With its portfolio of companies, the WP BAKERYGROUP covers every step of the baking process with dedicated
and interconnected equipment. Jürgen Horstmann – owner, Horstmann Group, and Carola Landhäuser –
WP BAKERYGROUP CEO, share the insights of leading a diverse group of companies and looking beyond individual production steps when designing solutions, to a ‘think process’ big-picture that shapes innovation in baking.
CONPAIT (Association of Italian Confectioners) and API (Association of Italian Pizzerias), two renowned Italian organizations, are attending the fair.
Snacking is a key theme at suedback this year, regarded as an opportunity for bakeries to create differentiating products. There is a growing demand for quick, premium snacking options, which can also boost baker revenues.
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.
Superfoods and ancient grain, food pairing and clean label were among the raw materials suppliers’ topics at the iba trade
Schubert announced it purchased 7.36 acres of land to expand its North American headquarters in Charlotte, NC.
südback confirms its support for in-person events as preparations are in full swing for this year’s edition, which will be held once again from October 22 to 25.
“What is your position on the use of hydrogen technology to fuel ovens in bakeries?” This is the question we put to oven manufacturers in Europe and the USA.
Smart devices are quickly becoming an indispensable part of life inside the baking shop as they are on the outside. For in-store ovens, smart tools are being developed to make them more efficient and easier to operate for consistent results.
In the industrial baking of any type of bread, and a multitude of other product ranges, tunnel ovens are the giants of large-volume, continuous baking, for which efficiency is a must.
Many things can be mapped digitally. But not everything! Nothing quite beats the real thing and exchanges between people. After
WP ROLL is the name of the system consisting of the EVOLUTION bread roll machine and the SOFT STAR CT high-performance dough divider from WP. Production is gentle on the dough, precise and hygienic.
