(B)read all about it!
RONDO launched its most recent automated line for bread production, the Smart Bread Line, at iba 2023. It was designed
LIBRARY ARTICLES
IREKS puts a modern twist on traditional products
At iba, IREKS illustrated exciting taste dimensions and creative opportunities. Rethinking familiar products for the future was a theme at the stand, through which traditional raw materials can be rediscovered, prepared and combined in new ways to create new flavors.
IREKS debuts expanded Baking Academy
The Baking Academy at the IREKS headquarters in Kulmbach is a new space dedicated to sharing knowledge and working with bakeries. Markus Hombach, Director of the IREKS Baking Academy, explains the facility expansion and the opportunities it offers.
The stages of perfecting sourdough
How to better meet today’s customer expectations with modified dough processes for baked goods containing rye. Current technical literature describes
Dough-How, donut-how
Each process stage, from mixing to creating the dough band and donut shapes, through to baking, contributes to their final
Playing with colors: IREKS
Superfoods and ancient grain, food pairing and clean label were among the raw materials suppliers’ topics at the iba trade
Frozen in time, efficiently: IceCool
Formulating and perfecting the recipe is only the start to having great-tasting, crunchy or soft bakery products. The freezing process
Trays with a mission
One characteristic shared by different types of bakeware, from trays to pans or cake molds is their mission to make
Schubert expands North American headquarters
Schubert announced it purchased 7.36 acres of land to expand its North American headquarters in Charlotte, NC.
All in one system
MPREIS is a grocer in Tyrol, Austria. The company has envisioned its bakery, Therese Mölk, to streamline every activity within
Baking with green hydrogen energy? WP Bakerygroup
“What is your position on the use of hydrogen technology to fuel ovens in bakeries?” This is the question we put to oven manufacturers in Europe and the USA.
All the means to a laminated end: RONDO
Precision and consistency are required to turn blocks of dough into thin, delicate sheets. The big challenge lies in the correct distribution of the dough reduction steps while avoiding any unwanted tension in the dough. Inconsistencies in the reduction steps will significantly impact the structure of the final product.
