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.
LIBRARY ARTICLES
iba ’25: FRITSCH and MULTIVAC highlight pastry production
At iba, FRITSCH will highlight a new compact pastry line designed for mid-sized bakeries, with a hygienic design, which will also feature the MULTIVAC Cooling@Packing System.
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.
Working day and night
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.
Batch mixing: as great as the sum of its parts
Batch mixing goes hand-in-hand with product diversity and varying quantities. It ensures the uniform distribution of the ingredients in the mix, with strict recipe control, yet great flexibility for diversity in formulations.
Two-stage mixing takes center stage
Two-stage batch mixing brings multiple advantages to industrial-scale baking. Two-stage batch mixing is especially suited to long-fermentation doughs, where structure and flavor are needed.
Information is power: pan tracking
In the world of industrial baking, maintaining line efficiency and ensuring the longevity of bakeware and their coatings are paramount to delivering high-quality products consistently. American Pan’s SMART Pan Tracking® System helps protect the product and the pan, with actionable information.
From Vision to reality: how AI is reshaping product inspection
Artificial intelligence (AI) in manufacturing is no longer a fascinating idea – it is already here and accelerating quickly throughout many industries, especially in the baking industry. Several reasons are fueling this revolution.
Naan, bread of the kings
As flatbreads grew to become a valued staple worldwide, technology has provided answers to all its production challenges, to match traditional handcrafting techniques.
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.
Case complete! Turnkey lines
There are numerous challenges in integrating solutions for a turnkey project, starting with ensuring compatibility between various pieces of equipment. These include meeting specific production needs and maintaining high standards of quality and efficiency throughout the process.
Reducing product waste in industrial bakeries
Product waste in industrial bakeries can arise from several factors, each contributing to the overall inefficiency of the production process. Understanding these causes is crucial for developing strategies to mitigate waste.
