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EUROGERM opens new bio-fermentation plant

French specialist EUROGERM celebrated the official opening of its new bio-fermentation plant on October 10. It is located in the Dijon-Bourgogne ecopark in Saint-Apollinaire, France.

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From Vision to reality: how AI is reshaping product inspection

Artificial intelligence (AI) in manufacturing is no longer a fascinating idea – it is already here and accelerating quickly throughout many industries, especially in the baking industry. Several reasons are fueling this revolution.

EUROGERM takes over TELTOMALZ

The German subsidiary of EUROGERM is taking over TELTOMALZ GmbH. Founded in 1907, TELTOMALZ produces malt-based products, premixes and ready mixes as well as other ingredients for bakeries and pastry shops at its headquarters in Teltow, near Berlin.

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An automated eye for detail

All information is valuable information in the realm of inspecting products throughout the entire manufacturing process, through to packaging. Automated

Cetravac and bakeXperts to work closer together

Swiss companies Cetravac and bakeXperts will develop solutions together starting this year, under the leadership of bakeXperts – the manufacturer of the UDO vacuum shop oven.

Martin Braun-Gruppe highlights fusion croissants at iba

The Bakery Ingredients Division of the Martin Braun-Gruppe is presenting product and marketing concepts from the Agrano, Braun, Capfruit and Cresco Italia brands at iba.

iba 2023: EUROGERM to unveil collection of new solutions

At iba, EUROGERM will present its Collection #10, ‘The Art of the Signature!’. The 2023-2024 collection provides a variety of solutions to meet the needs of today’s consumers, focusing on concerns about protecting the planet or maintaining good health.

Martin Braun Group achieves record sales

The Martin Braun Group generated record sales of EUR 626 million in FY 2022, a 19.7% growth compared to the previous year, with all product ranges performing well, despite ongoing challenges such as inflation concerns among consumers. Its Poland Gida joint venture in Turkey also enjoyed significant growth.

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.

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.