Library Archives - Baking & Biscuit

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Molecular farming egg protein to enter baking market

PoLoPo signed a Memorandum of Understanding with CSM Ingredients to join efforts in bringing PoLoPo’s egg-free egg protein grown in

The art of IMPRESSA bread: new technology by FRITSCH

Making its debut on the best stage for a first impression, at iba, the new, compact IMPRESSA bread line developed by FRITSCH for industrial production manages to save 20% of the floor space – about 5 m. This was accomplished, in part, by new sheeting technology incorporated in the revised Soft Dough Sheeter (SDS) and the new Soft Dough Roller (SDR).

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.

FRITSCH to showcase compact solutions at iba

At iba, FRITSCH will showcase two bread lines in a new compact and hygienic design, the PROGRESSA and the IMPRESSA bread. An extensive range of machines will be displayed at the stand, solutions for all business sizes.

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Bread is best! FRITSCH IMPRESSA line

Bread consumption is once again on the rise, with the market expected to grow annually by 6.80%1 and reach a

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It’s not a sprint, it’s a marathon! (FRITSCH)

Last time iba was staged in person, it provided a platform for EUR 2.1 billion in trade fair contracts. Five

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The product is the measure of things

Every gram counts. This is especially true when raw materials become more expensive or even scarce. VEMAG takes weight accuracy very seriously with its portioning technology. The machine manufacturer also sets the bar high in terms of product quality and flexibility.

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Flexibility: FRITSCH IMPRESSA bread line

Bread consumption is once again on the rise, with the market expected to grow annually by 6.80%(1) and reach a

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.