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baking+biscuit issue 2024-03

The 38th AIBI Congress brought the baking industry together this year for the moment’s most important topics, decision-making meetings and long-awaited reunions. The International Association of Plant Bakers organized this year’s event with the theme ‘21st Century Breeze over the Bakery’, and a picturesque location to match it: the city of Hamburg.


True to its motto, ‘Standing still is a step backward’, Kempf successfully completed its ambitious relocation project in little over a year. The new pin at Reutfeld 1, in Rohrbach, has officially been dropped on its brand new headquarters, reminiscent of a New York atmosphere. Not one to stand still, the bakeware specialist’s team brought German efficiency into the scene and is already at work in a new and improved home.

Lamination and sheeting

Dough folding, dough rolling and, most importantly, dough separating: the quality of several product ranges relies on perfect, consistent laminating and sheeting. Achieving the desired number of layers in the exact thickness desired, for the optimum characteristics of each end product, can be just a matter of setting up the
right production line correctly.

An entire fleet of iconic crackers built its consumer base on their open, flaky texture, which is produced by layering the dough. Reading Bakery Systems designed a new, 90-degree technology concept for the laminators manufacturing this dough.

Dividing and rounding

Correct and consistent dough dividing will amount to valuable material savings over time. At this stage, less (extra dough  unnecessarily going in every product) is definitely more (process efficiency).

Turnkey lines

Automated production lines are the solution to optimizing production and optimally allocating resources, including a critical one: the people on the production floor. Designing the turnkey line that fits best with a given environment throughout each process step also starts with people: the design team tasked with bringing together only the perfect pieces of the puzzle that will become a new line.

Soft dough biscuits are among the popular snacking choices worldwide. Their success comes, in no small part, from their diversity, combining flavor offerings and playful shapes. Recipes may call for inclusions or enrobing, to further expand the variety of this exciting product segment. Flexibility is a must for the corresponding technology to support this level of creativity.

Fine bakery & viennoiserie

 From the beloved classics to the unexpected modern creations, the finest viennoiserie and puff pastries enjoy unwavering commitment from consumers. Along with the enthusiasm around all things patisserie, expectations are also rising.


Engaging in energy consumption monitoring offers invaluable insights into energy usage patterns, trends, and opportunities for improvement.


How to handle enzymes safely so that production teams remain free of respiratory issues and the products fully benefit from their functionality? This research is at the top of the list this year for Fedima’s Enzyme Expert Group. The European association representing the bakery, patisserie and confectionery ingredient manufacturers researches best practices and shares guidelines.


The aim of this study was to better understand the (non-equilibrium) physics of fondants (Hartel & Nowakowski, 2017) at the microscopic level in order to be able to control processes more precisely. For this purpose, simple model systems consisting of water and sucrose were investigated.


As consumers redefine breakfast to suit their changing daily agendas, opportunities arise for brands to meet them, for this eating occasion in all its forms.