Baking with green hydrogen energy? WP Bakerygroup
“What is your position on the use of hydrogen technology to fuel ovens in bakeries?” This is the question we put to oven manufacturers in Europe and the USA.
“What is your position on the use of hydrogen technology to fuel ovens in bakeries?” This is the question we put to oven manufacturers in Europe and the USA.
Smart devices are quickly becoming an indispensable part of life inside the baking shop as they are on the outside. For in-store ovens, smart tools are being developed to make them more efficient and easier to operate for consistent results.
Dawn Foods launched new, cocoa and fat-based fillings under its Delicream range, suitable to use for a wide range of bakery products, including croissants, muffins and cookies.
In collaboration with major French players in the industrial bakery industry, the MEDEF International confederation has developed a 3D application called ‘Virtual Modern Bakery’.
In the industrial baking of any type of bread, and a multitude of other product ranges, tunnel ovens are the giants of large-volume, continuous baking, for which efficiency is a must.
WP ROLL is the name of the system consisting of the EVOLUTION bread roll machine and the SOFT STAR CT high-performance dough divider from WP. Production is gentle on the dough, precise and hygienic.
Wolf ButterBack KG, a premium frozen baked products manufacturer in Fürth, is growing dynamically and is investing around EUR 50 million in a new third factory. The company had to expand production capacity to meet rising demand.
“Do not disturb!” – tersely worded, admittedly, but it puts in a nutshell the demands placed on slicing machines, especially
The Oetker subsidiary Wolf ButterBack KG plans to combine conventional and new, and on the one hand remain a loyal supplier to artisan bakers through wholesale organizations, while on the other serving new sales channels as well as European countries abroad.