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All Equipment articles – Page 3
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FeatureHow can bakers source packaging that ticks the right boxes?
It’s a necessity in food and drink, but packaging needn’t be a necessary evil. There are ways – and plenty of good reasons – to protect the planet as well as your products
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White Papers
New Ingredients for the confectionery industry
Cesarin has developed a new ingredient for the confectionery industry, processing top quality fruit without dyes or preservatives, gluten-free and OGM free;HG Fruit Line is produced with an innovative osmotic process, called stabilization to maintain unchanged the organoleptic characteristics, color and flavor of the fresh fruit.Is also ...
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Promotional feature
How to achieve quicker, cost-effective dough dividing
Given the rising costs of ingredients and the demand for uniform bakery products, accurate dough dividing has never been more important, says Handtmann. So what are the main principles needed to achieve this?
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Feature
Bakers reveal their favourite piece of equipment
We speak to the industry’s flour-dusted stalwarts to find out what their go-to bit of kit is and why
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Feature
How Wright’s future-proofed its new £47m milling facility
A visit to GR Wright & Sons’ new mill in Harlow, Essex, provides the perfect insight into the past, present and future of milling in the UK
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Feature
Which industrial bakers are investing in their factories?
As Warburtons unveils a £56m investment programme in its operations, we look at the appetite for investment by others in the industry and the driving factors behind it
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Feature
A closer look at Bread Source's new bakery equipment
Artisan bakery Bread Source has invested in its operations adding new ovens, loader and spiral mixer to its production site. Here, we take a closer look at its new bits of kit
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Feature
Scaling up: how the right equipment helps craft bakeries grow
Consumer demand for locally sourced baked goods has skyrocketed during the pandemic, leading craft bakers to look carefully at their equipment needs and possible expansion
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Promotional feature
Mastering modern bakery challenges
Bakeries have spent the last year navigating national lockdowns and continuous changes to their business, finding themselves having to switch up their products, manufacturing processes and reviewing costs. Multivac investigates ways in which they can successfully ride the waves of change.
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News
Clayton Park Bakery invests in low carbon vehicles
The Lancashire-based bakery has acquired four Isuzu Grafter ‘Green’ vans to help deliver its products to wholesale customers
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White Papers
Bakery Manufacturing: How to Increase Yields and Cut Waste
Hygienic product recovery (“pigging”) systems are an incredibly effective way for bakery manufacturers to increase product yields, cut waste and speed up changeover times. From higher value ingredients such as fillings, toppings and icings to bakery fats, butter and flavourings, pigging recovers residual liquid from pipelines that ...
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News
Unox UK appoints Scott Duncan as MD as Gary Nunn retires
Duncan joins from Carpigiani UK and will help implement an aggressive five-year growth plan at the oven supplier
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News
Military technology used to protect bakers from flour dust
Technology developed to detect chemical attacks is being made available to the baking industry to help monitor levels of flour dust in the air
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Feature
A sneak peek at Nicholas & Harris’ upgraded sourdough bakery
The bakery, which is part of Finsbury Food Group, has undertaken a project to scale up production of sourdough loaves for UK supermarkets
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News
Birds Bakery raised more than £50k for charity in 2020
The East Midlands-based business raised money for charities including WellChild and The Children’s Trust, with new charities being supported this year
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Feature
How to make bakery equipment more efficient
Getting the most out of bakery equipment can improve efficiency and reduce costs, but how do you balance this with product development and consumer trends?
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News
Cybake forms alliance with Parallel Purchasing
The partnership will see the two companies work together on procurement cost-saving projects for bakery clients, with Parallel Purchasing using Cybake as its primary procurement software
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News
Bells Food Group upgrades Scotch pie line
The line, which has been supplied by EPP, is due to come online in April will replace its existing Comas line
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News
Equipment round-up: new bakery kit unveiled
A dough checkweigher, slicer, and sheet cake icing line are among the latest pieces of equipment to be announced, alongside an extension of Brook and Hobart’s supplier relationship
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Feature
What will bakery look like in 2030 and beyond?
What will a plant bakery look like in 2030 or 2050? And what about the bakers? Will artificial intelligence (AI) have taken over?
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