Sugar cone manufacturer Biscuits Dupon has partnered with Franz Haas Food Equipment to install two Caiman-D-300 lines to produce 18,000 sugar cones per hour at its factory in Spain.
Saudi Arabian food and drink business Almarai has reported a surge in profits from its bakery division, while increased costs have hit profits from its dairy business.
London’s US-style store chain Hummingbird Bakery is seeking firms interested in making Hummingbird branded ice cream, confectionery, and long shelf-life bakery.
Special Edition: alternatives to carbon heavy processes
Little industry interest in scaling up alternatives to the energy intensive conventional stoving method for jellies parked a UK agency’s bid to develop a microwave based method but low carbon technology projects in dairy and bakery are taking off.
Special Edition: Alternatives to carbon heavy processes
A novel combination of microwave and infrared heating technologies can drastically cut energy usage and cooking times during bread production, according to the results of a new Swedish-based project.
A product reformulation provides naturally derived icing for use in toppings and eye-catching decoration on baked goods, according to supplier BakeMark.
Bakery ingredients company CSM opened a new innovation centre in Germany yesterday to focus on developing bakery ingredients for the international market.
A new cableless video system allows bakery manufacturers to inspect
the inside of their oven using only the oven's own conveyor belt
and a camera, the manufacturer claims.
Heavyweights in the bakery industry are this week showcasing their
latest innovations in Orlando, Florida, at the International Baking
Industry Exposition, where millions of dollars of deals are
expected to close over the next four...
Cognis has developed a new Lametop 500 line of emulsifiers for the
European bakery industry that it says is more sophisticated than
previous offerings and can improve product volume at a lower cost.
Ingredients specialist DSM is helping bakers target the lucrative
health-conscious market with its newest enzyme product, designed to
overcome the typical obstacles associated with producing high fibre
breads.
UK sugar processor British Sugar has developed a new line of
moisture-resistant sugar to its dry ingredients range for bakers,
which it claims can prolong shelf life and improve product quality.
Bakers could soon be benefiting from new technology developed to
ensure high standards of product quality and appearance are met
while maximising efficiency, cutting costs and reducing waste.
Ingredients manufacturer DSM has developed a new enzyme for the
cake and pastry industry which promises to cut raw material costs
while improving product quality.
Low fat varieties of peanut flour - a common ingredient in many
baked goods - can improve food texture and efficiency during the
baking process, according to scientists from the US Agricultural
Research Service (ARS).
Scientists have devised a means of preventing contamination of
commercially baked bread - helping manufacturers to minimise the
loss caused by spoilage and halt the common problem of 'ropey
bread'.
UK R&D group, the Camden & Chorleywood Food Research
Association (CCFRA) is offering a food science course to bakery
manufacturers in order to boost their optimisation of raw materials
and increase productivity.
The incorporation of the baking ingredient xylanase which improves
the quality of bread but is frequently inhibited by wheat could now
become easier for bakers following research into the problem.
German equipment firm MIWE has launched new oven technology
allowing bakers to create stone baked loaves without the lengthy
processing times associated with that type of baking.
Baking machinery maker Fritsch has introduced a new version of its
dough sheeting system Rollfix - allowing it to accommodate thicker
dough sheets and speed up process times.
Fire has devastated a UK bakery plant owned by struggling food
processors, Northern Foods, in an incident likely to harm their
already faltering profits.
Dutch bakery ingredients firm Unifine used the recent FiE
exhibition in Paris as a platform to launch the latest additions to
its portfolio, including a new concept to eliminate gaps between
filling and dough in puffed pastry products.
Looking to new market gains in the UK, US and Australia German
ingredients group Degussa has revamped its line of bakery cream
systems to target food makers with a competitive package, writes
Lindsey Partos.
A new infrared scanner capable of telling bakers exactly when their
dough will be perfect for making bread, cakes and other baked goods
has been developed by the UK's largest independent food and drink
research group, writes...
Although the market for bakery mixes in Central and Eastern Europe
remains small, it is growing as consumers strive to bake at home
and save time. The latest look at the launches for this category
shows that variety is the driving...
Efficient, profitable baking is not just a question of having the
right equipment for the job - it is also knowing how to use it
properly. With this in mind, Spooner Vicars, the UK supplier of
bakery equipment, runs regular customised...
Rondo-Doge, the Swiss manufacturer of pastry processing machinery,
has more than 50 years of expertise in the field of dough
technology - expertise which it is now placing at the disposal of
its customers with a new technology centre...
Bread may be the most traditional of staple foods, but there is
still plenty of life in the international baked goods market,
driven by growing convenience trends and a proliferation of new
products, claims a recent report.
A number of new ingredients targeting the bakery and beverage
markets in particular have been launched this month, helping bakers
improve volumes, reduce costs and lift product safety or improving
both the look and mouthfeel of juice...
BakeMark UK, the leading supplier of bakery ingredients and frozen
speciality bakery products, is unveiling two new products at Food
& Bake 2004 aimed at the UK market.
Expro, one of the biggest producers of crackers and sweet biscuits
in the Guatemalan market, has installed two additional production
lines from the UK's APV Baker group to help it double its capacity
and pursue aggressive growth...
Braby, the
UK-based designer and manufacturer of silos, has recently supplied
Village Bakery, a Welsh bread and pastry maker, with a silo package
for the storage of savoury flour.
UK-based Stable Micro Systems, a leading designer and manufacturer
of texture analysis instrumentation, is set to showcase what it
calls a unique portfolio for the bakery industry at Food & Bake
2004. Innovations will include...
Spooner-Vicars, a leading name in the design, manufacture and
supply of high quality baking equipment has unveiled a new product,
the Continuous Proof and Bake System, with the aim of maximising
production efficiency.
Dutch food processing group Fri-jado is soon to release its newest
and most technologically advanced oven, the Multisserie, catering
for the bakery and meat industries.
Bakery and snacks equipment provider APV Baker has improved and
expanded its range of ovens for the production of cookies,
biscuits, bar products and pet foods as well as a whole host of
traditional bakery products including tarts,...
As German enzyme company AB Enzymes celebrates the 30th birthday of
its baking enzyme line xylanase, the company has marked the moment
with the launch of two new products in the Veron family.
