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Category: Production

One step ahead

By Helga Baumfalk More went into the decision to purchase a new bread roll line than Plentz Bakery & Confectionery

HEUFT brings thermal oil expertise to suedback

At suedback, HEUFT experts will explain energy, thermal oil, as well as artisan and industrial baking oven systems to its stand visitors.

Gulfood Manufacturing: IPCO highlights conveying solutions

IPCO will highlight opportunities for greater baking, cooling and conveying productivity at Gulfood Manufacturing. The Swedish company has a local

Koenig launches new dough sheeting line

The Koenig Group introduced a new technology solution, the Artisan SFE EC dough sheeting line, which brings improvements in process efficiency, cleanability and user-friendliness. The machine will be presented at suedback

Reading Bakery Systems introduces new 90-degree laminator

RBS introduced a new, 90-degree laminator for cracker production. The new design offers a smaller footprint, greater flexibility, and easier sanitation and maintenance, RBS says. The dough can be precisely and automatically controlled, regarding the sheet length, number of lamination and conveying speed, for improved process consistency.

Mondelēz reports progress on minimizing food waste

During the last year, Mondelēz focused on making its production lines more efficient: it tracked waste trends every month, analyzing them to identify the best opportunities for reduction across all processes and geographies, with the goal of reducing manufacturing food waste by 15% by 2025 (compared to the 2018 baseline).

La Lorraine introduces new soft bun production line

La Lorraine Bakery Group officially launched a new soft bun production line at its headquarters in Ninove. The bakery site specializes in soft buns and rolls for retail and foodservice. With this investment, extra capacity was created at the facility, and new features were added into production, including bun slicing and sprinkling.

PFAS-free, grease-proof papers for food packaging

Finland-based Carccu® released greaseproof paper without PFAS or other fluorochemicals, to meet sustainability requirements and upcoming food safety standards. Its grease-proof paper is designed to provide a barrier against grease and moisture.

Boogie Lab – It’s boogie time, in Croatia and New York!

This spring, music-loving Boogie Lab, a lively artisan bakery and bar from Zagreb, took a bold step out of its home country of Croatia and opened its first US bakery in New York. It brings an innovative approach to bread-making across the ocean.

RBS: “This technology revolutionizes mixing for cracker production”

Chip Czulada embarked on a new role as the President of Reading Bakery Systems (RBS) at the beginning of 2024. He shares with Baking+Biscuit International magazine his view on the first six months at the helm of the company where he has been working for over 20 years.