Breaking News on Industrial Baking & Snacks
Product innovations > All Products
Technical / white paper
Continuous Mixing Improves Oven Performance - Reading Bakery Systems
18-Feb-2010 -
This paper describes how continuous mixing technology is being used to significantly improve the performance of continuous mesh ovens which otherwise might be replaced due to age or design. While older ovens may have deteriorated over time, or do not...
Data sheet
WP BAKERY GROUP - MATADOR® provides unmatched baking results - WP Bakery Group
03-Feb-2010 -
Bakery customers expect high quality. The legendary MATADOR® deck baking oven made by WP helps bakers fulfil their customers’ requirements. It guarantees consistently identical baking results and incorporates the latest energy saving technology
Application note
Xanthan Gum - The Tasty Gluten-Free Experience - Jungbunzlauer International AG
27-Jan-2010 -
To improve quality of life of people with celiac disease the availability of enjoyable gluten-free products is important. Xanthan gum is an excellent gluten replacement. In combination with flours and proteins good quality products can be achieved.
Application note
Puraslim lightens up the most delicious recipes - Puratos
23-Nov-2009 -
Puraslim is a fat alternative for breads and cakes that improves the nutritional value by lowering their level of fat and is in line with consumer taste expectations.
On-Demand Webinar
Make it delicious please – and healthier too! - Roquette
26-Oct-2009 -
Consumers buy chocolate and bakery goods to enjoy them – but seek nutritional benefits as a desirable extra. In this webinar discover where the SweetPearl™ ingredient concept comes in: a more creative final product profile delivering premium taste and well-being.
On-Demand Webinar
Increase your webinar performance with expert tips and advice - Decision News Media
24-Jun-2009 -
Learn how to maximize registrations and retain viewer attention for your webinars. Get expert advice and tips from the online marketing solutions team at Decision News Media. After you attend this free web seminar, you will know how to create...
Technical / white paper
Publish your Technical Paper on this Website - Decision News Media
09-Jun-2009 -
Promote your company’s technical expertise towards decision makers
Publish your Technical Paper on this website.
On-Demand Webinar
Fibre solutions to keep your business in shape - Tate & Lyle
27-Mar-2009 -
As health and wellness foods continue to move from a niche market position to a consumer expectation, manufacturers need to move quickly to take advantage of the opportunities this demand presents.
Polydextrose presents development teams with a multifunctional way to...
Product brochure
Non-hygroscopic, new lactose substitution. Mild-flavoured and with a very high flowability. - Arla Foods Ingredients
13-Nov-2008 -
Arla Foods Ingredients has developed a new non-hygroscopic lactose and dextrose substitution.
Product brochure
A tailor-made oatmeal - Skane-Mollan
28-Feb-2007 -
Hafie M160 is a heat-treated oatmeal which can be used in baked goods to prolong shelf-life and give a better water-binding capacity.
Hafie M160 also has an emulsifying and stabilising capacity and thanks to the heat treatment, has a pleasant...
Application note
Americas Request Foods - Mettler Toledo
03-Aug-2009 -
“The A300 has certainly met our expectations. We’re happy with the weighing accuracy, the uptime and the throughput. Having this checkweigher on this line allows our customers to be confident that we are meeting their expectations,” said Huizenga.
Case study
Baked Goods for 33 000 Airline Passengers Daily - Fast CheckweigherEnsures Quality - Mettler Toledo
26-May-2008 -
LSG Sky Chefs provides meals for 70 % of the flights leaving from Munich. Just-in-time deliveries and satisfied customers are a must in this industry. A key element for fast production and high quality is the user-friendly BBA449check+ checkweigher
Product brochure
Battle cereal bar stickiness with Sisterna® sucrose esters - Sisterna
22-Sep-2008 -
Stickiness, during slab formation, slitting and cutting of bars, is largely reduced by Sisterna® sucrose esters. The esters finely disperse the fat in the syrup and the production line will run smoothly
Product brochure
Biobake™ Optum - Kerry Bio-Science
28-Feb-2007 -
Kerry Bio-Science announces the launch of Biobake™ Optum, a new, non-GMO enzyme specifically developed for the bread baking industry.
Product brochure
Breakfast Cereals Toasted To Perfection - Baker Perkins
28-Feb-2007 -
The new generation of Thermoglide toaster has been specifically designed for consistent, even processing of breakfast cereals and snacks.
Technical / white paper
Deposited fruit snacks create new opportunities - Baker Perkins
21-Jan-2008 -
100% fruit snacks, with no added sugar, are a healthy alternative to conventional snacks or confectionery. These deposited snacks can be bite-size pieces or bars and are a new concept from Baker Perkins that will create many market opportunities.
Product brochure
Extending extrusion end production capacity - Baker Perkins
28-Feb-2007 -
New technology allows snack, cereal and pet food manufacturers to develop an extensive array of eye-catching added-value co-extruded products.
Baker Perkins supplies process know-how and systems for products with out-of-the-ordinary shapes, complemented by exotic flavours and fillings....
Application note
Extrusion - the way forward in snack production - Baker Perkins
14-May-2009 -
The snack industry has responded positively to accusations that its products contribute to obesity and poor health, but there is still an urgent need to launch new products as alternatives to traditional savoury snacks. Baker Perkins’ existing systems can be...
Product brochure
FREE bakery and snacks alerts with FSTA Custom Alerts™ - IFIS
15-May-2009 -
FSTA Custom Alerts are uniquely tailored, electronic alerts from the FSTA – Food Science and Technology Abstracts® database, sent directly to your desktop to save you the time-consuming task of searching multiple websites and journals to find information
Product brochure
Faster Baking with Jetcirc from Baker Perkins - Baker Perkins
28-Feb-2007 -
The Jetcirc is the latest in a long line of innovative ovens from Baker Perkins. It offers outstanding baking performance and a range of options that make it suitable for most bakery applications.
Alerts on products & market innovations
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