Pizza in any shape and form
Ever the safe-choice favorite, but never a boring idea: pizza enjoys great diversity, to match all tastes, eating occasions, and
LIBRARY ARTICLES
New KEMPF HQ: A New York state of mind
By Catalina Mihu True to its motto, ‘Standing still is a step backward’, Kempf successfully completed its ambitious relocation project
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.
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
Efficiency at the end of the tunnel (THERMADOR oven)
In the industrial baking of any type of bread, and a multitude of other product ranges, tunnel ovens are the giants of large-volume, continuous baking, for which efficiency is a must.
