Category Archives: Processing

Ulma Packaging develops compact line delivering automation for SME bakeries

      Comments Off on Ulma Packaging develops compact line delivering automation for SME bakeries

Responding to increased demand from SME bakeries seeking integrated automated solutions to improve speed and drive cost-efficiencies, Ulma Packaging UK has devised a new entry-level automatic line based on a compact layout. The company’s latest series has been designed with smaller firms in mind, to save space on the factory floor and reduce manual handling that are key features of… Read more »

Share

Freeze-dry technology can slow ice cream melting rate, research finds

      Comments Off on Freeze-dry technology can slow ice cream melting rate, research finds

Researchers have found freeze-drying technology could result in tastier ice cream that melts at a slower rate – offering food processors new opportunities, according to European Freeze Dry, a freeze-dried ingredients manufacturer. The research, published in the Journal of Food Processing and Preservation, was carried out by the Agricultural Research Service (ASR) in the US, found freeze-dried fruit powders including… Read more »

Share

A Guide to Optimum Proofing Settings

      Comments Off on A Guide to Optimum Proofing Settings

Different varieties of dough will have their corresponding proofing requirements, which is why being in control of all proofing parameters will ensure the correct rise and texture every time. What type of equipment suits your facility and product range? Let’s find out. Every type of product is different and every production environment is unique; in any case, technology will help… Read more »

Share

Science to Stabilize Sourdough Fermentation

      Comments Off on Science to Stabilize Sourdough Fermentation

Scientists need to develop a method to stabilize sourdough fermentation. The science in developing sourdough baked goods with specific nutritional functionalities also needs to be perfected, Professor Marco Gobbetti (main picture) said at an event organized by Puratos Romania. “The industry needs to consider sourdough as a cell factory. It is a complex of microbes that, if guided well, can… Read more »

Share

5 Most Common Baking Mistakes, According to Pastry Legend Pierre Hermé

      Comments Off on 5 Most Common Baking Mistakes, According to Pastry Legend Pierre Hermé

Calling Pierre Hermé a perfectionist is an understatement. To master the art of painstakingly precise French pastry, there is no other option. Hermé inherited four generations of Alsatian pâtisserie tradition, but that didn’t stop him from seeking formal training. At the age of 14, when most of us are entering high school, he set off for Paris to perfect his… Read more »

Share

An introduction to high resistant starch wheat flour

      Comments Off on An introduction to high resistant starch wheat flour

While formulators have typically relied on ingredients such as flour, oats, barley and nuts to heighten an item’s fiber count, the introduction of high resistant starch wheat flour provides a practical way to ramp up the digestive benefits of a variety of baked foods. At the International Bakery Industry Exposition (IBIE), to be held Sept. 7-11, with an education-only day… Read more »

Share

Premiere at ProSweets 2019: TOMRA Presents New Sorting Equipment

      Comments Off on Premiere at ProSweets 2019: TOMRA Presents New Sorting Equipment

TOMRA Food, part of the Norwegian TOMRA Group, is showcasing innovative sweets sorting systems for gummies and delicate confectionery products at ProSweets 2019 in Cologne, Germany for the first time. TOMRA systems help food manufacturers ensure that their end products always meet the highest quality standards by reliably and efficiently removing defective articles and foreign materials. Sorting systems for sweets:… Read more »

Share

Discover the new face of Flexipan

      Comments Off on Discover the new face of Flexipan

When Demarle invented the FLEXIPAN®, it revolutionized the world of baking and pastry making. Today, FLEXIPAN® is THE reference for flexible molds and is one of the best-selling pieces of equipment for cooking and baking professionals. More than 30 years since its first inception, we present to you the brand new face of FLEXIPAN® – La Signature De L’Excellence. Below… Read more »

Share

Tetra Pak Extrusion Wheel produces stick ice cream products with large inclusions at highest capacity

      Comments Off on Tetra Pak Extrusion Wheel produces stick ice cream products with large inclusions at highest capacity

Tetra Pak has launched an Extrusion Wheel that produces stick ice cream products with large-sized inclusions, such as whole nuts, real fruit segments, or cookie dough chunks at highest capacity on the market. The Tetra Pak® Extrusion Wheel, which can be added to existing lines, uses an innovative vertical rotating design that moves continuously at a synchronised speed to the… Read more »

Share

Handling Automation: Working with Trays and Pans

      Comments Off on Handling Automation: Working with Trays and Pans

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 »

Share