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RONDO launched its most recent automated line for bread production, the Smart Bread Line, at iba 2023. It was designed

Martin Braun-Gruppe highlights fusion croissants at iba

The Bakery Ingredients Division of the Martin Braun-Gruppe is presenting product and marketing concepts from the Agrano, Braun, Capfruit and Cresco Italia brands at iba.

Intralox relocates European headquarters

American belting specialist Intralox relocated its European headquarters to a larger facility in Schiphol, Amsterdam, the Netherlands. The new HQ is also an expanded facility with more assembly and warehouse space, in response to growing market demand, allowing Intralox to double its modular plastic assembly facility and triple warehouse space, the company explained in an announcement.

Martin Braun Group achieves record sales

The Martin Braun Group generated record sales of EUR 626 million in FY 2022, a 19.7% growth compared to the previous year, with all product ranges performing well, despite ongoing challenges such as inflation concerns among consumers. Its Poland Gida joint venture in Turkey also enjoyed significant growth.

Ishida launches new solutions at interpack

Ishida will bring 40 pieces of equipment to display at the trade fair, focusing on four areas: weighing technology, quality control solutions and ‘end-to-end’ packing line solutions.

Dough-How, donut-how

Each process stage, from mixing to creating the dough band and donut shapes, through to baking, contributes to their final

When the stakes are high: Forbo

With the ‘Siegling Fullsan’ product range, Forbo Movement Systems has launched new homogeneous conveyor and processing belts made of TPU

All in one system

MPREIS is a grocer in Tyrol, Austria. The company has envisioned its bakery, Therese Mölk, to streamline every activity within

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.