Pizza in any shape and form
Ever the safe-choice favorite, but never a boring idea: pizza enjoys great diversity, to match all tastes, eating occasions, and
Ever the safe-choice favorite, but never a boring idea: pizza enjoys great diversity, to match all tastes, eating occasions, and
By Helga Baumfalk More went into the decision to purchase a new bread roll line than Plentz Bakery & Confectionery
At suedback, HEUFT experts will explain energy, thermal oil, as well as artisan and industrial baking oven systems to its stand visitors.
The 30th edition of südback lines up the best and latest solutions for bakery, confectionery, coffee, chocolate, logistics, training and more. International exhibitors are bringing the latest developments for the baking and confectionery industries to südback; several competitions will crown this year’s excellence in craftsmanship and innovation, and a full agenda of forums will be hosted for knowledge sharing.
By Catalina Mihu True to its motto, ‘Standing still is a step backward’, Kempf successfully completed its ambitious relocation project
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.
Swiss companies Cetravac and bakeXperts will develop solutions together starting this year, under the leadership of bakeXperts – the manufacturer of the UDO vacuum shop oven.
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. The eight-generation oven builders at HEUFT have also been observing a surge in the interest in economical and flexible machines, now a universal top priority in the industry.
HEUFT is bringing one of its latest heat exchangers to Munich this October, as well as a deck and a trolley oven. Its thermal oil system will be used to bake live at the show. HEUFT is exhibiting along its sister company that specializes in refrigeration and cooling systems, ICECOOL.
Bread consumption is once again on the rise, with the market expected to grow annually by 6.80%1 and reach a
Last time iba was staged in person, it provided a platform for EUR 2.1 billion in trade fair contracts. Five
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.