RBS promotes Andrew Jones to Project Manager
Reading Bakery Systems (RBS) promoted Andrew Jones to Project Manager. In this new role, he will collaborate with customers on their projects, managing scope, budget, and scheduling.
LIBRARY ARTICLES
Crown Bakeries installs AMF bun line
Crown Bakeries announced the construction of a new high-speed bun production line at its Pleasant Prairie, Wisconsin, facility. AMF Bakery Systems supplied a fully automated, new-generation line “with unprecedented flexibility,” Crown reveals.
L.I.F.E – Lesaffre Immersive Future Experience at iba ‘25
Baking with Lesaffre will introduce a new stand concept with content that addresses the market’s evolving needs. Lesaffre aims to inspire visitors with an immersive experience of the bakery world of 2035.
RBS adds Eyad Alsabbagh as Process Technologist
UK-based Eyad Alsabbagh joined Reading Bakery Systems (RBS) as a Process Technologist. He has over 20 years of experience in snack and biscuit production, process optimization, and product development.
iba ’25: FRITSCH and MULTIVAC highlight pastry production
At iba, FRITSCH will highlight a new compact pastry line designed for mid-sized bakeries, with a hygienic design, which will also feature the MULTIVAC Cooling@Packing System.
Fedima launches local sustainability grant
Fedima announced a new project supporting sustainability in bakery and patisserie, the Fedima Grant for Local Sustainable Initiatives. The grant is open to small businesses, bakeries, craft bakers, and research institutes in Europe.
Working day and night
Continuous baking in industrial bakeries answers production needs for volumes and consistency over time. However, it comes with several challenges that need to be managed to ensure efficiency, product quality and profitability.
Two-stage mixing takes center stage
Two-stage batch mixing brings multiple advantages to industrial-scale baking. Two-stage batch mixing is especially suited to long-fermentation doughs, where structure and flavor are needed.
Functional ingredients and food additives in the European bakery sector
Understanding the current landscape and how to balance between innovation and regulation.
FRITSCH appoints Managing Director
Dr. Nico Haßmann was appointed as the Managing Director of FRITSCH, taking over the leadership of the company from February 1, from his role as the interim Commercial Managing Director, which he held since March 2024.
Fedima issues recommendations for EU policymakers
Fedima’s manifesto is a roadmap for innovation, sustainable growth, and competitiveness of the bakery sector in the 2024-2029 EU policy cycle.
Lesaffre sponsors SIRHA World Burger Contest
Baking with Lesaffre will sponsor the World Burger Contest at the upcoming SIRHA international trade fair in Lyon. The international event will be held on January 24, when it brings together talented chefs to encourage creativity opportunities with burgers.
