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
LIBRARY ARTICLES
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.
Easy as pie: AMF Bakery Systems automated lines for pies
The automated line designed by AMF Tromp can flexibly support a wide range of pies, either savory or sweet, in a baking tray, in foils, or in paper cups. They can bake the pie shells only, pies with the top opened or closed and pies with or without a lattice decoration. For (pre-)baking the pies, AMF recommends a Den Boer Multibake tunnel oven with impingement heating or a direct-fired system.
Pizza: AMF lines to keep them coming
For industrial production, pizza lines are made to welcome any variations required. Accurate processes are a must for these flexible lines.
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.
57,000 trade visitors attend iba 2023
Trade visitors welcome iba’s comeback. This October, 1,073 exhibitors from 46 countries showcased their latest developments in 10 halls, for 57,000 visitors from 150 countries attending the show. The fair in Munich saw full aisles for an anticipated industry reunion. By comparison, more than 77,000 trade visitors from around 170 countries came to iba in 2018. In total, over 1,300 companies exhibited 5 years ago.
Iba revamps hall structure, announces future dates
iba 2023 will introduce a new hall structure. The organizers announced the halls will be grouped by topic this year: packaging technology in hall B1, and production technology and equipment in halls A1, A2, B2, B3, C1 and C2.
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.
Sliced, bagged and delivered
To maximize the benefits of automating bread slicing and bagging, industrial bakeries need to keep their customization options open. Aside
Rising to full potential
Ensuring the correct proofing conditions and timings is a key step in dough development. For heavy-duty processing with consistent results,
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.
Practical patisserie
With over 8,000 new patisserie product launches every year, the challenge for industrial bakers is to diversify their offers by
