MECATHERM brings M-Care to IBIE 2022
Among the solutions MECATHERM is presenting at IBIE, new digital services will debut, providing tools to help optimize process efficiency.
LIBRARY ARTICLES
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.
Ready, set, dough!
The consistency of perfectly formed dough depends entirely on the conditions during fermentation. DIOSNA develops pre-dough and dough fermentation systems that can ensure required parameters, with various degrees of automation.
Practical patisserie systems
With over 8,000 new patisserie product launches every year, the challenge for industrial bakers is to diversify their offers by developing innovative creations that also pass nutritional checkpoints and provide an exciting eating experience, through an efficient manufacturing process.
Angel Yeast: smart factory starts productionÂ
Angel Yeast announced the opening of its latest food ingredient factory, with facilities that enable automated operation and improved quality control with smart production lines.
More healthy snacks, please!
Snack manufacturers have can find flexibility in a new automated solution to make pita chips, developed by Reading Bakery Systems (RBS).
Lesaffre publishes ‘Fermentation’ book
Lesaffre presented its new book entitled ‘Fermentation’ at Sirha Europain, published by Flammarion and produced in partnership with the Institut Paul Bocuse.
MIWE: Advancements in proofing technology
The MIWE GVA e+ unit is a versatile equipment, covering temperatures ranging from -20°C for freezing, to +40°C for forced proofing, and anything in between. In addition to these temperature settings, any humidity patterns can also be applied, in any order, and in freely selectable time segments.
Kaak announces several portfolio updates
Dutch technology specialist Kaak announced several equipment revisions and upgrades, during an event celebrating the company’s 175th anniversary and the newly-granted Royal title.
Process design using forced dough relaxation
By means of invasive mechanical and electrical impulses, the dough resting time of wheat doughs after mechanical energy input can be drastically shortened.
Free-from innovation for taste
Many bakeries use other cereals and pseudo-cereals such as amaranth, quinoa and buckwheat, looking to add new sensory experiences to their range.
All systems go: Mecatherm
Conveyor systems work under demanding conditions in bakeries. Maintaining them in top condition is the first step to efficiency in production.
