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

AIBI Congress 2024: a breeze over the bakery

The 38th AIBI Congress brought the baking industry together this year for the moment’s most important topics, decision-making meetings and long-awaited reunions. The International Association of Plant Bakers organized this year’s event with the theme ‘21st Century Breeze over the Bakery’, and a picturesque location to match it: the city of Hamburg.

A fully-automated flow

Fully automating kneading and mixing is an ambitious endeavor, given the complexity of the process, and the diversity of raw ingredients.

BAKON introduces RedControl operating system

BAKON Food Equipment announced a new operating system for their machinery. It allows operators to control complex production systems through an intuitive dashboard.

All set for continuous mixing and kneading: RBS

Continuous dough production is designed with volume and efficiency in mind. Requirements stemming from the product characteristics, the manufacturing needs,

In the (continuous) mix: Verymix

VMI’s VERYMIX kneader is recommended for the continuous production of raw frozen, parbaked and/or pre-proofed and frozen doughs, including baguettes,

Compact and easy to operate

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.

Re-engineered mixing and kneading

Reading Bakery Systems, a member of the Markel Food Group, has re-engineered the MX Continuous Mixer. The model now ranks as the most versatile continuous mixer, and is suitable for a broad product spectrum and a wide diversity of doughs.