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!
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.
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.
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?
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'.
"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.
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.
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.
Product inspection equipment is a necessity for most bakeries and food processors. Having equipment such as metal detectors on a production line supports compliance with GFSI-based food safety standards and retailer codes of practice, and ensures product quality and consumer safety.
Situated in Hall 8, Stand 8C21, we will be presenting high-performance dough sheeters and multifunctional lines for the production of pastries, bread and rolls, croissants and much more. Proud of our Swiss manufacturing heritage, our bakery machines and plant will fulfil your requirements whether you are an artisan baker or industrial manufacturer.
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.
A new bun line is a large investment for a bakery. There are various aspects which need to be considered when looking for the right equipment. The baking equipment manufacturer Koenig gives advice on what to consider when purchasing a new line.
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.
Why should we control bread dough?
Put simply, the preparation of bread dough is, of course, the conversion of a few dry and liquid ingredients such as flour, salt, yeast.
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.
A new bun line is a large investment for a bakery. There are various aspects which need to be considered when looking for the right equipment. The baking equipment manufacturer Koenig gives advice on what to consider when purchasing a new line.
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.
Why should we control bread dough?
Put simply, the preparation of bread dough is, of course, the conversion of a few dry and liquid ingredients such as flour, salt, yeast.
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.
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.
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.
For 70 years RONDO has been developing and producing high-quality machines and systems for the production of all types of pastry. As a Swiss company, it is fully aware of just how important quality, innovation and reliability really are.