(B)read all about it!
RONDO launched its most recent automated line for bread production, the Smart Bread Line, at iba 2023. It was designed
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One step ahead
By Helga Baumfalk More went into the decision to purchase a new bread roll line than Plentz Bakery & Confectionery
Koenig launches new dough sheeting line
The Koenig Group introduced a new technology solution, the Artisan SFE EC dough sheeting line, which brings improvements in process efficiency, cleanability and user-friendliness. The machine will be presented at suedback
How do we build a better baking future?
Clean-label, functional ingredients go a long way toward the sustainability concerns – of the baker, the material supplier and the consumer. Just before Christmas last year, a London baker called Maisie Collins opened up an industrial-sized oven for her local community to use free of charge.
dsm-firmenich reports H1 2023 results
DSM and Firmenich shared the first joint financial results since their merger, which was completed on May 8. Taste, Texture & Health is among the categories that performed well. The company estimates an FY 2023 on a pro forma basis Adjusted EBITDA of between EUR 1,800-1,900 million (versus EUR 2,275 million in FY 2022).
Bread is best! (Koenig)
Bread consumption is once again on the rise, with the market expected to grow annually by 6.80%1 and reach a
Dough-How, donut-how
Each process stage, from mixing to creating the dough band and donut shapes, through to baking, contributes to their final
DSM highlights new solutions at FiE 2022
Royal DSM will introduce its latest developments at this year’s Food ingredients Europe (FiE), held December 6-8, 2022, in Paris.
Playing with colors: Zeelandia
Superfoods and ancient grain, food pairing and clean label were among the raw materials suppliers’ topics at the iba trade
DSM and Firmenich to merge
DSM and Firmenich announced they agreed to merge. The partnership, to be called DSM-Firmenich, will work on innovation in nutrition, well-being and beauty.
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.
