baking+biscuit international 03-2017

baking+biscuit international 03-2017:

published in June 2017

From the content:
Premiere Moisson: a high level of flexibility
AIBI Congress: The new elected President of the AIBI
Raw materials: Durum wheat comes into focus

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bbi-2017-03-03-editorial (163.0 KiB)

Editorial
Baked goods are a success factor
Food retailers in the USA are alarmed. The reason is the planned market entry of the German discounter Lidl. The company is regarded as one of the biggest discounters worldwide.

 

bbi-2017-03-04-content (227.4 KiB)

Content
Topics of baking+biscuit international, issue 03 -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-2017-03-06-a high level of flexibility (900.5 KiB)

Production
A high level of flexibility
Premiere Moisson is one of Canada’s biggest artisan baker with revenues of CAD 150m, and all the signs point to expansion. Investment is mainly in production lines for the delivery business.

 

bbi-2017-03-12-summit meeting in versailles (325.0 KiB)

Congress
Summit meeting in Versailles
AIBI members met for their 35th Congress in Versailles, France. Joseph Street is the new President of the International Organization of Plant Bakeries (AIBI).

 

bbi-2017-03-14-durum wheat comes into focus (1.2 MiB)

Raw materials
Durum wheat comes into focus
New crop mixtures and milling methods for durum wheats could give their flours/semolinas a new career as a wide range of ingredients under Expert Gold brand to support industrial customers’ innovation, especially for baked products.

 

bbi-2017-03-18-tapping into markets (530.6 KiB)

Interview
Tapping into markets
The Swiss company RONDO is stepping up its activities in the industrial area. Sales Director Coen Nikkels explains the strategy.

 

bbi-2017-03-22-the future will be smart (223.8 KiB)

Production
The future will be smartIndustry 4.0 is a development path, not an event. How the path is travelled is the exciting aspect. The raw materials logistics and dough make-up specialist Zeppelin recently presented the current status and future outlook to baking+biscuits international.

 

bbi-2017-03-24-specialized and automated (850.2 KiB)

Production
Specialized and automated
The Swiss Coop’s logistics and bakery strategy agreed in 2010 has been completed. After commissioning the Schafisheim site, the other bakery locations became specialized, as the bakery in Bern shows.

 

bbi-2017-03-30-new reference solution (297.4 KiB)

Production
New reference solutions
GEA Comas and GEA Imaforni presented integrated production lines for the first time at the Interpack trade fair. At the Interpack trade fair, GEA Comas and GEA Imaforni showed for the first time integrated solutions to manufacture cakes, tarts, cookies, biscuits and crackers. This involves combining a GEA Comas cupcake production line with a GEA Imaforni multizone tunnel oven.

 

bbi-2017-03-32-new stimuli for water and cookie producers (286.9 KiB)

Production
New stimuli for wafer and cookie producers
The Haas Group in Vienna is among the hidden champions of bakery machine construction. The Group presented developments at the Interpack trade fair that make people sit up and take notice.

 

bbi-2017-03-34-portion packs-small but mighty (170.8 KiB)

Production
Portion packs – small but mighty
Checklist for biscuit manufacturers when adjusting production lines to market needs. Despite the fact that portion biscuit packages are taking the market by storm, many manufacturers find it difficult to adjust their production lines.

 

bbi-2017-03-36-edible recyclable and intelligent (336.5 KiB)

Packaging
Edible, recyclable and intelligent
Packaging is a topic on which consumers started focusing a long time ago. Recyclability, good applicability and material economy with high efficiency are the properties in demand.

 

bbi-2017-03-38-2015 sales decline for the big five (145.7 KiB)

Market
2015: Sales decline for the BIG
According to VAT statistics, the German baking industry lost 386 companies in 2015 compared to the previous year, but was able to increase combined total revenues by 1.7% to nearly EUR 19.8 billion. This is still a real increase, because Germany’s inflation rate in 2015 was 0.3%.

 

bbi-2017-03-40-news (427.2 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-2017-03-42-sourdoughs for ciabatta (166.0 KiB)

Raw Materials
Sourdoughs for ciabatta
Direct or indirect dough process – which sourdough product yields the best results depends on various factors. A comparison exemplified by ciabatta.

 

bbi-2017-03-44-real time shelf efficiency (321.0 KiB)

In-Store Baking
Real time shelf efficiency
Increasing global digitization gives the retail in general and the food retail in particular two big new fields for optimization: a precisely targeted approach to customers and an increase in the efficiency of shops, shelves, product ranges and promotional areas.

 

bbi-2017-03-46-artisan roots (527.6 KiB)

In-Store Baking
Artisan roots
Increasing global digitization gives the retail in general and the food retail in particular two big new fields for optimization: a precisely targeted approach to customers and an increase in the efficiency of shops, shelves, product ranges and promotional areas.

 

bbi-2017-03-50-versatile and successful (610.1 KiB)

In-Store Baking
Versatile and successful
In-store ovens are experiencing worldwide triumph. Ever more new details and improvements contribute to the success of these small ovens.

 

bbi-2017-03-54-digitization in the baking industry (330.3 KiB)

Production
Digitization in the baking industry
Digitization has long been a reality in the baking sector as well. Uwe Paass, Managing Director of Rego Herlitzius, describes the development.

 

bbi-2017-03-56-looking for traces-the analysis of gluten in foods (593.7 KiB)

Research
Looking for traces - the analysis of gluten in foods
Gluten is detected by immunological, genomic, chromatographic and/or mass spectrometric methods in which the low levels and complexity of gluten give rise to various analytical challenges.

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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.