Library Archives - Baking & Biscuit

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Cookies make the world go round

Cookies speak the universal language of taking a moment for a delicious treat, anytime, anywhere. The stakes are high to

Fi Europe gears up for its biggest edition yet

Fi Europe is gearing up for its biggest and best year ever, its organizer anticipates. More than 1,500 exhibitors and a program of expert presentations are a part of the fair taking place from November 19 to 21. Over 25,000 visitors from 135 countries are expected to attend.

Four new categories for Fi Europe Innovation Awards

Entries have opened for the food ingredient industry’s awards, with nine accolades for the taking and a submission deadline of September 6.

f2m-bbi-02-24-kneading and mixing-VMI_Continuous mixers_Verymix_with dough_and_operator

VMI: A good mix

Precision mixing technology brings undeniable benefits to consistently forming dough exactly as needed, time after time. When choosing the optimum

Fi Europe hosts women’s networking breakfast

The Women’s Networking Breakfast was held on November 29 at Fi Europe 2023, aiming to bridge the disconnect between women’s representation in leadership in the food industry and their involvement in food production and related purchasing decisions.

Intralox relocates European headquarters

American belting specialist Intralox relocated its European headquarters to a larger facility in Schiphol, Amsterdam, the Netherlands. The new HQ is also an expanded facility with more assembly and warehouse space, in response to growing market demand, allowing Intralox to double its modular plastic assembly facility and triple warehouse space, the company explained in an announcement.

A vacuum baking revolution

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.

In-store baking with UDO technology: a vacuum-powered revolution

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.