The proof is in the technology: Reading Bakery Systems
Reading Bakery Systems (RBS) recently launched a new multi-pass proofer, designed to be flexible in function, footprint, and form.
LIBRARY ARTICLES
The proof is in the technology: Mecatherm
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.
interpack 2023 highlights: DIOSNA
DIOSNA showcases its solutions for the food industry regarding fermentation, granulation and mixing.
interpack 2023 highlights: Syntegon
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.
Lesaffre and LBMC to improve innovation in fermentation
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 opens Baking Center in Jordan
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 expands presence in Australia
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 to decarbonize Marcq-en-Barœul plant
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.
Artificial intelligence for the fermentation chamber
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.
The taste developers
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.
Rising to full potential
For heavy-duty
processing with consistent results, various technologies of industrial proofers accommodate the needs of
the dough and the plant itself.
Automation: Ready, set, dough!
DIOSNA develops pre-dough and dough fermentation systems that can ensure required parameters, with various degrees of automation.
