Interview
Last year, Raymond Nogael was promoted to President of
MECATHERM. He shared the company’s strategy for development and sustainability, along with his perspective on the industry
after 10 years with MECATHERM.
Visit
Technology alone can only ever be part of a solution – it also requires the knowledge to use it efficiently and profitably. This is precisely why Rademaker has installed the RTC at its headquarters and production site in Culemborg, the Netherlands. The Technology Center not only offers space for the company’s own research and development, but, above all, for that of its customers, the bakeries.
Continuous baking
Continuous baking in industrial bakeries answers production needs for volumes and consistency over time.
However, it comes with several challenges that need to be managed to ensure efficiency, product quality and profitability.
The key to continuous baking success is in the oven. For biscuits, crackers and cakes, a steady, continuous production flow is ideal in high-volume operations.
iba ’25 preview
Susann Seidemann, iba Director, shares a view of the upcoming trade show from the organizer’s point of view.
In 2025, iba returns after two years – in Düsseldorf, from May 18 to 22, before resuming its regular three-year-schedule in 2027.
Exhibitors attending iba ’25 are sharing their stand preparations and plans for innovation. The Baking + Biscuit International interviews with exhibitors will be available online at www.bakingbiscuit.com, with additional insights.
Batch mixing
Every step in the production process plays a vital role in determining the quality of the final baked goods. To achieve exceptional mixing results, it is essential to maintain consistency in the process, ensuring that each batch meets the same high standards.
Two-stage batch mixing brings multiple advantages to industrial-scale baking. Set up with distinct sequences, each with its own contribution to the dough development, it helps create specialty products with better texture and improved flavor.
Production
Unique specialties, often artisan-style products, are one of the most successful categories of the moment, and for good reason. However, successfully and efficiently manufacturing them requires a special approach.
Artezen developed a technology concept for dividing doughs that are
challenging to process, which ensures excellent end products.
Anton Paar has launched a new analyzer, the Brabender ExtensoGraph, that can better determine the rheological properties of dough,
surpassing its predecessor in terms of user-friendliness, precision
and versatility.
Ingredients
Understanding the current landscape and how to balance between innovation and regulation.
Sustainability
Green branding is a challenge, even for the baking industry. For credible green brand management, bakeries must take comprehensive and holistic measures in all areas of the company.
