Every season sparks pie joy
Whether the pies have an open top – covered with various ingredients, or are closed with dough, lattice, or crumble, the technology needs to produce excellent results no matter the recipe and material changes.
Whether the pies have an open top – covered with various ingredients, or are closed with dough, lattice, or crumble, the technology needs to produce excellent results no matter the recipe and material changes.
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.
Last time iba was staged in person, it provided a platform for EUR 2.1 billion in trade fair contracts. Five
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.
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.
One characteristic shared by different types of bakeware, from trays to pans or cake molds is their mission to make
Many things can be mapped digitally. But not everything! Nothing quite beats the real thing and exchanges between people. After
The equipment was so small that the description “inconspicuous” really isn’t an insult. Nonetheless, the “UDO” made by Cetravac AG in Switzerland was awarded a trophy at the iba trade fair, and attracted a large amount of attention. We asked its inventor, Adolf Cermak, what really lies behind it.
Numerous exhibitors will present their innovations in Munich. The editors submit a couple of novelties to give trade fair visitors