Library Archives - Baking & Biscuit

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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.

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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.

Bake together, stay together!

Technology is optimized to meet the clear trend for flexible equipment that can support changes in production and a diverse range of breads, respectively. New developments also aim at bridging the gap between artisan and industrial production, in terms of product quality and production volumes.

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.

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.

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.

Pie and quiche line: Rademaker

The Rademaker Pie and Quiche line is developed to produce an extensive assortment of pies and quiches from all cultures, ranging from meat pies, fruit pies, egg tarts (such as the beloved Pasta del Nata) and cheesecakes, to Melton pies, pork pies and even quiches.

The proof is in the technology: Mecatherm

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.

Pinsa dough: from past perfect to future simple

To transfer the traditional manufacturing process to high-end industrial output, Rademaker transformed the production process of this originally handcrafted specialty into an industrial production solution that maintains the crispy crust and airy structure of the pinsa.