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.
As flatbreads grew to become a valued staple worldwide, technology has provided answers to all its production challenges, to match traditional handcrafting techniques.
The 30th edition of sĂ¼dback 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 sĂ¼dback; several competitions will crown this year’s excellence in craftsmanship and innovation, and a full agenda of forums will be hosted for knowledge sharing.
Chip Czulada embarked on a new role as the President of Reading Bakery Systems (RBS) at the beginning of 2024. He shares with Baking+Biscuit International magazine his view on the first six months at the helm of the company where he has been working for over 20 years.
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.
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.
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.
True to its motto, ‘Standing still is a step backward’, Kempf successfully completed its ambitious relocation project in little over a year.
Dough folding, dough rolling and, most importantly, dough separating: the quality of several product ranges relies on perfect, consistent laminating and sheeting.
While recipe variations for baguettes and bread rolls are not only to be expected but also make for unique selling points, high hydration rates and long dough resting times are the calling card of more sophisticated, authentic premium products.
While recipe variations for baguettes and bread rolls are not only to be expected but also make for unique selling points, high hydration rates and long dough resting times are the calling card of more sophisticated, authentic premium products.
Gerhard Schubert will start the 2024 exhibition year with ProSweets Cologne. From January 28 to 31, the machine manufacturer will highlight the TLM Comfort Feeder, an entirely new solution for feeding carton blanks designed for efficiency and prioritizing resource-saving.
