The global bakery and cereals market
02 December, 2009A report providing a detailed examination of the bakery and cereals market by region, category and maturity provides insights into the factors shaping the market now and in the future.
Biscuit output improvements
29 October, 2009 byBaker Perkins claims that the output of existing biscuit lines can be boosted by between 15 and 25% by installing their Angled World Wirecut. Productivity is increased by laying down the biscuits at an angle to create ‘nested’ patterns that improve utilisation of the baking surface: the increase in yield depends on cookie size.
Mixing control for bakers
22 October, 2009 byBaker Perkins has developed a new control system for Tweedy mixing systems - now renamed Tweedy2. Plant bakers using this definitive system for the Chorleywood process will benefit from improved consistency and quality of the baked product, plus enhanced efficiency and ease of use.
Continuous dry roaster
22 October, 2009 byJC Design has designed, manufactured and installed a continuous dry roaster suitable for seeds, wheat, nuts, etc. The roaster is capable of producing up to 1000 kg/h of product at 12 min cook time.
Breakfast cereal flaking rolls enhanced
28 August, 2009 byBaker Perkins has introduced new versions of its breakfast cereal flaking rolls with a number of enhancements designed to improve operation and maintenance.
Dough moulding table
06 July, 2009 byA consistent improvement in loaf quality, with no increase in cost, is the key advantage of the PerfectPan dough moulding table launched by Baker Perkins. The table has been developed for the Multitex4 moulder and incorporates features that cut changeover time and waste between product runs, and reduce stoppages.
Purifier
06 July, 2009 byThe Polaris purifier offers higher throughput capacity, improved sanitation and maximum product safety.
Bulk ingredient batching system
06 July, 2009 byFresco Systems has just completed a bulk ingredient batching system for a Sydney bakery. Consisting of five bulk bag unloaders, each feeding a mini weigh hopper via a flexible conveyor, the system needed to be accurate and hygienic to suit the clean room environment.
Shaped cake package
03 July, 2009 byErlenbacher, a specialist in frozen bakery products, has chosen an octagonal folding carton for one of its product lines to help it stand out from the crowd in the freezer.
Cooker-extruder
01 April, 2009 byThe Baker Perkins SBX Master twin-screw cooker-extruder is a solid barrel extruder offering process flexibility through a modular barrel design and a high torque motor and gearbox combination.
Cleaning wheat
26 July, 2007The Kampffmeyer Gruppe is Germany's largest milling company which produces high-quality milled grain products for food companies worldwide
Millba makes muffins
11 October, 2006Millennium Bakery (Millba) has increased its production capacity after adopting Serpentine continuous baking technology from Auto-Bake
New wheats will make an impact
17 May, 2006About 1800 experimental wheat lines will be available in Australia in the next 18 months and will have a major impact on Queensland’s wheat industry.
The secret life of gas bubbles and their role in bread doughs
06 October, 2004 by Marcus NewberryAlthough bakers have long mastered the art of coaxing the best bread out of the available ingredients and equipment, scientific understanding of the structure of aerated bread doughs is surprisingly scanty
Degradable bread bags
15 September, 2004The Co-op in the UK is using its loaf with the announcement that it is launching 100% degradable plastic bread wrappers.
