suedback to feature Italian confectionery and baking skills
CONPAIT (Association of Italian Confectioners) and API (Association of Italian Pizzerias), two renowned Italian organizations, are attending the fair.
LIBRARY ARTICLES
suedback 2024 showcases snacking concepts
Snacking is a key theme at suedback this year, regarded as an opportunity for bakeries to create differentiating products. There is a growing demand for quick, premium snacking options, which can also boost baker revenues.
südback: inspiration for next year and beyond takes center stage
The 30th edition of südback lines up the best and latest solutions for bakery, confectionery, coffee, chocolate, logistics, training and more. International exhibitors are bringing the latest developments for the baking and confectionery industries to südback; several competitions will crown this year’s excellence in craftsmanship and innovation, and a full agenda of forums will be hosted for knowledge sharing.
“Cooling down is just one aspect of the process”
Verhoeven Family of Companies launched its latest technology, its vacuum cooling and baking technology, remotely. However, equipment testing and adjusting
Make your cake, and pie and tart, too: Verhoeven lines
With BVT’s turnkey line, product variety extends beyond sweet and savory pies, which by themselves make up for a diverse product range, to begin with. The fully automated Pieline can handle all types of pies, tarts and cakes.
The art of bread in the Verhoeven Bakery Equipment Family
The companies in the Verhoeven Bakery Equipment Family, BVT, NewCap, Vacuum Cooling and Bakepack, together design turnkey solutions, which can range from mono-lines for bread specialties, for example, baguettes, to multi-bread lines for a multitude of products including artisan breads, rolls, buns, baguettes and many more.
How do we build a better baking future?
Clean-label, functional ingredients go a long way toward the sustainability concerns – of the baker, the material supplier and the consumer. Just before Christmas last year, a London baker called Maisie Collins opened up an industrial-sized oven for her local community to use free of charge.
IREKS puts a modern twist on traditional products
At iba, IREKS illustrated exciting taste dimensions and creative opportunities. Rethinking familiar products for the future was a theme at the stand, through which traditional raw materials can be rediscovered, prepared and combined in new ways to create new flavors.
dsm-firmenich reports H1 2023 results
DSM and Firmenich shared the first joint financial results since their merger, which was completed on May 8. Taste, Texture & Health is among the categories that performed well. The company estimates an FY 2023 on a pro forma basis Adjusted EBITDA of between EUR 1,800-1,900 million (versus EUR 2,275 million in FY 2022).
IREKS debuts expanded Baking Academy
The Baking Academy at the IREKS headquarters in Kulmbach is a new space dedicated to sharing knowledge and working with bakeries. Markus Hombach, Director of the IREKS Baking Academy, explains the facility expansion and the opportunities it offers.
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
Pie, tart and cake line: Verhoeven Bakery Equipment Family
With BVT’s turnkey line, product variety extends beyond sweet and savory pies, which by themselves make up for a diverse product range, to begin with. The fully automated Pieline can handle all types of pies, tarts and cakes.
