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RONDO launched its most recent automated line for bread production, the Smart Bread Line, at iba 2023. It was designed
LIBRARY ARTICLES
MULTIVAC acquires a majority stake in Italianpack S.p.A.
MULTIVAC Group acquired an 80% majority stake in Italianpack S.p.A., a manufacturer of automatic and semi-automatic packaging machines headquartered in Como, Italy. Italianpack will be incorporated into the MULTIVAC organization as a new business unit under the leadership of Tomaso Petrini, CEO of Italianpack.
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
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.
Brabender joins Anton Paar Group
Anton Paar acquired the German company Brabender on August 1. It will be integrated into the Anton Paar Group as Anton Paar TorqueTec GmbH. Brabender’s team of approximately 200 employees will become part of Anton Paar.
Dough-How, donut-how
Each process stage, from mixing to creating the dough band and donut shapes, through to baking, contributes to their final
MULTIVAC introduces new group branding
MULTIVAC unveiled the group’s new corporate design, which connects the companies in the group. The rebranding is rolled in steps, starting with the new company logos.
All in one system
MPREIS is a grocer in Tyrol, Austria. The company has envisioned its bakery, Therese Mölk, to streamline every activity within
MULTIVAC launches new flowpacking solution
MULTIVAC announced the launch of its W 500 as a universal flowpacking solution, which offers a high level of flexibility for packing a wide range of food products, including bakery goods.
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
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.
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
