Title

Flexibility as an evolutionary advantage

News

Trade Fairs 2017

In 2017 the exhibitions for the baker's trade will be offering new ideas to the professional visitors all over the world.

The entire Baking World

The International Baking Industry Exposition (IBIE), the largest baking industry event in the Western Hemisphere, will take place at the Las Vegas Convention Center on October 8-11, 2016.

Small batches on a large scale

Dutch supermarket group Hoogvliet is producing fresh pastries several times a day. Backtechnik awards it production of the year 2016.

Ultimate safety

The Engelke milling group currently uses downstream fine sieving systems at two of their three milling sites to ensure the highest standard of hygiene for their products.

Networked for quality purposes

New „MetaBridge“ software gives Brabender access to instruments and measurements over the internet.

Fermentation control project

An optical system and artificial intelligence are to help ensure consistently high product quality by automatically regulating the proving process.

Continuous kneading

A practical demonstration at the Bakers’ Day in ttz Bremerhaven displayed the patented Codex procedure with continuous dough extrusion.

How it works

Confiseur Bachmann AG from Lucerne in Switzerland has substantially rationalised its pastry and croissant production and improved product quality with a production line from Rondo consisting of a Smartline, Starline and Curl & More.

More efficient freezer technology

With the two new Gyrocompact 40 and Gyrocompact 60 models, JBT continues to expand its range of compact and economical Frigoscandia freezers.

Continually or step by step

There are considerable technical differences between tunnel ovens and continuous step ovens.

Cleanliness is key

Thanks to a surface treatment Ultra Low Hygiene Technology – Bakery GmbH & Co KG, the Wasgau Bäckerei bakery company from Pirmasens has been able to prevent the development of mould in the proofing troughs of one of its small baked goods lines.

Microencapsulation for ingredients

From raising agents and sugar to salt and preservatives, liquid and solid ingredients must be stable, durable and, ideally, perform when their specific activity is required.