baking+biscuit international 05-2017

baking+biscuit international 05-2017:

published in October 2017

From the content:
Dough sheeter: Highly flexible and compact
Production: Jowa is launching a new generation of bread
Research: Microalgae in short crust baked products

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bbi-2017-05-1-title (598.3 KiB)

baking+biscuit international 2017-05
Cover

 

bbi-2017-05-3-sense-and-nonsense-about-hygiene (133.8 KiB)

Editorial
Sense and nonsense about hygiene
A German’s favorite child is his car. Germans have an emotional relationship with their car like no other mass-produced article. 69% of Germans say they love their car.

 

bbi-2017-05-4-content (299.8 KiB)

Content
Topics of baking+biscuit international, issue 05 -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-2017-05-6-highly-flexible-and-compact (684.4 KiB)

Production
Highly flexible and compact
Holstebro, one of seven locations of Lantmännen Unibake Denmark A/S in Denmark, employs around 160 staff, of which 90 work in the production unit.

 

bbi-2017-05-10-news (236.1 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-2017-05-12-baking-sector-demands-greater-automation (242.7 KiB)

Interview
Baking sector demands greater automation
Paul Groenewegen explains that not only the industry but also larger branch bakeries rely increasingly on automation.

 

bbi-2017-05-14-cloud-ship-exhibition-and-future-forum (415.2 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-2017-05-16-quick-direct-mixing (1.2 MiB)

Production
Quick, direct mixing
The de Paauw Bakery in the Netherlands invested in a high-speed mixer to produce a variety of fresh breads for the retail directly, without a long dough rest. The installation nearly doubled capacity on the existing area.

 

bbi-2017-05-22-telling-stories-discovering-new-worlds-and-intelligent-packaging (466.0 KiB)

Interview
Telling stories, discovering new worlds and intelligent packaging
This is a man who spends most of his life travelling, and his interests lie in trends and developments in what is now called Hospitality, which also includes catering in baker’s shops. baking+biscuit international talked to Pierre Nierhaus about new trends.

 

bbi-2017-05-26-a-new-generation-of-bread (740.4 KiB)

Production
A new modern bakery line
Jowa AG is launching a new generation of bread. It has expanded its regional bakery in Gränichen, Switzerland, with a modern bakery line for manufacturing new breads.

 

bbi-2017-05-30-bake-off-in-europe (348.9 KiB)

Market
Bake-off in Europe
At this year’s General Assembly of the International Industrial Baking Association (AIBI), Anne Fremaux, Director of the Bakery Division of the French market research company GIRA, presented new information about the bake-off market.

 

bbi-2017-05-32-product-ideas-from-the-usa (510.6 KiB)

Market
Product ideas from the USA
Domino’s USA turns its pizza dough into a finger-food snack for dipping.

 

bbi-2017-05-34-nam-and-europe-four-key-differences (374.7 KiB)

Freezing
NAM and Europe: Four key differences
The GEA engineering group serves the North American and European markets with two different spiral freezer systems. There are various reasons for this.

 

bbi-2017-05-36-precision-and-efficiency (598.0 KiB)

Automation
Precision and efficiency
Planning production is one thing, implementing it perfectly is another. Detailed measuring systems, analysis tools and automation can help – just as much in artisan work as in industry.

 

bbi-2017-05-40-to-traceability-in-five-steps (269.3 KiB)

Production
To traceability in five steps
Peanuts in almond pastries, Fipronil in eggs, foreign bodies in milk rolls: if a recall threatens, companies must know exactly to whom they supplied which products.

 

bbi-2017-05-42-new-oven-heating-technology (104.1 KiB)

Production
New oven heating technology
The Austrian-based Haas Group has revolutionized its wafer oven with new burner technology and an enclosed baking chamber design.

 

bbi-2017-05-42-trade-fair-calender (237.2 KiB)

Calendar
Trade fair calendar 2018

 

bbi-2017-05-44-intricate-technology-in-robust-machines (407.4 KiB)

Production
Intricate technology in robust machines
Whipping and beating machines are considered to be robust. Continuous electronic rotation speed adjustment combined with automatic digital timing and shutoff allow delicate adjustment to yield accurate, reproducible results.

 

bbi-2017-05-46-emithermic-oven-zone (441.0 KiB)

Production
Emithermic Oven Zone
Reading Bakery Systems introduces the Emithermic Oven Zone. Commercial bakers now have greater flexibility and control when baking biscuits and cookies.

 

bbi-2017-05-48-a-new-performance-generation (243.8 KiB)

Production
A new performance generation
Fritsch has reached a new level of performance in the pretzels area. The plant builder has installed the first of its machines that is capable of producing 20,000 pretzels per hour and can also manufacture twisted products, baked rings, bread rolls and small round baked goods.

 

bbi-2017-05-50-four-eyes-principle-regarding-contaminant-checks (481.1 KiB)

Production
Four-eyes principle regarding contaminant checks
Extensive safety by means of combining metal detectors and x-ray scanners at the works of the Bavarian confectionery production company Otto Beier Waffelfabrik GmbH in Germany.

 

bbi-2017-05-53-news (330.9 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-2017-05-54-microalgae-in-short-pastry-baked-products (625.5 KiB)

Research
Microalgae in short crust baked products
Microalgae are now being used increasingly as an ingredient in the production of foods and food supplements. This article deals with their use in short crust baked products and their effect on sensory properties and storage stability.

 

bbi-2017-05-58-news (704.0 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.!

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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.