Library Archives - Baking & Biscuit

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suedback to feature Italian confectionery and baking skills

CONPAIT (Association of Italian Confectioners) and API (Association of Italian Pizzerias), two renowned Italian organizations, are attending the fair.

Puratos launches plant-based chocolate ingredient

Puratos extended its Ambiante range of ready-to-whip toppings and fillings with a new entry: chocolate. The Ambiante Chocolate Flavor is 100% dairy-free, with no artificial flavors or colors (NAFNAC) and uses cocoa powder from Puratos’s sustainable Cacao-Trace program.

suedback 2024 showcases snacking concepts

Snacking is a key theme at suedback this year, regarded as an opportunity for bakeries to create differentiating products. There is a growing demand for quick, premium snacking options, which can also boost baker revenues.

südback: inspiration for next year and beyond takes center stage

The 30th edition of südback lines up the best and latest solutions for bakery, confectionery, coffee, chocolate, logistics, training and more. International exhibitors are bringing the latest developments for the baking and confectionery industries to südback; several competitions will crown this year’s excellence in craftsmanship and innovation, and a full agenda of forums will be hosted for knowledge sharing.

“All sourdoughs harbor a different consortium of micro-organisms”

With a unique culture and a longstanding tradition, sourdough is used in new interpretations for unique creations. Karl de Smedt,

FRITSCH to relocate to all-in-one headquarters

MULTIVAC Group acquired land in the new Industrial Park in Iphofen, Germany, where FRITSCH is set to relocate its main headquarters. The new location, spanning 7.6 ha of land, will bring together the business operations of the dough machinery manufacturer.

The art of IMPRESSA bread: new technology by FRITSCH

Making its debut on the best stage for a first impression, at iba, the new, compact IMPRESSA bread line developed by FRITSCH for industrial production manages to save 20% of the floor space – about 5 m. This was accomplished, in part, by new sheeting technology incorporated in the revised Soft Dough Sheeter (SDS) and the new Soft Dough Roller (SDR).

How do we build a better baking future?

Clean-label, functional ingredients go a long way toward the sustainability concerns – of the baker, the material supplier and the consumer. Just before Christmas last year, a London baker called Maisie Collins opened up an industrial-sized oven for her local community to use free of charge.

FRITSCH to showcase compact solutions at iba

At iba, FRITSCH will showcase two bread lines in a new compact and hygienic design, the PROGRESSA and the IMPRESSA bread. An extensive range of machines will be displayed at the stand, solutions for all business sizes.

dsm-firmenich reports H1 2023 results

DSM and Firmenich shared the first joint financial results since their merger, which was completed on May 8. Taste, Texture & Health is among the categories that performed well. The company estimates an FY 2023 on a pro forma basis Adjusted EBITDA of between EUR 1,800-1,900 million (versus EUR 2,275 million in FY 2022).