9

Nov

2022

PROGRESSA Bread - The new compact bread line from FRITSCH

The trend towards breads made from soft doughs with long pre-proofing times of up to 24 hours, and often a high rye content, poses major production challenges especially for mediumsized retail bakers. To be able to produce as many different products as possible at consistently high quality, a production line simply has to be uncomplicated to retool, easy to clean and...

8

Nov

2022

IDDBA - The International Dairy Deli Bakery Association

The International Dairy Deli Bakery Association (IDDBA) is a nonprofit trade association for food retailers, manufacturers, wholesalers, brokers, distributors, and other industry professionals. Our membership includes more than 1,500 companies ranging from small independents to the world’s largest corporations. IDDBA helps its members enhance their economic...
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Categories: 2022, Autumn 2022

Tags: IDDBA, dairy, deli


1

Nov

2022

PPMA Total Show 2022 – Review

Visitors and exhibitors have hailed the 2022 PPMA Total Show as a resounding success. Since the completion of the show, which ran from 27-29 September at the NEC Birmingham, UK, the processing and packaging industry have provided very positive feedback, calling the exhibition "a great networking event that has everything you need in the processing and packaging...

12

Jul

2022

Durrer - Increasing efficiency, saving energy

A vacuum cooler is a wonderful thing. By cooling down oven-hot baked goods in an instant, vacuum cooling increases efficiency and productivity in the bakery. Rolls and pastries become even airier, crispier and have a longer shelf life. Durrer‘s new vacuum cooling system stands for genuine Swiss quality and first-class service throughout the entire operating time...

17

Jun

2022

DIOSNA - Fresh ideas for long-lasting quality bread

There are different answers to the question. "How long should bread stay fresh?" The expectations of the local baker are different to those in the larger food trade business or in distribution channels such as petrol stations. Bakers attach great importance to optimizing product freshness on the retailer's bread shelf, as well as long lasting enjoyment by...

19

Apr

2022

Univar Solutions - Healthy snacking: Can snacking be healthy for you and the planet?

Today's health-conscious consumers are increasingly demanding that ingredients are Better for Me and Better for the Planet. This paper describes how delivering sustainable and nutrient dense, functional products in the bakery sector is becoming the way we do business. As the world learns to live with Covid, focus intensifies on boosting and maintaining health....

19

Dec

2021

DIOSNA - Work economically - Act responsibly

Sustainability in the bakery business can be characterised in many different ways but more typically it manifests itself as responsible purchasing of ingredients and packaging materials at any point in the supply chain, taking into consideration origin of raw materials and their relation to farming methods. In the bakery establishment itself, the essential area of...

14

Dec

2021

Verhoeven Bakery Equipment Family focusses on intelligent developments

With the recent acquisition of the company Van den Akker Electric Engineering, Verhoeven Family of Companies (mother company of Verhoeven Bakery Equipment Family / BVT/ NewCap /Vacuum Cooling & Baking Solutions / Bakepack) strengthens its capacity and market position in the field of automation and control and as a provider of turnkey solutions.

10

Dec

2021

Energy Efficiency - the MIWE way

"When our customers succeed, we succeed", is one of the central guidelines that governs the work at MIWE. This two-part philosophy works in many combinations such as, "If the environment succeeds, we succeed!" With one of the most important topics of the 21st century in mind, i.e., the current climate crisis, it is clear that sustainability is a...

8

Sep

2021

Verhoeven Family of Companies B.V. - New Vacuum Cooling & Baking Academy opens in September 2021

The application of vacuum technology in the bakery production process has much more to offer than is often assumed. The Vacuum Cooling & Baking Academy wants its participants to experience this technology in a series of two-day master classes starting this autumn. After the vacuum cooling technique was once used for the rapid re- cooling of 'fresh' products...
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