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Mixing & Fermentation

Stay ahead of the curve with real-time updates, expert insights, and breaking news from the global bakery industry.
At International Bakery, we bring you in-depth coverage on the latest trends, innovations, and developments shaping the world of artisan and industrial baking.

Check back regularly for the latest updates, and be sure to become an International Bakery member to gain access to our newsletters, videos, and latest issues, giving you direct access to top bakery stories as they happen.

Matt Risser

RBS Names Matt Risser Director of Sales

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Reading Bakery Systems (RBS) has promoted Matt Risser to Director of Sales for its Exact Mixing business, with responsibility for global sales of the company’s continuous mixing systems.
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Lallemand Cover

A Strategic Alliance for Industrial Bakers 

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In June 2025, Lallemand Baking reached a new strategic milestone with the acquisition of AIT Ingredients, a recognised player in ingredient solutions for the bakery, flour milling, and pasta industries. 
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Akona

Akona Launches Rotary Batch Mixer

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Material processing and material handling solutions company, Akona Process Solutions, has launched its Rotary Batch Mixer, expanding its mixing and blending portfolio with a batch solution engineered for consistent blend quality, gentle material handling and simplified sanitation across dry bulk processing environments.
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A1 Cake Mixes

A1 Cake Mixes Launches New Website

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A1 Cake Mixes, the specialist sweet bakery mixes brand – part of Kluman & Balter – a Brenntag Group company, has launched a new website, www.a1cakemixes.com , marking a significant step forward for a brand that has quietly supplied some of the UK’s most respected bakery operators, retailers and food manufacturers, for more than two decades.
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TipTop

Goodmills Innovation Introduces TIP-TOP®

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Low-dust process flour from GoodMills Innovation reduces fine particle content, extends cleaning intervals and improves workplace safety
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IMPRESSA

Product Spotlight – IMPRESSA bread, FRITSCH

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Designed for industrial bakeries, FRITSCH’s IMPRESSA bread line combines high output with gentle dough handling, using SoftProcessing technology and a modular design to deliver consistent quality 
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Lesaffre

Ask the Expert – Florianne Dudragne, Lesaffre

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In this exclusive interview feature, we had the pleasure of sitting down with Florianne Dudragne to discuss Baking with Lesaffre as well as L.I.F.E 2035 – the Lesaffre Immersive Futures Experience, an inspiring vision for the future of baking that was unveiled at IBA 2025 in Düsseldorf. 
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Sourdough

Solving the Sourdough Paradox

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International Bakery Editor Joseph Clarke examines how sourdough’s rise is reshaping industrial baking, as tradition and technology converge to meet growing consumer demand 
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Innovator

The Innovator – Raymond Nogael, Mecatherm

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Mecatherm President and CEO Raymond Nogael reflects on his first year in the role, discussing how…
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Lallemand

Ask the Expert – Joana Ventura, Lallemand Baking Solutions

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Joana Ventura, Marketing Director at Lallemand Baking Solutions, explains how the company…
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