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.
LIBRARY ARTICLES
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.
Kaak OvenScan uncovers process improvement potential
Energy consumption is undisputed at the top of the industry’s concerns and efforts for improvement. Royal Kaak recently launched a new service that closely investigates the energy-saving potential of an industrial oven, which can help lower energy consumption by up to 15%: the OvenScan, launched last year and introduced in the Benelux countries in 2023.
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.
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.
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.
“Baker’s fingers”
Kaak is working to improve the future of iBake Care and to offer additional benefits to customers by researching new technologies. One such technology is called “Dough Sense” that would provide real-time feedback on dough quality.
