Ready, set, dough!
The consistency of perfectly formed dough depends entirely on the conditions during fermentation. DIOSNA develops pre-dough and dough fermentation systems that can ensure required parameters, with various degrees of automation.
LIBRARY ARTICLES
More healthy snacks, please!
Snack manufacturers have can find flexibility in a new automated solution to make pita chips, developed by Reading Bakery Systems (RBS).
MIWE: Advancements in proofing technology
The MIWE GVA e+ unit is a versatile equipment, covering temperatures ranging from -20°C for freezing, to +40°C for forced proofing, and anything in between. In addition to these temperature settings, any humidity patterns can also be applied, in any order, and in freely selectable time segments.
Kaak announces several portfolio updates
Dutch technology specialist Kaak announced several equipment revisions and upgrades, during an event celebrating the company’s 175th anniversary and the newly-granted Royal title.
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.
A world of proofing in a small, green footprint
Advancements in proofing technology are focusing on obtaining the best possible product and on flexibility for all possible process needs.
A marketplace of innovation: MECATHERM
The IBIE 2019, International Baking Industry Exposition, will take place in Las Vegas from 8 to 11 September. On an area of approximately 65,032 m2, more than 1,000 exhibitors will display products and services that pertain to the baking industry.
Centralized pizza dough production
Staff in the American supply chain centers of Domino’s Pizza produce dough for franchise outlets, among others. This also guarantees the quality of the pizzas.
Gentle on dough, low-maintenance and hygienic
Thanks to special C-Proof perforated stainless steel swing-trays, the new industrial CleanProofer proofer is said to be gentle on dough, low-maintenance and hygienic in operation.
Automation and fermentation
The Italian silo constructor Cepi SpA focuses on automation and the growing interest in fermentation plants on the part of bread bakers.
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.
Middleby Bakery Group plans for growth
The Middleby Bakery Group, with its primary US location in Plano, Texas is intent on more growth, including further acquisitions. The aim is for clients throughout the baking sector to be offered complete turnkey solutions for all their production needs.
