Library Archives - Page 2 of 3

Scroll Top

LIBRARY ARTICLES

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

Thomas Leaffre interview: “Alone, you go faster; but, together, you go further!”

The new President of Fedima, Thomas Lesaffre, shared his views on the role of the association in defending the industry and the work ahead, in support of the organization’s members, their customers and the consumer.

Cetravac and bakeXperts to work closer together

Swiss companies Cetravac and bakeXperts will develop solutions together starting this year, under the leadership of bakeXperts – the manufacturer of the UDO vacuum shop oven.

FEDIMA appoints Thomas Lesaffre as president

Fedima nominated its new President, Vice-President, and Treasurer, appointed for a three-year mandate to guide the Board and the association’s work. The new leadership, decided during the recently elected Board’s meeting, includes Thomas Lesaffre of Lesaffre as President, Juan Carlos Puente of Zeelandia as Vice-President, and Carl Horrobin of ABIM as Treasurer.

Fedima publishes interactive annual report

The Federation of European manufacturers and suppliers of ingredients to the bakery, confectionery, and patisserie industries, Fedima, published its new, interactive 2022-2023 Annual Report. The report provides an overview of Fedima’s work over the past year, insights into the core areas of activity of each workstream, as well as a preview of key upcoming projects for 2024.

Fedima issues position paper on nutrient profiles

Fedima and its members support the revision of the European Commission’s Regulation (EU) No 1169/2011 on food information to consumers as part of its ‘Farm to Fork’ strategy. In a Position Paper, the association addresses specific topics related to nutrient profiles and nutrition in general.

f2m-bbi-23-04-iba-special-23-iba_2018_Presse_tp_1404.

It’s not a sprint, it’s a marathon! (Albert Handtmann Maschinenfabrik)

Last time iba was staged in person, it provided a platform for EUR 2.1 billion in trade fair contracts. Five

f2m-bbi-23-04-portioning, forming, dosing-vemag center

The product is the measure of things

Every gram counts. This is especially true when raw materials become more expensive or even scarce. VEMAG takes weight accuracy very seriously with its portioning technology. The machine manufacturer also sets the bar high in terms of product quality and flexibility.

In-store baking with UDO technology: a vacuum-powered revolution

The UDO can bake frozen, ambient-stored raw dough, or parbaked products such as rolls, baguettes and even larger loaves and cool them to perfect-to-eat level in less than 5-10 minutes. It does so while achieving perfectly even heating and retaining all product characteristics, consistently.

A vacuum baking revolution

To optimize in-store baking efficiency, the UDO baking technology is one to watch. It stands for Univac Double-bake Oven and is powered by Cetravac AG’s patented innovation. Developed under the bakeXperts brand, the UDO opens the door to a new world of baking in-store.