Thessaloniki-based Zeo Bakers announced a new premium, artisan bread. The specialty called Caricoco is made with sourdough, apricots and walnuts. The innovative Greek bakery introduces the new entry to its portfolio.
Spelt has been making a comeback among consumers’ favorites, propelled by scientific evidence and the perception that it offers greater nutritional benefits compared to common wheat.
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.
An enticing range of breads is carefully crafted to answer the consumer’s unwavering love for a slice of wholesomeness, whether
Lidl renamed its ‘Sourdough crusty rye bloomer’ to ‘Crusty Wheat & Rye Bloomer’ on December 1, following complaints that included a note from the Real Bread Campaign. The initial name was found to not correctly describe the product, which had a misleading ‘sourdough’ claim although it was made of 56% wheat flour.
Throughout its century in the business, Cavan Bakery has kept a keen eye on the future. The company has recently started a new chapter by moving into a new home, a facility three times the size of its old one.
To optimize in-store baking efficiency, the UDO baking technology is one to watch. It stands for Univac Double-bake Oven and is powered by Cetravac AG’s patented innovation. Developed under the bakeXperts brand, the UDO opens the door to a new world of baking in-store.
To optimize in-store baking efficiency, the UDO baking technology is one to watch. It stands for Univac Double-bake Oven and is powered by Cetravac AG’s patented innovation. Developed under the bakeXperts brand, the UDO opens the door to a new world of baking in-store.
Two Magpies Bakery Group opened its seventh bakery café in Suffolk, the UK, at the end of January. The new business in Woodbridge offers baked goods to take away or enjoy in the 50-seat café, which serves a full menu seven days a week, 8am-5pm.
