Quick characterization of waffle flours
Waffle recipes are quite simple and do not need many ingredients. To obtain the adequate waffle sheet structure, the flour
LIBRARY ARTICLES
MECATHERM receives sustainability award
MECATHERM received its first EcoVadis award for its sustainable development performance in 2023. The international organization that evaluates companies on their performance, commitments, and practices in terms of sustainable development awarded the French technology specialist the bronze medal.
Brabender introduces new FarinoGraph
Brabender further developed its Farinograph to determine the water absorption capacity of flour and the rheological properties of dough, launching a new version of the device on the market that uses Artificial Intelligence to predict measurement curves.
MECATHERM showcases sustainability focus at interpack
MECATHERM will introduce its latest advances to tackle the sustainability and digitalization challenges in the manufacturing of baking and sweet goods. The French specialist will showcase its complete solutions at the show, focusing on solutions to optimize energy efficiency, a new, easy-to-clean oven dedicated to delicate products, and its latest digital solutions.
interpack 2023 highlights: Mecatherm
This year, the French specialist focuses on solutions for energy efficiency, the new, easy-to-clean M-DAN oven and new digital solutions for industrial performance. MECATHERM is launching the new M-DAN Oven, with an improved hygienic design that includes wash-down capability.
Practical patisserie
With over 8,000 new patisserie product launches every year, the challenge for industrial bakers is to diversify their offers by
Molecular and functional analytics: an integrated research
By Dr. Julien Huen, ttz; Dr. Tina Bohlmann, ttz; Jessica Wiertz, Brabender Improving the profiles of baked goods benefits from
The magic under the crust
The trend for artisan quality brings forth a wealth of delightful, premium breads and baguettes, with texture and flavor characteristics nothing short of magic. It takes exact science and technology to perfect the process, however. Dedicated lines preserve the tradition of the technique with increased process efficiency.
The flexibility in MECAFLEX
On-the-go or in home offices, nothing seems to be able to slow snacking down. Snacks are also increasingly the preferred option over regular mealtimes. Together with the hunger to snack, however, the demand for more diverse, healthier and tastier products also grows. Flexible technology is needed for the task.
The MECAFLEX snack line: automated technology opportunities
With thriving opportunities for snacks, bakeries innovate to propose new experiences. A technology solution designed for continuous production updates is Mecatherm’s MECAFLEX automated line. Built for product diversity, it is able to run a comprehensive range of snacks.
Mecatherm launches Authentik Baguette
MECATHERM launched the AUTHENTIK BAGUETTE, a solution that allows manufacturers to bake more authentic products, with a product positioned midway between the classic baguette and the artisan-style baguette.
A delicate balance: perfecting work with gluten-free ingredients
As gluten-free bakery is decisively increasing its foothold into the mainstream market, growing by about 25% each year, research seeks
