Dough-How, donut-how
Each process stage, from mixing to creating the dough band and donut shapes, through to baking, contributes to their final
LIBRARY ARTICLES
Trays with a mission
One characteristic shared by different types of bakeware, from trays to pans or cake molds is their mission to make
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.
Bake smarter, not harder: WP BAKERYGROUP
Smart devices are quickly becoming an indispensable part of life inside the baking shop as they are on the outside. For in-store ovens, smart tools are being developed to make them more efficient and easier to operate for consistent results.
Efficiency at the end of the tunnel (THERMADOR oven)
In the industrial baking of any type of bread, and a multitude of other product ranges, tunnel ovens are the giants of large-volume, continuous baking, for which efficiency is a must.
iba innovations (Anneliese Backtechnik GmbH)
Numerous exhibitors will present their innovations in Munich. The editors submit a couple of novelties to give trade fair visitors
