baking+biscuit international 02-2015

baking+biscuit international 02-2015:

published in April 2015

From the content:
+ Markel Group: Organization is more important than Technology
+ Emmer: An ancient cereal with a distinctive image
+ Market: Private labels - not just for products

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 2015-02 01 Title (85.1 KiB)

baking+biscuit international 2015-02

 2015-02 03 Editorial (250.0 KiB)

The fear of not belonging
Society in the so-called industrialized countries has developed a culture in which apparently nothing is as bad as not belonging to it.

 2015-02 04 Content (103.2 KiB)

Topics of baking+biscuit international, issue 02-2015

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 2015-02 05 Common cause (105.3 KiB)

Current topics
Common cause
The two oven builders Wachtel and Daub will make common cause in future when it’s a question of the artisan market in the German-speaking countries.

 2015-02 06 News (242.8 KiB)

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.! 

 2015-02 10 Chorleywood 2.0 (455.5 KiB)

Chorleywood 2.0
Benier turns the modified ECS Chorleywood mixer into a success story par excellence.

 2015-02 14 Organization is more important than Technology (650.9 KiB)

Organization is more important than Technology
The Markel Group has been expanding into Europe’s bakery equipment industry since 2012. Markel CEO Ken Newsome talked about the state of affairs.

 2015-02 18 Private labes not just for products (468.8 KiB)

Private labels – not just for products
The conference of the Private Label Manufacturers Association (PLMA) took place in Nice in late February. This event, like the trade fair held in Amsterdam in May, acts as a trade and industry networking forum.

 2015-02 20 Basic dough production (231.3 KiB)

Basic dough production
Staff of the Grobe Bakery in Dortmund use the artisan version of the ahk-Rapidojet to produce basic doughs. This has increased dough yields and the quality of the baked products.

 2015-02 22 Whipping on the butter-churning principle (253.5 KiB)

Whipping on the “butter-churning principle”
A Shuffle-Mix mixing and aeration system works on the same principle as churning milk to make butter. The company has developed the technique further to process sponge cake or quark batters.

 2015-02 24 Bread Innovation and Creativity in the Digital Consumer Age (623.5 KiB)

Bread: Innovation & Creativity in the Digital Consumer Age
XXXIV AIBI Congress Athens, 4–7 June 2015

 2015-02 28 Not just packing (493.2 KiB)

Not just packing
Delta robots are also used in the baked products industry mainly as pick-and-place robots. But they can do far more than that.

 2015-02 30 Robotic News (262.8 KiB)

Robotic News
New Developments
+ Additive grippers
+ Sorting slices of bread
+ Identifying, slicing and packing

 2015-02 32 A successful transformation process (296.4 KiB)

A successful transformation process
The Fritsch family business, founded 88 years ago, was restructured two years ago. Since then Dr. Ulrich Brahms has managed the company with support from Anna-Maria Fritsch, the eldest daughter of the owner Klaus Fritsch. In an interview they explain the strategies for the future and for the further growth of the company. +Borchfeld: Dr.

 2015-02 34 Customized plant solutions (454.4 KiB)

Workshop visit
Customized plant solutions
Whether it’s Inter Europol, Titan, Ströck or Götz – plant solutions from the receipt of raw materials to the mixer are essential for international bakery businesses.

 2015-02 38 An ancient cereal with a distinctive image (331.6 KiB)

Raw materials
An ancient cereal with a distinctive image
Emmer is one of the oldest cultivated types of cereal, but is scarcely grown any longer. SchapfenMühle GmbH & Co. KG, Ulm-Jungingen, has set itself the task of revitalizing this ancient cereal for the baking industry.

 2015-02 41 News (172.3 KiB)

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.! 

 2015-02 42 Extraction of undesired flavors from lupines (386.6 KiB)

Raw materials
Extraction of undesired flavors from lupines
Lupines represent an important source of vegetable protein and dietary fiber. Because the plant is very easy to cultivate in Europe, the food industry’s interest in its use is growing.

 2015-02 45 Special pull out hearth loader (106.1 KiB)

Special pull-out hearth loader
A customer wanted to use more than the usual two to three hearth pull-outs of a deck oven, but wanted to position the products by hand nevertheless. A special loader was created.

 2015-02 46 Visits to markets in Nice (224.8 KiB)

Visits to markets in Nice
The hypermarkets of Auchan in La Trinité, Carrefour in the Lingostière district of the city, Leclerc in the St. Isidore district and a Casino supermarket in the inner city of Nice were visited.

 2015-02 48 Low Carb High Fat is out of fashion (67.9 KiB)

Low Carb – High Fat is out of fashion
Consumer round the world think different about what diet will help them to reduce weight and what kind of food contributes to their health and wellness.

 2015-02 49 News (273.7 KiB)

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.! 

 2015-02 50 Selling baked products online It started long ago (366.1 KiB)

Selling baked products online? It started long ago!
Suppliers who offer their baked products via the Internet are not all amateurs. Many companies moved to selling baked goods in an online shop a long time ago – an insight into successful business models in the European area.

 2015-02 54 The challenge (320.7 KiB)

The challenge
Keep up with increasing production speeds by integrating the right coding systems with today’s flow wrappers.

 2015-02 58 Influencing the rheological properties of wheat dough part 2 (958.6 KiB)

Influencing the rheological properties of wheat dough – part 2
The properties of wheat dough are firstly the result of variety-specific genetic information. Secondly they result from so-called epigenetic effects of environmental origin due to soil, climate etc. which can, among other things, modify a variety’s DNA. (Continuation of the article in baking+biscuit, Issue 1/2015, page 46.)

 2015-02 62 The specifics of developing technologies for specialised bread and bread products (161.8 KiB)

The specifics of developing technologies for specialised bread and bread products
The article contains fundamental principles for the development of a range of specialised bread products intended for children, sportsmen and geriatric diet, as well as for persons suffering from type 2 diabetes.

 2015-02 66 Questions of the ear and the most important answers (265.3 KiB)

Questions of the ear … and the most important answers
What does modern science do for our daily bread? What use is hi-tech to artisan bakers? How can a mill operator ensure that his mill is running in an optimum way?

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