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Day: 18 October 2021

Solving processing and quality challenges in dough handling

International Bakery look at the latest developments in dough handling, conditioning and production which enhances flexibility and functionality and improves high-speed commercial processing. One of the goals of the mixing process in breadmaking and bakery is to achieve an optimum and proper balance of dough handling properties. The four major dough handling properties are extensibility, elasticity, resistance to deformation and stickiness. In …

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MFG Tray accommodates all aspects of food handling

MFG Tray accommodates all aspects of food handling

Moulded Fibre Glass Tray Company (MFG Tray) offers an extensive line of products expressly designed for food storage, preparation, and merchandising. MFG Tray dough trays and boxes offer optimal dough protection. They readily integrate into small and large production pizza and baking operations for improved product handling and storage. The secure and tight stacking capability protects and extends product life. MFG Tray’s composite construction ensures …

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Cepi introduces the 3 in 1 station

Cepi introduces the 3 in 1 station

Cepi says its vision centres flexibility, customisation and the continued research that goes into developing around 300 unique systems every year, here we look into their unique 3 in 1 station. 3 in 1: weighing, filtering and blending in a single unit. 3 in 1 station weighs the ingredient, separates air from product during pneumatic transport and comes with vertical blender to …

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ABA: Protecting the bakery industry from government actions

Big Interview – Rob MacKie

Rob MacKie, President and CEO of American Bakers Association (ABA) speaks to Kiran Grewal about bringing his experience and knowledge of policy to promote and protect the interests of businesses in the baking sector. Could you give us some background on ABA and what it aims to achieve for its members?  Founded nearly 125 years ago, the American Bakers Association (ABA) is the voice of the baking …

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