baking+biscuit international 06-2017

baking+biscuit international 06-2017:

published in December 2017

From the content:
Production: Doughs: cold, continuous, efficient
Benier and DrieM: New Technology Center
Bread line: Controlling crust properties

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bbi-2017-06-01-titel (308.3 KiB)

baking+biscuit international 2017-06
Cover

 

bbi-2017-06-03-editorial-european-food-law-and-secondary-standards (327.4 KiB)

Editorial
European Food Law and Secondary Standards
The requirements and maximum limits for example for food additives, sugar, fat or salt, businesses in our industry have to meet are well known.

 

bbi-2017-06-04-content-imprint (344.1 KiB)

Content
Topics of baking+biscuit international, issue 06 -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-2017-06-06-doughs-cold-continuous-efficient (876.6 KiB)

Production
Doughs: cold - continuous - efficient
Continuously producing large amounts of croissant and puff pastry dough, keeping the dough
temperature at a guaranteed temperature below 18°C, and doing it all on a few square meters –
that’s the reality in one German industrial operation.

 

bbi-2017-06-12-news (341.2 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-2017-06-14-new-technology-center (986.7 KiB)

Production
New Technology Center
Benier and DrieM have moved into a new production and administration building in Nieuwkuijk to
the west of ’s-Hertogenbosch. It includes a technology center in which trials can be carried out on
an industrial scale.

 

bbi-2017-06-18-bakery-chains-in-france (357.5 KiB)

Market
Bakery chains in France
France likes to be seen as a country of many small bakeries in which madam sells freshly baked
products that monsieur has just taken out of the oven at the back. The image is not incorrect,
just incomplete.

 

bbi-2017-06-20-production-in-and-for-russia (301.5 KiB)

Production
Production in and for Russia
The backaldrin subsidiary Arvalus has begun operations in Stupino, a good 100 km south-west
of Moscow. Commencement of production is the start of a new development in the company’s
Russia business.

 

bbi-2017-06-22-what-is-ancient-grain (833.8 KiB)

Raw Materials
What is “Ancient Grain”?
The term “ancient grain” is associated with many expectations and yearnings. Due to its
millennia-old origin, ancient grain is supposed to be robust, healthy, tastier and richer than
modern cereal varieties. But is that really true?

 

bbi-2017-06-26-not-just-run-of-the-mill (984.4 KiB)

Production
Not just run of the mill
A baking process yields better quality when the plant uses only spelt instead of wheat, above all on
large lines. They have many years of experience in this at the Hiestand bakery in Switzerland.

 

bbi-2017-06-32-the-other-concept (464.1 KiB)

Raw Materials
The other concept
Most suppliers of products with or made from ancient grain emphasize emotional values such as
tradition or primordiality. GoodMills Innovation’s approach when marketing its 2ab wheat is
significantly more rational.

 

bbi-2017-06-34-restructuring-for-more-efficient-order-picking (827.4 KiB)

Logistics
Restructuring for more efficient order-picking
Since the spring of this year, the Herzberger bakery has belonged to the tegut retail company with its
approx. 280 food markets. The bakery delivers fresh products to around 160 markets on a daily basis.
Order picking was restructured for this purpose, and is now controlled by a dispotool core software.

 

bbi-2017-06-36-controlling-crust-properties (1.4 MiB)

Production
Controlling crust properties
The Austrian company Kuchen-Peter recently invested in a new bread line. Ultrasonic nebulization,
new multi-deck thermo-oil ovens with stone plates and a special temperature curve ensure that
the crust properties of the breads are controllable in the required way.

 

bbi-2017-06-42-regionality-in-finnish (161.9 KiB)

Market
Regionality in Finnish
The Finns chose ryebread as their Number 1 national food. So it’s no surprise they are in the lead worldwide with a per capita consumption of about 18.5 kg/year (according to Fazer).

 

bbi-2017-06-43-news (161.0 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-2017-06-44-unused-bread as-value-adding-ingredient (488.1 KiB)

Production
Unused bread as value-adding ingredient
The use of bread rework in industrial bread production helps minimizing food waste. Tests have shown that adding rework bread to the recipe can have quite a positive effect on the end product.

 

bbi-2017-06-47-news (171.2 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-2017-06-48-modification-of-starch-by-high-pressure (418.9 KiB)

Research
Modification of starch by high pressure
This paper describes the effect of high pressure treatment on the structures of starches and on
their molecular degradation. Although studies were carried out in the past in suspensions, there
have so far been no examinations of structural changes in media with a low water content.

 

bbi-2017-06-48-trade-fair-calendar-2018 (425.8 KiB)

Calendar
Trade fair calendar 2018

 

bbi-2017-06-50-coffee-shops-the-fastest-growing-restaurant-category (405.5 KiB)

Market
Coffee shops: The fastest-growing restaurant category
The coffee-to-go business became a stomping ground for international groups long ago.

 

bbi-2017-06-52-conveyor-belts-on-the-move (464.9 KiB)

Conveyor Technology
Conveyor belts: On the move
Forbo Movement Systems promises improved hygiene when transporting unpackaged foods – including doughs – by using new ProsanTM type conveyor belts, which are coated on both sides.

 

bbi-2017-06-54-hygiene-check-what-can-quick-tests-do (475.1 KiB)

Hygiene
Hygiene-Check: What can quick tests do?
Is the cleaned surface hygienically clean, or only visually clean? Quick tests can provide prompt further help with this question. But are they sufficiently meaningful? Our author’s opinion: Yes, although they cannot give any guarantees.

 

bbi-2017-06-56-uniform-baked-product-quality (415.9 KiB)

Production
Uniform baked product quality
The DEBAG shock freezer works on the suction principle. Cold air flows around the dough pieces and
ensures uniform cooling.

 

bbi-2017-06-58-news (388.2 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.!

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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.