Library Archives - Page 5 of 7

Scroll Top

LIBRARY ARTICLES

Molecular and functional analytics: an integrated research

Combining functional and molecular flour analytics will establish a comprehensive picture of the grain, and help to achieve better baking results.

All the means to a laminated end: FRITSCH

From viennoiserie to Danish pastry, and any number of hybrid, new creations, laminated dough is the path to the sought-after airy, light layers.

All the means to a laminated end: RONDO

Precision and consistency are required to turn blocks of dough into thin, delicate sheets. The big challenge lies in the correct distribution of the dough reduction steps while avoiding any unwanted tension in the dough. Inconsistencies in the reduction steps will significantly impact the structure of the final product.

American Pan Alexandria: a growing hub for pans and trays

American Pan’s facility in Alexandria, Romania, is the company’s main European operation headquarters for bakeware, with investments worth EUR 10 million planned over the next five years.

Lesaffre opens Baking Center in Dubai

Lesaffre inaugurated its 48th Baking Center™ in Dubai on November 9, 2021, building its presence in the UAE and the wider GCC region.

f2m-bbi-2021-01-raw-materials-gluten-free-01

A delicate balance: perfecting work with gluten-free ingredients

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.

The right robot for the job

Scoring is a process that requires skill and shows the baker’s experience when done manually. Alternatively, as labor is becoming harder to find (and then keep), robots can efficiently take over the task; they will never need to stop and will perform constantly over time.

Knowledge pays off at the RTC

The Rademaker Technology Center (RTC) features several pilot lines, full-scale, certified production lines that meet the latest standards, which are available for testing. The company believes knowledge is an investment worth making, and invest it did: over the past two years, the RTC has been developed to more than twice its starting size, to its current 2,400sqm.

f2m-bbi-20-05-production-handtmann-FS520-Kastenbrot-Anschnitt

Dividing, forming and depositing in a single step

Small baked goods production: Innovative dough dividing, forming and depositing in a single step with the FS 520 forming system.

f2m-bbi-20-0-research-Male baker hands using kitchen utensil to divide dough prepared

Australian wheat in the SE Asian bread market

While the SE Asian bread market was a key focus for the project, from the start it was recognized that the study of dough development through mixing and processing would have wider implications and offer new opportunities for bread-making throughout the world.