Exact Mixing by Reading Bakery Systems (RBS) now offers a continuous mixing system for testing and demonstrations at the AMF Tromp Innovation Center in The Netherlands. The pilot system features a range of advanced mixing technologies,…
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Branbender announces that the FarinoAdd-S300 now also allows the evaluation of the kneading behavior of plastic doughs with the Farinograph. As an extension to the Sigma Kneader S300 and the Farinograph TS and Farinograph E, the new...
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Campden BRI is inviting companies to join a club project to investigate the solvent retention capacity (SRC) method to assess quality and end-use performance of soft wheat and their flours. The project will focus on two end products:…
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April Robotics, part of OAL, is a food tech specialist based in Peterborough, the UK, that has recently developed a range of patented robotic ingredient handling systems, in order to avoid manual handling and weighing of ingredients; these…
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OAL (Olympus Automation Ltd), a supplier of engineering solutions to the food industry, is leading a major new industrial R&D project, in collaboration with researchers from the University of Lincoln, UK, and English Provender Company.
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Diosna and WP Bakerygroup share their views on how equipment and technology innovations help with consistent dough mixing. These are the major challenges of the process and their solutions.  Ingredients are first stirred until combined in…
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Mixing is crucial in biscuit production, being the first of the four major production steps where all the ingredients are perfectly blended to allow the baker to produce the perfect biscuit.
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