Koenig: Bread is best!
‘Artisan’ and ‘premium’ are often used interchangeably when referring to bread. To Koenig, ‘premium’ products are crusty breads, with complex flavor and a chewy crumb.
LIBRARY ARTICLES
Bread is best! Royal Kaak technology
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.
It’s not a sprint, it’s a marathon! DIOSNA iba preview
DIOSNA will present smart, future-oriented solutions for the food industry in the areas of automation, dough processing and mixing.
AMF brings sustainability innovation to iba ’23
AMF Bakery Systems showcases solutions that support sustainable baking, including oven technology and smart services. New developments for bread lines, pizza systems and soft bread and bun production will also be presented.
The proof is in the technology: Reading Bakery Systems
Technology innovation not only ensures the right temperature, airflow and humidity settings, but also addresses a priceless ingredient in baking: time. Reading Bakery Systems (RBS) recently launched a new multi-pass proofer, which was designed to do both. It is designed to be flexible in function, footprint, and form.
All systems go: Mecatherm
Conveyor systems work under demanding conditions in bakeries. Maintaining them in top condition is the first step to efficiency in production.
Cooperation with a future: Mecatherm, ABI
Mecatherm, French manufacturer of industrial ovens and production lines, has signed a partnership with American ABI Ltd, a specialist in bagel makeup equipment.
Re-engineered mixing and kneading
Reading Bakery Systems, a member of the Markel Food Group, has re-engineered the MX Continuous Mixer. The model now ranks as the most versatile continuous mixer, and is suitable for a broad product spectrum and a wide diversity of doughs.
Optimized mixing process
The Ditsch GmbH pretzel bakery has invested in a new DymoMix system at its Oranienbaum site. Processing tolerance of the
Shifting the focus: snacks in the spotlight
The demand in global markets is changing. The focus is increasingly on snack products. This is also reflected in the program of the French dough production specialist VMI.
