Cookies make the world go round
Cookies speak the universal language of taking a moment for a delicious treat, anytime, anywhere. The stakes are high to
LIBRARY ARTICLES
VMI: A good mix
Precision mixing technology brings undeniable benefits to consistently forming dough exactly as needed, time after time. When choosing the optimum
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.
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
Playing with colors: IREKS
Superfoods and ancient grain, food pairing and clean label were among the raw materials suppliers’ topics at the iba trade
TP Food Group opens Pennsylvania office
The Italian industrial group is expanding its international footprint with the opening of the TP Food Group – North America inc., a new subsidiary located in the Philadelphia metropolitan area.
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,
Spelt: ingredient with character
Spelt has been a hot topic for years among nutrition-conscious consumers. The trend towards plant-based food has recently seen a
MIWE: Baking technology live
Many things can be mapped digitally. But not everything! Nothing quite beats the real thing and exchanges between people. After
Slicing and packing breads
REGO HERLITZIUS offers a combination of the BS 45 belt slicing machine and the Vertec 30 for large bakeries to
“The ideal bun line”
Consultant Thomas Ismar of Zeppelin Systems GmbH says: “We haven’t re-invented bun production, but we have made it more efficient and more flexible at the same time.”
