By Dr. Julien Huen, ttz Bremerhaven Resource scarcity is affecting nearly all sectors of the economy worldwide, with the baking…
cooling
DIOSNA develops pre-dough and dough fermentation systems that can ensure required parameters, with various degrees of automation.
The consistency of perfectly formed dough depends entirely on the conditions during fermentation. DIOSNA develops pre-dough and dough fermentation systems…
Unique eating experiences are a defining characteristic of snacking; they are especially expected when the choices are cakes and pastries….
The MIWE GVA e+ unit is a versatile equipment, covering temperatures ranging from -20°C for freezing, to +40°C for forced proofing, and anything in between. In addition to these temperature settings, any humidity patterns can also be applied, in any order, and in freely selectable time segments.
IPCO developed a cooling tunnel with improved energy efficiency provided by a newly designed airflow system, for use in the confectionery and bakery industries.
