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
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.
iba: IPCO highlights new laser belt-cleaning service
IPCO is preparing to showcase its steel belts and complementary equipment at iba this October. Marko Leber, General Product Manager, Food, IPCO, shared with us what visitors can look forward to at the stand and the companyโs focus for the upcoming years.
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.
interpack 2023 highlights: IPCO
IPCO highlights chocolate forming systems at interpack, designed for the production of industrial ingredients โ chips, chunks, drops and blocks โ and decorative products such as shavings, rolls, pencils, blossoms, etc.
IPCO showcases Rotoform chocolate forming system at IBIE
IPCO provided us a glimpse into the solutions the company brings on the show floor at IBIE, the updates they incorporate and the market segments in its focus. Marko Leber, Global Product Manager โ Food, shared the insights.
Process design using forced dough relaxation
By means of invasive mechanical and electrical impulses, the dough resting time of wheat doughs after mechanical energy input can be drastically shortened.
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.
Cake Concepts delivers Concepts around the world
Cake Concepts was established in 2012 and was built on lots of experience. CEO Simon Holl had been working in the industry for many years before starting up Cake Concepts.
A hygiene design trio
G/BT GmbH Bakery Technology offers a triple team to gently make up wheat mixed,
rye and gluten-free doughs.
