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RONDO launched its most recent automated line for bread production, the Smart Bread Line, at iba 2023. It was designed

The energy-efficient light at the end of the tunnel oven: J4

Czech Republic specialist J4 looks at the optimum baking curve for a wide variety of products when designing its tunnel ovens. To ensure it is consistently being reached, each step (and its dedicated zone) of the baking process is controlled.

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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.

Ishida launches new solutions at interpack

Ishida will bring 40 pieces of equipment to display at the trade fair, focusing on four areas: weighing technology, quality control solutions and ‘end-to-end’ packing line solutions.

Dough-How, donut-how

Each process stage, from mixing to creating the dough band and donut shapes, through to baking, contributes to their final

Playing with colors: Uniferm

Superfoods and ancient grain, food pairing and clean label were among the raw materials suppliers’ topics at the iba trade fair. But something else was eye-catching: Many producers brought colors into play.

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

Frozen in time, efficiently: IceCool

Formulating and perfecting the recipe is only the start to having great-tasting, crunchy or soft bakery products. The freezing process

All the means to a laminated end: RONDO

Precision and consistency are required to turn blocks of dough into thin, delicate sheets. The big challenge lies in the correct distribution of the dough reduction steps while avoiding any unwanted tension in the dough. Inconsistencies in the reduction steps will significantly impact the structure of the final product.

All styles are in: Unifiller Europe

Flexibility is the top priority when manufacturing cupcakes and muffins as well, as highlighted by the Unifiller Europe Flexline, one of the favorites among the Linxis Group specialist’s customers. This line can first be used for depositing muffin and cupcake batters, and (after baking) for the injection of fillings or cupcake decorations.