The French flair for pastries
Viennoiserie and puff pastries enjoy unwavering commitment from consumers. Along with the enthusiasm around all things patisserie, expectations are also rising.
LIBRARY ARTICLES
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
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.
Down to a fine art: authentic baguettes
While recipe variations for baguettes and bread rolls are not only to be expected but also make for unique selling points, high hydration rates and long dough resting times are the calling card of more sophisticated, authentic premium products.
Mecatherm M-VT oven wins Gulfood Manufacturing Award
MECATHERM’s newly launched vertical oven won the Gulfood Manufacturing Excellence Award in the Best Processing Innovation category. The M-VT is a very compact, flexible oven that can be used for a wide range of bakery goods, from crusty bread to pastries and soft products. The equipment was designed to reduce energy consumption and includes innovative features such as the new Hygro Control System and an energy recovery system.
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.
MECATHERM to unveil new vertical oven at iba
In October, MECATHERM will launch at iba new solutions including its new M-VT vertical oven for bakery, pastry and patisserie products, its new M-RT molder designed for crusty breads, as well as solutions that help optimize energy consumption for production lines. MECATHERM will exhibit together with its sister company, ABI LTD.
It’s not a sprint, it’s a marathon! DIOSNA iba preview
DIOSNA will present smart, future-oriented solutions for the food industry in the areas of automation, dough processing and mixing.
Proofing: the proof is in the technology (i)
There are clear requirements for the proofing process. The dough may be resting, but its transformation process does nothing but rest. The question is, always, how to improve the process? Technology brings new answers.
interpack: DIOSNA presents fermentation, granulation and mixing technology
After a six-year break, DIOSNA returns to interpack with solutions for the food industry in the areas of fermentation, granulation and mixing.
The proof is in the technology: Mecatherm
There are clear requirements for the proofing process. The dough may be resting, but its transformation process does nothing but rest. The question is, always, how to improve the process? Technology brings new answers.
interpack 2023 highlights: Mecatherm
This year, the French specialist focuses on solutions for energy efficiency, the new, easy-to-clean M-DAN oven and new digital solutions for industrial performance. MECATHERM is launching the new M-DAN Oven, with an improved hygienic design that includes wash-down capability.
