Save your energy!
The conversation around increasing manufacturing sustainability will unavoidably start with analyzing ovens, for any baking operation. Visible results are a necessity.
LIBRARY ARTICLES
How to lower sugar using thermic predough processes
Reformulating baked goods to have a lower sugar content must take into consideration the taste of the final products, as well as replicating sugar’s functional benefits. Predough processes are up to both tasks.
RBS: electric-powered convection oven now available for trials
Reading Bakery Systems (RBS) installed its new electric-powered convection oven at the RBS Science & Innovation Center and is now ready for production trials.
DIOSNA: “There is no limit to future improvements to the IoT platform”
Juri Winkler hared with us his views on the current and future direction of the company, the ‘dough experts’, based in Germany, and its latest developments, including a new IoT solution.
Free-from innovation for taste
Many bakeries use other cereals and pseudo-cereals such as amaranth, quinoa and buckwheat, looking to add new sensory experiences to their range.
Start-up has a new snack in Egypt
Future Foods was established as a start-up company in 2016 near Cairo, Egypt. Its main focus is the snack market in Egypt and the MENA (Middle East, Near Asia) region and it has a particular speciality called a “Fretzel”.
Centralized pizza dough production: DIOSNA
Staff in the American supply chain centers of Domino’s Pizza produce dough for franchise outlets, among others. This also guarantees the quality of the pizzas.
iba 2018 innovations: DIOSNA
Numerous exhibitors will present their innovations in Munich. The editors submit a couple of novelties to give trade fair visitors an insight.
