Angel Yeast: smart factory starts production
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.
LIBRARY ARTICLES
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.
MIWE: Advancements in proofing technology
The MIWE GVA e+ unit is a versatile equipment, covering temperatures ranging from -20°C for freezing, to +40°C for forced proofing, and anything in between. In addition to these temperature settings, any humidity patterns can also be applied, in any order, and in freely selectable time segments.
Kaak announces several portfolio updates
Dutch technology specialist Kaak announced several equipment revisions and upgrades, during an event celebrating the company’s 175th anniversary and the newly-granted Royal title.
Process design using forced dough relaxation
By means of invasive mechanical and electrical impulses, the dough resting time of wheat doughs after mechanical energy input can be drastically shortened.
Free-from innovation for taste
Many bakeries use other cereals and pseudo-cereals such as amaranth, quinoa and buckwheat, looking to add new sensory experiences to their range.
All systems go: Mecatherm
Conveyor systems work under demanding conditions in bakeries. Maintaining them in top condition is the first step to efficiency in production.
A world of proofing in a small, green footprint
Advancements in proofing technology are focusing on obtaining the best possible product and on flexibility for all possible process needs.
A plug-in fully automatic proofer
The fully automatic proofer from the plant constructor DEBAG is called the TEFI. The plant can be used to control both proofing and cooling processes.
Fermentation for minimal effort
The F-Series proofer concept from Sveba Dahlen belongs to a new generation of proofers jointly developed with bakers from all over the world. Smart functions are given high priority to simplify and streamline everyday workflows at the bakery.
A marketplace of innovation: MECATHERM
The IBIE 2019, International Baking Industry Exposition, will take place in Las Vegas from 8 to 11 September. On an area of approximately 65,032 m2, more than 1,000 exhibitors will display products and services that pertain to the baking industry.
