Continuous baking: Go with the flow!
The key to continuous baking success is in the oven. For biscuits, crackers and cakes, a steady, continuous production flow is ideal in high-volume operations.
The key to continuous baking success is in the oven. For biscuits, crackers and cakes, a steady, continuous production flow is ideal in high-volume operations.
Bühler sees an increase in requests for flexibility regarding energy sources, energy-saving solutions and alternative heating technologies. To these, sustainability commitments are added, which also translates into an increasing interest in carbon-neutral solutions.
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.
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.
“Bühler Group aims to save 50% water, 50% waste, and 50% energy in its customers’ value chains by 2025. This is how we are combating climate change with our innovations,” says Sonja Jeßberger.
Bühler partnered with Austrian start-up Selectum to provide a new, healthy and CO2-neutral snack. Selectum launched Paddies, crunchy wafer pillows with a creamy dip inside at the end of 2019.