baking+biscuit international 01-2017

baking+biscuit international 01-2017:

published in Febuary 2017

From the content:
Bäckerhaus Veit: Clear line and clear aims
Automation: The future is moving closer
Raw materials: Studies of spelt gluten

A preview of baking+biscuit international

Don’t miss a single issue. Use our free baking+biscuit international preview. Simply enter your E-mail address here, and with each new issue you will receive an overview of all the magazine’s topics.

Please login

We make all the articles from our journal/magazine available for our subscribers to download. To gain access to the PDF files in our issues archive, please register with your E-mail address and customer number.

Forgotten the password?


Are you not yet a subscriber? – You can purchase a subscription here.

Are you interested in a PDF of this issue? – Buy here!

bbi-2017-01-01-Title (344.6 KiB)

baking+biscuit international 2017-01
Cover

bbi-2017-01-03-Editorial (184.4 KiB)

Editorial
Baked products from the Internet
The statements are basically the same every year: classical retail bemoans the loss of customers while online retail rejoices over the sales and revenue figures. However, the complaints are somewhat muted due to the particularly consumption-willing German public, who simply spent more money.

bbi-2017-01-04-Content (97.2 KiB)

Content
Topics of baking+biscuit international, issue 01-2017

The linked table of contents of our trade journal baking+biscuit international helps you to get an overview of all articles in the current issue regardless whether you are at home, in the office or bakery or travelling. A single click will take you exactly to the required article.

bbi-2017-01-05-News (223.7 KiB)

News
Up-to-date news from the baking industry
You will find here the most important news about personal data, raw materials, dates, food market, suppliers, research, retailers etc. etc.!

bbi-2017-01-06-Growth in the drop-shipment business (404.3 KiB)

Interview
Growth in the drop-shipment business
An interview with Hans-Jochen Holthausen, Managing Partner of Harry-Brot GmbH, about current market developments in Germany’s industrial business.

bbi-2017-01-10-Processes and packaging (463.0 KiB)

Fairs & Exhibitions
Processes and packaging
Around 2,700 exhibitors are expected from 4 to 10 May 2017, coming from about 60 different countries.

bbi-2017-01-12-Clear line and clear aims (1.0 MiB)

Production
Clear line and clear aims
Sabine Veit founded a small artisan bakery in Toronto 30 years ago. In the meantime it has turned into a Par baked artisan bakery that is now putting its faith in an automated multifunctional line for the first time.

bbi-2017-01-18-The future is moving closer (465.8 KiB)

Automation
The future is moving closer
Controlling the baking result, not the oven, that’s the aim. Ways of doing this include optical sensors and processing their data and information by artificial intelligence. Initial field trials are underway.

bbi-2017-01-22-An interview with Volker Groos,Managing Director of Wiesheu GmbH (197.1 KiB)

Automation
An interview with Volker Groos, Managing Director of Wiesheu GmbH
bbi: Where do you see the application areas for in-store ovens with these new controllers?
+ Groos: Basically, when combined with PreciBake’s Virtual Baker, our new Wtouch oven controller assists all users in their work...

bbi-2017-01-24-Studies of spelt gluten (1.1 MiB)

Raw Materials
Studies of spelt gluten
According to Mintel, the number of new product launches with spelt in Europe tripled between 2012 and 2015.

bbi-2017-01-30-In full swing again (453.6 KiB)

Production
In full swing again
The Pfalzgraf Confectionery business burnt down almost completely in late May 2015. The new production facility was completed in late September 2016, and things are looking up

bbi-2017-01-34-News (200.0 KiB)

News
Up-to-date news from the baking industry
You will find here the most important news about personal data, raw materials, dates, food market, suppliers, research, retailers etc. etc.!

bbi-2017-01-36-Know-how transfer from the automobile industry (746.8 KiB)

Trays and pans
Know-how transfer from the automobile industry
Cylinder head gaskets for engines, special coatings for pans, trays and molds for the baking sector – how does that all fit together? Dr. Christoph Stecher, Managing Director of acs Coating Systems, thinks “It’s a logical development.”

Additional information about the article can be found on the following pages:

bbi-2017-01-40-News (255.7 KiB)

News
Up-to-date news from the baking industry
You will find here the most important news about personal data, raw materials, dates, food market, suppliers, research, retailers etc. etc.!

bbi-2017-01-42-Packing cookies in flowpacks (341.7 KiB)

Packaging
Packing cookies in flowpacks
Schubert presented its Flowmodul tubular bag unit for the first time at the FachPack trade fair. The new unit for top-loading machines is suitable for packing cookies or bars in tubular bags.

bbi-2017-01-44-Protection against mineral oil migration (404.7 KiB)

Packaging
Protection against mineral oil migration
The food retail sector is concerned about the transfer of mineral oil from packaging. A study by the Ökotest magazine showed that the topic also affects baked products. Proven residues of mineral oil in donuts caused Ikea to withdraw them from sale.

bbi-2017-01-48-Freezers – more communicative andmore complex (276.9 KiB)

Interview
Freezers – more communicative and more complex
Companies constantly invest in new refrigeration and freezer systems with ever larger capacities. In this respect Jochen Hottinger, CEO of the Heinen Freezing GmbH & Co. KG, Varel/Germany, observes the rising demand for more complex plants.

bbi-2017-01-50-News (146.7 KiB)

News
Up-to-date news from the baking industry
You will find here the most important news about personal data, raw materials, dates, food market, suppliers, research, retailers etc. etc.!

bbi-2017-01-52-Specialists of a different kind (212.6 KiB)

Production
Specialists of a different kind
Buying used plant, refurbishing and selling it – that’s the idea with which Thomas Gaux founded his company nearly 15 years ago. It has now become an international business.

bbi-2017-01-54-News (121.1 KiB)

News
Up-to-date news from the baking industry
You will find here the most important news about personal data, raw materials, dates, food market, suppliers, research, retailers etc. etc.!

bbi-2017-01-55-Trade fair calendar 2017 (109.1 KiB)

Fairs & Exhibtions
Trade fair calendar 2017

bbi-2017-01-56-Studies of the starch digestibility ofextrudates (486.4 KiB)

Research
Studies of the starch digestibility of extrudates – part 2
Continuation of the article in baking+biscuit, issue 6/2016.
The digestibility of starch in cereal products can be influenced by varying the technological parameters, at least during the baking process. This paper deals with the question of whether corresponding modifications are also achievable during extrusion.

Go back

A preview of baking+biscuit international

Don’t miss a single issue. Use our free baking+biscuit international preview. Simply enter your E-mail address here, and with each new issue you will receive an overview of all the magazine’s topics.