Reading Bakery Systems unveiled the new Thomas L. Green Emithermic XE Oven, a superior replacement for traditional Direct Gas Fired (DGF) ovens. This new oven reduces energy and emissions, and simplifies cleaning and maintenance.
AMF Bakery Systems showcases solutions that support sustainable baking, including oven technology and smart services. New developments for bread lines, pizza systems and soft bread and bun production will also be presented.
Packaging specialist Kwik Lok is preparing to launch new sustainable solutions at iba, from October 22 to 26. With preparations in full swing, the company shares in an interview that we can expect green and efficient solutions, from bag closures to printers.
MC Mühlenchemie offered the first 2023 Flour Innovation Award to composite flour innovations through a virtual ceremony, held on July 4. The prize debuts on the occasion of MC Mühlenchemie’s centennial anniversary.
Throughout its century in the business, Cavan Bakery has kept a keen eye on the future. The company has recently…
The container bakery developed by Solarbakery, exclusively powered by solar electricity, introduced its baking concept to consumers in Germany from June 19 to 24. The bakery made and sold products in Stuttgart’s Schlossplatz with the occasion of the Urban Future Conference.
Lesaffre announced a solar Corporate Power Purchase Agreement (CPPA) with Sun’R, a direct sale of electricity between a producer and a consumer, that will supply the group’s largest yeast plant in Marcq-en-Barœul, France.
The Hydrogen Council appointed Sanjiv Lamba, Linde CEO, as incoming Co-Chair, joining Yoshinori Kanehana, Chairman of Kawasaki Heavy Industries, Ltd. The Hydrogen Council aims to have joint leadership through Co-Chairs from different sectors and regions.
The 2023 edition of the BIET Meeting brought together more than 180 participating professionals in Barcelona this year. The in-person event was held from June 7 to 9 at the IQS facilities. Manufacturers, users, researchers and technology providers met at the international event dedicated to the bread sector and related industries.
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.