The Latest Bakery Exclusives
Welcome back to our latest LinkedIn newsletter for International Bakery Magazine as we bring you the latest news, trends and developments to know in the industry.
In this newsletter, International Bakery Magazine Editor Joseph Clarke rounds up latest news as well as our exclusive content, interviews and insight.
Make sure to stay connected by registering to our newsletter to receive your free digital download of the magazine right to your fingertips.
Editor's Picks
Cover Story - The dosing of raw materials: cepisilos ' method?
How to design a dosing system that is turn-key, easily expandable and circular, delivering a final product of high quality and unique flavour?
Why Choose an Automatic Dosing System??
Automating your dosing processes is essential for ensuring both efficiency and the highest product quality. It allows producers to control crucial parameters like temperature, pH, and atmosphere, preserving the integrity of ingredients and enhancing the final product's flavour. By automating recipes, producers can ensure accuracy, consistency, and repeatability, which is vital when aiming for high volumes of distinct, high-quality food products.?
Cake it to the next level
As consumer preferences for cakes evolve, bakeries must navigate challenges such as ingredient sourcing and adopting sustainable practices, reveals Bakery Magazine Editor Joseph Clarke ?
The art of cake making is undergoing a significant transformation, as today’s producers grapple with a complex array of challenges. These challenges arise from evolving consumer demands, stricter regulations, and rapid advancements in technology. Large-scale cake producers must remain agile, responding to these shifts by adopting innovative approaches that ensure product quality, meet customer expectations, and align with modern trends.?
Uelzena eG – an experienced milk fat specialist for the bakery industries
Uelzena eG is a dairy cooperative located in Northern Germany. All the milk-based ingredients of the Uelzena Group are marketed by the site-wide Uelzena Ingredients division, which focuses on the product groups of milk powder, butter, anhydrous milk fat, cheese and other milk products such as sweetened condensed milk and cream. The Uelzena Group has three production sites in Uelzen, Bismark and Warmsen, as well as a joint venture in Neumünster. The milk-based ingredient range is sold jointly by Uelzena eG and WS Warmsener Spezialit?ten GmbH.??
The Sweet Science of Innovation
Marie FRIGO , Category Marketing Manager, Dawn Foods Europe & AMEAP shares insights on evolving flavor trends, innovative cake solutions, and sustainability??
Dawn Foods is known as a total solutions provider for cakes. Could you share how your cake mixes, concentrates, and other products help bakers create high-quality, consistent results across different cake formats??
At Dawn Foods, we pride ourselves on offering a versatile range of cake mixes and concentrates that cater to every baker’s needs. Whether you’re crafting a sponge, a layered cake, a crème cake, or a loaf cake, our products are designed to deliver consistent quality and performance. No matter the shape or form or type of cake application. No matter the scale of production, or specific requirements. This flexibility allows bakers, from smaller artisan bakers to wholesale or bakery manufacturers, to use our mixes to create different shapes, sizes, and flavors, ensuring high-quality outcomes every time.
News
The American Bakers Association appoints two new Board Members
The American Bakers Association (ABA) has appointed two new Board Members to fill open seats for the 2024-26 term. Kim Albers-Nisbet , CEO of United States Bakery ( formerly Franz Inc , fills the vacant Baker Member seat, while Carrie Jones-Barber , CEO of Dawn Foods Global , fills the vacant Allied Member seat. The next call for open ABA Board seats will be held in Q1 2025, with the election taking place during the 2025 Convention.
Nestlé Professional highlights benefits of regenerative agriculture
Nestlé Professional has reinforced its commitment to sustainable practices by unveiling its latest report in collaboration with Footprint, “Unlocking the Community Benefits of Regenerative Agriculture from Field to Fork”. This comprehensive report reveals how regenerative agriculture is not only restoring ecosystems but also rebuilding local economies and transforming rural communities.
Koenig Group Baking Equipment - K?nig Maschinen Launches New Dough Sheeting Line
This month of October, the Koenig Group Baking Equipment - K?nig Maschinen will be presenting a new product just in time for the südback trade fair: the Artisan SFE EC dough sheeting line.
The main focus during the development of this system was clear—technology that supports the commercial baker in daily bread roll production, working in sync with the baker’s rhythm. The line offers efficiency, cleanability, and ease of use, aligning with the practical needs of modern bakers.
Emmi Gruppe Finalises Acquisition of Mademoiselle Desserts
The acquisition of the French premium patisserie group, Mademoiselle Desserts, first announced in July, has been successfully completed by Swiss dairy company Emmi. This strategic move strengthens Emmi’s presence in the niche market of premium desserts, a product segment that now contributes 9% of Emmi’s total sales, with Mademoiselle Desserts representing approximately 17% of that share.
Read our latest issue
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