bakery visit
Stergiou Family recently expanded its production to a new range – frozen products, with a matching state-of-the-art facility. The fully automated, smart bakery is a project five years in the making and started operations a few months ago.
Visit
Over the past few years, Mecatherm has transformed its Demo Center in Barembach, France, from a facility where it showcased its technology into a fully functional baking plant, for projects including training, testing and problem-solving of any kind. Work from process improvements to equipment upgrades and full-scale new product development is carried out here.
iba ’25 preview
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.
One of the most important roles a trade show can hope to fulfill is to provide the platform where ideas spark. While bakers get inspiration for new creations from new trends, their unique experiences and their customers, at iba they can share their experiences. The show’s owner, the German Baker’s Confederation, shared with bbi their perspective on the German baking industry and how bakers can share know-how and inspire bakeries worldwide, at iba and every day.
Working and learning together, as a community, does not stop after an event that last a few days, it is a part of the everyday work. Susann Seidemann – Head of iba, shows how the exhibition and the people behind it can help support this communication.
bakeries
A baking business with deep roots in the local community it serves, Bayne’s the Family Bakers celebrates 70 years in Scotland’s baking scene. To mark its anniversary, the bakery opened its 70th shop, in Perth. Since the beginning, Bayne’s has strived to be a modern business – not just an early adopter, but also an innovator. This is still true today.
With the occasion of a special milestone for Bayne’s the Family Bakers, John Bayne shares the company’s work behind the most recent shop opening and expanding the network.
mixing
Faster production, cost efficiency and quality consistency: these are the advantages that made the Chorleywood Bread Process such a success. With Royal Kaak’s MDD mixers, an entire range of products can enjoy the same production benefits, from buns to pizza, donuts and brioche.
cutting, slicing, packaging
Selecting a packaging concept for baked products is a task with an extensive checklist. Functionality, safety and design are only the tip of the iceberg. Although not immediately visible to consumers, packaging choices are important. Adding sustainability to the list of criteria makes the challenge even more complex.
Optimizing bread recipes and fine-tuning their production will guarantee the best results, consistently. Between this bread and perfectly cut sandwich-ready slices is the right blade.
snacks, crackers
Pretzels are an undisputed staple in many European markets. They are instantly associated with craftsmanship, for a reliable snacking choice. For production consistency, automation that replicates the craft is the challenge. The MULTITWIST system by FRITSCH earned awards for the technology solution used to produce perfectly twisted pretzels.
The Emithermic® XE technology was developed to deliver consistent, even radiant heat while maximizing thermal energy retention and overall efficiency. By eliminating all Direct Gas Fired (DGF) ribbon burners, the oven developed by Reading Bakery Systems (RBS) represents a major transformation in cracker baking.
Global snack sales surpassed USD 680 billion in 2024, Euromonitor International estimates show. While North America contributed to 28 % of all global snack sales in 2023, India remains the world leader in snacking habits.
Sourdough
Establishing a complete setup for sourdough production in industrial bakeries poses several challenges. The fermentation process must be taken into account and the equipment must be able to replicate handcraft techniques to handle this delicate dough.
Sourdough is one of the oldest kinds of bread, with a delightful variety of flavor notes and a distinctive tangy taste. A formal, working definition of sourdough is, surprisingly, not crystallized, given its rich history. Classifications may be a difficult endeavor, but, a common understanding helps bakers and consumers.
INTERVIEW
As Cetravac celebrates 25 years of working in the baking industry, Baking+Biscuit International analyzes with its founder, Adolf Cermak, the opportunities of the unique, patented vacuum technology perfected by cetravac and bakeXperts. We delved into what truly revolutionary, disruptive ideas mean, from the perspective of an engineering specialist. Together, we also looked into what shapes the future of innovation in bakery and how a technology developer stays innovative over time.
Quality Assurance
The potential of using measurement technology in bakeries is underestimated, says Dr. Banu Sezer, Market Development Manager Food at Anton Paar in Graz, Austria. However, completely new possibilities are opening up, especially in conjunction with AI.
science
Leavening agents, either biological, chemical, or steam, are essential components in baking.
Sustainability
PhenOlives patented a process that allows leftover olives from the oil industry to be made into flour. This development has the potential to extend an olive branch to significant material waste in oil processing while providing a ‘super-flour’ with numerous benefits.
