Hansaloy promotes Allen Wright to president
Hansaloy announced Allen Wright is now its new president, following a transition period of 18 months. He was previously VP of sales and manufacturing and has been working at Hansaloy for 30 years.
LIBRARY ARTICLES
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
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.
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.
iba 2023: It’s not a sprint, it’s a marathon! (Hansaloy)
Last time iba was staged in person, it provided a platform for EUR 2.1 billion in trade fair contracts. Five
iba ’23: It’s not a sprint, it’s a marathon! (Heinen preview)
Last time iba was staged in person, it provided a platform for EUR 2.1 billion in trade fair contracts.
It’s not a sprint, it’s a marathon! DIOSNA iba preview
DIOSNA Hall A2 – 340 DIOSNA will present smart, future-oriented solutions for the food industry in the areas of automation,
interpack: DIOSNA presents fermentation, granulation and mixing technology
After a six-year break, DIOSNA returns to interpack with solutions for the food industry in the areas of fermentation, granulation and mixing.
DIOSNA and MIWE organize sourdough seminar
DIOSNA and MIWE held a seminar sharing their expertise on how to perfect sourdough bread processing. Participants from 11 bakeries took part in the event at the MIWE live baking center, on February 15.
