Lesaffre officially opened a new plant in Indonesia dedicated to the production of compressed and dry yeast, on February 29. From this new plant, built on a 9.8 ha land in Malang Regency, East Java, Lesaffre will supply baking yeast in Indonesia and ASEAN countries.
Energy consumption is undisputed at the top of the industry’s concerns and efforts for improvement. Tunnel ovens offer opportunities to go the extra mile on the path to resource savings.
Reading Bakery Systems (RBS) promoted Shawn Moye to Senior Vice President of Global Sales to support the continued growth of the business. “Shawn has been instrumental in the growth of RBS over the last 25 years,” stated Chip Czulada, President of Reading Baking Systems.
In 2024, Lesaffre celebrates 50 years of its Baking Center™ concept, with a network of 51 dedicated application centers around the world. Throughout the year, Baking Center™ teams around the world will be celebrating the anniversary with customers and partners.
Savimex has been thriving on disruptions; those that came its way and those that it is boldly innovating. The cracker and pretzel producer has made a name for itself in Europe and beyond, with its own brands including Savi, and private-label offerings.
The conversation around increasing manufacturing sustainability will unavoidably start with analyzing ovens, for any baking operation. Visible results are a necessity.
All information is valuable information in the realm of inspecting products throughout the entire manufacturing process, through to packaging. Automated
On January 1, Chip Czulada started his new role as the president of Reading Bakery Systems. He succeeds Joe Zaleski at the helm of RBS.
Snacks are diverse and enticing additions to any eating occasion, whether they stand in for an entire meal, or are seen as a treat, a catering option for events, or a movie-night companion. Manufacturers stand to gain by keeping up the pace with innovations in this category. Extrusion provides particularly interesting opportunities.
Lesaffre announced a series of investments in the U.S. to strengthen its geographical footprint in the region. Lesaffre is investing in both new equipment and R&D to offer relevant solutions, while also respecting the planet’s limited resources. The company has been active in this market for 45 years, where it currently employs more than 600 people in its yeast, bacteria and baking ingredients factories, Baking Center and corporate headquarters.
Energy consumption is undisputed at the top of the industry’s concerns and efforts for improvement. Tunnel ovens offer opportunities to go the extra mile on the path to resource savings. The eight-generation oven builders at HEUFT have also been observing a surge in the interest in economical and flexible machines, now a universal top priority in the industry.
HEUFT is bringing one of its latest heat exchangers to Munich this October, as well as a deck and a trolley oven. Its thermal oil system will be used to bake live at the show. HEUFT is exhibiting along its sister company that specializes in refrigeration and cooling systems, ICECOOL.
