A guide to IBIE’s exhibition stands (Diosna)
Booth 1201 – Diosna Diosna will focus on equipment flexibility, showcasing the DIOSNA Wendel Mixer WH 240 “A” of the
LIBRARY ARTICLES
DIOSNA introduces IoT solution
DIOSNA launched a new IoT solution for dough production. The system monitors the condition and product quality through live data. It can be accessed remotely.
Coatings do make the pan (American Pan)
Having the right coating for the product, the process and the pan goes a long way to obtaining perfectly baked
New sales leadership for American Pan Europe
Bundy Baking Solutions appointed new leadership for the sales team of American Pan Europe. The company restructured its team “to better serve customers”.
New president for American Pan and Chicago Metallic
Jason Tingley was promoted as the president of American Pan and Chicago Metallic USA-based businesses, Gilbert Bundy, CEO of Bundy Baking Solutions, announced. In addition to his new role, Tingley will also have an advisory role for all Bundy Baking Solutions global pan operations.
“The best products take time” (DIOSNA)
The Polish bakery NOWEL set its sights high in 2020 and, in the midst of the pandemic, invested in a
New technical sales director for American Pan
Mariana Haddad was promoted to Technical Sales Director for American Pan. Haddad is based at American Pan Cainco in Bauru, Brazil.
American Pan Alexandria: a growing hub for pans and trays
American Pan’s facility in Alexandria, Romania, is the company’s main European operation headquarters for bakeware, with investments worth EUR 10 million planned over the next five years.
All set for continuous mixing and kneading: DIOSNA
Continuous dough production is designed with volume and efficiency in mind. Requirements stemming from the product characteristics, the manufacturing needs,
The best support system: bakeware
Industrial & custom-made: thinner and better Even for industrial baking, all bakeware and coatings American Pan delivers are custom-made
In the (continuous) mix: Verymix
VMI’s VERYMIX kneader is recommended for the continuous production of raw frozen, parbaked and/or pre-proofed and frozen doughs, including baguettes,
Spelt: ingredient with character
Spelt has been a hot topic for years among nutrition-conscious consumers. The trend towards plant-based food has recently seen a
