Interview
Chip Czulada embarked on a new role as the President of Reading Bakery Systems (RBS) at the beginning of 2024. He shares with Baking+Biscuit International magazine his view on the first six months at the helm of the company where he has been working for over 20 years.
Verhoeven Family of Companies launched its latest technology, its vacuum cooling and baking technology, remotely. However, equipment testing and adjusting the process to the specifics of the destination environment is key to capturing all the opportunities that vacuum has to offer.
Production
Complete solutions are an attractive proposal for bakeries. It is particularly relevant when considering the hassle of compatibility issues and process inconsistencies between parts being transferred to the experts, together with a wish list of what a production line should be able to do.
Austrian specialist Banss Maschinenfabrik GmbH offers Precisma baking tray cleaning technology as tailor-made solutions to individual bakery needs. The latest range of Kobra machines meets process needs as well as strict hygiene requirements.
Bakeries
This spring, music-loving Boogie Lab, a lively artisan bakery and bar from Zagreb, took a bold step out of its home country of Croatia and opened its first US micro-bakery in New York. It brings an innovative approach to bread-making across the ocean.
Sustainability
Minimizing raw material loss during production contributes greatly to the efficiency of any operation and helps combat food waste even as it is being manufactured.
Baking efficiency
There is a clear trend for bakeries worldwide to seek a sustainable and efficient energy source. Electric ovens are an emerging favorite on this path, but companies are seeking the flexibility to invest in gas ovens now, with the option to convert to electric in the future.
Science
Baking lipases have been used for decades as clean-label baking aids in bread. Recent studies show that they are also suitable for improving the baking quality of fine bakery goods such as cakes, by releasing surface-active molecules. Their potential in reformulating the recipe of an egg-free cake was then investigated in more detail.
Egg substitute
There are good reasons to avoid using eggs in leavened baked goods: on the one hand, the demand for vegan products is increasing for ethical and ecological reasons, and, on the other hand, the price of eggs is rising. Boyens Backservice developed a plant-based alternative using peas.
Markets
Generative AI is here and it’s just getting started. Exponential thinking, rather than our innate linear train of thought, is taking shape.
Cakes
Cake offerings are very much a personal matter. The choice depends on the moment, the occasion, or the season, on health-related needs or nutritional preferences. The consumer’s moment of indulgence is directly related to the qualities of cake the bakers are offering. To efficiently create the cake for any occasion, versatility in production is everything.
