suedback to feature Italian confectionery and baking skills
CONPAIT (Association of Italian Confectioners) and API (Association of Italian Pizzerias), two renowned Italian organizations, are attending the fair.
LIBRARY ARTICLES
suedback 2024 showcases snacking concepts
Snacking is a key theme at suedback this year, regarded as an opportunity for bakeries to create differentiating products. There is a growing demand for quick, premium snacking options, which can also boost baker revenues.
sรผdback: inspiration for next year and beyond takes center stage
The 30th edition of sรผdback lines up the best and latest solutions for bakery, confectionery, coffee, chocolate, logistics, training and more. International exhibitors are bringing the latest developments for the baking and confectionery industries to sรผdback; several competitions will crown this yearโs excellence in craftsmanship and innovation, and a full agenda of forums will be hosted for knowledge sharing.
Fi Europe gears up for its biggest edition yet
Fi Europe is gearing up for its biggest and best year ever, its organizer anticipates. More than 1,500 exhibitors and a program of expert presentations are a part of the fair taking place from November 19 to 21. Over 25,000 visitors from 135 countries are expected to attend.
Four new categories for Fi Europe Innovation Awards
Entries have opened for the food ingredient industryโs awards, with nine accolades for the taking and a submission deadline of September 6.
Mission code name: soft dough biscuits
Inviting with their diverse iterations, biscuits are, nevertheless, a delicate business to master. Following careful preparation, the fragile products are thoroughly inspected so that they may begin their journey to the consumer in great condition, and remain that way until snack time. The competition for attention matches their diversity, which is, at the same time, their unique selling point.
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.
The art of IMPRESSA bread: new technology by FRITSCH
Making its debut on the best stage for a first impression, at iba, the new, compact IMPRESSA bread line developed by FRITSCH for industrial production manages to save 20% of the floor space โ about 5 m. This was accomplished, in part, by new sheeting technology incorporated in the revised Soft Dough Sheeter (SDS) and the new Soft Dough Roller (SDR).
Fi Europe hosts women’s networking breakfast
The Women’s Networking Breakfast was held on November 29 at Fi Europe 2023, aiming to bridge the disconnect between womenโs representation in leadership in the food industry and their involvement in food production and related purchasing decisions.
How do we build a better baking future?
Clean-label, functional ingredients go a long way toward the sustainability concerns โ of the baker, the material supplier and the consumer. Just before Christmas last year, a London baker called Maisie Collins opened up an industrial-sized oven for her local community to use free of charge.
FRITSCH to showcase compact solutions at iba
At iba, FRITSCH will showcase two bread lines in a new compact and hygienic design, the PROGRESSA and the IMPRESSA bread. An extensive range of machines will be displayed at the stand, solutions for all business sizes.
