Efficient baking assignment: thermal oil tunnel ovens
Energy consumption is undisputed at the top of the industry’s concerns and efforts for improvement. Tunnel ovens offer opportunities to go the extra mile on the path to resource savings.
LIBRARY ARTICLES
The best way to reach (or come close to) zero waste
The concept of zero waste packaging has become all the rage recently. But, is it really possible to achieve such a goal, especially in the baking business?
A virtual new world
Using Virtual Reality technology, scientists at Campden BRI recently ran a virtual supermarket technology experience to better understand which on-pack sensory claims motivate consumers to purchase products.
Improving the shelf-life of sandwich bread
Replicating traditional methods of preparing buns, bagels and rolls on an industrial scale is a task with an extensive list of challenges.
Quality makes a strong argument again
Armin Juncker, Chief Executive of the Association of German Plant Bakeries, shares his views on the impact caused by COVID-19.
The Globus bakeries strategy
Globus retail group relies on recyclable or recycled packaging materials for its own products. Plastic is being saved, but not completely banned.
Thinking outside of the tray
A characteristic all trays have in common, regardless of endless possibilities in their layouts, is the safety guarantee provided for the products baked, time and again.
Thinking outside of the tray: Precisma
Cleaning can quite literally make or break the trays, respectively their life expectancy.
How often are baked goods affected?
How many food recalls were there in Europe in 2018 and 2019? The European Rapid Alert System for Food and Feed ‘RASFF’ counted 352 food recalls from consumers in 2018 and 359 in 2019.
Diverse requirements
Transport crates for baked goods do not appear to differ much at first sight. They only vary in color, weight and height. However, when it comes to cleaning the crates, the situation is very different.
Optimization in the sliced bread area
As a basis, the hygienic risk to food safety/shelf-life is taken as an example for baked goods. Subdivision takes place according to the hygiene sensitivity of the respective products. The basis
is always an assessment of the respective product
