Efficient baking assignment: thermal oil tunnel ovens
Energy consumption is undisputed at the top of the industry’s concerns and efforts for improvement. Tunnel ovens offer opportunities to go the extra mile on the path to resource savings.
LIBRARY ARTICLES
New plastic-free packaging for frozen bread
UPM Specialty Papers, Lantmännen Unibake and Adara teamed up to create a new fiber-based packaging that replaces plastic bags as primary packaging for frozen baked goods. To minimize the use of fossil-based materials, plastic bags were eliminated by using UPM Asendo barrier paper as an inner liner in the corrugated cardboard box.
Harpak-ULMA debuts tray sealing technology in the US
Harpak-ULMA launched the Mondini Trave Sinfonia® in its home market in the US. The solution was first unveiled at interpack. The automated tray-packing solution helps increase packaging throughput and comes in a smaller footprint. The highly simplified process is combined with Mondini’s new sealer, its largest sealer to date.
WHO: Massive efforts needed to reduce salt intake
A first-of-its-kind World Health Organization (WHO) Global report on sodium intake reduction shows that the world is off-track to achieve its global target of reducing sodium intake by 30% by 2025. Sodium is an essential nutrient, but, it increases the risk of heart disease, stroke and premature death when eaten in excess.
Thinking outside of the tray: Precisma
Cleaning can quite literally make or break the trays, respectively their life expectancy.
Thinking outside of the tray
A characteristic all trays have in common, regardless of endless possibilities in their layouts, is the safety guarantee provided for the products baked, time and again.
Diverse requirements
Transport crates for baked goods do not appear to differ much at first sight. They only vary in color, weight and height. However, when it comes to cleaning the crates, the situation is very different.
Optimization in the sliced bread area
As a basis, the hygienic risk to food safety/shelf-life is taken as an example for baked goods. Subdivision takes place according to the hygiene sensitivity of the respective products. The basis
is always an assessment of the respective product
