Frozen in time, efficiently: IceCool
Formulating and perfecting the recipe is only the start to having great-tasting, crunchy or soft bakery products. The freezing process
Formulating and perfecting the recipe is only the start to having great-tasting, crunchy or soft bakery products. The freezing process
The National Confectioners Association (NCA) and the Association of Chocolate, Biscuit and Confectionery Industries of Europe (CAOBISCO) released a joint statement calling for governments of both the United States and Europe to take urgent action to address sugar shortages.
Having the right coating for the product, the process and the pan goes a long way to obtaining perfectly baked
After two years of online meetings, the European Chocolate, Biscuit and Confectionery Association (CAOBISCO) held its General Assembly in Ghent, Belgium.
Kempf announced two new international key account managers joined its team of specialists at the beginning of this year, Chris Pehoviak and Johannes Rustler.
The benefits of innovative, custom-made bakeware only begin with providing support for baked goods throughout manufacturing. Minute details in their
baking+biscuit gathered assessments of the COVID-related crisis from suppliers to the industry, including their response to it.
KG-Flon 603 green is the name of the latest fluoropolymer from Kempf. The coating has a multi-layer structure and is
Industrial Vacuum Cooling has been introduced to the market some years ago. One of the suppliers is the Dutch Verhoeven Bakery Equipment Family (BVT/NewCap/Vacuum Cooling & Baking Company).
Kempf GmbH, Rohrbach, specializes in the “Bakeware & Coatings” areas. At the iba trade fair, the company presented the new
The equipment was so small that the description “inconspicuous” really isn’t an insult. Nonetheless, the “UDO” made by Cetravac AG in Switzerland was awarded a trophy at the iba trade fair, and attracted a large amount of attention. We asked its inventor, Adolf Cermak, what really lies behind it.