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
LIBRARY ARTICLES
Baking with green hydrogen energy? WP Bakerygroup
“What is your position on the use of hydrogen technology to fuel ovens in bakeries?” This is the question we put to oven manufacturers in Europe and the USA.
Bake smarter, not harder: WP BAKERYGROUP
Smart devices are quickly becoming an indispensable part of life inside the baking shop as they are on the outside. For in-store ovens, smart tools are being developed to make them more efficient and easier to operate for consistent results.
All conveying systems go: Intralox
Conveyor systems work under demanding conditions in bakeries. Maintaining them in top condition is the first step to efficiency in
In the (continuous) mix: Verymix
VMI’s VERYMIX kneader is recommended for the continuous production of raw frozen, parbaked and/or pre-proofed and frozen doughs, including baguettes,
MIWE: Baking technology live
Many things can be mapped digitally. But not everything! Nothing quite beats the real thing and exchanges between people. After
