Building a green brand
Green branding is a challenge, even for the baking industry. For credible green brand management, bakeries must take comprehensive and holistic measures in all areas of the company.
LIBRARY ARTICLES
ECD iba ’23 preview: It’s not a sprint, it’s a marathon!
ECD will bring its thermal profiling technology to the trade fair. The handheld M.O.L.E.™ EV6 now comes with a full-color touchscreen display, delivering instantaneous data access and intuitive control.
Solving unexpected quality issues in baked goods
It is a recurrent issue well-known in food processing companies: sometimes, a product that has been successfully manufactured over a long period of time suddenly exhibits a quality problem, although nothing has been intentionally changed.
ECD brings touchscreen profiling technology to iba
ECD will bring its thermal profiling technology to iba in October. The handheld M.O.L.E.™ EV6 sets a new benchmark for thermal data loggers, delivering instantaneous data access and intuitive control – now with a full-color touchscreen display. In addition to the six-channel M.O.L.E. EV6, the company’s BreadOMETER™, CakeOMETER™, and OvenBALANCER™ sensors will be demonstrated at the stand.
AAK opens Plant-based Innovation Center of Excellence
AAK opened a new Plant-based Innovation Center of Excellence in Zaandijk, outside Amsterdam, in the presence of customers, investors, and local officials, who also took a guided tour of the premises. The three story facility features an application laboratory, co-development workspaces, a culinary kitchen, and a sensory facility.
ECD commercializes touchscreen-enabled thermal profiler
ECD’s M.O.L.E.™ EV6 touchscreen thermal profiler is now commercially available, with shipments starting April 1. The interface is said to have a user-friendly, intuitive design engineered to save baking professionals time, simplify data viewing and analysis, and improve productivity.
Australian wheat in the SE Asian bread market
While the SE Asian bread market was a key focus for the project, from the start it was recognized that the study of dough development through mixing and processing would have wider implications and offer new opportunities for bread-making throughout the world.
