Editorial | ||
ab S. 1 | Make decisions Weigh up the pros and consWeigh up the pros and cons(nmj) | Artikel als PDF kaufen |
Market + Industry | ||
ab S. 4 | iba: 12 Halls, one meeting place(nmj) | Artikel als PDF kaufen |
New technologies | ||
ab S. 6 | Emission-free hydrogen tunnel ovenAMF Bakery Systems introduces the Multibake Vita, enabling bakeries to reduce their carbon footprint.(Schütter, Stefan) | Artikel als PDF kaufen |
Report | ||
ab S. 8 | Not bigger or more, but betterThe vacuum cooling system from Verhoeven Bakery Equipment contributes to the excellent baking quality of master baker Chris Vreugdenhil, who is well-known even outside the Netherlands.(Schütter, Stefan) | Artikel als PDF kaufen |
Interview | ||
ab S. 12 | Nowhere near being back to normalWe spoke with AIBI Secretary General Susanne Döring about the effects of the Corona crisis on Europe’s large bakeries.(Waclawek. Dirk) | Artikel als PDF kaufen |
Report | ||
ab S. 16 | Online-Conference: Starch and Bioethanol/ Bioconversion 2020Because of the Corona Crisis, the traditional starch and bioethanol convention was converted into an online-conference.(Lösche, Prof. Dr. Klaus) | Artikel als PDF kaufen |
Trade fair | ||
ab S. 18 | Virtual exhibition? Action days?The partners of the baking sector have many innovations to show their customers again this year. With the Bäckerwelt virtual exhibition and the action days, this is possible even following the cancellation of traditional exhibitions(Waclawek. Dirk) | Artikel als PDF kaufen |
ab S. 20 | Produce more efficientlyThe right technology can make the job easier in the baking industry. In the following pages we present a selection of interesting solutions.(Schütter, Stefan) | Artikel als PDF kaufen |
Processing | ||
ab S. 26 | A must-have or an optional extra?Purchasing a new line is always a complex task. We examined the issues that need to be taken into consideration beforehand, to enable you to make an informed decision.(Nitz, Markus) | Artikel als PDF kaufen |
Kneading/Processing | ||
ab S. 30 | Batch or continuousWhereas in artisan bakeries kneading in batches is standard practice, industrial processing uses continuous kneading systems alongside batch kneaders with and without tank management.(Schütter, Stefan) | Artikel als PDF kaufen |
ab S. 32 | Proven wendel mixer technologyBack in the 1970s and 1980s, Diosna Dierks & Söhne GmbH launched the wendel mixer as the first kneader with two mixing tools. Today the company has a very diverse wendel mixer portfolio.(Kyereme, Dr. Jessica) | Artikel als PDF kaufen |
ab S. 34 | Quality from the very startA twin twist mixer such as the DW 240 from König produces higher quality doughs which form the basis of baked goods with a looser crumb structure.(Schütter, Stefan) | Artikel als PDF kaufen |
ab S. 36 | Improved water binding and dough qualityWith Bu?hler’s JetMix solid matter is specifically enriched with water before processing into predoughs or doughs in order to improve dough and baking quality.(Schütter, Stefan) | Artikel als PDF kaufen |
ab S. 38 | Smart dough preparationWP Kemper has developed a spiral kneading system with the Kronos digital model range that terminates the kneading processes autonomously at the optimum moment, regardless of staff or raw materials.(Schütter, Stefan) | Artikel als PDF kaufen |
Baking | ||
ab S. 40 | More flexible application optionsWhen it comes to baking, the requirements of the industry are, to some extent, similar to those of the artisan trade. Large ovens need to be increasingly versatile, as well as suitable for smaller batches.(Schütter, Stefan) | Artikel als PDF kaufen |
ab S. 42 | Baking large quantities economicallyThe thermal oil-heated Vulkan tunnel oven from Heuft is ideal for mediumsized bakeries right through to industrial bakeries which produce their baked goods using linear production systems in continuous operation.(Schütter, Stefan) | Artikel als PDF kaufen |