welcome to the f2m research library
MIWE America celebrated the opening of its new headquarters in Middlesex, New Jersey. Spanning 15,000 square feet, the new facility features a MIWE live baking center, the MIWE America technical center, and a warehouse.
Dawn Foods hired Kristi Kangas as Senior Vice President of North America Manufacturing Operations, reporting to John Schmitz, Chief Operating Officer.
Bundy Baking Solutions announced leadership changes: William (Bill) Bundy is now the Chief Executive Officer, as of January 5, 2026, while Gilbert Bundy assumed the role of Chairman.
Samuel Schär started the year with a new role, as CEO of Bühler. He succeeds Stefan Scheiber, who is being proposed as the new Chairman of the Board of Directors.
dsm-firmenich announced ‘Frosted Star Anise’ as its Flavor of the Year for 2026, drawing from the Pantone Color of the Year 2026: ‘PANTONE 11-4201 Cloud Dancer’. The lofty white hue inspired dsm-firmenich to elevate both an ingredient and a feeling as the 2026 Flavor of the Year.
Lesaffre expanded its existing Baking Center™ in Shanghai with new, state-of-the-art industrial production lines, aimed at providing technical support and solutions to industrial bakers in the Chinese market.
Two popular baking books by wheat expert Prof. Dr. Friedrich Longin are now available in a single volume, compiled in English and offered as a free download. The volume combines two books previously published in German.
Whether lowering ingredients such as sugar
or salt, or adding others – fibers, proteins, or more,
reformulating products for a better nutritional profile essentially means creating a new product with its own optimum processing parameters.
For most consumers, bread is ‘flour, yeast, salt’. Professionals know better:
between 50 – 60% of a bread dough, by mass, is water.
And how you can address them at your facility.
A vacuum may usually be understood as a space entirely devoid of any matter, but it’s quite the opposite of emptiness when it comes to vacuum technology in bakery.
Tartlets are a growth driver for Swiss pastry
manufacturer HUG. The increase in demand is also
linked to the shortage of skilled workers in the catering
and bakery sectors.

AMF Bakery Systems
AMF Bakery Systems specializes in the complete range of solutions for the baking industry, for all processing steps and product categories.

Artezen Dough Handling
Artezen Dough Handling manufactures dough dividers, rounders and moulders for bread, baguette, pizza, rolls, hotdogs etc.

FRITSCH Bakery Technologies GmbH & Co. KG
FRITSCH Bakery Technologies GmbH & Co. KG provides solutions for high-quality baked goods. As a manufacturer of bakery equipment for artisanal craftsmanship and industrial process reliability, the company’s focus is always on the end product.

JAC
JAC specializes in bread slicing and dough processing since 1946. Starting from JAC bread slicers, the company has developed a complete range of machines for bread slicing and dough processing.

Mecatherm
MECATHERM has over 900 installations all over the world, supplying solutions for medium-sized and industrial bakeries, from dedicated units for a baking process, to whole production plants.

Middleby Bakery
US-based Middleby Bakery provides reliable low- and high-volume equipment solutions for the production of bread, rolls, and buns, as well as cakes, biscuits, cereal, baked snacks, and much more.

RONDO Burgdorf AG
RONDO provides technology for dough processing. It can supply the ideal solution for any size of operation and any level of automation – from multifunctional machines to configurable industrial lines.

Royal Kaak
Kaak has been working in the field of bakery technology since 1846, with solutions ranging from stand-alone machines to an integrated approach for complex and automated bakery lines.

Tecnopool Spa
Tecnopool, part of TP Food Group, is active in over 80 countries around the world in the design, production and installation of machinery and complete lines for industrial and semi-industrial food processing in all processing phases, from -40 °C to +300°, with infinite fully customizable configurations.

Verhoeven Family of Companies
Verhoeven Bakery Equipment Family supplies turnkey projects by incorporating solutions from its four areas of expertise with their corresponding company: BVT Dough Proces Solutions, NewCap Industrial Handling Solutions, Vacuum Cooling & Baking Solutions, and Bakepack End of Line Solutions.

WP BAKERYGROUP
The WP BAKERYGROUP offers complete solutions, from project development to equipping entire bakeries (handcraft and industrial operations). Each unit can be operated as a ‘stand-alone’ piece of equipment, but can also be easily ‘docked on’ at any time; interfaces for third-party products are available.















