Library Archives - Baking & Biscuit

Scroll Top

LIBRARY ARTICLES

suedback to feature Italian confectionery and baking skills

CONPAIT (Association of Italian Confectioners) and API (Association of Italian Pizzerias), two renowned Italian organizations, are attending the fair.

Cookies make the world go round

Cookies speak the universal language of taking a moment for a delicious treat, anytime, anywhere. The stakes are high to

suedback 2024 showcases snacking concepts

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.

südback: inspiration for next year and beyond takes center stage

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.

f2m-bbi-02-24-kneading and mixing-VMI_Continuous mixers_Verymix_with dough_and_operator

VMI: A good mix

Precision mixing technology brings undeniable benefits to consistently forming dough exactly as needed, time after time. When choosing the optimum

Playing with colors: Zeelandia

Superfoods and ancient grain, food pairing and clean label were among the raw materials suppliers’ topics at the iba trade

südback makes strong comeback

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.

Baking with green hydrogen energy? WP Bakerygroup

“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.

Bake smarter, not harder: WP BAKERYGROUP

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 (continuous) mix: Verymix

VMI’s VERYMIX kneader is recommended for the continuous production of raw frozen, parbaked and/or pre-proofed and frozen doughs, including baguettes,

Efficiency at the end of the tunnel (THERMADOR oven)

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.