• The complementary assets and combined expertise between the two companies, specializing in bakery ingredients, will… https://t.co/Q3KymQ4fgH
  • The investment will make Chicago home to the company’s largest innovation hub in the world, creating a workplace th… https://t.co/2jPQYUxpP4
  • The planned separations will result in a Global Snacking Co. that is expected to enhance its leadership position in… https://t.co/ggEaRVCErQ
  • The acquisition of leading on-trend brands CLIF, LUNA and CLIF Kid expands Mondelēz International’s global snack ba… https://t.co/Ya8gVCiILj
  • For wet doughs, experts recommend to use twin twist mixers. Because of the two tools, more energy is transferred an… https://t.co/t6ZZqiL1sj
  • Mars announced a brand-new flavor for its TWIX brand: Cookie Dough. The new flavor pairs the classic TWIX cookie ba… https://t.co/KLMINJ7pl4
  • Also known as Khoubz, the Arabic word for bread, the KaterBake Lebanese flatbreads are extremely versatile and more… https://t.co/QQj4TwXX0t
  • The pandemic drove a shift towards an increased desire to connect with nature and this, combined with the realizati… https://t.co/26lvQDC6AH
  • Magic Spoon announced a USD85m Series B fundraise led by HighPost Capital, a leading private investment firm focuse… https://t.co/5Bde4a01SW
  • AAK Foodservice has acquired plant-based butter brand ForA. Formulated with cocoa butter, coconut oil and coconut c… https://t.co/An2s29ocXv
  • Javier Echevarria has been named VP and chief procurement officer at Ingredion, Inc. In his new role, he will have… https://t.co/nZwl47uceE
  • Tate & Lyle, a leading global provider of food and beverage ingredients and solutions, announces that it has today… https://t.co/x2s5EAY6wH
  • Ferrero North America, part of the global confectionery company Ferrero Group, announced plans to invest up to USD2… https://t.co/VGy0NwSkOu
  • Russia’s invasion of Ukraine in February generated a domino effect on the supply chain of the baking industry. The… https://t.co/hS6TNVFOQ7
  • Mondelez is debuting a collaboration of its Ritz cracker and Oreo cookie brands for a limited time. The new sandwic… https://t.co/pPq1ZcuPgT
  • Bridor has expanded its range with the launch of its new Mini Filled Croissants in four new flavors. Bridor’s Mini… https://t.co/26jaXSPoge
  • Mondelez has launched a new pilot program in the UK featuring QR codes that provide consumers information on the co… https://t.co/9YYGxK7dkX
  • The Barry Callebaut Group has officially inaugurated its Chocolate Academy Center in Casablanca, Morocco. Professio… https://t.co/vWMe75daja
  • The AB Mauri Executive board, the strategic and planning arm of the business in UK and Ireland, announces four new… https://t.co/Kk81QnLEFP
  • The AB Mauri Executive board, the strategic and planning arm of the business in UK and Ireland, announces four new… https://t.co/G8xJZIJN5w

Higher Standards Drive Freezing Technology

Freezing bakery products allows such items to have a controlled-temperature shelf life of 6 months to 18 months, by preventing the movement of the water contained in the product, turning the water into ice crystals, thereby inhibiting microbiological degradation of food.

It is the most practical and efficient form of production, consumption and storage that reaches the final consumption area without any physical deformation unless the cold chain network is broken from production to storage and then from shipment to storage conditions. 

Freezing of bakery products is also one of the best ways to reduce costs and increase sales. Freezing, which stops yeast action in doughs and reduces quality deterioration of baked products, allows bakers to produce a stabilized inventory of products. This enables the economies of large-scale production; allows bakers to have a supply of their products at all times without risking large losses from staling due to the inability to accurately forecast daily sales, and, if the products are distributed and sold in a frozen state, favors less frequent delivery of products. Furthermore, this technology may also increase sales by making it possible for consumers to purchase a wider variety and new forms of bakery products in the grocery store.

The selling of frozen dough, for example, is becoming increasingly popular.

Recent enhancements in refrigeration technologies take into consideration requirements such as energy savings, ease of access and use, high performance and cost-savings, among some of the most prominent demands from food processors.

Making Food Processing More Sustainable and Safer 

JBT will be attending IFFA 2022, where the manufacturer will demonstrate how it can support companies in creating and growing their product portfolio and boost their performance using automation, connectivity, and IoT and how to make food processing more sustainable and safer. As such, JBT will showcase their revolutionary self-stacking spiral freezing technology and introduce next steps in spiral freezing with the new Frigoscandia GYRoCOMPACT® 70 Spiral Freezer. Enhanced food safety, performance and optimization are the key technologies in their latest spiral freezer. The new freezer is more compact than any of its predecessors, yet offers up to 20% increased capacity. Over the past 60 years, Frigoscandia has been supplying food processors with the world’s leading technology to efficiently, safely, and economically freeze almost every type of food product. Today JBT’s Frigoscandia freezers meet the needs of a truly global industry. In fact, more than half of the world’s rapidly growing production of frozen foods passes through JBT´s freezers, according to company representatives. “The cutting and portioning of the product is also a process that can significantly reduce food waste and increase yield. Manual cutting is labor-intensive and prone to inefficiency, potential contamination, and higher food waste. The goal is to use every part of the incoming product so nothing goes to waste. Our intelligent DSI waterjet cutting- and portioning system is the automated alternative that, in addition to decreasing labor cost, has proven to improve product yield and increase productivity consistently,” JBT representatives explain. 

You can read the rest of this article in the March-April issue of European Baker & Biscuit magazine, which you can access by clicking here

You might also like

Newsletter

Subscribe to our FREE NEWSLETTER and stay updated SUBSCRIBE

Privacy Preference Center

Strictly Necessary

These cookies are essential for websites built on Wordpress to perform their basic functions. These include those required to allow registered users to authenticate and perform account related functions.

wordpress_test_cookie, wordpress_{hash}, wordpress_logged_in_{hash}, wp-settings-{user_id}, wp_sharing_{id},gdpr[allowed_cookies],gdpr[consent_types]
_unam, _ga, _gid
OAID
__cfduid

Close your account?

Your account will be closed and all data will be permanently deleted and cannot be recovered. Are you sure?