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An automated method to hit the ‘sweet spot’ in cookie flour quality

An internationally recognized method exists to characterize the water absorption capacity with ease and efficiency.

ECD brings touchscreen profiling technology to iba

ECD will bring its thermal profiling technology to iba in October. The handheld M.O.L.E.™ EV6 sets a new benchmark for thermal data loggers, delivering instantaneous data access and intuitive control – now with a full-color touchscreen display. In addition to the six-channel M.O.L.E. EV6, the company’s BreadOMETER™, CakeOMETER™, and OvenBALANCER™ sensors will be demonstrated at the stand.

Brabender introduces new FarinoGraph

Brabender further developed its Farinograph to determine the water absorption capacity of flour and the rheological properties of dough, launching a new version of the device on the market that uses Artificial Intelligence to predict measurement curves.

iba ’23: KPM highlights quality control trends

KPM Analytics showcases solutions that meet growing trends such as automated product inspection, process control achieved with vision inspection, processing whole wheat/high-fiber products, at-line dough quality analysis, and ingredient quality control.

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iba ’23: It’s not a sprint, it’s a marathon! (AMF Bakery Systems)

At iba 2023, AMF Bakery Systems showcases solutions that support sustainable baking, including oven technology and smart services. New developments for bread lines, pizza systems and soft bread and bun production will also be presented.

Brabender joins Anton Paar Group

Anton Paar acquired the German company Brabender on August 1. It will be integrated into the Anton Paar Group as Anton Paar TorqueTec GmbH. Brabender’s team of approximately 200 employees will become part of Anton Paar.

iba: IPCO highlights new laser belt-cleaning service

IPCO is preparing to showcase its steel belts and complementary equipment at iba this October. Marko Leber, General Product Manager, Food, IPCO, shared with us what visitors can look forward to at the stand and the company’s focus for the upcoming years.

Koenig: Bread is best!

‘Artisan’ and ‘premium’ are often used interchangeably when referring to bread. To Koenig, ‘premium’ products are crusty breads, with complex flavor and a chewy crumb.

Material handling: A very special order

In the spring of 2023, Ölz der Meisterbäcker put its expanded production into operation. When it came to raw material handling, the Austrian plant baker relied on Zeppelin Systems for solutions.