EUROGERM opens new bio-fermentation plant
French specialist EUROGERM celebrated the official opening of its new bio-fermentation plant on October 10. It is located in the Dijon-Bourgogne ecopark in Saint-Apollinaire, France.
Category: Production
From Vision to reality: how AI is reshaping product inspection
Artificial intelligence (AI) in manufacturing is no longer a fascinating idea – it is already here and accelerating quickly throughout many industries, especially in the baking industry. Several reasons are fueling this revolution.
Every season sparks pie joy
Whether the pies have an open top – covered with various ingredients, or are closed with dough, lattice, or crumble, the technology needs to produce excellent results no matter the recipe and material changes.
Prepared for the future
Morten Riisager, Head of Business Unit Biscuit, Bühler Group, and Managing Director, Bühler Denmark, shared his thoughts about developing solutions for the production of biscuits.
(B)read all about it!
RONDO launched its most recent automated line for bread production, the Smart Bread Line, at iba 2023. It was designed
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
A tight, steel belt on energy spending
Spending energy with the utmost caution is not a present-day, circumstantial trend. For bakeries, it is a hard reality and
Follow the blue, plastic road!
Plastic conveyor belts bring unique characteristics to the table – they are light, hygienic and easy to fix. In bakeries,
Pizza in any shape and form
Ever the safe-choice favorite, but never a boring idea: pizza enjoys great diversity, to match all tastes, eating occasions, and
That’s a wrap!
There is nothing average about these flatbread heroes: lavash and pita each bring powerful personalities to diverse culinary creations. Wraps
Naan, bread of the kings
Laborious leavening and skill scarcity made naan bread a nutritious yet elusive delicacy for centuries, first reserved for India’s royalties
“Baker Plentz, they are one of us”
The Plentz bakery has been embracing regionality for years, long before the topic became trendy. “In 2002, we started growing
