BAKON introduces RedControl operating system
BAKON Food Equipment announced a new operating system for their machinery. It allows operators to control complex production systems through an intuitive dashboard.
LIBRARY ARTICLES
Dough-How, donut-how
Each process stage, from mixing to creating the dough band and donut shapes, through to baking, contributes to their final quality.
Dawn Foods launches new fat-based fillings
Dawn Foods launched new, cocoa and fat-based fillings under its Delicream range, suitable to use for a wide range of bakery products, including croissants, muffins and cookies.
Donuts: all styles are in
Manufacturing donuts with less fat and sugar is a must. However, this is just the starting point as unusual shapes, new flavor experiences, creative textures and hybrid formulations are on the rise.
All donut styles are in: FRITSCH
Depending on the size and desired capacity of the operation, there are several systems that best support the environment and production needs.
All donut styles are in: RONDO
RONDO observes special donut shapes are increasingly in demand, and so is the flexibility to produce them all on one line, which also makes fast changeovers a necessity.
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.
