Dough proofing is an essential processing step for the bakery industry and, even though the process remained basically the same, technology companies offer new equipments to make it easier and more efficient.
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GEA Service recently launched its new Visiocover Upgrade Program for the safe visual inspection of non-sticky-powder processes, including in the food industries. Visiocover is a transparent sanitary cover for visual inspection and process…
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Breadmaker Pré Pain, Technology Unlimited and URESH AG have developed a dough processing workflow claiming to improve the quality of bread. Pré Pain worked with plant engineering firm Technology Unlimited, a supplier to industrial bakeries…
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In the milling industry, being able to determine the quality of raw materials is fundamental. Being able to test them is an essential task. Wiesneth Mühle GmbH in Franconian Pommersfelden, Germany, has improved its quality management by…
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Proofing is one of the baking stages that makes the most use out of the one intangible “ingredient”: time. Technology solutions dedicated to proofing can help make the most out of this crucial stage, for all environments, textures and…
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P&S Textiles Ltd in Cam, Dursley, Gloucestershire, UK, is celebrating 100 years of producing high-grade fabric conveyor belts. The company started its activity in 1917 and it has been supplying equipment to more than 50 countries.…
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Also called secondary fermentation or final fermentation, the proof or proofing is an essential process for bread making. Every baker has his method and every kind of bread needs different vessels according to which form it will take.…
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Rexnord has introduced a reinforced version of the Cambridge Metal Modular conveyor belt, designed to carry even heavier product weights suitable for impact loading and pasteurization processes. Engineered with stainless steel, its…
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The Metal Detection Division of Mettler Toledo has announced a new conveyor that detects and rejects metal contaminant in bakery and confectionery products. The new conveyor system is specifically designed for bakery, chocolate and…
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Reading Bakery Systems (RBS) is introducing the SafeShield Program, a new approach to machine design, safety, performance, and compliance. The SafeShield Program manages the application of safeguarding from machine hazards, while making it…
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In the 300-gram mixer, accuracy of 0.25ml can be achieved. This is achieved thanks to a new technology, in which a miniaturized rotating turbine measures the flow rate of the water being dosed. The integrated heating module makes…
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GEA has announced two new options for its A-Tec spiral freezer for the North American market. The new equipment provides significant hygiene and practical benefits, while maintaining the performance features of the range, the company…
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The history of baking goes back centuries and artisanal baking is still popular among “purists” and bread lovers the world over. But what does it take to be artisanal? There are many definitions and Andre Erasmus has a brief dabble into the…
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Reading Bakery Systems introduces the new PRISM Emithermic Oven Zone, which will provide bakers with greater control over product development and spread, particularly when baking cookies and biscuits. This new design offers radiant and…
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Brabender is launching a newly constructed mill for sample preparation in the lab, Break Mill SM 4, which is ideally suited for processingwide range of raw materials into ground product. All types of grains can reliably be ground to the…
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Twin-screw extrusion technology can bring savings in the production of core ingredients for the bakery industry, reducing the space, the equipment, the energy and the labor. Typical examples of foods that can be extruded include…
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Measurement enables control of the baking process, which then replaces reacting to problems with smooth low scrap/high yield profitability for the bakery. Thermal profiling in bakery takes into consideration all process stages...
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The new method for the Brabender GlutoPeak enables good correlations with known measuring values for flour analysis, such as protein content, wet gluten, water absorption and the Alveograph W value, the company announced. 
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