Every season sparks pie joy
Whether the pies have an open top – covered with various ingredients, or are closed with dough, lattice, or crumble, the technology needs to produce excellent results no matter the recipe and material changes.
LIBRARY ARTICLES
Cookies make the world go round
Cookies speak the universal language of taking a moment for a delicious treat, anytime, anywhere. The stakes are high to
Pizza in any shape and form
Ever the safe-choice favorite, but never a boring idea: pizza enjoys great diversity, to match all tastes, eating occasions, and
VMI: A good mix
Precision mixing technology brings undeniable benefits to consistently forming dough exactly as needed, time after time. When choosing the optimum
Trays with a mission
One characteristic shared by different types of bakeware, from trays to pans or cake molds is their mission to make
Rademaker: The best means to all ends
Different types of products made with laminated dough have their own process requirements to achieve the desired characteristics. Flexible equipment
In the (continuous) mix: Verymix
VMI’s VERYMIX kneader is recommended for the continuous production of raw frozen, parbaked and/or pre-proofed and frozen doughs, including baguettes,
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
A new generation: Rademaker laminators
A bakery in the German speaking area (DACH Region) invested in a new generation Rademaker Laminator, Croissant line and Pastry line. The Laminator is designed according Rademaker’s Sigma hygienic design guidelines.
Shifting the focus
The demand in global markets is changing. The focus is increasingly on snack products. This is also reflected in the
