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.
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.
Lesaffre finalized the acquisition of dsm-firmenich’s yeast extract business today, October 2. Lesaffre’s Business Unit Biospringer, specializing in natural origin solutions from yeast fermentation, will integrate dsm-firmenich’s yeast derivatives processing technologies and products. The team of 46 dsm-firmenich employees working on yeast extracts, will also join.
Lesaffre hosted an event at the Lesaffre Campus, where over 25 companies, including startups, were invited to brainstorm and explore a collaboration aiming at harnessing the power of carbon capture and utilization (CCU) in the food industry.
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.
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.
Fully automating kneading and mixing is an ambitious endeavor, given the complexity of the process, and the diversity of raw ingredients.
In 2024, Lesaffre celebrates 50 years of its Baking Centerâ„¢ concept, with a network of 51 dedicated application centers around the world. Throughout the year, Baking Centerâ„¢ teams around the world will be celebrating the anniversary with customers and partners.
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.
This increasing interest in better-for-you foods continues to fuel product innovation, including in the sweet bakery market.
Reading Bakery Systems unveiled the new Thomas L. Green Emithermic XE Oven, a superior replacement for traditional Direct Gas Fired (DGF) ovens. This new oven reduces energy and emissions, and simplifies cleaning and maintenance.
How to better meet today’s customer expectations with modified dough processes for baked goods containing rye.
There are clear requirements for the proofing process. The dough may be resting, but its transformation process does nothing but rest. The question is, always, how to improve the process? Technology brings new answers.