Koenig: Bread is best!
‘Artisan’ and ‘premium’ are often used interchangeably when referring to bread. To Koenig, ‘premium’ products are crusty breads, with complex flavor and a chewy crumb.
LIBRARY ARTICLES
A solid foundation
Energy efficiency may be just part of the equation when selecting a type of belt, but it is an increasingly important one given the dramatic rise in energy costs that the world is currently experiencing.
All systems go: IPCO
Maintaining a conveying system in its fully operational capacity is a prerequisite in increasing efficiency; upgrading it is then the next goal.
Efficiency at the end of the Thermador tunnel
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.
Steel supports sustainability: IPCO
Baking ovens can account for as much as 45% of a bakery’s overall energy consumption; of this, as much of 25% is used to heat the conveyor belt, which is why maximum efficiency is not only recommended but necessary.
