23

Apr

2019

Stable Micro Systems - Solving strength and stickiness in low-salt bakery products

Solving strength and stickiness in low-salt bakery products. According to the World Health Organization (WHO), adult salt intake of less than five grams per day can help to reduce blood pressure and the risk of cardiovascular disease. In response, WHO member states have pledged to reduce the global population's intake by a relative 30% by 2025. As such, low-salt...

22

Apr

2019

Koenig Maschinen - Finding the ideal make-up equipment for bun production

"In the long and the short bun". Finding the ideal make-up equipment for bun production. A new bun line is a large investment for a bakery. There are various aspects which need to be considered when looking for the right equipment. The baking equipment manufacturer Koenig gives advice on what to consider when purchasing a new line.

19

Apr

2019

Rademaker - Taking bread production to a new level

The Rademaker Bread Line is designed to produce a wide range of bread products. Flexibility and fast product change-overs are guaranteed due to the unique modular design and the various mobile units. Rademaker upgraded its Bread Line to the highest required hygienic standards and improved its functionality, efficiency and process. This results in a highly desirable...

18

Apr

2019

VMI & Oniris - Controlling bread dough formation through mixer's geometry

Why should we control bread dough? Put simply, the preparation of bread dough is, of course, the conversion of a few dry and liquid ingredients such as flour, salt, yeast. Straight-forward as this may seem to any professional baker, this is an important step in baking since the execution of this process will directly affect the structure and texture of the end product.

12

Dec

2018

GoodMills Innovation - Tartary Buckwheat: the ancient power grain

The renaissance of a long forgotten crop that boosts metabolism and enhances gut health. For many people, shopping for bread is a wellbeing activity. The number of consumers searching for additional health benefits and authentic grain specialities is growing. But a simple solution can be found in Tartary Buckwheat, an ancient Sleeping Beauty recently reawakened by...

11

Dec

2018

Kluber Lubrication - Reducing contamination with food-grade lubrication

Since 1998, when the National Sanitation Foundation (NSF) took over the H1 lubricant standard from the U.S. Department of Agriculture (USDA), concerns about food safety have only increased, and taking a look inside the lubricant cabinet of a food, beverage or pharmaceutical plant it's easy to see why.

10

Dec

2018

MIWE - Meet the experts. Where the baking world meets: the MIWE live baking center

It is often said that a picture paints a thousand words. However, at MIWE they believe that even a great many pictures cannot replace your own practical experience. That is why the German manufacturer of bakery processing plants has created a fully equipped demonstration bakery – the MIWE live baking center (LBC) – for its customers and interested parties...
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Categories: 2018, Winter 2018

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9

Dec

2018

RONDO at 70 years - Sheeting and shaping dough is what the company does

The production of pastry products has been around since Roman and Egyptian times, however, production on an industrial scale did not really become commonplace until the early-mid 20th Century. For 70 years RONDO has been developing and producing high-quality machines and systems for the production of all types of pastry. As a Swiss company, it is fully aware of just...
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Categories: 2018, Winter 2018

Tags: dough, RONDO, pastry


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