Please login

Editorial
A discussion about GM food
The population of the US state of Vermont is around 620,000. The forests glow in the fall when the leaves change color, attracting many tourists to this tranquil mountain landscape to admire the Indian Summer. But the subject of genetic engineering and labelling doesn’t have a particularly idyllic ending in Vermont.

Content
Topics of baking+biscuit international, issue 05-2016
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.

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.!

Production
Kaak 4.0: “You bake, we care”
Reinventing itself without neglecting proven achievements – that’s what the Kaak Group is now doing. Their new offer to customers is called All-round Service for the Whole Business.

Market
Food Service Trends USA
Technomic Inc., Chicago, is a US-American market research company concerned with food markets. One of its focuses is the food service market. Technomic recently published a list of ten current trends in the US food service market.

Market
Clean Eating instead of Clean Label
The Innova market research group in Arnhem, the Netherlands, constantly assesses new product launches in the worldwide food retail. They show that new launches of organic products as a proportion of total worldwide volume grew to 9.3% in the first six months of 2015.

Production
One system for everything
At the IBIE in Las Vegas, Mecatherm will present a new oven whose baking area ranges from nearly 6 to a maximum of 240 m2. New features and high modulation burners give the FTA powerful heating and great flexibility.

IT
Smart Engineering
MIWE’s current slogan for oven-building development is “thinking outside the box”, which includes the topic of networking.

Interview
“Producing and finishing baked goods remains our core business”
Jochen Pollotzek is a “Kamps veteran”. In a preliminary discussion for the interview with baking+ biscuit international (bbi), the 51-year-old recalled that “It was still Heiner Kamps personally who employed me at that time.” A qualified businessman, he has been with the company since late 1999 and has thus been involved in all the phases of the Kamps story. Jochen Pollotzek will now take over Jaap Schalken’s management post on 1 July. In conversation with bbi, he gave his views on the current position of Kamps GmbH and its future.

Raw materials transport
Raw materials metering specialists
Esteve S.A.S. offers various solutions to meter liquid or powdery raw materials into kneaders or mixers.
The French company in Rians designs, builds and installs automatic metering plants worldwide.

Production
Premium is in our DNA
As it says itself, The Bread Factory is London’s leading artisan bakery. Over 2,000 orders are placed for their baked goods daily and they manage everything in-house. The task of manufacturing up to 150,000 baked items by hand every day and afterwards dispatching them is a logistical tour de force.

Production
A new standard
Rademaker has developed a new Handling system to gently transport dough pieces and baked products. A wide variety of baked products can be manufactured on the modularly constructed turnkey production line. Potential buyers had an opportunity to look at the plant before it was commissioned.

Interview
The dough experts
Diosna and IsernHäger have followed common paths since early 2015. National and international customers can use the know-how of the mixer manufacturer and the sponge dough specialist. Henrik Oevermann, CFO and Divisional Head, Bakery Technology, at DIOSNA Dierks & Söhne GmbH and Ronald Falkenberg, a Dough Technologist focusing on the US-American market, explain how the company intends to position itself in the future.

Interview
The entire baking world at IBIE in Las Vegas
Every three years the baking industry meets at the IBIE in Las Vegas, Nevada. In 2016 more than 800 Exhibitors display their lines and products. Over 20,000 baking professionals are expected.

Production
Stainless steel rails prevent abrasion
They are lightweight, robust, cost-effective, have good baking properties and are in daily use: aluminum baking trays. If trays are handled incorrectly – keyword lye baked products – this can cause elevated aluminum levels in the baked goods. However, there is also another potential hazard due to aluminum abrasion, especially on instore ovens with a high throughput.

Production
Customized vacuum plant
The Dutch company BVT designs and builds a very wide variety of plants for the baked goods industry. BVT has made a name for itself with vacuum plants, among other things. The technology allows customers to increase the quality of their baked products.

Market
Pizza survey: What do consumers expect?
What is the attitude of consumers towards pizza, and what do they want from these products? Market Intelligence Agency Mintel put these questions to consumers in France, Germany, Italy, Spain and Poland.

Market
The organic pizza market in Europe
Many consumers in European countries think organic pizzas are healthier than conventional ones. The perceived health benefit is increased if the products are also advertised as “gluten-free”. Mintel’s Global Food and Drink Analyst, Alex Beckett, looks at current trends and innovations in the European pizza market.

Packaging
State-of-the-art packaging
The Canadian bakery TWI Foods Inc. sets the benchmark in the bakery products sector with a Diverse product range and state-of-the-art packaging expertise.

IT
Smart logistics
“Industry 4.0” is one of the key topics in the future of the food industry. Already today, the profitability of digitally integrating machines, systems and business partners is evident, for instance at the new logistics center of GoodMills Österreich, Austria.

Production
Innovation in the range of services
RONDO Burgdorf AG, Burgdorf, Switzerland, works intensively to develop customized solutions for customers in the pastry and bread areas. After completing the plant portfolio for pastries, e.g. croissants, the focus is on industrial plants to manufacture bread products, e.g. artisan Mediterranean baguettes, round-molded bread rolls and international bread specialties.

Production
A Russian convent bakery on course for expansion
The bakery in the Maria of Tolga convent near Yaroslavl manufactures baked products for nuns, pilgrims and visitors to the nunnery. The business now also wants to supply the baked products to other churches and shops in Moscow. For this the bakery relies on ovens from Germany.

Production
Decentralized Energy Generation for Sustainable Production
Raw pastry producer uses trigeneration power and cooling concept at its new location.

Fairs & Exhibitions
Full house at südback 2016
650 exhibiting companies are expected at the südback 2016 trade fair from 22 to 25 October, more than 100 of them from other European countries. That means the four halls reserved on the trade fair site in Stuttgart (Germany) are fully booked.

Production
No. 1 in the Netherlands
The Dutch bakery Bakkersland BV operates 15 production facilities. This makes the group the clear market leader. Bakkersland operates a production unit manufacturing artisan breads at the Zwanenburg location near Amsterdam.

Production
A sweet success
Costa Rican based company: Pozuelo Cookie Company increases capacity by 25 percent with new integrated line from Bosch.

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.!