f2m library - Baking & Biscuit

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Koenig announced it established a new partnership with Abendschoen, to develop together “next-level automation” solutions for commercial and industrial bakeries. Abendschoen is an established name in the field of bakery automation, including intelligent automation and robotics.

Unique products, by any measure

The potential of using measurement technology in bakeries is underestimated, says Dr. Banu Sezer, Market Development Manager Food at Anton Paar in Graz, Austria. However, completely new possibilities are opening up, especially in conjunction with AI.

A knack for snacks

Global snack sales surpassed USD 680 billion in 2024, Euromonitor International estimates show. While North America contributed to 28 % of all global snack sales in 2023, India remains the world leader in snacking habits.

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Pretzels with an automated twist

Pretzels are an undisputed staple in many European markets. They are instantly associated with craftsmanship, for a reliable snacking choice. For production consistency, automation that replicates the craft is the challenge.

Smart sourdough baking starts here

Establishing a complete setup for sourdough production in industrial bakeries poses several challenges. The fermentation process must be taken into account and the equipment must be able to replicate handcraft techniques.

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Freshly baked goodness

With the occasion of a special milestone for Bayne’s the Family Bakers, John Bayne shares the company’s work behind the most recent shop opening and expanding the network.

You see John Baynes bakery staff and Mascot

Bayne’s is 70 years young

A baking business with deep roots in the local community it serves, Bayne’s the Family Bakers celebrates 70 years in Scotland’s baking scene.

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The total package

Selecting a packaging concept for baked products is a task with an extensive checklist. Functionality, safety and design are only the tip of the iceberg. Although not immediately visible to consumers, packaging choices are important. Adding sustainability to the list of criteria makes the challenge even more complex.

Faster and better

Faster production, cost efficiency and quality consistency: these are the advantages that made the Chorleywood Bread Process such a success. With Royal Kaak’s MDD mixers, an entire range of products can enjoy the same production benefits, from buns to pizza, donuts and brioche.

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An olive branch

PhenOlives patented a process that allows leftover olives from the oil industry to be made into flour. This development has the potential to extend an olive branch to significant material waste in oil processing while providing a ‘super-flour’ with numerous benefits.

Curiosity drives innovation

As Cetravac celebrates 25 years of working in the baking industry, Baking+Biscuit International analyzes with its founder, Adolf Cermak, the opportunities of the unique, patented vacuum technology perfected by cetravac and bakeXperts.

Emithermic® XE baking is sustainable baking

The Emithermic® XE technology was developed to deliver consistent, even radiant heat while maximizing thermal energy retention and overall efficiency. By eliminating all Direct Gas Fired (DGF) ribbon burners, the oven developed by Reading Bakery Systems (RBS) represents a major transformation in cracker baking.

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