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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.

FRITSCH opens first World of Bakery in Canada

In April 2022, MULTIVAC Canada opened the first local FRITSCH World of Bakery in Brampton, Ontario. The technology and test center took one year to build and is dedicated to customers from the North and South American markets.

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.

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.

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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.

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.

The solution is time: Silowacht

KAAK has recently added the expertise of Silowacht to its ‘silo to truck’ solution portfolio, expanding its product range with silo construction and ingredient dosing.

Traceability and recipe management

It takes a great deal of synchronization to consistently follow recipes and dose ingredients with maximum accuracy.

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Dividing, forming and depositing in a single step

Small baked goods production: Innovative dough dividing, forming and depositing in a single step with the FS 520 forming system.

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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.