CAOBISCO holds inaugural congress in November
CAOBISCO invites industry professionals to join its debut Congress, which will take place at the Thon Hotel EU in Brussels,
CAOBISCO invites industry professionals to join its debut Congress, which will take place at the Thon Hotel EU in Brussels,
CAOBISCO published a manifesto for the 2024-2029 EU policy cycle, channeling the collective voice of over 14,000 European chocolate, biscuit, and confectionery manufacturing companies.
Czech Republic specialist J4 looks at the optimum baking curve for a wide variety of products when designing its tunnel ovens. To ensure it is consistently being reached, each step (and its dedicated zone) of the baking process is controlled.
CAOBISCO and 22 other associations representing a wide array of European industries, including food-related sectors, sent a joint letter to the three EU Presidents to call on the EU and Mercosur leaders to rapidly conclude the trade negotiations on the remaining open points.
Alicia Bellon Moral joined CAOBISCO as its sustainability manager, appointed to take charge of the association’s sustainability-related agenda and extended focus.
Every gram counts. This is especially true when raw materials become more expensive or even scarce. VEMAG takes weight accuracy very seriously with its portioning technology. The machine manufacturer also sets the bar high in terms of product quality and flexibility.
To optimize in-store baking efficiency, the UDO baking technology is one to watch. It stands for Univac Double-bake Oven and is powered by Cetravac AG’s patented innovation. Developed under the bakeXperts brand, the UDO opens the door to a new world of baking in-store.
The UDO can bake frozen, ambient-stored raw dough, or parbaked products such as rolls, baguettes and even larger loaves and cool them to perfect-to-eat level in less than 5-10 minutes. It does so while achieving perfectly even heating and retaining all product characteristics, consistently.
Swiss companies Cetravac and bakeXperts will develop solutions together starting this year, under the leadership of bakeXperts – the manufacturer of the UDO vacuum shop oven.
CAOBISCO pointed out the impact the current energy crisis has on the sectors’ manufacturers and their ability to operate viably.
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.