baking+biscuit issue 2021-05
Production
The best means to all ends

Different types of products made with laminated dough have their own process requirements to achieve the desired characteristics. Flexible equipment is needed to support variations and to do so efficiently, especially in industrial baking facilities.

All systems go

Conveyor systems work under demanding conditions in bakeries. Maintaining them in top condition is the first step to efficiency in production; upgrades will then guarantee optimum performance in handling processes for truly competitive-level manufacturing. 

Thinking outside of the tray

Trays come in shapes and sizes as diverse as the products that they will help to make, while also considering the equipment and handling methods in each bakery. A characteristic they all have in common, regardless of endless possibilities in their layouts, is the safety guarantee provided for the products baked, time and again.

Ideas from Mahot

The principle of the forked kneader came from the Mahot machine factory and provided mechanization of dough preparation. It has since proved itself in practice – and is still used today. The reason behind this is the  technological proximity to French traditional, manual dough production.

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Ingredients
Muesli on the go

With muesli bread, backaldrin has brought the muesli theme into the bread sector and is responding to the growing number of consumers who want to eat more healthily.

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Turnkey
Fresh off the drawing board

Consumers are not just hungry for any cakes, but are seeking diversity and sensory experiences in their choices. The technology behind baking such options needs more flexibility than ever.

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Packaging
The Globus bakeries strategy

Against the backdrop of climate protection discussions, the Globus retail group relies on recyclable or recycled packaging materials for its own products. Plastic is being saved, but not completely banned. Globus bakeries have also made the switch.

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Sustainability
A simple way
to reduce food waste

The ‘use by’ recommendation has the potential to significantly decrease at-home food waste, baked goods included, while sell-by dates still result in perfectly good foodstuffs being discarded.

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New raw materials
Cakes are better-for-you, too

The preference for healthier alternatives is reshaping all bakery product segments, including those long thought of as the epitome of indulgence above all other qualities. Cakes are among such delicious sensory experiences that can now boast better-for-you claims added to their names, thanks to ingredient innovations.

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Functional ingredients
go vegan

Health- and sustainability-conscious consumers determine that bakeries follow suit and reformulate products to be better for you while still preserving their indulgence characteristics. When baking vegan goods, specialty functional ingredients provide the answers to having the best of both worlds.

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Interview
Quality makes a strong argument again

Armin Juncker, Chief Executive of the Association of German Plant Bakeries, shares his views on the impact caused by COVID-19, topics on the table at AIBI and the question of enzyme labeling.

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Research
Improving the shelf-life of
sandwich bread

The average packaged bread that is found in a supermarket will probably have a useable shelf-life of two to five days, but this can
be extended to ten days and beyond using modern preservation technologies.

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market
Functional ingredients:
What’s next?

Consumers increasingly favor better-for-you products and their additional spare time at home has changed the way they handle eating occasions. These changes are reflected in developments in the bakery industry post COVID-19.

Plant-based profits

Consumers have come to expect plant-based products that are as good or better than the original, oftentimes without the use of ingredients that would break their idea of clean label.

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