Library Archives - Baking & Biscuit

Speciality Breads invests GBP 20 m in ‘bakery of the future’

Speciality Breads announced a GBP 20 million investment in a new, 180,000 sq ft bakery where it plans to relocate. The new facility should become operational by the end of the year.

Anton Paar brings quality control solutions to iba ‘25

At iba 2025, Anton Paar exhibits at iba with the theme ‘Advanced Quality Control, focusing on solutions for quality control in the baking, food and ingredient industries.

AMF Bakery Systems wins innovation award at Bakery China

The APEX Mini Combo BDR Bread and Bun System by AMF Flex won this year’s ‘Innovation for Growth’ award at Bakery China. AMF Bakery Systems (AMF) developed this system focusing on automating processes and improving efficiency as well as efficiency in the production facility.

Quick characterization of waffle flours

Waffle recipes are quite simple and do not need many ingredients. To obtain the adequate waffle sheet structure, the flour used should meet certain characteristics when it comes to protein and gluten content.

Easy as pie: AMF Bakery Systems automated lines for pies

The automated line designed by AMF Tromp can flexibly support a wide range of pies, either savory or sweet, in a baking tray, in foils, or in paper cups. They can bake the pie shells only, pies with the top opened or closed and pies with or without a lattice decoration. For (pre-)baking the pies, AMF recommends a Den Boer Multibake tunnel oven with impingement heating or a direct-fired system.

Pizza: AMF lines to keep them coming

For industrial production, pizza lines are made to welcome any variations required. Accurate processes are a must for these flexible lines.

Royal Smilde installs AMF pastry line

Royal Smilde is known for its rich diversity of sweet and savory baked creations. Either sold under its own labels, through collaborations, or as private labels, the products made by the Dutch bakery are in growing demand worldwide. A very flexible production line helped them increase production volumes, built by AMF Bakery Systems (Tromp). Particular care was given to automating apple turnover production, namely – dough folding into a triangle.

Forni Fiorini introduces new electric ovens

Forni Fiorini expanded its portfolio of electric modular ovens with two new models. The new additions are the Simply 4T-L and the Simply 8T.

f2m-bbi-06-23-baguettes, breads, rolls,Authentik_Baguette_Mecatherm

Down to a fine art: authentic baguettes

While recipe variations for baguettes and bread rolls are not only to be expected but also make for unique selling points, high hydration rates and long dough resting times are the calling card of more sophisticated, authentic premium products.

Efficient baking assignment: thermal oil ovens

Energy consumption is undisputed at the top of the industry’s concerns and efforts for improvement. Tunnel ovens offer opportunities to go the extra mile on the path to resource savings. The eight-generation oven builders at HEUFT have also been observing a surge in the interest in economical and flexible machines, now a universal top priority in the industry.