The French flair for pastries
From the beloved classics to the unexpected modern creations, the finest viennoiserie and puff pastries enjoy unwavering commitment from consumers.
LIBRARY ARTICLES
A fully-automated flow
Fully automating kneading and mixing is an ambitious endeavor, given the complexity of the process, and the diversity of raw ingredients.
MECATHERM receives sustainability award
MECATHERM received its first EcoVadis award for its sustainable development performance in 2023. The international organization that evaluates companies on their performance, commitments, and practices in terms of sustainable development awarded the French technology specialist the bronze medal.
It’s not a sprint, it’s a marathon! (Albert Handtmann Maschinenfabrik)
Last time iba was staged in person, it provided a platform for EUR 2.1 billion in trade fair contracts. Five
The proof is in the technology: Reading Bakery Systems
Technology innovation not only ensures the right temperature, airflow and humidity settings, but also addresses a priceless ingredient in baking: time. Reading Bakery Systems (RBS) recently launched a new multi-pass proofer, which was designed to do both. It is designed to be flexible in function, footprint, and form.
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.
Middleby acquires Escher Mixers
The Middleby Corporation acquired Escher Mixers, the Italian manufacturer of spiral and planetary mixers for the industrial baking industry.
MECATHERM brings M-Care to IBIE 2022
Among the solutions MECATHERM is presenting at IBIE, new digital services will debut, providing tools to help optimize process efficiency.
New WCX Wirecut Machine from RBS
Reading Bakery Systems (RBS) introduced a new advanced Thomas L. Green WCX Wirecut Machine that provides more product flexibility, control, better safety features and easier sanitation than previous designs.
Practical patisserie
With over 8,000 new patisserie product launches every year, the challenge for industrial bakers is to diversify their offers by
All set for continuous mixing and kneading: RBS
Continuous dough production is designed with volume and efficiency in mind. Requirements stemming from the product characteristics, the manufacturing needs,
Industry 4.0 has the answers to fast industry transformation
The pace of change has only become faster over the past years, and its rippling effect is also felt in the baking industry. How do industrial players ride the changes while also increasing efficiency? The first change is in the mindset, and then in finding the right solutions. The key word is agility.
