Time after time
Verhoeven Bakery Equipment Family developed the Repeatloaf initiative to contribute to lowering waste in the baking industry. It offers an automated solution that upcycles leftover bread.
LIBRARY ARTICLES
Ledora bakery: Made to measure
Specializing in frozen bakery products, Ledora Plus Kft. has always been steadily growing, since its launch. The company’s latest investment is also its biggest to date: a brand-new, fully automated factory in its hometown of Eger, Hungary, designed from scratch to fit production equipment and Ledora’s bold plans.
Smart sourdough baking starts here
Establishing a complete setup for sourdough production in industrial bakeries poses several challenges. The fermentation process must be taken into account and the equipment must be able to replicate handcraft techniques.
One step ahead
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.
südback: inspiration for next year and beyond takes center stage
The 30th edition of südback 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 südback; several competitions will crown this year’s excellence in craftsmanship and innovation, and a full agenda of forums will be hosted for knowledge sharing.
AIBI Congress 2024: a breeze over the bakery
The 38th AIBI Congress brought the baking industry together this year for the moment’s most important topics, decision-making meetings and long-awaited reunions. The International Association of Plant Bakers organized this year’s event with the theme ‘21st Century Breeze over the Bakery’, and a picturesque location to match it: the city of Hamburg.
Easy as pie: AMF Bakery Systems automated lines for pies
The automated line designed by AMF Tromp can flexibly support a wide range of pies, either savory or sweet, in a baking tray, in foils, or in paper cups. They can bake the pie shells only, pies with the top opened or closed and pies with or without a lattice decoration. For (pre-)baking the pies, AMF recommends a Den Boer Multibake tunnel oven with impingement heating or a direct-fired system.
The Lesaffre Baking Center concept turns 50
In 2024, Lesaffre celebrates 50 years of its Baking Center™ concept, with a network of 51 dedicated application centers around the world. Throughout the year, Baking Center™ teams around the world will be celebrating the anniversary with customers and partners.
The art of bread: AMF Bakery Systems lines
The stress-free sheeting technology developed by AMF Tromp is at the heart of the processing line for any artisan bread product. The technology was developed around maintaining the quality and integrity of the traditional craft.
ABI to highlight robot scoring at iba
ABI will exhibit its KATANA multi-purpose robot scoring solution, which now also offers a waterjet scoring tool. The Toronto-based company will also present Eye-Q, its new AI-enabled complete quality control system, providing product quality analysis across different stages of production.
The stages of perfecting sourdough
How to better meet today’s customer expectations with modified dough processes for baked goods containing rye.
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.
