Library Archives - Baking & Biscuit

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New KEMPF HQ: A New York state of mind

By Catalina Mihu True to its motto, ‘Standing still is a step backward’, Kempf successfully completed its ambitious relocation project

Bread is best! (Koenig)

Bread consumption is once again on the rise, with the market expected to grow annually by 6.80%1 and reach a

KEMPF is taking over the majority of the KeyBAKE shares, adding the company to the KEMPF Group starting January 1, 2023. Together, KEPMF and KeyBAKE aim to strengthen their position in the international bakeware and coating market and extend their product range, with a combined team of 150 people working for the Group.

Coatings do make the pan: KEMPF

Having the right coating for the product, the process and the pan goes a long way to obtaining perfectly baked

Baking with green hydrogen energy? WP Bakerygroup

“What is your position on the use of hydrogen technology to fuel ovens in bakeries?” This is the question we put to oven manufacturers in Europe and the USA.

Bake smarter, not harder: WP BAKERYGROUP

Smart devices are quickly becoming an indispensable part of life inside the baking shop as they are on the outside. For in-store ovens, smart tools are being developed to make them more efficient and easier to operate for consistent results.

Buns, rolls and bagels made easy: Koenig

Notable examples we looked into include Koenig’s new generation of roll lines – the KGV Plus, and the latest addition, KGV EC that was just launched at iba.CONNECTING EXPERTS mid-March.

Kempf bakeware: The best support system

The benefits of innovative, custom-made bakeware only begin with providing support for baked goods throughout manufacturing. Minute details in their

Efficiency at the end of the tunnel (THERMADOR oven)

In the industrial baking of any type of bread, and a multitude of other product ranges, tunnel ovens are the giants of large-volume, continuous baking, for which efficiency is a must.