Library Archives - Baking & Biscuit

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.

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.

MULTIVAC acquires a majority stake in Italianpack S.p.A.

MULTIVAC Group acquired an 80% majority stake in Italianpack S.p.A., a manufacturer of automatic and semi-automatic packaging machines headquartered in Como, Italy. Italianpack will be incorporated into the MULTIVAC organization as a new business unit under the leadership of Tomaso Petrini, CEO of Italianpack.

Make your cake, and pie and tart, too: Verhoeven lines

With BVT’s turnkey line, product variety extends beyond sweet and savory pies, which by themselves make up for a diverse product range, to begin with. The fully automated Pieline can handle all types of pies, tarts and cakes.

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.

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.

Brabender introduces new FarinoGraph

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.

interpack 2023 highlights: Syntegon

Syntegon presents flexible systems for cookies and bars, an Innovative Intelligent Direct Handling system that offers format flexibility for cookies and crackers, a high-speed bar system for maximum efficiency with new wireless HMI, and sustainable packaging for cookies and bars made of paper and mono-material.

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.