Library Archives - Baking & Biscuit

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HEUFT brings thermal oil expertise to suedback

At suedback, HEUFT experts will explain energy, thermal oil, as well as artisan and industrial baking oven systems to its stand visitors.

New Managing Directors for HEUFT SERVICE GmbH

Andreas Daub and Thomas Kahl were appointed Managing Directors of HEUFT SERVICE GmbH. They have been working in the service area for decades.

backaldrin hosts fifth Austrian Bakery Days event

The fifth installment of the Austrian Bakery Days took place on April 20 and 21, 2024, held at and around the backaldrin headquarters. On both days, backaldrin’s customers and partners could learn about the baking ingredients manufacturer’s current and traditional products. Around 4,000 international trade visitors came from all parts of the world.

Efficient baking assignment: thermal oil tunnel ovens

Energy consumption is undisputed at the top of the industry’s concerns and efforts for improvement. Tunnel ovens offer opportunities to go the extra mile on the path to resource savings.

Cetravac and bakeXperts to work closer together

Swiss companies Cetravac and bakeXperts will develop solutions together starting this year, under the leadership of bakeXperts – the manufacturer of the UDO vacuum shop oven.

Efficient baking assignment: thermal oil ovens

Energy consumption is undisputed at the top of the industry’s concerns and efforts for improvement. Tunnel ovens offer opportunities to go the extra mile on the path to resource savings. The eight-generation oven builders at HEUFT have also been observing a surge in the interest in economical and flexible machines, now a universal top priority in the industry.

HEUFT highlights improved baking systems at iba

HEUFT is bringing one of its latest heat exchangers to Munich this October, as well as a deck and a trolley oven. Its thermal oil system will be used to bake live at the show. HEUFT is exhibiting along its sister company that specializes in refrigeration and cooling systems, ICECOOL.

In-store baking with UDO technology: a vacuum-powered revolution

The UDO can bake frozen, ambient-stored raw dough, or parbaked products such as rolls, baguettes and even larger loaves and cool them to perfect-to-eat level in less than 5-10 minutes. It does so while achieving perfectly even heating and retaining all product characteristics, consistently.

A vacuum baking revolution

To optimize in-store baking efficiency, the UDO baking technology is one to watch. It stands for Univac Double-bake Oven and is powered by Cetravac AG’s patented innovation. Developed under the bakeXperts brand, the UDO opens the door to a new world of baking in-store.