagenbau is working on a transition from the previous controller to a new  system called “MIRA” whose capabilities are designed to equal the functionality of an MES (Manufacturing Execution System).

Raw materials

Superfoods and ancient grain, food pairing and clean label were among the raw materials suppliers’ topics at the iba trade fair. But something else was eye-catching: Many producers brought colors into play.


The Simon Lazard vocational college in Saargemünd, France, trains specialist staff for the baking sector. As a result of soundly-based training, the graduates have very good prospects in the employment market.

Quality Assurance

The British Retail Consortium (BRC) published Version 8 of the Global Standard for Food Safety Issues in August 2018 – this version comes into force in February 2019.