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Palsgaard

Palsgaard ‘s continued CO2-neutrality by developing biogas facility

The wastewater treatment facility Hedensted Spildevand and the ingredient company Palsgaard have joined forces to develop new technology, which enables a circular treatment of wastewater. This will maintain CO2-neutrality in Palsgaard’s Danish production as it increases towards 2030. As a result of the close public-private partnership between food ingredient/plant-based polymer additives company Palsgaard in Juelsminde …

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packaging

Versatile powder packaging of very small quantities

Technology group GEA is launching a new packaging line for dairy and food powders or granules. The new GEA SmartFil M1 has been developed to provide a wide range of filling configurations to meet the diverse necessities of the food, dairy and pet food industry for low-capacity applications. Companies operating in emerging markets, low volume …

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Craft Bakers

Craft Bakers Association publishes 2021 annual report

The Craft Bakers Association (CBA) published its 2021 annual report today (21 October) to coincide with its AGM held at Bakers Hall London, thanks to a sponsorship from BAKO Group Ltd. In addition to a review of the CBA’s strategic aims and business achievements the report includes a foreword from CBA Chairman, George Fuller commenting …

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Doughlicious

Doughlicious launches two new ranges into Ocado

Doughlicious, is further expanding its mouth-watering portfolio with two brand new launches this October: Savoury Biscuits and Dough-chi. Launching into Ocado for the first time, there’s nothing sweet about Doughlicious’ new collection of ready-to-bake Savoury Biscuits. There are four oh-so-Doughlicious flavours in the new Savoury Biscuits range which can be described as a cross between …

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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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Pastry

Zeelandia announces winners of Masters of Pastry visit Paris

The winners of Masters of Pastry 2021, the Zeelandia pastry competition, Vagelis Kallioras, and Giannis Tsichlis travelled to Paris to enjoy their prize: a seminar at Le Cordon Bleu, one of the most prestigious culinary schools in the world. The winners created high-end pastries under the supervision of the French Chef Frédéric Deshayes and learned about …

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