This is intelligent handling
Syntegon has developed a new solution for the handling and portioning of cookies and crackers. The compact, smart machine ensures gentle processing as well as flexibility.
LIBRARY ARTICLES
A solid foundation
Energy efficiency may be just part of the equation when selecting a type of belt, but it is an increasingly important one given the dramatic rise in energy costs that the world is currently experiencing.
New Digital Air Velocity Sensor Array from Reading Thermal
Reading Thermal released a new SCORPION® 2 Digital Air Velocity Sensor Array that offers improved accuracy, expanded temperature performance and extended battery life.
Syntegon offers CO2 monitoring solution
Syntegon offers a software solution that can provide carbon footprint transparency for all its machines.
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.
IBIE 2022: ABI LTD to showcase automation, robotics, vision platform
At IBIE 2022, ABI LTD will be showcasing its automation solutions, robotic scoring system, and vision system platform. The company will exhibit a robotic scoring system at the show.
MULTIVAC launches new flowpacking solution
MULTIVAC announced the launch of its W 500 as a universal flowpacking solution, which offers a high level of flexibility for packing a wide range of food products, including bakery goods.
Leclerc raises the bar
In business for 115 years, cookie and bar manufacturer Leclerc Foods has been expanding and modernizing its manufacturing capabilities. The acquisition of two bar systems, each with two packaging legs, was part of this project.
Single-serve packaging for sustainability
COVID-19 affected the ways companies pack their products. It also caused an increase in demand for industrial pre-packaged bakery products, and sustainable ones.
The best way to reach (or come close to) zero waste
The concept of zero waste packaging has become all the rage recently. But, is it really possible to achieve such a goal, especially in the baking business?
A virtual new world
Using Virtual Reality technology, scientists at Campden BRI recently ran a virtual supermarket technology experience to better understand which on-pack sensory claims motivate consumers to purchase products.
Improving the shelf-life of sandwich bread
Replicating traditional methods of preparing buns, bagels and rolls on an industrial scale is a task with an extensive list of challenges.
