Processing > Bakery, cereal & grains

Baker Perkins Series3 rotary moulder for soft dough biscuits

15 October, 2018

Baker Perkins' Series3 rotary moulder for soft dough biscuits and sandwich cookies is designed for consistency at high outputs in environments where close control of size, weight and texture are essential.


AutoJet Bread Scoring System

01 October, 2018

A bakery's bread scoring operations can be improved with the help of the advanced AutoJet Bread Scoring System to ensure high-quality, consistent results.


Going frozen — good for retailers and potential for bakers

28 September, 2018

Par-baked and fully baked frozen breads, pastries and sweets are offering food manufacturers a new avenue for revenue.


GEA Capptronic HS sandwiching line

19 September, 2018

The Capptronic HS from GEA Comas allows users to produce sandwich, filled or spot-deposited biscuits directly in line with the baking oven.


Baker Perkins Tweedy SuperCool process

13 September, 2018

Baker Perkins' Tweedy SuperCool process combines bowl cooling with control technology to provide precise management of dough temperature in any climate.


PulsaJet Dough Bin Oil Coating System

05 September, 2018

The PulsaJet Dough Bin Oil Coating System can ensure that the user's dough bins remain clean and operating at their peak, batch after batch.


Disease-resistant crop technology gets $3m

30 August, 2018

Nexgen Plants, a biotech company launched by UQ's UniQuest, has secured $3 million in investor backing to increase international business development.


US$450,000 grant to build better oats

01 August, 2018

Food scientist Padu Krishnan has received a National Institute of Food and Agriculture research grant to improve the quality of oats in North America and expand product offerings.


Increase creativity with low-cost, non-stick moulds

23 July, 2018

Design your own moulds at a reasonable price with this new method of bakery mould manufacturing.


It's got to be stale

18 July, 2018

Archaeologists in north-eastern Jordan have discovered the remains of bread that predates agriculture by 4000 years.


What happens between corn and flake?

11 July, 2018 by Lauren Quinn

Raw materials like grains are often high in vitamins and health-promoting phenolic compounds but processing can rob the final product of these nutrients.


Baking biscuits better

12 June, 2018

Arnott's has upgraded its Adelaide manufacturing plant to make its biscuit production more flexible and productive.


Corny but true

06 June, 2018

Corn-based snacks foods like tortilla chips are a global multibillion-dollar industry, and demand is surging in Australia.


Getting the jam into lots of doughnuts

22 February, 2018

Getting various viscosity fillings hygienically into pastries and doughnuts at 50 L/min requires pumping and dosing excellence.


Researchers develop faster gluten detector

12 February, 2018

Current tests that detect gluten in food are failing to identify all of the substances, meaning products may be wrongfully labelled as gluten-free.


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