Cleaning pipelines: ultrasound monitoring
Targeted cleaning can be adapted to the status of the pipelines for efficient operations.
LIBRARY ARTICLES
Process design using forced dough relaxation
By means of invasive mechanical and electrical impulses, the dough resting time of wheat doughs after mechanical energy input can be drastically shortened.
Cake Concepts delivers Concepts around the world
Cake Concepts was established in 2012 and was built on lots of experience. CEO Simon Holl had been working in the industry for many years before starting up Cake Concepts.
A hygiene design trio
G/BT GmbH Bakery Technology offers a triple team to gently make up wheat mixed,
rye and gluten-free doughs.
Centralized pizza dough production
Staff in the American supply chain centers of Domino’s Pizza produce dough for franchise outlets, among others. This also guarantees the quality of the pizzas.
Precision, safety and security
Bakers weigh out their raw materials by the shovelful – that may have been true in earlier centuries, but nowadays surveillance authorities and raw materials prices both equally ensure that weighing, monitoring and subsequent analyses accompany the entire production process.
BRC Version 8 – what’s new?
The British Retail Consortium (BRC) published Version 8 of the Global Standard for Food Safety Issues in August 2018 – this version comes into force in February 2019.
