Faster and better
Continuous baking in industrial bakeries answers production needs for volumes and consistency over time. However, it comes with several challenges that need to be managed to ensure efficiency, product quality and profitability.
LIBRARY ARTICLES
Building a green brand
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.
Dough sheeting: Easy does it!
The Kaak DrieM sheeting lines are designed to optimize every step of the process for large-volume dough production. The newest update to the sheeting system can now enable easy access to the portioner for thorough, convenient cleaning and maintenance.
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.
Royal Kaak: Baking freestanding bread
The technology to support efficient, automated production of high-end, quality bread is here. The key is gentle dough handling.
Handle trays with automated care
Automating bakeware handling saves time and precious human resources. It also ensures that trays, pans and tins are handled exactly as instructed by the tray and coating manufacturers, time and again.
AAK opens Plant-based Innovation Center of Excellence
AAK opened a new Plant-based Innovation Center of Excellence in Zaandijk, outside Amsterdam, in the presence of customers, investors, and local officials, who also took a guided tour of the premises. The three story facility features an application laboratory, co-development workspaces, a culinary kitchen, and a sensory facility.
Mixing ideas from Mahot
The principle of the forked kneader came from the Mahot machine factory and provided mechanization of dough preparation. It has since proved itself in practice – and is still used today. The reason behind this is the technological proximity to French traditional, manual dough production.
The right robot for the job
Scoring is a process that requires skill and shows the baker’s experience when done manually. Alternatively, as labor is becoming harder to find (and then keep), robots can efficiently take over the task; they will never need to stop and will perform constantly over time.
Kaak: becoming a system provider ‘Step by Step’
Kaak lines are used both for dough balls, which can be stored chilled until they are shaped in production or in the store for some days, as well as for complete lines that either press dough portions to the base using the hot or cold process or from the ‘cut out’ of a dough sheet.
Australian wheat in the SE Asian bread market
While the SE Asian bread market was a key focus for the project, from the start it was recognized that the study of dough development through mixing and processing would have wider implications and offer new opportunities for bread-making throughout the world.
