baking+biscuit international 06-2016

baking+biscuit international 06-2016:

published in November 2016

From the content:
+ Production: INTERSPAR's new bakery in Kottingbrunn
+ 3D printing: For confectioners and bakers
+ Research: New methods to describe the baking quality of wheat

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bbi 2016-06 01 Title (130.9 KiB)

baking+biscuit international 2016-06
Cover

bbi 2016-06 02 Editorial (338.2 KiB)

Editorial
Cards on the table
The subject of “Enzymes in Foods” is an emotional topic. Enzyme manufacturers frequently explain that enzymes occur in nature and have always helped in food manufacture and preservation.

bbi 2016-06 04 Content (105.0 KiB)

Content
Topics of baking+biscuit international, issue 06-2016

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 2016-06 05 News (147.3 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 2016-06 06 Best Baker in Food Retail (665.5 KiB)

Production
“Best baker in food retail”
INTERSPAR’s new bakery in Kottingbrunn is two things at once: an artisan bakery and a fully automatic bulk article producer. The 5,500 m² also provide space for a considerable capacity expansion.

bbi 2016-06 12 Cautious expansion (195.1 KiB)

Production
Cautious expansion
The König Maschinen Ges.m.b.H. company in Graz, competence leader for all kinds of bread roll plants, will in future cooperate with Cetravac AG, for its part the competence leader regarding vacuum technology.

bbi 2016-06 14 3D printing for confectioners and bakers (521.4 KiB)

IT
3D printing for confectioners and bakers
The fully automatic production of a marzipan sculpture about 10 cm high by a 3D printer is something rather new for the industry. Print2Taste GmbH in Freising has developed its first market-ready machine that can accomplish this task.

bbi 2016-06 18 ProSweets Cologne 2017 meets ISM (195.5 KiB)

Fairs & Exhibitions
ProSweets Cologne 2017 meets ISM
ProSweets Cologne, in conjunction with ISM, covers the entire value chain of the sweets and snacks industry. From 29.01. to 01.02.2017 the trade fair duo will once again place the industry’s focus on Cologne.

bbi 2016-06 19 A new factory in the heart of Europe (483.4 KiB)

Production
A new factory in the heart of Europe
Vandemoortele’s new production works in Kutno, Poland, commenced operations in October. Guests had an opportunity to inspect the production facilities during the official opening.

bbi 2016-06 22 Snacking with no regrets (415.5 KiB)

Market
Snacking with no regrets
Innovative crispbread products enrich the food retail, but hardly any further sales growth is achievable with classical slices. A view of the German market.

bbi 2016-06 26 Acrylamide the new Implementing Regulation and its pitfalls (141.9 KiB)

Foodstuffs Law
Acrylamide: the new Implementing Regulation and its pitfalls
Swedish scientists discovered in 2001 that acrylamide is formed during browning processes in foods. Since then, the substance has also become a constant companion of the baking industry.

bbi 2016-06 28 FRITSCH celebrates its 90th anniversary (227.7 KiB)

News
FRITSCH celebrates its 90th anniversary
Approximately 500 customers from all over the world accepted FRITSCH’s invitation to help it celebrate its anniversary.

bbi 2016-06 30 A record-breaking show (1.4 MiB)

Fairs & Exhibitions
A record-breaking show
More than 23,000 baking professionals filled the Expo Hall at the IBIE in Las Vegas, Nevada, this year. New products were launched, ideas were born and creativity and innovation took center stage.

bbi 2016-06 32 Versatility and powerful performance (102.7 KiB)

Production
Versatility and powerful performance
Servo-drives on bread slicing machines for medium and large enterprises ensure that the plant runs quietly. They also allow precise slice thickness adjustment.

bbi 2016-06 33 BIOFACH 2017 trade fair in Nuremberg (223.3 KiB)

Fairs & Exhibitions
BIOFACH 2017 trade fair in Nuremberg
The organic food industry will showcase itself again at the BIOFACH trade fair, the world’s leading trade fair for organic foods, in Nuremberg (Germany) from 15th to 18th February 2017.

bbi 2016-06 34 Market data and future strategies (707.0 KiB)

General Assembly
Market data and future strategies
The General Assembly of FEDIMA, the Federation of European Union Manufacturers and Suppliers of Ingredients to the Bakery, Confectionery and Patisserie Industries, met in Berlin in late September.

bbi 2016-06 38 BIC expands course offerings (251.3 KiB)

In-Service Training
BIC expands course off erings
The Bakery Innovation Center – BIC – at the Bühler headquarters is now five years old. By the beginning of 2017 the BIC will become the training center for the entire production of industrial bakery goods.

bbi 2016-06 40 Ethical diets (1.5 MiB)

Market
Ethical diets
Our food customs are influenced and shaped by religions and philosophies of life. Dr. Bernd Meyer gives an overview of Jewish and Muslim dietary laws, vegetarian diets and the “free from” trend.

bbi 2016-06 44 Searching for the leak (153.5 KiB)

Packaging
Searching for the leak
M-Back uses a new inline system to detect leaks on MAP packs. In two-shift mode, the test system currently checks 3,500 packs of Oven Pitas per hour, which equates to a belt speed of 30 meters per minute.

bbi 2016-06 46 Studies of the starch digestibility of extrudates – part 1 (121.3 KiB)

Research
Studies of the starch digestibility of extrudates – part 1
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.

bbi 2016-06 48 The baking quality of wheat-is it really predictable (326.5 KiB)

Research
The baking quality of wheat – is it really predictable?
New methods and optimized baking tests to describe the baking quality of flours from modern wheat varieties

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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.