Suppliers of artisanal bread are increasingly discovering the benefits of automated production. For artisanal bread, specialist automated baking equipment allows bakeries to balance traditional techniques with modern production methods to…
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As a bread sommelière, Lara Schütz helps bakers tell the true story of their bread. Most of the bakeries, says Schütz, used to tell the same story, of the recipe or memory of a grandmother who taught the baker to knead dough. And these…
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Frozen bakery has moved from a niche convenience category to a strategic growth engine for both manufacturers and logistics providers. As volumes rise and product ranges diversify, the pressure on cold chain performance has intensified:…
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Whether for bread, buns, rolls, pastries, cookies or frozen dough products — conveyor belts are a foundational component of throughput, hygiene, product integrity and operational cost-efficiency in any industrial bakery. Conveyance must…
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Sirha Europain, the trade show for bakery, pastry, and snacking, is losing its former name and becoming Sirha Bake & Snack starting with the 2026 edition, which takes place January 18-21 at Porte de Versailles in Paris.  The 2026…
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Bakery products deteriorate internally from the moment they cool. Moisture migrates from crumb to crust, accelerating firming. Oxygen trapped inside the porous structure and in the package headspace drives oxidation, color degradation and…
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Across both industrial bread plants and smaller artisanal bakeries, dough dividers are performing the same critical task that has not changed for decades, but the conditions under which they operate have: doughs today are wetter,…
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