iba ’25: spotlight on artisan bakery solutions
Artisan bakery is among the top priorities at iba, a focus that will be reflected in several events and show features this year.
Tag: in-store baking
In-store baking with UDO technology: a vacuum-powered revolution
The UDO can bake frozen, ambient-stored raw dough, or parbaked products such as rolls, baguettes and even larger loaves and cool them to perfect-to-eat level in less than 5-10 minutes. It does so while achieving perfectly even heating and retaining all product characteristics, consistently.
In-store baking with UDO technology: a vacuum-powered revolution
The UDO can bake frozen, ambient-stored raw dough, or parbaked products such as rolls, baguettes and even larger loaves and cool them to perfect-to-eat level in less than 5-10 minutes. It does so while achieving perfectly even heating and retaining all product characteristics, consistently.
Europeans return to bakery favorites
Gira recently published the fourth edition of its European Bakery Companies Panorama, encompassing all the fundamental industry and market data on the European bakery chain. Gira’s research analyzes all the major developments in this globally mature market, with an assessment of their importance for the future.
Europe’s markets: An evolving kaleidoscope
Europeans are returning to their bakery favorites. The market is steadily growing and should exceed pre-pandemic levels by 2026. However, the new patterns symbolize not only growth but also change.
Pandemic impact, technology advances: in-store ovens
baking+biscuit international asked manufacturer of in-store ovens how the pandemic is affecting their sales and what direction the technology is taking.
