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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.

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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.

Bread slicing: making the cut

The next best thing since sliced bread might just be the technology behind consistency for all types of bread and versatile bagging options for ever-changing requirements.

The solution is time: Silowacht

KAAK has recently added the expertise of Silowacht to its ‘silo to truck’ solution portfolio, expanding its product range with silo construction and ingredient dosing.

Traceability and recipe management

It takes a great deal of synchronization to consistently follow recipes and dose ingredients with maximum accuracy.

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All in one: frying, filling, decorating

Deep-fried biscuits have long since ceased to be a seasonal product, as – freshly prepared – they are a customer magnet.

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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.