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Sponsored Innovation Feature

Welcome to our Sponsored Innovation Feature

Read the innovation profiles of industry suppliers and learn about their latest products, services and innovation and research projects from around Europe, Scandinavia and EFTA.

(Please mention Baking Europe when making contact with the organisations)

 

TORTILLAS - Flat bread, but a rapidly rising market.

TORTILLAS - Flat bread, but a rapidly rising market.

The earliest evidence of people using fire to cook food is from the Neanderthal/Homo Sapiens intersection about 75,000 years' ago. Flour milled from different grains and mixed with water, then baked on a fire-heated rock were the first flatbreads and have remained a staple for much of humanity over the past 5,000 years. In fact, the most ancient original bread known to humans is flat bread.

High quality flours from Mlin Katić, Slovenia

High quality flours from Mlin Katić, Slovenia

The story behind Mill Katić is as remarkable as it has been successful. After more than 15 years working as an operator in the control room of the Krško Nuclear Power Plant, the Founder, Zvonko Katić took a brave decision to build a small flour mill with his wife not far from Krško, and start their own business.

Durrer Vacuum Cooling

Vacuum Cooling. An investment that really pays off

A vacuum cooler is a wonderful thing. Cooling down oven-hot baked goods in an instant, vacuum cooling increases efficiency and productivity in the bakery. Rolls and pastries become even airier and crispier than normal and benefit from a longer shelf life. Durrer's new vacuum cooling system represents genuine Swiss quality and first-class service throughout the entire operating time. A genuinely unbeatable price-performance ratio.

Food for thought: the global boom of alternative protein sources

Food for thought: the global boom of alternative protein sources

The protein-rich diet is booming as a 'better for you' lifestyle. Alternative proteins are a disruptive driver for protein-rich food formulations and have found an excellent niche in baked goods and snacks. There could be many reasons for this interest; but does it represent a market trend or is it a response to consumer demand?

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

Grantham Centre for Sustainable Futures. Solving the plastics problem

It has been a challenging couple of years for any manufacturer using plastic packaging, especially the bakery industry, which relies on the many benefits single-use plastics have to offer. No-one responsible for the specification of packaging can escape the pressure applied by customers and the public to do something about the 'Plastics Problem'.

Spiral or Wendel Mixer, be spoilt for choice

Spiral or Wendel Mixer, be spoilt for choice ...

"Humans make around 20,000 decisions every day," says Munich brain researcher Ernst Pöppel, "most of them lightning-fast." Fortunately, we take longer to make important decisions in our professional lives, we collect information, weigh things up and examine exactly what the purpose of our new acquisition is.

How to maximize the performance of your metal detector

How to maximize the performance of your metal detector

Most food processors require a metal detector to comply with food safety standards and ensure complete product safety and quality. Although your metal detector may be "ticking all of the boxes", if it's not working to the optimum sensitivity specification, then metal contamination could be passing through your production line undetected.

Rademaker - Taking bread production to a new level

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.

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 launches are rife in the market.

Rademaker - Taking bread production to a new level

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.

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 launches are rife in the market.

Rademaker - Taking bread production to a new level

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.

Goodmills Innovation. Tartary Buckwheat: the ancient power grain

Tartary Buckwheat: the ancient power grain

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 GoodMills Innovation.

Kluber Lubrication. Reducing contamination with food-grade 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.

Where the baking world meets: the MIWE live baking center

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 at the Arnstein location. Here, MIWE technology can be experienced and tested like nowhere else.