With a unique culture and a longstanding tradition, sourdough is used in new interpretations for unique creations. Karl de Smedt,…
Georg Heberer has been President of AIBI since 2022. In an interview with baking+biscuit international, he talks about the development…
DIOSNA contributed to this article No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough…
Waffle recipes are quite simple and do not need many ingredients. To obtain the adequate waffle sheet structure, the flour…
Precision mixing technology brings undeniable benefits to consistently forming dough exactly as needed, time after time. When choosing the optimum…
Koenig Group introduced a new fully automated machine for dough dividing and rounding in March 2024: the Industrie Rex V AW EC. The system has a dough throughput of 6.5 tons per hour – meaning an hourly output of up to 50,400 pieces per hour in 14-row operation, and features Koenig’s ‘Easy Clean’ design.
Lesaffre and Qair, an independent renewable energy company, signed an 18-year contract for the direct purchase of renewable electricity (CPPA) from an agrivoltaic plant – a synergy between agricultural production and photovoltaic energy.
Czech Republic specialist J4 looks at the optimum baking curve for a wide variety of products when designing its tunnel ovens. To ensure it is consistently being reached, each step (and its dedicated zone) of the baking process is controlled.