“Baker Plentz, they are one of us”
The Plentz bakery has been embracing regionality for years, long before the topic became trendy. “In 2002, we started growing
Tag: efficiency
One step ahead
By Helga Baumfalk More went into the decision to purchase a new bread roll line than Plentz Bakery & Confectionery
The art of bread in the Verhoeven Bakery Equipment Family
The companies in the Verhoeven Bakery Equipment Family, BVT, NewCap, Vacuum Cooling and Bakepack, together design turnkey solutions, which can range from mono-lines for bread specialties, for example, baguettes, to multi-bread lines for a multitude of products including artisan breads, rolls, buns, baguettes and many more.
bbi-2024-01-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
bbi-2024-01-Save your energy!
The conversation around increasing manufacturing sustainability will unavoidably start with analyzing ovens, for any baking operation. Visible results are a
bbi-2023-06-Middle East’s bustling food industry
The ninth and biggest installment of Gulfood Manufacturing took place between November 7 and 9 at the Dubai World Trade
bbi-2023-04-Fit for the crisis, well equipped for the future
Complex challenges ask for agile solutions that provide answers for today and reliable tools for the long run. Advances in
bbi-2023-02-All about gentle handling
For sensitive products such as cookies, the journey from the oven all the way to the primary packaging machine can
bbi-2022-05-Frozen in time, efficiently
Formulating and perfecting the recipe is only the start to having great-tasting, crunchy or soft bakery products. The freezing process
Frozen in time, efficiently: IceCool
Formulating and perfecting the recipe is only the start to having great-tasting, crunchy or soft bakery products. The freezing process
Heinen: Frozen in time, efficiently
The airflow in Heinen cooling and freezing equipment is generated by frequency-controlled fans that blow the air horizontally through the
bbi-2022-04-Ready, set, dough!
The consistency of perfectly formed dough depends entirely on the conditions during fermentation. DIOSNA develops pre-dough and dough fermentation systems
