Food production involves a lot of moving parts. I mean that literally! If you manufacture or produce food or baked goods on a large scale you know that the right equipment is what helps you move your products from start to finish. At IBIE, I caught up with Andreas Hofman, Commercial Director of the [...]
The new bakery technology that is coming out nowadays never ceases to amaze me. If you enjoy seeing the newest technology, you’ll find plenty showcased at IBIE! After all, to enhance the texture and taste of products, the production process has to be precise. This is especially true with artisan goods. So, I am looking [...]
Tunnel Oven Also known as continuous oven What is a Tunnel Oven? Tunnel ovens are continuous baking equipment which can be either direct gas-fired (DGF) or indirect heating units.The heart of high-speed production lines, they usually define the output capacity of the plant. Dividers, proof boxes, cooling towers and bagging equipment are [...]
Bread Slicing What is Bread Slicing? Bread slicing involves cutting or slicing loaves into individual pieces for convenience and portion-controlled servings for consumers. The process takes place after baked loaves have passed through metal or X-ray detection and cooling. An important aspect of bread slicing is setting the correct number of servings [...]
You just need to measure in the minors, throw them in with the flour, water and yeast into the mixer, step back, and out comes a perfect dough. Uhh, yeah right. As I’m sure you know from experience, a lot of thought and precision needs to go into dough mixing. The concept is simple enough: Flour + [...]
How well do you clean your bakery? And how effective is your process? If you’re looking for a way to improve your hygiene, you should run a ATP Test. Also known as rapid hygiene monitoring, it measures the effectiveness of cleaning activities and SSOPs performed on food-contact surfaces such as: Mixers Tanks Conveyors Piping How [...]
If you’re troubleshooting your oven, there’s plenty to look at. However, did you know checking the heat flux can be the best non-intrusive indicator of how well your oven's preforming? What is heat flux? The definition is, “the amount of energy transferred per unit area per unit time from or to a surface.” Or more simply, [...]
Listeria Also known as Listeria monocytogenes, L.m. What is Listeria? Listeria is a Gram positive, non-spore-forming motile foodborne pathogen. L.m. is a serious biological hazard that is often addressed by food processing operations to prevent foodborne diseases.1 Listeria has been found in food products, such as: Poultry products Milk and dairy products [...]
ATP Also known as microbial ATP bioluminescence assay or rapid hygiene monitoring What is ATP? ATP, or adenosine 5’-triphosphate assay, is a rapid microbial test based on bioluminescence. It is used to measure the effectiveness of cleaning activities and SSOPs performed on food-contact surfaces such as: Mixers Tanks Conveyors Piping1,2 [...]
Hybrid Ovens What are Hybrid Ovens? Hybrid ovens combine different types of heating systems into one unit. In baking operations, hybrid ovens use conventional heat transfer mechanisms, plus dielectric heating. This is another form of electromagnetic radiation that includes microwave and radio-frequency (RF) heating.1,2 This synergy in heating provides bakers with many [...]
