The following articles are located on different industry websites as referral resources only.
November 2019 At its simplest, a hybrid oven combines different types of heat transfer in one oven. “A hybrid oven is a combination of technologies that allows for the exact point in the baking cycle to remove moisture,” said Dennis Kauffman, director of thermal systems, AMF Bakery Systems. “A hybrid oven can exactly duplicate the heat flux curve most beneficial for a specific product.”
Baking & Snack: Dividers Match Absorption Rates To Safeguard Dough
October 2019 The biggest hurdle with dividing a diverse portfolio is the range of absorptions. Automation not only allows dividers to cut more accurately, but it also helps them handle a wide variety of doughs.
Baking & Snack: Slaying Bread Slicing Errors
October 2019 Sometimes it’s important to read between the lines, especially when it comes to bread and bun slicing. If slice thickness is uneven, bakers should look beyond the likely culprit – the blades. That’s because other factors contribute to inaccurate slicing and waste in and after the slicer.
Baking & Snack: Picking Up The Pace of Artisan Bread Production
October 2019 It was a big trend that stood out at the International Baking Industry Exposition (IBIE), held in Las Vegas last month: artisan bread production. It’s an area where consumers are pushing demand for crafted, fermented products that feel handmade.
Baking & Snack: DIVIDED by SPEED
September 2019 Faster production lines don’t mean bakeries have to give up on accurate scaling or product quality. Today’s dividers achieve both.