Flexibility: FRITSCH IMPRESSA bread line
Bread consumption is once again on the rise, with the market expected to grow annually by 6.80%(1) and reach a
Bread consumption is once again on the rise, with the market expected to grow annually by 6.80%(1) and reach a
The Martin Braun Group generated record sales of EUR 626 million in FY 2022, a 19.7% growth compared to the previous year, with all product ranges performing well, despite ongoing challenges such as inflation concerns among consumers. Its Poland Gida joint venture in Turkey also enjoyed significant growth.
Alyson Slapkauskas joined ABI LTD as the new CEO on March 6, 2023, reporting directly to Olivier Sergent, TMG President. TMG, the owner of MECATHERM, acquired a majority stake in ABI in January 2021.
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.
KEMPF held the groundbreaking ceremony to announce the official start of the construction of its new plant.
One product, infinite possibilities: cakes come in all shapes and sizes, with unique concepts to mark memorable events or casual
Several methods can be used for depanning baked products safely. Automation provides the next-level tools for maximum flexibility and reliability.
FRITSCH was acquired by the MULTIVAC group and with that it joined a network of resources helping it thrive. These
Having the right coating for the product, the process and the pan goes a long way to obtaining perfectly baked
At IBIE 2022, ABI LTD will be showcasing its automation solutions, robotic scoring system, and vision system platform. The company will exhibit a robotic scoring system at the show.
FRITSCH Bakery Technologies GmbH & Co. K reported it has received orders amounting to more than EUR 35 million in the first quarter of 2022.
By Dr. Julien Huen, ttz; Dr. Tina Bohlmann, ttz; Jessica Wiertz, Brabender Improving the profiles of baked goods benefits from