EUROGERM opens new bio-fermentation plant
French specialist EUROGERM celebrated the official opening of its new bio-fermentation plant on October 10. It is located in the Dijon-Bourgogne ecopark in Saint-Apollinaire, France.
LIBRARY ARTICLES
Puratos launches plant-based chocolate ingredient
Puratos extended its Ambiante range of ready-to-whip toppings and fillings with a new entry: chocolate. The Ambiante Chocolate Flavor is 100% dairy-free, with no artificial flavors or colors (NAFNAC) and uses cocoa powder from Puratos’s sustainable Cacao-Trace program.
Naan, bread of the kings
Laborious leavening and skill scarcity made naan bread a nutritious yet elusive delicacy for centuries, first reserved for India’s royalties
Case complete! Turnkey lines
Part II Complete solutions are an attractive proposal for bakeries. It is particularly relevant when considering the hassle of compatibility
Reducing product waste in industrial bakeries
By Andrey Bulatov, Sales Support Engineer, AMF Bakery Systems Minimizing raw material loss during production contributes greatly to the efficiency
AMF Bakery Systems wins innovation award at Bakery China
The APEX Mini Combo BDR Bread and Bun System by AMF Flex won this year’s ‘Innovation for Growth’ award at Bakery China. AMF Bakery Systems (AMF) developed this system focusing on automating processes and improving efficiency as well as efficiency in the production facility.
New KEMPF HQ: A New York state of mind
By Catalina Mihu True to its motto, ‘Standing still is a step backward’, Kempf successfully completed its ambitious relocation project
AMF Bakery Systems appoints sales manager for Germany and Austria
AMF Bakery Systems hired Yilmaz Öter as new sales manager for the German and Austrian industrial bakery market. He has over 20 years of industrial sales experience, with over 10 years in the bakery sector.
Ritabrata Chakraborty joins AMF Bakery Systems APAC team
AMF Bakery Systems appointed Ritabrata Chakraborty as the newest member of its Asia-Pacific (APAC) team. With a background in pastry chef education, Chakraborty has 14 years of professional experience within the baking equipment sector.
“All sourdoughs harbor a different consortium of micro-organisms”
With a unique culture and a longstanding tradition, sourdough is used in new interpretations for unique creations. Karl de Smedt,
FRITSCH to relocate to all-in-one headquarters
MULTIVAC Group acquired land in the new Industrial Park in Iphofen, Germany, where FRITSCH is set to relocate its main headquarters. The new location, spanning 7.6 ha of land, will bring together the business operations of the dough machinery manufacturer.
The energy-efficient light at the end of the tunnel oven: J4
Czech Republic specialist J4 looks at the optimum baking curve for a wide variety of products when designing its tunnel ovens. To ensure it is consistently being reached, each step (and its dedicated zone) of the baking process is controlled.
