baking+biscuit issue 2021-06
A growing hub for pans and trays

American Pan’s facility in Alexandria, Romania, is the company’s main European operation headquarters for bakeware, with investments worth EUR 10 million planned over the next five years.

Hydrogen fuels the oven of the future

With the world’s first zero-emissions baking oven, a tunnel oven made by Den Boer, AMF Bakery Systems unlocked the opportunity for baking technology that is entirely environmentally sustainable. Times are now catching up with this next-generation technology, in finding ways to source and use green hydrogen.

The best way to reach (or come close to) zero waste

The concept of zero waste packaging has become all the rage recently. But, is it really possible to achieve such a goal, especially in the baking business? To answer this question, we need to first define a sustainable package.

The right robot for the job

Automating labor-intensive, repetitive work in bakeries by use of robotics helps perform complex movements and round-the-clock tasks.

Real-time is the right time

Every aspect of the process and its related equipment is closely analyzed to identify new ways of increasing efficiency. When proofing, cooling and freezing bakery goods, this means constant monitoring to prevent unplanned downtimes. For this, smart tools are the key.

Software prevents input errors

To make operation as simple and intuitive as possible, FRITSCH has developed a new, performance-related control system.

A world of proofing in a small, green footprint​

Advancements in proofing technology are focusing on obtaining the best possible product and on flexibility for all possible process needs. Fully automating the process is the next step, and then doing so sustainably, over a small footprint.

Industry 4.0 has the answers to fast industry transformation

The pace of change has only become faster over the past years, and its rippling effect is also felt in the baking industry. How do industrial players ride the changes while also increasing efficiency? The first change is in the mindset, and then in finding the right solutions. The key word is agility.

cooling and freezing
Gentle and fast product cooling

As crackers exit the oven, the cooling process is important to guarantee product quality and a long shelf life. A gentle cooling process will ensure the delicate product’s integrity until it is ready to be consumed.

Salt reduction in bread using choline chloride

As one of the basic food staples around the world, bread also contributes to the daily salt intake. Lowering dietary sodium chloride levels is a priority worldwide, but its vital role in bread’s quality should not be overlooked when lowering and replacing its levels.

A virtual new world

Packaging has a significant impact on consumers’ purchasing choices. Using Virtual Reality technology, scientists at Campden BRI recently ran a virtual supermarket technology experience to better understand which on-pack sensory claims motivate consumers to purchase products.

new raw materials
Better-for-you baking, with enzymes

Naturally present in baking ingredients, enzymes play an important role in food processing. Inspired by nature, modern solutions developed with enzymes mark the silver lining between goals coming from the R&D laboratory, restraints coming from the bakery facility and the tastes and
experiences consumer prefers.

Free-from innovation for taste

Many bakeries use other cereals and pseudo-cereals such as amaranth, quinoa and buckwheat, looking to add new sensory experiences to their range. The gluten-free label is an added benefit, but it is not always a straightforward claim to earn.

Chef Talk – Translating culinary trends into the bakery aisle

In 2020, dining in became the new dining out. As the restaurant and travel industries reopen, new culinary behaviors acquired in that year have varying degrees of staying power that will influence bakery and snack product innovation.