Library Archives - Baking & Biscuit

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LIBRARY ARTICLES

CAOBISCO holds inaugural congress in November

CAOBISCO invites industry professionals to join its debut Congress, which will take place at the Thon Hotel EU in Brussels,

CAOBISCO issues EU policy manifesto

CAOBISCO published a manifesto for the 2024-2029 EU policy cycle, channeling the collective voice of over 14,000 European chocolate, biscuit, and confectionery manufacturing companies.

Optimum process for a world of sourdoughs

No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough specialties relies on process accuracy and stability, with optimum kneading and mixing parameters for each type of product.

Simply sourdough

DIOSNA contributed to this article No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough

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

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.

CAOBISCO signs open letter to support EU-Mercosur trade deal

CAOBISCO and 22 other associations representing a wide array of European industries, including food-related sectors, sent a joint letter to the three EU Presidents to call on the EU and Mercosur leaders to rapidly conclude the trade negotiations on the remaining open points.

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.

DIOSNA brings automation, dough processing solutions to iba

This year at iba, DIOSNA will showcase its focus on developments in automation, dough processing and kneading. Visitors can expect DIOSNA’s AGV-supported concepts for automated dough production, in addition to the two hygienic design wendel mixers WH240A with an exchangeable bowl and WH240E with direct ground discharge.