baking+biscuit international 02-2014

baking+biscuit international 02-2014:

published in April 2014

From the content:
+ Okin Bakery: Success with frozen products
+ Pizza: Methods in production at a glance
+ Interpack: More than a packaging trade fair
+ Science: ttz explores cold-adapted enzymes

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? – Send us an E-Mail.

baking+biscuit international 2014-02
Cover

Editorial
Open to new ideas?!
The worst is over, that’s the attitude among both the bakery machine builders and the medium-sized and large bakeries in Europe. Whereas in 2013 the sector had reason to complain about stagnating sales figures and scarcely any investment capacity, and showed more resignation than innovation, this year the climate in the business is rising and with it the mood.

Content
Topics of baking+biscuit international, issue 02-2014

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.

Fairs and Exhibitions
More than just packaging
The interpack in Düsseldorf opens its doors from 8th to 14th may 2014. This trade fair ceased long ago to be purely a packaging exhibition, and is becoming increasingly important for the baking industry and above all for the confectionery industry

Production
Pizza basics and more
Basically there are two alternative ways of manufacturing pizza crusts for frozen pizzas: from a dough ball and from a dough sheet. These variants can be further subdivided, and mixed forms are also possible

Production
Pizza production by Codex
Codex by Rondo has completed its test phases for the C2 sheeting process. It provides customers with a yeast dough sheet for pizzas, donuts and baguettes which the company has adapted according to its high standards in spite of the shortened line

Production
Variety in a carton
The pizza market in Europe is tough. The majority of the topped dough discs are commodities and consumer response in this segment is extremly price-sensitive. Only the leaders in technology and costs earn any money

Company portrait
Rondo founds an industrial division
To enable it to offer individually customozed ideas and all-round support to industrial clients worldwide, the Rondo Burgdorf AG in Burgdorf, Switzerland, has founded a new division in which specialists from Shio and Burgdorf collaborate. Rondo's CEO Dr. Michael Paul Witzak explains the backgrounds.

Production
Non-stop deep-fried pastries
WP Lebensmitteltechnik Riehle GmbH, Aalen, Germany, will show a newly developed continuous processing line to manufacture donuts and other deep-freid pastries at the interpack trade fair

Company portrait
A family business repositioned
The Westfälischen Lebensmittelwerke Lindemann GmbH & Co. KG in Bünde, Germany, celebrated its 111th birthday last year. The right time to change from being a standard supplier to a specialist for sustainability, nonpalm margarine and clean label. bbi talked to CEO Carsten-Dirc Hoffmann

Company portrait
A family business repositioned
The Westfälischen Lebensmittelwerke Lindemann GmbH & Co. KG in Bünde, Germany, celebrated its 111th birthday last year. The right time to change from being a standard supplier to a specialist for sustainability, nonpalm margarine and clean label. bbi talked to CEO Carsten-Dirc Hoffmann

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.!

Comment
Asbestos in ovens
Armin Juncker, CEO of the Verband Deutscher Großbäckereien (German Association of Large Bakeries) e.V., Düsseldorf, Germany, expresses an opinion on the subject of asbestos in ovens

Company portrait
A new chapter at Ankerbrot
The Ostendorf family is devesting itself of 45 % of Ankerbrot's capital. However, the new owners are not an unknown quantity in the baking sector

Company portrait
Clear positioning
To produce value-added frozen products  on an industrial scale for distributive trade groups - that was Okin's aim when it entered the market in 1996. The home market has been captured since then, and Okin is now focusing on export businessAdditional information about the article can be found on the following pages:

Production
The principle gains acceptance
Ten years ago Dr. Bernhard Noll, the inventor of the Rapidojet, presented a new dough manucaturing and hydration technology, and also demonstrated the plant technology which it requires to the astonished industry audience. The Rapidojet is now used worldwide

 
Production
Return to artisan work
The Horsthemke chain store company has been in existence since 1895. Managing directors Klaus and Manfred Horsthemke have decided one year ago to switch back a part of the bread production to manual work
 

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.