Processing > Bakery, cereal & grains

Hopping to make cricket pasta

09 August, 2019

Australian brand Hoppa discusses some of the challenges it faced in the development of its cricket-based pasta.


Baker Perkins TruBake HiCirc convection oven

20 June, 2019

The TruBake HiCirc convection oven by Baker Perkins brings higher rates of convection, higher heat flux and a broader range of product capability than its predecessors.


Citrus waste can create high-fibre bread — study

14 June, 2019

Italian researchers have found a way to create high-fibre wholemeal durum wheat bread with a long shelf life using citrus fibres from blood orange and lemon peels.


Bread maker walks the environmental talk

31 May, 2019

Frozen food manufacturer walks the talk with its implementation of renewables and its range of frozen breads, pastries and sweets that could help save food waste.


Urschel size reduction, slicing and cutting solutions

24 May, 2019

The Urschel size reduction, slicing and cutting solutions are designed to assist bakery operators meet their production goals.


Exploring the physics of granular material flows

17 May, 2019

To improve the efficiency of processing granular material in the food industry, it's important to understand the physical laws that govern their behaviour.


Perfecting the art of seasoning nuts

15 May, 2019 by David Woollard, group product manager, seasoning solutions, tna

From sweet honey to tikka masala, the perfect seasoning can transform nut products and help manufacturers gain a competitive edge.


GEA CALLIFREEZE inline freezer control system

03 May, 2019

GEA's CALLIFREEZE system improves product quality and provides energy savings by automatically controlling and monitoring the condition of frozen products as they exit the freezer.


UQ licenses high-yield wheat variety

16 April, 2019

Australian wheat farmers, particularly those in Queensland, are set to benefit from a high-yield Mexican wheat variety identified by researchers from the University of Queensland.


Manipulating photosynthesis to improve crop yield

09 April, 2019

Scientists have developed a model that predicts which photosynthetic manipulations to plants will boost the yields of wheat and sorghum crops, which will help feed a rapidly growing world population.


Swiss bakery optimises operations with vacuum cooling system

01 April, 2019 by Uli Merkle*

Fleur de Pains has converted to a vacuum cooling system for its baked products. The benefits were not just increased quality...


Drought impacts Australia's farm production

06 March, 2019

An ABARES report found the value of farm production is expected to decline by 4% to $58 billion in 2018–19, driven by droughts in the eastern states and poor winter crops.


Gluten that is safe for coeliacs

04 March, 2019

A researcher from Wageningen University has investigated ways to develop gluten safe wheat to improve the quality of life for those suffering with coeliac disease.


Flour dust goes to court — and loses

17 December, 2018

A UK bakery has been fined for exposing its staff to flour dust.


Going continuous triples output

14 December, 2018

By moving from a batch to a continuous processing system, a pasta manufacturer tripled output and reduced clean-up and changeover times by 85%.


  • All content Copyright © 2019 Westwick-Farrow Pty Ltd