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One step ahead

By Helga Baumfalk More went into the decision to purchase a new bread roll line than Plentz Bakery & Confectionery

HEUFT brings thermal oil expertise to suedback

At suedback, HEUFT experts will explain energy, thermal oil, as well as artisan and industrial baking oven systems to its stand visitors.

f2m-bbi-06-23-baguettes, breads, rolls,Authentik_Baguette_Mecatherm

Down to a fine art: authentic baguettes

While recipe variations for baguettes and bread rolls are not only to be expected but also make for unique selling points, high hydration rates and long dough resting times are the calling card of more sophisticated, authentic premium products.

ABI to highlight robot scoring at iba

ABI will exhibit its KATANA multi-purpose robot scoring solution, which now also offers a waterjet scoring tool. The Toronto-based company will also present Eye-Q, its new AI-enabled complete quality control system, providing product quality analysis across different stages of production.

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

ABI LTD depanning: Out with it!

Several methods can be used for depanning baked products safely. Automation provides the next-level tools for maximum flexibility and reliability.

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.

FRITSCH sales soar, expansion in the works

FRITSCH Bakery Technologies recorded a sales growth of 40% in 2021. The company’s access to the sales and service network of its parent group, MULTIVAC, contributed to the 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.

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.