In this issue we take a look at allergen handling solutions and their importance to food safety. Allergen management is one of the big safety concerns in bakery manufacturing, even more so with the rise in popularity of products free of…

According to estimates from the Centers for Disease Control and Prevention (CDC), about one in every six US residents suffer a bout of foodborne illness every year. Of the estimated 48 million Americans who are victims of foodborne illness…

The Autumn edition of World Bakers Digital (WBD) magazine is here, bearing exclusive articles on the latest developments in technology, packaging, markets and more. Equipment manufacturers shared insight into choosing the perfect…

It is essential for an oven to provide a multitude of functions, which are designed to help bakers fine-tune the temperature distribution, fan speed, steam, and other variables, in order to obtain the perfect baking conditions for as many…

Considering the inherent high ambient temperatures often found in bakeries, any refrigeration system designed to operate in this environment must meet very strict specifications in terms of temperature variation, insulation, food safety and…

Although the bag closing process is located at the very end of the packaging line, it is a crucial one; the integrity and appearance of the product, the shelf life, and the safety of the consumer all depend on it.

The popular French staple breakfast, the croissant, is a challenging product to manufacture industrially. Dough inherently responds very sensitively to the wrong temperatures or rough mechanical handling. The light buttery rich yeast dough,…

Panning is the process of building up, in a controlled way, layers of sugar, sweetener or chocolate coating on cores of fondant, fruit, nuts, etc., using a revolving copper or stainless steel pan. These products are characterized by a…

May 17 is World Baking Day, a day of celebration honoring delicious creations that have been present for all the special events in our lives, as well as our private moments of indulgence, and have become a constant, reliable source…

The bakery industry has proudly rallied in its common efforts to continue providing critical services and products for people around the world. In this issue we take a look at how businesses are taking measures so they can maintain, and…

While most consumers eat three meals a day with a few snacks throughout, the gap between eating three meals per day and replacing meals with snacks is narrowing. New formats need to target on-the-go consumers and bakery brands are looking…

Proofing allows the dough to rest, while the yeast is infusing the mix with flavor from the ethanol and other byproducts that result during the process. The dough also gains structure as the gluten network is inflated by CO2.