Library Archives - Baking & Biscuit

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RONDO launched its most recent automated line for bread production, the Smart Bread Line, at iba 2023. It was designed

Corbion acquires Novotech bread improver business

Corbion will acquire the bread improver business from Novotech Food Ingredients, based in Delhi, India. The deal also grants Indian bakers access to Corbion’s extensive global customer support network.

Corbion develops folic acid fortification for corn tortillas

Corbion is working with manufacturers of corn tortillas to fortify their products with folic acid. At first available for enriched grains, new solutions now also include corn tortillas, to help lower birth defect risks such as spina bifida in infants.

Corbion enzyme to support low-sugar reformulation

Enzyme technology developed by Corbion helps lower costs and formula sugar, while expanding shelf-life. Ultra Fresh® Advantage 600 breaks down the long-chain carbohydrates in flour into simpler sugars, adding sweetness to the product, so less sugar and yeast are needed as raw materials.

Dough-How, donut-how

Each process stage, from mixing to creating the dough band and donut shapes, through to baking, contributes to their final

Trays with a mission

One characteristic shared by different types of bakeware, from trays to pans or cake molds is their mission to make

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.