baking+biscuit international 03-2014

baking+biscuit international 03-2014:

published in June 2014

From the content:
+ Oven systems: Ovens from Nothern Italy
+ Refrigerant: Ways to sustainability
+ De Specialiteitenbakkerij: Raw material flow under control
+ Bread specialties market: Versatile flat breads

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baking+biscuit international 2014-03
C
over
 
Editorial
The next generation
Every generation claims that the next one is less willing to work and has less endurance. I can still remember well my grandmother’s tales of efforts and deprivations which I as a child could no longer imagine, not to mention the burden of the two wars that her generation had to bear.
 
Content
Topics of baking+biscuit international, issue 03-2014

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.
 
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.!
 
Fairs and Exhibitions
Communicating sustainability and packing efficiently
Trends in the packaging sector are also determined by final comsumers. At the interpack 2014 that means presenting safe, secure, resource-efficient solutions
 
Production
Goods flow under control
De Specialiteitenbakkerij (the Specialty Bakery) B.V., Tiel, the Netherlands, specializes in producing apple pies, and plans to grow. The investment in a new building should help to increase annual turnover to EUR 30m in the future
 
Company portrait
On the path to becoming a global plant constructor
In February this year the Zeppelin Group announced a structural realignment at all plant construction sites, together with the pooling of core competencies at the production sites. The reason stated by the press release was unsatisfactory results in spite of record sales
 
Company Portrait
Dust-free raw materials weighing
Softtec can't be called a newcomer. After all, the foundation of the business by Andreas Kisch is already nearly 14 years in the past, and the list of references includes Austrian and Swiss baked products industry.
 
Production
Cyclone screening technology for quality of flours and ingredients
Superior raw materials without any contaminants are a prerequisite for hygienic production. There is not a chance of foreign material in bulk solids and liquids with modern screeners from AZO. They monitor the components before, during and after processing. They also ensure that HACCP is adhered to
 

Additional information about the article can be found on the following pages:

Technology
"What counts in the end is the quality of the dough"
It's no coincidence that the French silo construction and raw materials specialist Esteve is present at this year's interpack trade fair in close proximity to its affiliated companies Tecnal and VMI. 
 
Conference
All about sourdough
The German Association of Food Technologists (GDL) e.V. organized the fifth sourdough forum in MÜnster on 20-21 May 2014 together with the Dr. Otto Suwelack Nachf. GmbH & Co. KG a total 18 talks about sourdough manufacture in fice subject areas were presented during the two days.
 
Production
Ovens from Northern Italy
Upper Italy from Venice through Verona and up to Ala and Revereto is the center of the Italian machine building industry. 
 
Market 
Baking with thermo-oil
Numerous suppliers of deck, wagon and tunnel or even spiral ovens offer thermo-oil as the heat transfer medium. They ensure uniform browning in a stationary baking atmosphere. An overview of various suppliers. 
 
Production
A different way of steaming
With a new facility in Borken, Master Baker Jägers' business is now well-prepared for the future. Ovens, refrigeration technology and heat recovery systems are now helping the company save energy, while the innovative atmo-jet steam system is improving the quality of baked products, which were already outstanding
 
Market
Thin and unbelievably versatile
Flatbreads are popular throughout the whole of Europe and are available in a wide range of variants. Experts anticipate further steady growth in the market. In addition to ethnic baked products, new creations will also find their place here - but they must be thin
 
 
Production
A new way to produce dough strands
The König Maschinen Gesellschaft m.b.H., Graz, showed the new, compact certo pan m dough sheet plant for the first time at the südback trade fair. The employees of the Bäckerei Raute GmbH & Co. KG, Garbsen, are now using the new plant. 
 
Market
Preferably fewer and general
According to figures from innova market insights, Duiven, The Netherlands, new product launches of bread and bread products as a proportion of total baked goods in 2013 was only 19% - thus showing a downward trend to a low level that has existed for a number of years. 
 
Market
Refrigerants usable in the long term
The amendment to the F-Gases regulation in the refrigeration area will also result in a few changes in the baking sector. To quote what is being said in the industry, the adjustments for the next few years will need to be well prepared
 
Production
Efficient Production and Picking
Just recently, HUG AG based in Trimbach, Switzerland, and the affiliated Wernli AG changed over to the latest version of the CSB-System. The baked goods producers have been using the industry-specific ERP Software for many years now.
 
Production
Sustainable baking through climate control
In the second part of the series the author places the baking chamber climate, especially the baking chamber air humidity, in the foreground in sustainable baking
 
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.!
 
Consulting
Added value through consultancy
Georg Lesina Debiasi specializes in providing consultancy services to bakeries. As a qualified baker and food technologist, he provides support in product development, recipe optimization and the introduction of new process technology. 

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