Urschel size reduction, slicing and cutting solutions
24 May, 2019The Urschel size reduction, slicing and cutting solutions are designed to assist bakery operators meet their production goals.
Exploring the physics of granular material flows
17 May, 2019To improve the efficiency of processing granular material in the food industry, it's important to understand the physical laws that govern their behaviour.
Perfecting the art of seasoning nuts
15 May, 2019 by David Woollard, group product manager, seasoning solutions, tnaFrom sweet honey to tikka masala, the perfect seasoning can transform nut products and help manufacturers gain a competitive edge.
GEA CALLIFREEZE inline freezer control system
03 May, 2019GEA's CALLIFREEZE system improves product quality and provides energy savings by automatically controlling and monitoring the condition of frozen products as they exit the freezer.
UQ licenses high-yield wheat variety
16 April, 2019Australian wheat farmers, particularly those in Queensland, are set to benefit from a high-yield Mexican wheat variety identified by researchers from the University of Queensland.
Manipulating photosynthesis to improve crop yield
09 April, 2019Scientists have developed a model that predicts which photosynthetic manipulations to plants will boost the yields of wheat and sorghum crops, which will help feed a rapidly growing world population.
Swiss bakery optimises operations with vacuum cooling system
01 April, 2019 by Uli Merkle*Fleur de Pains has converted to a vacuum cooling system for its baked products. The benefits were not just increased quality...
Drought impacts Australia's farm production
06 March, 2019An ABARES report found the value of farm production is expected to decline by 4% to $58 billion in 2018–19, driven by droughts in the eastern states and poor winter crops.
Gluten that is safe for coeliacs
04 March, 2019A researcher from Wageningen University has investigated ways to develop gluten safe wheat to improve the quality of life for those suffering with coeliac disease.
Flour dust goes to court — and loses
17 December, 2018A UK bakery has been fined for exposing its staff to flour dust.
Going continuous triples output
14 December, 2018By moving from a batch to a continuous processing system, a pasta manufacturer tripled output and reduced clean-up and changeover times by 85%.
Baker Perkins Series3 rotary moulder for soft dough biscuits
15 October, 2018Baker Perkins' Series3 rotary moulder for soft dough biscuits and sandwich cookies is designed for consistency at high outputs in environments where close control of size, weight and texture are essential.
AutoJet Bread Scoring System
01 October, 2018A bakery's bread scoring operations can be improved with the help of the advanced AutoJet Bread Scoring System to ensure high-quality, consistent results.
Going frozen — good for retailers and potential for bakers
28 September, 2018Par-baked and fully baked frozen breads, pastries and sweets are offering food manufacturers a new avenue for revenue.
GEA Capptronic HS sandwiching line
19 September, 2018The Capptronic HS from GEA Comas allows users to produce sandwich, filled or spot-deposited biscuits directly in line with the baking oven.
