Baking with green hydrogen energy? WP Bakerygroup
“What is your position on the use of hydrogen technology to fuel ovens in bakeries?” This is the question we put to oven manufacturers in Europe and the USA.
LIBRARY ARTICLES
Kempf welcomes new team members
Kempf announced two new international key account managers joined its team of specialists at the beginning of this year, Chris Pehoviak and Johannes Rustler.
Efficiency at the end of the tunnel (THERMADOR oven)
In the industrial baking of any type of bread, and a multitude of other product ranges, tunnel ovens are the giants of large-volume, continuous baking, for which efficiency is a must.
