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.
LIBRARY ARTICLES
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.
Efficient baking assignment: HEUFT tunnel ovens
Sharp energy supply disruptions have shown the financial value of having a flexible system that can adapt all types of pre-existing heating methods to the cheapest and/or immediately available energy source.
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.
RBS designs Emithermic XE Oven to replace DGF technology
Reading Bakery Systems unveiled the new Thomas L. Green Emithermic XE Oven, a superior replacement for traditional Direct Gas Fired (DGF) ovens. This new oven reduces energy and emissions, and simplifies cleaning and maintenance.
AMF Tromp pie lines: Easy as pie
Sweet or savory, pies are a perennial favorite among consumers. Highly specialized production lines are developed to ensure production meets quantity as well as quality needs, efficiently.
interpack 2023 highlights: IPCO
IPCO highlights chocolate forming systems at interpack, designed for the production of industrial ingredients – chips, chunks, drops and blocks – and decorative products such as shavings, rolls, pencils, blossoms, etc.
RBS: electric-powered convection oven now available for trials
Reading Bakery Systems (RBS) installed its new electric-powered convection oven at the RBS Science & Innovation Center and is now ready for production trials.
Thinking all around the pizza box
Pizza and flatbreads. Naan and wraps. Pitas and handheld snacks. This is a generous and exciting product range, with ample space for new innovations. AMF Bakery Systems (AMF) designs complete systems that support all of them, with results matching artisan craft.
The energy-efficient light at the end of the tunnel oven: AMF
For AMF Bakery Systems, innovation in tunnel ovens means focusing on sustainability, primarily looking into energy efficiency and minimizing carbon footprint.
The energy-efficient light at the end of the tunnel oven: RBS
Under the current circumstances, it has never been more important to look into ways to increase efficiency in bakeries, starting with their centerpiece: the tunnel oven.
The energy-efficient light at the end of the Koenig tunnel oven
Trends the company is considering for the design of its tunnel ovens include stone conveyor ovens, bigger lines with bigger baking surfaces to match, saving energy (heat recovery systems), and the ability to quickly swap between energy sources, from gas to electricity, or hydrogen.
