Dough-How, donut-how
Each process stage, from mixing to creating the dough band and donut shapes, through to baking, contributes to their final
LIBRARY ARTICLES
From past perfect to future simple
The beginnings of pinsa making go all the way back to the Roman Empire. A fresh new take on the Roman pinsa is now rising to the top among consumer favorites.
Rademaker to open Chicago facility
Rademaker BV announced the opening of a new facility in Chicago to support customer demand in the US. Spanning around 50,000 sqft, it will house a Client Experience Center where bakers will be able to test their products on Rademaker equipment.
Playing with colors: Uniferm
Superfoods and ancient grain, food pairing and clean label were among the raw materials suppliers’ topics at the iba trade fair. But something else was eye-catching: Many producers brought colors into play.
TP Food Group opens Pennsylvania office
The Italian industrial group is expanding its international footprint with the opening of the TP Food Group – North America inc., a new subsidiary located in the Philadelphia metropolitan area.
A guide to IBIE’s exhibition stands Rademaker
Rademaker intends to reacquaint visitors with its portfolio of solutions. A product showcase will take center place – all products made with Rademaker machines around the world are available for sampling.
All in one system
MPREIS is a grocer in Tyrol, Austria. The company has envisioned its bakery, Therese Mölk, to streamline every activity within
Smooth operations at Therese Mölk
Tyrolean family business MPREIS is taking technology innovation personally. Its bakery in Innsbruck, Therese Mölk, is a state-of-the-art facility that continuously adds the latest improvements to optimize efficiency in production.
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.
French companies launch 3D virtual bakery
In collaboration with major French players in the industrial bakery industry, the MEDEF International confederation has developed a 3D application called ‘Virtual Modern Bakery’.
Rademaker: The best means to all ends
Different types of products made with laminated dough have their own process requirements to achieve the desired characteristics. Flexible equipment
Knowledge pays off
The Rademaker Technology Center (RTC) features several pilot lines, full-scale, certified production lines that meet the latest standards, which are available for testing. The company believes knowledge is an investment worth making, and invest it did: over the past two years, the RTC has been developed to more than twice its starting size, to its current 2,400sqm.
