One step ahead
By Helga Baumfalk More went into the decision to purchase a new bread roll line than Plentz Bakery & Confectionery
LIBRARY ARTICLES
Baking efficiency: Itโs in the (electric) oven!
There is a clear trend for bakeries worldwide to seek a sustainable and efficient energy source. Electric ovens are an emerging favorite on this path, but companies are seeking the flexibility to invest in gas ovens now, with the option to convert to electric in the future.
Save your energy!
The conversation around increasing manufacturing sustainability will unavoidably start with analyzing ovens, for any baking operation. Visible results are a necessity.
Cetravac and bakeXperts to work closer together
Swiss companies Cetravac and bakeXperts will develop solutions together starting this year, under the leadership of bakeXperts โ the manufacturer of the UDO vacuum shop oven.
Bundy Baking interview: โRelationships matter immenselyโ
Bundy Baking has enjoyed successful business worldwide over the past years, with American Pan strengthening its foothold in Europe.
American Pan to showcase expanded portfolio at iba
American Pan is preparing to exhibit a comprehensive range of baking solutions at iba, including those from Runex and Turbel, companies that joined the Bundy Baking Solutions group since the last iba. The focus will be on eco-friendly solutions, energy-efficient and smart equipment.
Bread is best! (Koenig)
Bread consumption is once again on the rise, with the market expected to grow annually by 6.80%1 and reach a
iba ’23: Itโs not a sprint, itโs a marathon! (Heinen preview)
Last time iba was staged in person, it provided a platform for EUR 2.1 billion in trade fair contracts. ยญ
Itโs not a sprint, itโs a marathon! American Pan at iba 23
Last time iba was staged in person, it provided a platform for EUR 2.1 billion in trade fair contracts. ยญFive
iba ’23 exhibitor highlight: Reading Bakery Systems
Reading Bakery Systems (RBS) will be featuring its new sustainable and electric baking capabilities, continuous mixing technology, and innovative snack products made on their flexible production systems. Looking at industry trends, the company focuses on sustainable baking technology and automation.
In-store baking with UDO technology: a vacuum-powered revolution
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.
A vacuum baking revolution
To optimize in-store baking efficiency, the UDO baking technology is one to watch. It stands for Univac Double-bake Oven and is powered by Cetravac AGโs patented innovation. Developed under the bakeXperts brand, the UDO opens the door to a new world of baking in-store.
