Bayne’s is 70 years young
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.
LIBRARY ARTICLES
ANKO event for dumpling machinery, IoT solutions
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.
Two-stage mixing takes center stage
Two-stage batch mixing brings multiple advantages to industrial-scale baking. Two-stage batch mixing is especially suited to long-fermentation doughs, where structure and flavor are needed.
RBS: “This technology revolutionizes mixing for cracker production”
Chip Czulada embarked on a new role as the President of Reading Bakery Systems (RBS) at the beginning of 2024. He shares with Baking+Biscuit International magazine his view on the first six months at the helm of the company where he has been working for over 20 years.
Laminating technology: the right angle
An entire fleet of iconic crackers built its consumer base on their open, flaky texture, which is produced by layering the dough. Reading Bakery Systems designed a new, 90-degree technology concept for the laminators manufacturing this dough.
A fully-automated flow
Fully automating kneading and mixing is an ambitious endeavor, given the complexity of the process, and the diversity of raw ingredients.
An automated eye for detail
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.
The big push: extrusion
Snacks are diverse and enticing additions to any eating occasion, whether they stand in for an entire meal, or are seen as a treat, a catering option for events, or a movie-night companion. Manufacturers stand to gain by keeping up the pace with innovations in this category. Extrusion provides particularly interesting opportunities.
bbi-2023-05-Physical, chemical and rheological changes in bread during dough mixing
Bread-making is a scientific symphony of physical, chemical, and rheological processes. Beyond the apparent simplicity of mixing flour, water, and yeast lies an intricate web of molecular and mechanical changes that transform these raw materials into bread.
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.
An automated method to hit the ‘sweet spot’ in cookie flour quality
An internationally recognized method exists to characterize the water absorption capacity with ease and efficiency.
Efficient baking assignment: RBS tunnel ovens
This increasing interest in better-for-you foods continues to fuel product innovation, including in the sweet bakery market.
