Library Archives - Baking & Biscuit

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.

Expanded access IBIE 2025 registration opens

IBIE officially opened registration for the 2025 edition, scheduled for September 14-17, 2025, at the Las Vegas Convention Center. For the first time, the ticket will also give visitors full access to IBIEducate, the show’s comprehensive education program, including over 100 sessions, workshops, and demonstrations.

AIBI Congress 2024: a breeze over the bakery

The 38th AIBI Congress brought the baking industry together this year for the moment’s most important topics, decision-making meetings and long-awaited reunions. The International Association of Plant Bakers organized this year’s event with the theme ‘21st Century Breeze over the Bakery’, and a picturesque location to match it: the city of Hamburg.

IBIE 2025 education program seeks speakers

IBIE officially launched its ‘Call for Speakers’ campaign for the upcoming 2025 IBIEducate show. The educational program offers a platform for chosen presenters to demonstrate their expertise, share best practices, and showcase emerging solutions, trends, and technologies to thousands of professionals. Professionals interested in contributing are encouraged to submit proposals at www.BakingExpo.com/Call-for-Speakers by August 30, 2024.

f2m-bbi-02-24-interview-Georg Heberer, AIBI

Interview: “The functioning of AIBI is a shared responsibility of our industry”

Georg Heberer has been President of AIBI since 2022. In an interview with baking+biscuit international, he talks about the development

f2m-bbi-02-24-kneading and mixing-VMI_Continuous mixers_Verymix_with dough_and_operator

VMI: A good mix

Precision mixing technology brings undeniable benefits to consistently forming dough exactly as needed, time after time. When choosing the optimum

Efficient baking assignment: thermal oil tunnel ovens

Energy consumption is undisputed at the top of the industry’s concerns and efforts for improvement. Tunnel ovens offer opportunities to go the extra mile on the path to resource savings.

The art of IMPRESSA bread: new technology by FRITSCH

Making its debut on the best stage for a first impression, at iba, the new, compact IMPRESSA bread line developed by FRITSCH for industrial production manages to save 20% of the floor space – about 5 m. This was accomplished, in part, by new sheeting technology incorporated in the revised Soft Dough Sheeter (SDS) and the new Soft Dough Roller (SDR).