Library Archives - Baking & Biscuit

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Molecular farming egg protein to enter baking market

PoLoPo signed a Memorandum of Understanding with CSM Ingredients to join efforts in bringing PoLoPo’s egg-free egg protein grown in

CAOBISCO holds inaugural congress in November

CAOBISCO invites industry professionals to join its debut Congress, which will take place at the Thon Hotel EU in Brussels,

CAOBISCO issues EU policy manifesto

CAOBISCO published a manifesto for the 2024-2029 EU policy cycle, channeling the collective voice of over 14,000 European chocolate, biscuit, and confectionery manufacturing companies.

Trend alert: the comeback of the classics

Zeelandia, backaldrin, SchapfenMühle, sourdough specialist BÖCKER, the Martin Braun Group, BAKELS Germany and CSM Germany assess the market situation in the new issue of brot+backwaren.

Optimum process for a world of sourdoughs

No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough specialties relies on process accuracy and stability, with optimum kneading and mixing parameters for each type of product.

Simply sourdough

DIOSNA contributed to this article No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough

CSM Ingredients introduces new product range

CSM Ingredients unveiled a new product range, presented in a new brand image, available for its clients in France under the Catherine brand name.

The energy-efficient light at the end of the tunnel oven: J4

Czech Republic specialist J4 looks at the optimum baking curve for a wide variety of products when designing its tunnel ovens. To ensure it is consistently being reached, each step (and its dedicated zone) of the baking process is controlled.

CAOBISCO signs open letter to support EU-Mercosur trade deal

CAOBISCO and 22 other associations representing a wide array of European industries, including food-related sectors, sent a joint letter to the three EU Presidents to call on the EU and Mercosur leaders to rapidly conclude the trade negotiations on the remaining open points.

DIOSNA brings automation, dough processing solutions to iba

This year at iba, DIOSNA will showcase its focus on developments in automation, dough processing and kneading. Visitors can expect DIOSNA’s AGV-supported concepts for automated dough production, in addition to the two hygienic design wendel mixers WH240A with an exchangeable bowl and WH240E with direct ground discharge.

CAOBISCO appoints new sustainability manager

Alicia Bellon Moral joined CAOBISCO as its sustainability manager, appointed to take charge of the association’s sustainability-related agenda and extended focus.