Library Archives - Baking & Biscuit

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CAOBISCO holds inaugural congress in November

CAOBISCO invites industry professionals to join its debut Congress, which will take place at the Thon Hotel EU in Brussels,

CAOBISCO issues EU policy manifesto

CAOBISCO published a manifesto for the 2024-2029 EU policy cycle, channeling the collective voice of over 14,000 European chocolate, biscuit, and confectionery manufacturing companies.

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Mission code name: soft dough biscuits

Inviting with their diverse iterations, biscuits are, nevertheless, a delicate business to master. Following careful preparation, the fragile products are thoroughly inspected so that they may begin their journey to the consumer in great condition, and remain that way until snack time. The competition for attention matches their diversity, which is, at the same time, their unique selling point.

CAOBISCO signs open letter to support EU-Mercosur trade deal

CAOBISCO and 22 other associations representing a wide array of European industries, including food-related sectors, sent a joint letter to the three EU Presidents to call on the EU and Mercosur leaders to rapidly conclude the trade negotiations on the remaining open points.

How do we build a better baking future?

Clean-label, functional ingredients go a long way toward the sustainability concerns – of the baker, the material supplier and the consumer. Just before Christmas last year, a London baker called Maisie Collins opened up an industrial-sized oven for her local community to use free of charge.

CAOBISCO appoints new sustainability manager

Alicia Bellon Moral joined CAOBISCO as its sustainability manager, appointed to take charge of the association’s sustainability-related agenda and extended focus.

dsm-firmenich reports H1 2023 results

DSM and Firmenich shared the first joint financial results since their merger, which was completed on May 8. Taste, Texture & Health is among the categories that performed well. The company estimates an FY 2023 on a pro forma basis Adjusted EBITDA of between EUR 1,800-1,900 million (versus EUR 2,275 million in FY 2022).

A vacuum baking revolution

To optimize in-store baking efficiency, the UDO baking technology is one to watch. It stands for Univac Double-bake Oven and is powered by Cetravac AG’s patented innovation. Developed under the bakeXperts brand, the UDO opens the door to a new world of baking in-store.

In-store baking with UDO technology: a vacuum-powered revolution

The UDO can bake frozen, ambient-stored raw dough, or parbaked products such as rolls, baguettes and even larger loaves and cool them to perfect-to-eat level in less than 5-10 minutes. It does so while achieving perfectly even heating and retaining all product characteristics, consistently.