The potential of using measurement technology in bakeries is underestimated, says Dr. Banu Sezer, Market Development Manager Food at Anton Paar in Graz, Austria. However, completely new possibilities are opening up, especially in conjunction with AI.
Dough folding, dough rolling and, most importantly, dough separating: the quality of several product ranges relies on perfect, consistent laminating and sheeting.
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.
An enticing range of breads is carefully crafted to answer the consumer’s unwavering love for a slice of wholesomeness, whether
The Food and Drink Federation (FDF) published new guidance to help food and drink businesses understand the actions they should consider when managing changes that impact the allergen labeling on pre-packaged products.
Titanium dioxide (E 171) is no longer considered safe, according to the updated ESFA evaluation. Rigorous methodology and new data helped fill in data gaps and conclude that genotoxicity concerns cannot be ruled out.
As a basis, the hygienic risk to food safety/shelf-life is taken as an example for baked goods. Subdivision takes place according to the hygiene sensitivity of the respective products. The basis
is always an assessment of the respective product
Since January 1, 2018, the German Industrial Bakeries Association has offered a monitoring program for oilseeds (Oilseed Monitoring, abbreviated OSM).
Secondary virtues such as user-friendliness, hygiene, robustness and workplace safety are becoming increasingly important in bakery machine construction. Examples include Rademaker’s laminating and make-up lines.
