An automated method to hit the ‘sweet spot’ in cookie flour quality
An internationally recognized method exists to characterize the water absorption capacity with ease and efficiency.
An internationally recognized method exists to characterize the water absorption capacity with ease and efficiency.
Bühler sees an increase in requests for flexibility regarding energy sources, energy-saving solutions and alternative heating technologies. To these, sustainability commitments are added, which also translates into an increasing interest in carbon-neutral solutions.
The Artista Deli is Sveba Dahlen’s recently launched modular oven, for bakery products and pizza. It was designed to deliver three ovens in one, all focusing on craftsmanship, process automation efficiency, at production high capacity.
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.
Sharp energy supply disruptions have shown the financial value of having a flexible system that can adapt all types of pre-existing heating methods to the cheapest and/or immediately available energy source.
This increasing interest in better-for-you foods continues to fuel product innovation, including in the sweet bakery market.
HEUFT is bringing one of its latest heat exchangers to Munich this October, as well as a deck and a trolley oven. Its thermal oil system will be used to bake live at the show. HEUFT is exhibiting along its sister company that specializes in refrigeration and cooling systems, ICECOOL.
Brabender further developed its Farinograph to determine the water absorption capacity of flour and the rheological properties of dough, launching a new version of the device on the market that uses Artificial Intelligence to predict measurement curves.
ABI will exhibit its KATANA multi-purpose robot scoring solution, which now also offers a waterjet scoring tool. The Toronto-based company will also present Eye-Q, its new AI-enabled complete quality control system, providing product quality analysis across different stages of production.
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.
Reading Bakery Systems unveiled the new Thomas L. Green Emithermic XE Oven, a superior replacement for traditional Direct Gas Fired (DGF) ovens. This new oven reduces energy and emissions, and simplifies cleaning and maintenance.
Sweet or savory, pies are a perennial favorite among consumers. Highly specialized production lines are developed to ensure production meets quantity as well as quality needs, efficiently.