Molecular and functional analytics: an integrated research
Combining functional and molecular flour analytics will establish a comprehensive picture of the grain, and help to achieve better baking results.
LIBRARY ARTICLES
Lesaffre opens Baking Center in Dubai
Lesaffre inaugurated its 48th Baking Center™ in Dubai on November 9, 2021, building its presence in the UAE and the wider GCC region.
Buns, rolls and bagels made easy: Mecatherm
Replicating traditional methods of preparing buns, bagels and rolls on an industrial scale is a task with an extensive list of challenges, to achieve high-volume, consistent results. Flexibility and innovation joined in dedicated production lines help provide the answers for endless product variations.
A delicate balance: perfecting work with gluten-free ingredients
As gluten-free bakery is decisively increasing its foothold into the mainstream market, growing by about 25% each year, research seeks to improve product taste, texture and nutritional profiles.
The right robot for the job
Scoring is a process that requires skill and shows the baker’s experience when done manually. Alternatively, as labor is becoming harder to find (and then keep), robots can efficiently take over the task; they will never need to stop and will perform constantly over time.
Knowledge pays off at the RTC
The Rademaker Technology Center (RTC) features several pilot lines, full-scale, certified production lines that meet the latest standards, which are available for testing. The company believes knowledge is an investment worth making, and invest it did: over the past two years, the RTC has been developed to more than twice its starting size, to its current 2,400sqm.
Mecatherm: Tradition meets innovation(part II)
In industrial bagel manufacturing, the biggest challenge is fitting the production line in the available space while meeting individual recipe and process demands. Due to space constraints, certain modules can be considered optional, while others are highly recommended when customizing a line to specific requirements.
Mecatherm, ABI LTD: Cooperation with a future
Mecatherm, French manufacturer of industrial ovens and production lines, has signed a partnership with American ABI Ltd, a specialist in bagel makeup equipment. Together they are planning to market an industrial bagel line. baking+biscuit international investigates further.
Two in one: Cooling and shock freezing
DEBAG’s blast freezer works in a temperature range from – 30 to + 5 °C and is suitable for cooling and freezing of products hot from the oven as well as raw and fully proofed dough pieces.
Cooperation with a future: Mecatherm, ABI
Mecatherm, French manufacturer of industrial ovens and production lines, has signed a partnership with American ABI Ltd, a specialist in bagel makeup equipment.
Australian wheat in the SE Asian bread market
While the SE Asian bread market was a key focus for the project, from the start it was recognized that the study of dough development through mixing and processing would have wider implications and offer new opportunities for bread-making throughout the world.
A marketplace of innovation: MECATHERM
The IBIE 2019, International Baking Industry Exposition, will take place in Las Vegas from 8 to 11 September. On an area of approximately 65,032 m2, more than 1,000 exhibitors will display products and services that pertain to the baking industry.
