There are clear requirements for the proofing process. The dough may be resting, but its transformation process does nothing but rest. The question is, always, how to improve the process? Technology brings new answers.
After a six-year break, DIOSNA returns to interpack with solutions for the food industry in the areas of fermentation, granulation and mixing.
Technology innovation not only ensures the right temperature, airflow and humidity settings, but also addresses a priceless ingredient in baking: time. Reading Bakery Systems (RBS) recently launched a new multi-pass proofer, which was designed to do both. It is designed to be flexible in function, footprint, and form.
There are clear requirements for the proofing process. The dough may be resting, but its transformation process does nothing but rest. The question is, always, how to improve the process? Technology brings new answers.
DIOSNA showcases its solutions for the food industry regarding fermentation, granulation and mixing.
Syntegon presents flexible systems for cookies and bars, an Innovative Intelligent Direct Handling system that offers format flexibility for cookies and crackers, a high-speed bar system for maximum efficiency with new wireless HMI, and sustainable packaging for cookies and bars made of paper and mono-material.
In partnership with the Laboratory of Biology and Modelling of the Cell (LBMC, CNR /ENS Lyon), Lesaffre is working on defining transcriptomic and genomic profiles of thousands of yeast strains, by relying on advanced equipment.
Lesaffre inaugurated its first Baking Center in Jordan, at the end of November 2022. This is also the company’s 50th Baking Center. The first one opened its doors in 1974.
Lesaffre Australia Pacific opened two new facilities in mid-November: a Molasses Extracts Plant (MEP) on its production site in Melbourne and a training showroom for breadmaking at its Baking Center™ in Mortlake (Sydney).
Lesaffre formed a 15-year partnership with ENGIE for the design, financing, construction, operation and maintenance of a waste heat recovery unit on the Lesaffre site in Marcq-en-Barœul.
Ensuring constant results from the fermentation process is largely dependent on considering the challenges of working with a living product. Artificial intelligence provides promising opportunities in the flexible management of the process.
Sourdoughs are much more than just an ingredient. “They are an entire system of biotechnology,” explains Dr. Georg Böcker, Managing Director of Ernst BÖCKER GmbH & Co. KG, in an interview.
