The potential of using measurement technology in bakeries is underestimated, says Dr. Banu Sezer, Market Development Manager Food at Anton Paar in Graz, Austria. However, completely new possibilities are opening up, especially in conjunction with AI.
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.
Over the past few years, Mecatherm has transformed its Demo Center in Barembach, France, from a facility where it showcased its technology into a fully functional baking plant, for projects including training, testing and problem-solving of any kind.
At iba 2025, Anton Paar exhibits at iba with the theme ‘Advanced Quality Control, focusing on solutions for quality control in the baking, food and ingredient industries.
Whether the pies have an open top – covered with various ingredients, or are closed with dough, lattice, or crumble, the technology needs to produce excellent results no matter the recipe and material changes.
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.
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.
RBS introduced a new, 90-degree laminator for cracker production. The new design offers a smaller footprint, greater flexibility, and easier sanitation and maintenance, RBS says. The dough can be precisely and automatically controlled, regarding the sheet length, number of lamination and conveying speed, for improved process consistency.
Product waste in industrial bakeries can arise from several factors, each contributing to the overall inefficiency of the production process. Understanding these causes is crucial for developing strategies to mitigate waste.
The APEX Mini Combo BDR Bread and Bun System by AMF Flex won this year’s ‘Innovation for Growth’ award at Bakery China. AMF Bakery Systems (AMF) developed this system focusing on automating processes and improving efficiency as well as efficiency in the production facility.
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.
Dough folding, dough rolling and, most importantly, dough separating: the quality of several product ranges relies on perfect, consistent laminating and sheeting.
