Creating impressive decoration on cakes with a minimum of resources is a requirement of these days. Printing on cakes is one of the new methods to make the most out of these products. LogoJET manufactures and sells UV direct-to-substrate printers, this means that they can print directly on almost anything — wood, metals, plastics, glass, stone, canvas, vinyl, rubber and… Read more »
The process of baking inevitably consumes a lot of energy, but it also presents a number of opportunities to streamline energy usage, including the use of improved components, adoption of efficient processes, and setting up of state-of-the-art baking facilities. Steps to Savings The Carbon Trust is an independent, expert partner of leading companies around the world, helping them contribute to… Read more »
Robots, artificial intelligence, the cloud, algorithms, machines that talk to each other, perform complex analyses and provide highly specific alerts. Welcome to the world of Industry 4.0. Profits are maximized as a result of the accurate synchronization of several mechanisms. In baking facilities, this means optimizing productivity, achieving a maximum level of flexibility to be able to adapt to changing… Read more »
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 »
Bridor has announced that it will invest $40m to double the size of its Canadian baking facility in Boucherville, Quebec and in turn broaden its product portfolio in North America.
AIB International has added a soft cookie product profile to their lineup of Baking Process Kill Step Calculators. This breakthrough industry tool empowers bakeries to validate their food safety preventive controls and accurately evaluate Salmonella destruction in bakery products, meeting FDA’s Food Safety and Modernization Act (FSMA) requirement to validate and verify thermal processes to ensure product safety. “The food… Read more »
GRUPO BIMBO TO ACQUIRE IBERIAN COMPANY PANRICO S.A.U. Transaction Will Exclude the Branded Packaged Bread Category
The U.S. baking industry will need to make the most of a 60-day comment period concerning a Nov. 8 Federal Register notice in which the U.S. Food and Drug Administration (FDA) seeks to remove artificial trans fats from processed foods, said Theresa Cogswell, president of Baker Cogs, Inc., Overland Park, Kansas, U.S., and a consultant to the American Bakers Association, Washington, D.C., U.S.
When it comes to defining its priorities in the U.S., Bimbo Bakeries USA believes in a focused, balanced approach.
What to keep out of flour has become trendy in recent years. Those wanting examples may just Google “gluten-free.” Yet bakers should remember how flours at times may need a boost. Vital wheat gluten, which may act as a functional protein, offers one example. Also, fortifying flour may give finished products health and wellness attributes, and protein levels may provide satiety benefits.
