Sveba Dahlen: The sum of all savings
Accurate real-time information and complete process control help baking technology take one more step toward sustainable baking.
LIBRARY ARTICLES
Ledora bakery: Made to measure
Specializing in frozen bakery products, Ledora Plus Kft. has always been steadily growing, since its launch. The company’s latest investment is also its biggest to date: a brand-new, fully automated factory in its hometown of Eger, Hungary, designed from scratch to fit production equipment and Ledora’s bold plans.
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.
Curiosity drives innovation
As Cetravac celebrates 25 years of working in the baking industry, Baking+Biscuit International analyzes with its founder, Adolf Cermak, the opportunities of the unique, patented vacuum technology perfected by cetravac and bakeXperts.
Emithermic® XE baking is sustainable baking
The Emithermic® XE technology was developed to deliver consistent, even radiant heat while maximizing thermal energy retention and overall efficiency. By eliminating all Direct Gas Fired (DGF) ribbon burners, the oven developed by Reading Bakery Systems (RBS) represents a major transformation in cracker baking.
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.
Speciality Breads invests GBP 20 m in ‘bakery of the future’
Speciality Breads announced a GBP 20 million investment in a new, 180,000 sq ft bakery where it plans to relocate. The new facility should become operational by the end of the year.
Easy as pie: AMF Bakery Systems automated lines for pies
The automated line designed by AMF Tromp can flexibly support a wide range of pies, either savory or sweet, in a baking tray, in foils, or in paper cups. They can bake the pie shells only, pies with the top opened or closed and pies with or without a lattice decoration. For (pre-)baking the pies, AMF recommends a Den Boer Multibake tunnel oven with impingement heating or a direct-fired system.
Royal Smilde installs AMF pastry line
Royal Smilde is known for its rich diversity of sweet and savory baked creations. Either sold under its own labels, through collaborations, or as private labels, the products made by the Dutch bakery are in growing demand worldwide. A very flexible production line helped them increase production volumes, built by AMF Bakery Systems (Tromp). Particular care was given to automating apple turnover production, namely – dough folding into a triangle.
Forni Fiorini introduces new electric ovens
Forni Fiorini expanded its portfolio of electric modular ovens with two new models. The new additions are the Simply 4T-L and the Simply 8T.
Down to a fine art: authentic baguettes
While recipe variations for baguettes and bread rolls are not only to be expected but also make for unique selling points, high hydration rates and long dough resting times are the calling card of more sophisticated, authentic premium products.
Efficient baking assignment: thermal oil ovens
Energy consumption is undisputed at the top of the industry’s concerns and efforts for improvement. Tunnel ovens offer opportunities to go the extra mile on the path to resource savings. The eight-generation oven builders at HEUFT have also been observing a surge in the interest in economical and flexible machines, now a universal top priority in the industry.
