Bühler introduces new solution for spreads, fillings, coatings
Bühler launched the CompactMix, a new solution that combines mixing and grinding technologies for the production of confectionery masses for spreads, fillings and other applications.
LIBRARY ARTICLES
Faster and better
Faster production, cost efficiency and quality consistency: these are the advantages that made the Chorleywood Bread Process such a success. With Royal Kaak’s MDD mixers, an entire range of products can enjoy the same production benefits, from buns to pizza, donuts and brioche.
AMF: Smart sourdough baking starts here
Establishing a complete setup for sourdough production in industrial bakeries poses several challenges. The fermentation process must be taken into account and the equipment must be able to replicate handcraft techniques to handle this delicate dough.
Batch mixing: as great as the sum of its parts
Batch mixing goes hand-in-hand with product diversity and varying quantities. It ensures the uniform distribution of the ingredients in the mix, with strict recipe control, yet great flexibility for diversity in formulations.
Two-stage mixing takes center stage
Two-stage batch mixing brings multiple advantages to industrial-scale baking. Two-stage batch mixing is especially suited to long-fermentation doughs, where structure and flavor are needed.
Information is power: pan tracking
In the world of industrial baking, maintaining line efficiency and ensuring the longevity of bakeware and their coatings are paramount to delivering high-quality products consistently. American Pan’s SMART Pan Tracking® System helps protect the product and the pan, with actionable information.
Cookies make the world go round
Cookies speak the universal language of taking a moment for a delicious treat, anytime, anywhere. Technology provides different mixing methods to guarantee a perfect start.
RBS: “This technology revolutionizes mixing for cracker production”
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.
New KEMPF HQ: A New York state of mind
True to its motto, ‘Standing still is a step backward’, Kempf successfully completed its ambitious relocation project in little over a year.
Optimum process for a world of sourdoughs
No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough specialties relies on process accuracy and stability, with optimum kneading and mixing parameters for each type of product.
A fully-automated flow
Fully automating kneading and mixing is an ambitious endeavor, given the complexity of the process, and the diversity of raw ingredients.
Simply sourdough
No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough specialties relies on process accuracy and stability, with optimum kneading and mixing parameters for each type of product.
