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.
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Exclusives
The Innovator - Sven Mattutat
Sven Mattutat , Global Head of Product Management at Mühlenchemie shares their responsibility and challenge at making sure enough people are fed
Adding alternative ingredients into the mix?
Alternative ingredients for vegan or gluten-free doughs as well as fruit doughs and pastry are challenging applications. Mixing technologies must be mindful, warns Editor Joseph Clarke
Mixing technologies have a greater challenge on their hands today as alternative ingredients are being added to the mix, meaning the rheology and characteristics of the dough and how they are mixed is impacted upon. Automated equipment to increase capacity, efficiency and alleviate pressures from manufacturers in addressing labour shortages continues to play a major part in the kind of equipment released to market. Developments in the design of mixing technologies such as temperature sensors, programmable controls and variable speed capabilities have assisted with ticking these boxes and more.
Rising to the challenge
Like most ingredients within the bakery industry, leaveners do not have a ‘one size fits all’ approach and choosing the right solution is complex. Oftentimes the choice of leavening agent that a manufacturer will pick does not come down to the ingredients that are part of the chemical or biological camps – although this is a debate that is influencing new solutions within the industry – but how it performs during processing. Challenges such as premature leavening, reduced shelf life and interactions with other ingredients, among others, means the right solution will need to counteract these issues and guarantee a high-quality end bakery product.
Conveying the needs of customers
Manufacturers need the right equipment to help navigate them out of sticky situations. The latest conveying technology is doing this and more, writes Managing Editor Rebecca Morpeth Spayne
Bakery manufacturers are posed with a whole host of technical challenges when conveying bakery products; from managing the moisture content and humidity to product fragility and damage-prone goods, the challenges can be complicated and call for conveyor systems that can deal with them accordingly. Conveyor systems are being designed to take into account the needs of manufacturers, which include hygiene, safety and flexibility, as easy operation, maintenance and cleaning are becoming more popular.
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Latest news
Dawn Foods launches Dawn Yogurt Cake Mix
Dawn Foods , bakery manufacturer and distributor, is launching a new cake mix, the Dawn Yogurt Cake Mix, and a new flavouring paste, Dawn Exceptional? Yuzu Compound, as part of their Total Cake Solutions concept.
Dawn’s Total Cake Solutions concept has been developed for bakers across all channels and features exciting new recipe inspiration from across Europe, trends and insights on cake consumption, along with expert advice on maximising cakes sales.
Pipp & Co Release Chai Doughnuts
Premium doughnut bakers Pipp & Co have teamed up with chai producers Henny & Joe’s to create a limited edition for National Doughnut Week.
The chai-flavoured, filled cinnamon doughnut will be on sale from May 18, and if it proves popular, will make a regular guest appearance in the range.
AMF Bakery Systems , a global leader in providing bakery equipment solutions, announces the hiring of Yilmaz ?ter as new sales manager for the German and Austrian industrial bakery market.
Yilmaz ?ter has over 20 years of industrial sales experience, with over 10 years in the bakery sector. His vision, know-how, and process knowledge make him a valued spokesperson for the German and Austrian bakers, who need support and help with their bakery automation and products.
Délifrance reveals sandwich dos and don’ts
Baked goods manufacturer, Délifrance , has revealed the UK’s top five sandwich carriers and fillings as well as its top tips on how to craft the perfect sandwich, to help out-of-home operators prepare for British Sandwich Week (16-22 May).
Organised by the The British Sandwich & Food to Go Association , British Sandwich Week offers a prime opportunity for bakeries, restaurants, bars, sandwich shops and café’s to drive footfall by delivering high-quality products that resonate with consumers.
Read our latest issue
To read these exclusives and more, you can access a free digital copy of International Bakery Magazine, here.