Women in leadership roles
Trina Bediako is the CEO and second-generation head of New Horizons Baking Co, a family-owned business since 1995. She has been working in the industry for 23 years and is now spearheading her company on an accelerated growth path, with a new bakery built this year.
Pizza, part I
A beloved staple for eating out and at-home ordering, pizza is moving with the times. And so is the entire manufacturing process behind each fresh-out-of-the-oven slice.
Pizza is an ever-popular mainstay, everywhere around the world,
at any time of the day. Its reign over eating and snacking times is
bolstered by continuous innovation. Exciting, new assortments and
flavor combinations are backed by innovation in the pizza production
area.
Pastries
Tartlets are a growth driver for Swiss pastry manufacturer HUG. The increase in demand is also linked to the shortage of skilled workers in the catering
and bakery sectors.
Cooling and freezing
A vacuum may usually be understood as a space entirely devoid of any matter, but it’s quite the opposite of emptiness when it comes to vacuum technology in bakery. What remains, in this case, is the perfectly baked and cooled bread and snack, ready to eat, with considerably improved properties – achieved in a fraction of the time and energy. The process is everything.
Hygiene, safety
And how you can address them at your facility.
Science
For most consumers, bread is ‘flour, yeast, salt’. Professionals know better:
between 50 – 60% of a bread dough, by mass, is water.
Ingredients
Whether lowering ingredients such as sugar or salt, or adding others – fibers, proteins, or more, reformulating products for a better nutritional profile essentially means creating a new product with its own optimum processing parameters.
