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
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.
Continuous baking: Go with the flow!
The key to continuous baking success is in the oven. For biscuits, crackers and cakes, a steady, continuous production flow is ideal in high-volume operations.
“Put yourself in customers’ shoes”
The first Lesaffre Baking Center™ was opened 50 years ago, as a place where its specialists could not only put themselves in their customers’ shoes to understand their experiences – from baker to baker, but also roll up their sleeves and bake together to find product and process improvements.
The medium is the message
Automating packaging and coding not only streamlines the process but also checks all of the boxes – efficiency and transparency, material traceability and sustainability.
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.
Pizza in any shape and form
A steadily growing appetite for pizza is met with interesting new offerings, including plant-based, premium, and limited-edition launches. Technology meeting these trends is a must for efficient pizza baking.
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.
HEUFT brings thermal oil expertise to suedback
At suedback, HEUFT experts will explain energy, thermal oil, as well as artisan and industrial baking oven systems to its stand visitors.
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.
