suedback to feature Italian confectionery and baking skills
CONPAIT (Association of Italian Confectioners) and API (Association of Italian Pizzerias), two renowned Italian organizations, are attending the fair.
CONPAIT (Association of Italian Confectioners) and API (Association of Italian Pizzerias), two renowned Italian organizations, are attending the fair.
Whether the pies have an open top โ covered with various ingredients, or are closed with dough, lattice, or crumble, the technology needs to produce excellent results no matter the recipe and material changes.
RONDO launched its most recent automated line for bread production, the Smart Bread Line, at iba 2023. It was designed to make more bread, faster, while reproducing artisan quality.
A steadily growing appetite for pizza is met with interesting new offerings, including plant-based, premium, and limited-edition launches. Technology meeting these trends is a must for efficient pizza baking.
As flatbreads grew to become a valued staple worldwide, technology has provided answers to all its production challenges, to match traditional handcrafting techniques.
More went into the decision to purchase a new bread roll line than Plentz Bakery & Confectionery had expected. Several aspects were important, including the practiced social values of the company.
At suedback, HEUFT experts will explain energy, thermal oil, as well as artisan and industrial baking oven systems to its stand visitors.
The 30th edition of sรผdback lines up the best and latest solutions for bakery, confectionery, coffee, chocolate, logistics, training and more. International exhibitors are bringing the latest developments for the baking and confectionery industries to sรผdback; several competitions will crown this yearโs excellence in craftsmanship and innovation, and a full agenda of forums will be hosted for knowledge sharing.
Andreas Daub and Thomas Kahl were appointed Managing Directors of HEUFT SERVICE GmbH. They have been working in the service area for decades.
Product waste in industrial bakeries can arise from several factors, each contributing to the overall inefficiency of the production process. Understanding these causes is crucial for developing strategies to mitigate waste.
There is a clear trend for bakeries worldwide to seek a sustainable and efficient energy source. Electric ovens are an emerging favorite on this path, but companies are seeking the flexibility to invest in gas ovens now, with the option to convert to electric in the future.
The APEX Mini Combo BDR Bread and Bun System by AMF Flex won this yearโs โInnovation for Growthโ award at Bakery China. AMF Bakery Systems (AMF) developed this system focusing on automating processes and improving efficiency as well as efficiency in the production facility.