A tight, steel belt on energy spending
Spending energy with the utmost caution is not a present-day, circumstantial trend. For bakeries, it is a hard reality and
LIBRARY ARTICLES
All conveying systems go: Intralox
Conveyor systems work under demanding conditions in bakeries. Maintaining them in top condition is the first step to efficiency in
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,
A digitized production facility
How can you turn a small crafts business into a medium-sized company? The Polish pastry shop Staropolska answered this question
