Rising to full potential
For heavy-duty
processing with consistent results, various technologies of industrial proofers accommodate the needs of
the dough and the plant itself.
LIBRARY ARTICLES
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.
Automation: Ready, set, dough!
DIOSNA develops pre-dough and dough fermentation systems that can ensure required parameters, with various degrees of automation.
MECATHERM brings M-Care to IBIE 2022
Among the solutions MECATHERM is presenting at IBIE, new digital services will debut, providing tools to help optimize process efficiency.
Thinking all around the pizza box
Pizza and flatbreads. Naan and wraps. Pitas and handheld snacks. This is a generous and exciting product range, with ample space for new innovations. AMF Bakery Systems (AMF) designs complete systems that support all of them, with results matching artisan craft.
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.
Practical patisserie systems
With over 8,000 new patisserie product launches every year, the challenge for industrial bakers is to diversify their offers by developing innovative creations that also pass nutritional checkpoints and provide an exciting eating experience, through an efficient manufacturing process.
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.
Angel Yeast: smart factory starts productionÂ
Angel Yeast announced the opening of its latest food ingredient factory, with facilities that enable automated operation and improved quality control with smart production lines.
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.
More healthy snacks, please!
Snack manufacturers have can find flexibility in a new automated solution to make pita chips, developed by Reading Bakery Systems (RBS).
Lesaffre publishes ‘Fermentation’ book
Lesaffre presented its new book entitled ‘Fermentation’ at Sirha Europain, published by Flammarion and produced in partnership with the Institut Paul Bocuse.
