MECATHERM unveiled MyMecatherm at iba, its new digital platform. In addition, connected services Digital Care and Digital Care+ are also available. It was developed in partnership with MaMaTa, the company’s sister company specializing in IoT.
A baking business with deep roots in the local community it serves, Bayne’s the Family Bakers celebrates 70 years in Scotland’s baking scene.
Over the past few years, Mecatherm has transformed its Demo Center in Barembach, France, from a facility where it showcased its technology into a fully functional baking plant, for projects including training, testing and problem-solving of any kind.
ANKO Food Machine will present its Dumpling Making Machine, demonstrating various methods for making Polish, Italian and Chinese-style dumplings in an online event, held on April 24 at 11:00 AM CET.
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.
Artificial intelligence (AI) in manufacturing is no longer a fascinating idea – it is already here and accelerating quickly throughout many industries, especially in the baking industry. Several reasons are fueling this revolution.
Viennoiserie and puff pastries enjoy unwavering commitment from consumers. Along with the enthusiasm around all things patisserie, expectations are also rising.
Automated inspection systems are able to guarantee top product quality and safety – no exceptions allowed. In-line vision inspection technologies comprehensively inspect 100% of the products throughout the entire manufacturing process.
While recipe variations for baguettes and bread rolls are not only to be expected but also make for unique selling points, high hydration rates and long dough resting times are the calling card of more sophisticated, authentic premium products.
MECATHERM’s newly launched vertical oven won the Gulfood Manufacturing Excellence Award in the Best Processing Innovation category. The M-VT is a very compact, flexible oven that can be used for a wide range of bakery goods, from crusty bread to pastries and soft products. The equipment was designed to reduce energy consumption and includes innovative features such as the new Hygro Control System and an energy recovery system.
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.
An internationally recognized method exists to characterize the water absorption capacity with ease and efficiency.
