suedback to feature Italian confectionery and baking skills
CONPAIT (Association of Italian Confectioners) and API (Association of Italian Pizzerias), two renowned Italian organizations, are attending the fair.
LIBRARY ARTICLES
Pizza in any shape and form
Ever the safe-choice favorite, but never a boring idea: pizza enjoys great diversity, to match all tastes, eating occasions, and
südback: inspiration for next year and beyond takes center stage
The 30th edition of südback lines up the best and latest solutions for bakery, confectionery, coffee, chocolate, logistics, training and more. International exhibitors are bringing the latest developments for the baking and confectionery industries to südback; several competitions will crown this year’s excellence in craftsmanship and innovation, and a full agenda of forums will be hosted for knowledge sharing.
Baking efficiency: It’s in the (electric) oven!
There is a clear trend for bakeries worldwide to seek a sustainable and efficient energy source. Electric ovens are an emerging favorite on this path, but companies are seeking the flexibility to invest in gas ovens now, with the option to convert to electric in the future.
Save your energy!
The conversation around increasing manufacturing sustainability will unavoidably start with analyzing ovens, for any baking operation. Visible results are a necessity.
Kaak OvenScan uncovers process improvement potential
Energy consumption is undisputed at the top of the industry’s concerns and efforts for improvement. Royal Kaak recently launched a new service that closely investigates the energy-saving potential of an industrial oven, which can help lower energy consumption by up to 15%: the OvenScan, launched last year and introduced in the Benelux countries in 2023.
Bread is best! (Koenig)
Bread consumption is once again on the rise, with the market expected to grow annually by 6.80%1 and reach a
Bread is best! Royal Kaak technology
Bread consumption is once again on the rise, with the market expected to grow annually by 6.80% and reach a
Royal Kaak: Baking freestanding bread
Bread consumption is once again on the rise, with the market expected to grow annually by 6.80%(1) and reach a
RBS: electric-powered convection oven now available for trials
Reading Bakery Systems (RBS) installed its new electric-powered convection oven at the RBS Science & Innovation Center and is now ready for production trials.
Next in line: automated cracker lines
Low moisture, long shelf-life, diverse sizes and shapes – crackers and cookies are a segment filled with opportunity. Their characteristics also dictate process improvements and how equipment can support optimization
The energy-efficient light at the end of the tunnel oven: RBS
Under the current circumstances, it has never been more important to look into ways to increase efficiency in bakeries, starting with their centerpiece: the tunnel oven.
