BEL: First, let’s get the Acrylamide Threshold off the table

New trends for bakers

The südback trade fair, which took place from 23 to 26 September 2017 in Stuttgart, covered working and operating technology plus all other areas related to the industry.

The Extra for pastries

Vacuum conditioning greatly improves the quality and crispness of many pastries, from bread and special buns to filled pastry products.

Natural quality improvement

The Vreugdenhil bakery from Maasdijk in the Netherlands conditions almost all of its baked goods in a vacuum chamber from BVT. This has enabled the bakery to noticeably improve quality.

Precise control in the vacuum

Vacuum technology makes use of different similar-sounding concepts which can be quite confusing. What is the difference between vacuum cooling, vacuum conditioning and vacuum baking?

Optimising the production

König, the Austrian bakery machine manufacturer, and Cetravac, the Swiss provider of vacuum technology, are opting for collaboration. Working together will bring together their different areas of expertise.