Library Archives - Baking & Biscuit

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Cookies make the world go round

Cookies speak the universal language of taking a moment for a delicious treat, anytime, anywhere. The stakes are high to

Optimum process for a world of sourdoughs

No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough specialties relies on process accuracy and stability, with optimum kneading and mixing parameters for each type of product.

A fully-automated flow

Fully automating kneading and mixing is an ambitious endeavor, given the complexity of the process, and the diversity of raw ingredients.

Simply sourdough

DIOSNA contributed to this article No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough

BAKON introduces RedControl operating system

BAKON Food Equipment announced a new operating system for their machinery. It allows operators to control complex production systems through an intuitive dashboard.

Bread is best! (Koenig)

Bread consumption is once again on the rise, with the market expected to grow annually by 6.80%1 and reach a

f2m-bbi-23-04-bakeries-Step proofer_bread

Bread is best! Royal Kaak technology

Bread consumption is once again on the rise, with the market expected to grow annually by 6.80% and reach a

f2m-bbi-23-04-iba-special-23-iba_2018_Presse_tp_1404.

It’s not a sprint, it’s a marathon! DIOSNA iba preview

DIOSNA Hall A2 – 340 DIOSNA will present smart, future-oriented solutions for the food industry in the areas of automation,

interpack: DIOSNA presents fermentation, granulation and mixing technology

After a six-year break, DIOSNA returns to interpack with solutions for the food industry in the areas of fermentation, granulation and mixing.

DIOSNA and MIWE organize sourdough seminar

DIOSNA and MIWE held a seminar sharing their expertise on how to perfect sourdough bread processing. Participants from 11 bakeries took part in the event at the MIWE live baking center, on February 15.