Naan, bread of the kings
As flatbreads grew to become a valued staple worldwide, technology has provided answers to all its production challenges, to match traditional handcrafting techniques.
Tag: automation
Case complete! Turnkey lines
There are numerous challenges in integrating solutions for a turnkey project, starting with ensuring compatibility between various pieces of equipment. These include meeting specific production needs and maintaining high standards of quality and efficiency throughout the process.
21st century breeze over the bakery
The 38th AIBI Congress brought the baking industry together this year for the moment’s most important topics, decision-making meetings and long-awaited reunions.
New KEMPF HQ: A New York state of mind
True to its motto, ‘Standing still is a step backward’, Kempf successfully completed its ambitious relocation project in little over a year.
Sheeting and laminating: Watch this space!
Dough folding, dough rolling and, most importantly, dough separating: the quality of several product ranges relies on perfect, consistent laminating and sheeting.
How to scale up artisan bread production
Better-for-you preferences also apply to bread. Several mixing options help increase production volumes while providing goods that still feel and taste artisan-made.
The art of bread: AMF Bakery Systems lines
The stress-free sheeting technology developed by AMF Tromp is at the heart of the processing line for any artisan bread product. The technology was developed around maintaining the quality and integrity of the traditional craft.
The art of bread
An enticing range of breads is carefully crafted to answer the consumer’s unwavering love for a slice of wholesomeness, whether
The main topic is the staff
Pandemic, war, inflation, skilled worker shortage – how are such crises affecting the investment behavior of baked goods manufacturers?
Bake together, stay together!
Technology is optimized to meet the clear trend for flexible equipment that can support changes in production and a diverse range of breads, respectively. New developments also aim at bridging the gap between artisan and industrial production, in terms of product quality and production volumes.
iba ’23: It’s good to be back!
After the pandemic and while navigating war disruptions and ensuing instability, the baking industry warmly celebrated the time to meet again at iba, reconnect and get work done.
iba: RONDO highlights breads and croissants
This year, RONDO returns to iba with a focus on solutions for breads and croissants, complete with live demonstrations of its latest solutions and features. Ahead of the fair, RONDO shared details about the show preparations and the company’s current focus.
