Archive for category: Bakery

Efficiency and sustainability: The new recipe for success in baking

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Jack Helm, Account Manager – Beverage, Bakery & Functional Foods at ACI Group, examines how modern bakeries are redefining operational efficiency through innovative ingredient technologies. Traditional cost-cutting approaches are evolving into comprehensive strategies that integrate sustainability, worker safety, and environmental responsibility. From low-dust dusting flours that reduce occupational health risks to advanced seed adhesives that […]

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Bakers Arnaud Chevalier and Karl Fournil at Boulangerie du LouvrePhilippe Vaurès Santamaria

Ancient sourdough cultures meet modern gastronomy in Puratos Louvre venture

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A centuries-old microbial culture has found its way from preservation archives to one of the world’s most prestigious cultural venues, as Puratos introduces its heritage Vitus sourdough starter to the newly opened Boulangerie du Louvre. This landmark collaboration demonstrates how preserved fermentation cultures can bridge traditional artisan practices with contemporary commercial applications in unexpected settings.

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Topos Digital Depositor

Topos Mondial to unveil digital cake doughnut depositor at iba 2025

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The bakery equipment specialist introduces its latest innovation featuring digital operation and simplified mechanics to enhance production efficiency and precision in doughnut manufacturing.

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Universum LWT3 Compact

Universum to showcase advanced dough processing machines at iba 2025

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Universum’s range of pretzel rope and crescent rolling machines will be presented at the world’s leading baking industry trade fair this May in Düsseldorf, featuring solutions for craft bakeries and industrial production facilities with working widths of 60-80cm and capacity for dough weights between 30-400g.

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