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One step ahead

By Helga Baumfalk More went into the decision to purchase a new bread roll line than Plentz Bakery & Confectionery

HEUFT brings thermal oil expertise to suedback

At suedback, HEUFT experts will explain energy, thermal oil, as well as artisan and industrial baking oven systems to its stand visitors.

Koenig launches new dough sheeting line

The Koenig Group introduced a new technology solution, the Artisan SFE EC dough sheeting line, which brings improvements in process efficiency, cleanability and user-friendliness. The machine will be presented at suedback

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.

Bread is best! (Koenig)

Bread consumption is once again on the rise, with the market expected to grow annually by 6.80%1 and reach a

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It’s not a sprint, it’s a marathon! DIOSNA iba preview

DIOSNA Hall A2 – 340 DIOSNA will present smart, future-oriented solutions for the food industry in the areas of automation,

interpack: DIOSNA presents fermentation, granulation and mixing technology

After a six-year break, DIOSNA returns to interpack with solutions for the food industry in the areas of fermentation, granulation and mixing.

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

HEUFT sustainable ovens come to IBIE

Thermal oil oven specialist HEUFT will promote its large oven systems at IBIE, highlighting the reduction of carbon dioxide emissions and thermal oil technology.