October

Going with the flow

Advances in flow-wrap technology are set to benefit bakery businesses, providing greater flexibility and ensuring high-quality display packs.

Fat under fire

Health may appear to be the driving force in bakery lately, but the main thing bakers are after when it comes to fats and oils is performance. After all, there is little point in producing pastry with an incredibly low fat content if it's going to taste like cardboard.

Pick up a panini

With the much talked-about credit crunch and economic downturn now setting in and the dreaded 'R' word about to reach our shores, consumers are having to be so much more careful about how they spend their hard-earned cash at lunchtimes, while still demanding to be well-fed and, most importantly, enjoying the same quality of food they did before hard times began to set in.

Cashing in on the campus

Student life is all about long sessions in cafés and bars, a frantic social life and minimal studying, right? A captive audience, and a gift to caterers and food-on-the-go brands.

In the market for... five-a-day

Encouraging consumers to eat five portions of fruit and veg a day is a big part of the food industry, writes Wayne Caddy. For consumers, the five-a-day concept makes sense and is easy to understand. Given this, can the baker target incremental sales with products specifically designed for achieving one of your five-a-day?

Seasonal seller

Potatoes are a very popular vegetable in Europe and were first cultivated by the Incas, in Peru, 6,000 years ago. They were brought to Europe by the Spanish Conquistadors to impress Royalty in around 1570.

MIWE recovers energy with latest model

Bakery equipment manufacturer, MIWE, has launched an energy recovery system, designed to help bakers reduce energy costs. The MIWE eco:nova, was unveiled at the Suedback exhibition in Stuttgart earlier this month.

3663 adds to Whites

Foodservice company 3663 is adding a number of products to its Whites range. Three new pavé loaves - perene, walnut and multigrain - are based on a rustic-style French bread.

Pulsajet keeps control of spraying

Spraying Systems has developed pulse width modulation (PWM) to form part of its PulsaJet spray coating range. The PWM system applies fast on/off signals to PulsaJet, enabling the controlled and adjustable application of a coating to a product. The PWM spray system is made up of two elements - an AutoJet control unit and automatic spray nozzles from Spraying Systems' PulsaJet series. The flavourate is controlled by changing how long the PulsaJet is spraying during one cycle, which eliminates the need to change nozzles.

Cuisinewine offers complete range of tipple inclusions for bakery goods

A range of cooking spirits and wines for use in bakery and food manufacturing are available from Cuisinewine.

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