The plant-based life
The plant-based trend is growing from a flavor-of-the-moment favorite into a sustainable, long-term trend. Opportunities in baking are ripe for the picking, as long as technical formulation challenges are weeded out.
LIBRARY ARTICLES
Donuts: all styles are in
Manufacturing donuts with less fat and sugar is a must. However, this is just the starting point as unusual shapes, new flavor experiences, creative textures and hybrid formulations are on the rise.
All donut styles are in: FRITSCH
Depending on the size and desired capacity of the operation, there are several systems that best support the environment and production needs.
All donut styles are in: RONDO
RONDO observes special donut shapes are increasingly in demand, and so is the flexibility to produce them all on one line, which also makes fast changeovers a necessity.
All in one: frying, filling, decorating
Deep-fried biscuits have long since ceased to be a seasonal product, as – freshly prepared – they are a customer magnet.
