Alright, bakers! Last year, you all loved seeing us at IBIE, so this year we’ll be making our way to… drumroll please… iba in Munich, Germany! I’m so excited to see its unique cross-section of the entire industry, with everything from raw materials manufacturers and packaging technology to traditional crafts and digitalization. After being [...]
Shelf life is a huge concern for bakers and food producers everywhere, which is why they are always on the hunt for more sophisticated solutions. This year’s Baking Expo is sure to have plenty of them! No matter the size of your operation, keeping mold and rope spoilage at bay are significant concerns. Though, [...]
For bakers looking to level up their packaging, there are plenty of bakery solutions to choose from today. When I go to IBIE, I am looking forward to checking out Reiser’s offerings. Want to know why? Quality packaging equipment for baked goods is a crucial step in the bakery production process, no matter what [...]
Once your bread exits the oven, it enters an extremely crucial stage: cooling. The goal is to move the bread as soon possible on to packaging. Yet do that too quickly or too slowly, and you're going to end up with a lower quality product, or product waste. The goal is to decrease the internal [...]
The journey of dough through a high-speed processing plant can be a long one. From mixing to panning, from baking to packaging, there are plenty of trouble points. While proper formulation and handling is key, you don't want to negate your efforts due to bumpy transportation. This is where release agents come in. They help remove baked [...]
Vacuum cooling is a rapid and efficient alternative to traditional cooling systems, such as spiral towers and ambient cooling. It uses evaporative cooling which relies on the power of vacuum to make vaporization of water take place quickly and at much lower temperatures. This technology not only cools bread but upgrades product quality and shelf [...]
By some estimates, anywhere from a quarter to a third of all food produced globally and destined for human consumption goes to waste. When looking at total weight, bread and many other yeast-leavened goods top the list of avoidable food waste. Food that goes unconsumed and relegated to the bin may be discarded for [...]
There are a lot of things you should be paying attention to when it comes to extending your product's shelf life: water activity, acidity control, artificial preservatives and sanitation for starters. But looking for that extra leg up? You should definitely check out antimicrobial packaging. What are the benefits of antimicrobial packaging? Longer product shelf [...]
Keeping bread fresh and flavorful should be a top priority for any artisan or commercial baker. Aside from keeping customers happy, it’s also how you cut down on waste—of both bread and operational costs. So what’s the secret to keeping your bread soft and delicious? Understanding the factors that cause staling and hardness in [...]
Antimicrobial Packaging What is Antimicrobial Packaging? Antimicrobial packaging (AP) is a relatively new packaging technology that focuses on extending the shelf life of highly perishable food products. It allows food processors to reduce dependence on mold inhibitors and chemical preservatives, as well as reduce refrigeration costs at certain stages within the supply [...]
