Articles on innovation in baking, proofing, cooling and freezing equipment for the frozen bakery segment

Bakery Technology

The Essentials of Baking in Commercial Kitchens

July 10, 2019

Bakery products are quite significant in many European countries. Kitchen professionals are increasingly using deep-frozen convenience products in this category. They have to be ready-baked to perfection or regenerated – a task, where hot-air ovens, in which special baking programs are stored, take over. By Dieter Mailander Commercial kitchens are neither bakeries nor in-store bakeries. […]

frozen pizza
Bakery Technology

Manufacturers Showcase a Wide Range of Pizza Technology Solutions

July 10, 2019

Changing consumer attitudes drive success at the frozen aisle. Innovations in developing and manufacturing frozen pizza and pastries bring an exciting, growing range of new offerings. By Catalina Mihu, managing editor European Baker and Biscuit/Asia Pacific Baker and Biscuit. The global frozen pizza market was valued at USD11,113m in 2016 and is projected to reach […]

baked goods
Bakery Technology

Freezing Baked Goods for Maximum Output

February 21, 2019

Freezing’s main purpose is to preserve product quality over extended periods of time. When done correctly, the process locks in the moisture that is vital for the product’s taste and texture and prevents microbial growth, while at the same time avoiding the formation of ice crystals that could damage the molecular structure of the goods. […]

Bakery Technology

Conveyor Belts and Systems: Challenging Expectations

February 16, 2016

2016 sees a tightening of regulations for sanitation, cleanliness and worker safety concerning conveyor belts and conveying systems, not only in Europe, but in other parts of the world. These are part of the challenges that equipment manufacturers need to adhere to, in order to remain competitive on this dynamic market segment. By Dan Orehov, […]

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