This year, KAAK celebrates its 175th anniversary. Lodewijk van der Borg (CEO) and Theo Lammers (COO) granted us an interview with this occasion at the forefront and shared how the Group was shaped around the silo to truck’ concept, the defining moments in its impressive timeline, changes old and new, and how its member companies build on each other’s expertise to advance in their field and provide comprehensive solutions.
KAAK has recently added the expertise of Silowacht to its ‘silo to truck’ solution portfolio, expanding its product range with silo construction and ingredient dosing.
Before the Dutch Kaak took over the Italian System and Oven manufacturer from Ala Italy in 2005, it was rarely
The L’Artisane baguette line is destined to change the world of industrially produced baguettes. As a result of Benier’s new system, the baked products are designed to achieve high quality without final proofing.
Metering and depositing – machines in the Dutch manufacturer BAKON’s BD series can also undertake these tasks. The BD3 Multi-Depositor is designed as a bench-top equipment for smaller bakery businesses, bigger machines such as the BD9 variant allow the metering and depositing process to be increasingly automated.
Lhotellier R2A, a subsidiary of the Kaak Group in the Netherlands, has developed and marketed non-stick coatings for the baking sector since 1963. Experts provide support when choosing optimum non-stick and de-panning coatings.
Pizza is one of the most popular foods worldwide, and various plant constructors offer industrial pizza lines. Here is a small overview of the manufacturers and methods.
Daub, the Hamburg (Germany) oven constructor, has changed. Integrated into the Kaak Group, it now sees itself as a process analyst, adviser and supplier of automated baking systems.
Pizza production is one of the key points of expertise of Kaak’s Italian MCS subsidiary from the northern Italian commune of Ala. The Italians’ latest highlight is a new, fully automatic pizza press.
Kaak is working to improve the future of iBake Care and to offer additional benefits to customers by researching new technologies. One such technology is called “Dough Sense” that would provide real-time feedback on dough quality.
UNIFERM will present the product innovations FermFresh® Urgetreide (Ancient Cereal) and FermStar® Langzeit (Long Time) at the iba trade fair. FermFresh® Urgetreide is a new development from UNIFERM’s range of fresh products. FermFresh® Urgetreide brings together the two cereal varieties – Emmer and Einkorn. UNIFERM’s own gentle multi-day fermentation process intensifies the natural flavor profile.
