Library Archives - Baking & Biscuit

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Cookies make the world go round

Cookies speak the universal language of taking a moment for a delicious treat, anytime, anywhere. The stakes are high to

RBS: “This technology revolutionizes mixing for cracker production”

Chip Czulada embarked on a new role as the President of Reading Bakery Systems (RBS) at the beginning of 2024. He shares with Baking+Biscuit International magazine his view on the first six months at the helm of the company where he has been working for over 20 years.

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.

AIBI welcomes new members

Associations from Slovakia and Poland joined the International Association of Plant Bakers. The Board also approved the membership application from UBA (Ukrainian Bakers Association).

A fully-automated flow

Fully automating kneading and mixing is an ambitious endeavor, given the complexity of the process, and the diversity of raw ingredients.

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VMI: A good mix

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

Pizza: AMF lines to keep them coming

For industrial production, pizza lines are made to welcome any variations required. Accurate processes are a must for these flexible lines.

Pie production: AMF Tromp line

The automated line designed by AMF Tromp can flexibly support a wide range of pies, either savory or sweet, in a baking tray, in foils, or in paper cups. They can bake the pie shells only, pies with the top opened or closed and pies with or without a lattice decoration.

The more, the better

Over the years, advances in continuous mixing have been developed to improve ingredient metering, process controls and include specialized mixer designs and ultra-high capacity mixers. Compared to batch mixing, such technological developments make continuous mixing a better option than batch mixing, especially so for high-volume production.