Library Archives - Baking & Biscuit

f2m-bbi-24-05-CONVEYOR SYSTEMS, BELTS-muffins

Follow the blue, plastic road!

Plastic conveyor belts bring unique characteristics to the table – they are light, hygienic and easy to fix. In bakeries,

Fi Europe gears up for its biggest edition yet

Fi Europe is gearing up for its biggest and best year ever, its organizer anticipates. More than 1,500 exhibitors and a program of expert presentations are a part of the fair taking place from November 19 to 21. Over 25,000 visitors from 135 countries are expected to attend.

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.

Four new categories for Fi Europe Innovation Awards

Entries have opened for the food ingredient industry’s awards, with nine accolades for the taking and a submission deadline of September 6.

IBIE World Bread Awards USA seeks contestants

International Baking Industry Exposition (IBIE) is calling for submissions for the IBIE World Bread Awards USA, an event organized by The Bread Bakers Guild of America (BBGA) and the Retail Bakers of America (RBA).

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.

Optimum process for a world of sourdoughs

No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough specialties relies on process accuracy and stability, with optimum kneading and mixing parameters for each type of product.

Simply sourdough

DIOSNA contributed to this article No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough

Fi Europe hosts women’s networking breakfast

The Women’s Networking Breakfast was held on November 29 at Fi Europe 2023, aiming to bridge the disconnect between women’s representation in leadership in the food industry and their involvement in food production and related purchasing decisions.

BAKON introduces RedControl operating system

BAKON Food Equipment announced a new operating system for their machinery. It allows operators to control complex production systems through an intuitive dashboard.

DIOSNA brings automation, dough processing solutions to iba

This year at iba, DIOSNA will showcase its focus on developments in automation, dough processing and kneading. Visitors can expect DIOSNA’s AGV-supported concepts for automated dough production, in addition to the two hygienic design wendel mixers WH240A with an exchangeable bowl and WH240E with direct ground discharge.