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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.

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.

Molecular and functional flour analytics

Improving the profiles of baked goods benefits from gaining a deeper understanding of all the process steps and reactions behind them. Combining functional and molecular flour analytics will establish a comprehensive picture of the grain, and help to achieve better baking results.

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.

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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.

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.

Re-engineered mixing and kneading

Reading Bakery Systems, a member of the Markel Food Group, has re-engineered the MX Continuous Mixer. The model now ranks as the most versatile continuous mixer, and is suitable for a broad product spectrum and a wide diversity of doughs.