Koenig: Bread is best!
‘Artisan’ and ‘premium’ are often used interchangeably when referring to bread. To Koenig, ‘premium’ products are crusty breads, with complex flavor and a chewy crumb.
LIBRARY ARTICLES
Bread is best! Royal Kaak technology
The Dutch ‘silo to truck’ solutions manufacturer develops production lines for all kinds of freestanding bread, with a capacity of around 7,500 kg/h, depending on the production process, type of end products and available space.
ECD commercializes touchscreen-enabled thermal profiler
ECD’s M.O.L.E.™ EV6 touchscreen thermal profiler is now commercially available, with shipments starting April 1. The interface is said to have a user-friendly, intuitive design engineered to save baking professionals time, simplify data viewing and analysis, and improve productivity.
Molecular and functional flour analytics
Improving the profiles of baked goods benefits from gaining a deeper understanding of all the process steps and reactions behind them. Combining functional and molecular flour analytics will establish a comprehensive picture of the grain, and help to achieve better baking results.
DIOSNA introduces IoT solution
DIOSNA launched a new IoT solution for dough production. The system monitors the condition and product quality through live data. It can be accessed remotely.
A strong Synapse to AI baking
Innovation in Artificial Intelligence algorithms can be applied to baking processes for improved results.
Molecular and functional analytics: an integrated research
Combining functional and molecular flour analytics will establish a comprehensive picture of the grain, and help to achieve better baking results.
A delicate balance: perfecting work with gluten-free ingredients
As gluten-free bakery is decisively increasing its foothold into the mainstream market, growing by about 25% each year, research seeks to improve product taste, texture and nutritional profiles.
Real-time is the right time
A versatile piece of equipment that can be used for all processes requiring controlled temperatures is the spiral. For this technology, Ashworth developed the SmartSpiral® Monitoring System, an application that provides real-time monitoring of multiple spirals, even over different facilities.
Knowledge pays off at the RTC
The Rademaker Technology Center (RTC) features several pilot lines, full-scale, certified production lines that meet the latest standards, which are available for testing. The company believes knowledge is an investment worth making, and invest it did: over the past two years, the RTC has been developed to more than twice its starting size, to its current 2,400sqm.
“Using artificial intelligence to analyze data on labels”
Mixing up label rolls in production is every food manufacturer’s nightmare. Visual inspection of the products is time- consuming, personnel-intensive, and still carries risks.
New weigh cells and new weighing electronics
Minebea Intec, Hamburg, the German part of MinebeaMitsumi, a globally operating group (annual sales revenues EUR 7.3 billion), specializes in
