Reading Bakery Systems (RBS) announced it has now added a Baked Granola Production Line to its equipment portfolio. The complete system includes leading mixing, dispensing, and baking technologies. “With more of today’s consumers focused on…
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The newly-introduced Stone Oven was designed by Alfa Forni to meet the needs of a sector that is showing the highest growth rate in the post-COVID-19 era. It expands the options for the outdoor kitchen equipment market, featuring hybrid…
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AMF Bakery Systems has introduced the world’s first emission-free, hydrogen-fuelled tunnel oven. While continuing to deliver consistent, premium product quality, the Multibake® VITA Tunnel Oven by AMF Den Boer offers industrial bakers an…
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Kanthal, part of the Sandvik group, has created an oven that is able to fully bake pizza in just 37 seconds. The record-breaking pizza oven uses electromagnetic radiation to heat up the oven’s contents and its compact element-design, often…
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Sveba Dahlen has announced the launching of the new S-Series of its rack ovens. The S-Series also has a proofer under the oven, which is adapted to suit the needs of each model of rack oven. Work on the proofer has run parallel to that on…
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Sveba Dahlen has announced the launching of the professional, space-conscious, baking oven, packaged as a tabletop oven – the N-Series. “The model is exclusively designed for all those baking nerds...
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DEBAG will present its duo-functional DECON in-store baking oven and further product innovations for modern retail concepts at EuroShop 2020, in Düsseldorf, Germany, February, 16-20. The award-winning in-store baking oven DECON (DEbag…
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Tecnopool will illustrate the “Total Processing” capabilities the TP Food Group can provide at the AB Tech show in Rimini, Italy, January 18–22. The company will show its most advanced technologies to present a complete vision of the…
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A pizza oven from Sveba Dahlen that can bake Neapolitan pizzas in 60 to 120 seconds thanks to reaching temperature heights of 500˚C will be available in the UK market from February. The new P601 High Temp pizza oven, supplied in the UK…
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Electric shocks are used to heat gluten-free bread from the inside, saving energy and time compared to applying heat from the outside. A new study in Ohmic heating (OH) has been published by the Institute of Food Technology of the…
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Eloma, a German manufacturer of combi steamers and baking ovens, introduces a completely new compact class at HOST 2019 in Milan. The new JOKER can be configured as convection oven, baking oven or combi steamer in various sizes. 
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Reading Thermal has developed a new Digital Humidity Sensor that uses proprietary Anti-Saturation Technology to increase accuracy in measuring humidity in ovens, proofers, dryers and cooling tunnels. Commercial bakers work to maintain the…
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Baker Perkins launches the TruBake HiCirc convection oven, a development of the HiCirc oven with improvements in flexibility, efficiency and hygiene and, for the first time, the ability to be integrated into a hybrid oven. The stable and…
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Not many people would refuse a flavored, tasty, properly fried donut. Donuts are some of the most popular products worldwide and their production has particular requirements. We talked to experts from WP Kemper - Jennifer Carree and Ken…
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We are living in an increasingly environmentally aware world, where 'going green' and 'eco-friendly' solutions are not just brand marketing buzzwords anymore, but committed company-wide programs to manage energy continuously as a function…
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The challenges in making wafers are multifaceted – aside from new product shapes, we are challenged with continuously increasing production standards. Technology solutions work to not only solve them all but also to enable unlimited…
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Fried foods enjoy consumer’s favor, with increased palatability. Consumers also seek healthy foods, and looking at the frying process will help determine the optimum parameters of the fried bakery products. The World Health Organization…
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Baking is the most energy intensive process in the production of baked goods. The amount and type of food in the oven can significantly affect energy usage. Here is how in-store ovens can run at maximum efficiency.
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