The Baking Academy at the IREKS headquarters in Kulmbach is a new space dedicated to sharing knowledge and working with bakeries. Markus Hombach, Director of the IREKS Baking Academy, explains the facility expansion and the opportunities it offers.
How to better meet today’s customer expectations with modified dough processes for baked goods containing rye. Current technical literature describes
Technology innovation not only ensures the right temperature, airflow and humidity settings, but also addresses a priceless ingredient in baking: time. Reading Bakery Systems (RBS) recently launched a new multi-pass proofer, which was designed to do both. It is designed to be flexible in function, footprint, and form.
ECD’s M.O.L.E.™ EV6 touchscreen thermal profiler is now commercially available, with shipments starting April 1. The interface is said to have a user-friendly, intuitive design engineered to save baking professionals time, simplify data viewing and analysis, and improve productivity.
Over the years, advances in continuous mixing have been developed to improve ingredient metering, process controls and include specialized mixer designs and ultra-high capacity mixers. Compared to batch mixing, such technological developments make continuous mixing a better option than batch mixing, especially so for high-volume production.
EUROGERM started construction work for its new sourdough bio-fermentation plant in France. The plant represents an investment of EUR 21 million.
Reading Bakery Systems (RBS) installed its new electric-powered convection oven at the RBS Science & Innovation Center and is now ready for production trials.
Reading Bakery Systems (RBS) designed a new 18-nozzle rotating die for increased throughput capacity. Depending on the size of the finished snack product, it increases throughput capacity by up to 33% on the same size production line.
Low moisture, long shelf-life, diverse sizes and shapes – crackers and cookies are a segment filled with opportunity. Their characteristics also dictate process improvements and how equipment can support optimization
Superfoods and ancient grain, food pairing and clean label were among the raw materials suppliers’ topics at the iba trade
Reading Thermal released a new SCORPION® 2 Digital Air Velocity Sensor Array that offers improved accuracy, expanded temperature performance and extended battery life.
Reading Bakery Systems (RBS) will feature new snack systems and technologies at IBIE (Booths 3425, 3435).
