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...

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...

Have you thought about the possibility of having a dough mixed in the shortest possible time, with the ideal gluten structure development, a higher water absorption and the lowest possible temperature? It sounds impossible, right? Well not for us! At DIOSNA, we have created the perfect balance between efficiency, great product quality, safety and reliability. We...