Category Archives: Bakery

Award-Winning Equipment

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Convenience and efficiency are key words to describe the latest innovations in bakery oven and cooking equipment for bakeries and foodservice operations. Winner of a best new product award at Europain 2018, the software tool MIWE shop baking suite (MIWE sbs) allows you to manage, monitor and synchronize your baking systems’ data remotely and to benefit from the opportunities of… Read more »

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Handling Automation: Working with Trays and Pans

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Product carriers play an important role in baking facilities. Bakeware specialist Kempf shares expertise on working with trays in baking facilities, and on what benefits different types of trays bring to the manufacturing line and operations – to best match them with the product. Support trays for the baking industry come in a variety of materials and shapes. Customization is… Read more »

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The Growth of Women in Retail Bakeries

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March 8 is International Women’s Day, a time to celebrate the social, economic, cultural and political achievements of women. It’s also a time to recognize that there is still much work to be done in accelerating gender parity. The food industry has been considered by many to be on the forefront of this movement, with nearly half of its entry-level workforce… Read more »

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Global Frozen Bakery Products Industry 2018

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Global Frozen Bakery Products Industry 2018 Market Share, Growth, Research, Analysis, Development Trends, Demands and Forecasts. The Frozen Bakery Products research report contains a professional analysis of the current state of the global Frozen Bakery Products market and the factors that will shape its progression in the future. The Frozen Bakery Products industry report also examines marked growth trends and… Read more »

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Bakery Ingredient Market: Evolving Technology, Trends and Industry Analysis 2020

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Food ingredients used in bakery industry are known as bakery ingredients. Some of the most commonly found bakery ingredients include, baking powder, flour, butter, baking soda, eggs, honey, yeasts, fruits, nuts, and additional flavors and flavors enhancers and color additives. The purpose of these ingredients includes performing emulsification, protein strengthening and aeration and maintaining freshness in baked food. Baked products… Read more »

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5 Types Of Breads And Their Health Benefits

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When it comes to breakfast, the very thought that comes into mind is of pairing a toasted slice of bread with a piping hot cup of tea or coffee. Bread stands out to be the most handy breakfast of all times. Be it in form of a sandwich, or lathered with jam or butter; bread tastes the best in all… Read more »

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A Preventive Maintenance Checklist for Industrial Ovens

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Safety in production means, for ovens, following the correct safety measures and proper equipment-specific instructions. Experts from Haas-Meincke (Buhler), Koenig, and Reading Bakery Systems share their preventive maintenance priorities, steps for periodic inspections, and insights into troubleshooting possible oven malfunctions. Oven operations are best performed under recommended parameters, from baking to cleaning and maintenance downtimes. A new industrial baking oven… Read more »

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How to boost in-store bakery sales

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When most people think about the best ways to increase in-store bakery sales, their minds immediately go to sampling events, promotional activities, new display techniques or a new kind of frosting on a cupcake. However, the key fundamental is to make sure that the products you buy to resell or make in-store meet the quality expectations of a consumer base… Read more »

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Planning and Innovation Key for Spring Cake Success

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The spring cake season can come out of nowhere. The madness of the winter holiday season subsides and is followed, in many regions, by a cold spell that drive shoppers in doors with no reason to purchase cakes. And then, as suddenly as the trees begin to bloom, the rush is on for graduation parties, Mother’s Day, Easter, first communions… Read more »

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EU Bans Use of Artificial Sweeteners in Dietetic Bakery Products

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As a result of the EU’s new rules on dietetic foods, applicable since July 2016, a whole range of products carrying dietetic suitability statements needed to be re-labeled and/or reformulated. In addition, Commission Regulation 2018/97, published on January 23, 2018, bans the use of artificial sweeteners in fine bakery products aimed at people with special dietary needs. It is applied… Read more »

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