Businesses are increasingly using vacuum-conditioning to prolong the freshness of baked goods. Fredy Hiestand uses it before shock-freezing part-baked products….
Joseph Zaleski is the President of Reading Bakery Systems. Bastian Borchfeld talked to him about progress in bakery technology and…
Spooner Vicars opened the first full-size Bakery Innovation Centre in India. The Bangalore factory, which has been producing equipment for…
After a change of owner and a fresh start, Kronenbrot’s entire business went through a thorough optimizing and restructuring examination….
Mademoiselle Desserts, a group of companies with factories in France, the UK and the Netherlands, produces superior quality patisserie as…
The demand in global markets is changing. The focus is increasingly on snack products. This is also reflected in the program of the French dough production specialist VMI.
WP-L in Dinkelsbühl stands for oven construction and thus for the WP Group’s origins with the legendary Matador. Following a recent period of quiet stability, the reorganized Dinkelsbühl company is now returning to the fray with renewed impetus.
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