One step ahead
By Helga Baumfalk More went into the decision to purchase a new bread roll line than Plentz Bakery & Confectionery
LIBRARY ARTICLES
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.
MULTIVAC acquires a majority stake in Italianpack S.p.A.
MULTIVAC Group acquired an 80% majority stake in Italianpack S.p.A., a manufacturer of automatic and semi-automatic packaging machines headquartered in Como, Italy. Italianpack will be incorporated into the MULTIVAC organization as a new business unit under the leadership of Tomaso Petrini, CEO of Italianpack.
VMI: A good mix
Precision mixing technology brings undeniable benefits to consistently forming dough exactly as needed, time after time. When choosing the optimum
Save your energy!
The conversation around increasing manufacturing sustainability will unavoidably start with analyzing ovens, for any baking operation. Visible results are a necessity.
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
iba ’23 exhibitor highlight: Reading Bakery Systems
Reading Bakery Systems (RBS) will be featuring its new sustainable and electric baking capabilities, continuous mixing technology, and innovative snack products made on their flexible production systems. Looking at industry trends, the company focuses on sustainable baking technology and automation.
The product is the measure of things
Every gram counts. This is especially true when raw materials become more expensive or even scarce. VEMAG takes weight accuracy very seriously with its portioning technology. The machine manufacturer also sets the bar high in terms of product quality and flexibility.
Middleby expands presence in Europe
Middleby Europe announced the opening of a new Innovation Kitchen in Madrid, Spain. The European team worked for one year on the development of this project.
MULTIVAC introduces new group branding
MULTIVAC unveiled the group’s new corporate design, which connects the companies in the group. The rebranding is rolled in steps, starting with the new company logos.
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.
