A Fresh Start

Village Bakery: Production for gluten-free products

Meeting point of the baking industry

From 15 to 20 September, iba opens its doors in Munich.

Innovation at the iba

At its plant in Barembach in France, Mecatherm introduced us to three new products for the iba in the form of a conveyor oven, a transport system and a dough divider.

Global Flair

At this year’s iba about 1,400 international exhibitors will be showcasing their innovations for bakers and confectioners. On show will be current trends ranging from baking agents to packaging.

Reciprocal relationships

Optimization of process and product by manipulating the dough production though reaction-chemical correlations in baking technology.

A Double-pack of Flexibility

The Coop Production Hall in Schafisheim, Switzerland, installed two industrial production lines from Rondo, which have been designed entirely for flexibility in the production of the largest quantity of products.

Efficient toast loaf production

Industrial toast loaf production is mainly based on the 4-piece-method. As a further development of this, Fritsch is also offering a 6-piece-method as an alternative.

Unused bread as value-adding ingredient

Using bread rework in industrial bread production helps to minimize food waste. Tests in the Bühler Bakery Innovation Center have shown that adding rework bread to the recipe can have quite positive effects.

Processing pretzel pastries – A challenge

The industrial production of pretzel rolls using the typical compact doughs can most definitely pose challenges for bakeries. Bakery machine manufacturer König has developed a concept for pretzel roll lines in order to process and form the dough gently an

Successful Production Line Upgrade

The major bakery concern, Resch&Frisch from Wels in Austria, has equipped one of their continuous production lines with a Vulkan Euroback multi-level conveyor oven from Heuft und conveyor technology by GBT.