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.
Puratos US introduces Smoobees, soft and chewy fruit boba as an alternative to traditional fillings. Puratos US introduces Smoobees, soft and chewy fruit boba as an alternative to traditional fillings. Inspired by the molecular gastronomy technique of capturing flavors in spheres, Smoobees offer a better-for-you alternative to fruit bits, often comprised of sugars and starches coated with fruit dye.
It is a recurrent issue well-known in food processing companies: sometimes, a product that has been successfully manufactured over a long period of time suddenly exhibits a quality problem, although nothing has been intentionally changed.
The Baking Academy at the IREKS headquarters in Kulmbach is a new space dedicated to sharing knowledge and working with bakeries. Markus Hombach, Director of the IREKS Baking Academy, explains the facility expansion and the opportunities it offers.
Dawn Foods launched new, cocoa and fat-based fillings under its Delicream range, suitable to use for a wide range of bakery products, including croissants, muffins and cookies.
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.
