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.
LIBRARY ARTICLES
The stages of perfecting sourdough
How to better meet today’s customer expectations with modified dough processes for baked goods containing rye. Current technical literature describes
The proof is in the technology: Reading Bakery Systems
Technology innovation not only ensures the right temperature, airflow and humidity settings, but also addresses a priceless ingredient in baking: time. Reading Bakery Systems (RBS) recently launched a new multi-pass proofer, which was designed to do both. It is designed to be flexible in function, footprint, and form.
Heinen: Frozen in time, efficiently
The airflow in Heinen cooling and freezing equipment is generated by frequency-controlled fans that blow the air horizontally through the
