f2m library - Baking & Biscuit

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Reading Bakery Systems hosts pretzel training seminar

Reading Bakery Systems (RBS) will host its first training seminar on pretzel manufacturing on February 3-4, 2026, at the RBS Science & Innovation Center in Sinking Spring, Pennsylvania.

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Syntegon Q3 business on the rise

The group’s sales in the third quarter increased by 19% compared to the similar period of last year, reaching EUR 448 million.

CAOBISCO appoints Olga Martínez as new Vice-President

CAOBISCO appointed Olga Martínez as its Vice-President, following its General Assembly that took place on November 19. Martínez currently serves as Director of Corporate Affairs and Sustainability for Grupo BIMBO EMEA and President of Produlce, the Spanish confectionery association.

CSM Ingredients launches cocoa alternative range

CSM Ingredients (Nexture) introduced Nuaré, a new, carob-based range of cocoa alternatives designed for use in baking and ice cream formulations. The new solution also addresses market volatility concerns and growing sustainability demands.

GEA and RebelDot announce joint venture

GEA and RebelDot, a Romanian technology company, formed a joint venture named RebelDot Proces Industries, aiming to accelerate ‘digital transformation in the global process industry’. The new entity will be headquartered in Cluj, Romania, and will launch in January 2026.

COFALEC welcomes world’s first international baker’s yeast standard

COFALEC, welcomes the publication of ISO standard 23983:2025 – Food products — Characteristics of fresh and dry baker’s yeast, the first international standard dedicated to baker’s yeast.

Bühler introduces new solution for spreads, fillings, coatings

Bühler launched the CompactMix, a new solution that combines mixing and grinding technologies for the production of confectionery masses for spreads, fillings and other applications.

How bakery brands can address ultra-processing and clean label concerns

Bread, especially white bread, has been making the list of ultra-processed foods to avoid. Communication can redeem bread by focusing on its functional benefits.

Host Milano ’25: The future of hospitality baking

The 44th edition of Host Milano, held from October 17 to 21, featured an extended bakery-pizza-pasta showcase, which included an ‘Art of Baking’ hub and a focus on Milano Pane Pasta Pizza.

IBIE: A trip worth taking

In September, Las Vegas was the glamorous home of the latest and finest concepts in baking. The key takeway: the global industry is determined to succeed and thrive, same as it ever was.

“We can make strudel out of almost anything”

Dinghartinger Apfelstrudel Produktions und Vertriebs GmbH supplies wholesalers with frozen strudel and other pastries. Strudel is a highly competitive market, a niche in which the company has successfully established itself, with plans for new construction.

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“Our ultimate goal is to meet customers where they are”

At IBIE, Coperion’s leaders shared with Baking+Biscuit International insights into integrating its brands of Bakon, Baker Perkins, DIOSNA, Kemuetc, Peerless, Shaffer, Shick Esteve, Unifiller and VMI; into its Food, Health & Nutrition division and what this means for their work with bakers in the long run.

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New Era Machines

New Era Machines provides advanced & versatile biscuit production lines & highly efficient bakery systems that Incorporate cutting-edge technologies for streamlined production

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