Companies have been releasing a wide range of new ovens and proofers suited to snack and bakery operations, and the diversity is sure to cultivate a strong level of appeal across the board. This new range of equipment focuses on ease of use, technical improvements, better sanitary design and new levels of efficiency.
Bakhresa Group recently specified a hardwearing epoxy floor as part of its recent renovation project to turn an aging Durban facility into a state-of-the-art flour mill.
Gluten-free products abound in the marketplace. While consumers might select gluten-free products for several reasons, the manufacturers of gluten-free products must protect the segment of those consumers who are highly sensitive to the ingestion of gluten.
Many aspects of mixing equipment for snack and bakery applications, including doughs and batters, continue to evolve, including more automated controls, better sanitary design, vacuum/pressure capabilities and shorter cycling times.
Key Technology introduced its VERYX belt-fed digital sorters. Like the chute-fed VERYX sorters introduced in 2015, the new belt-fed VERYX sorters set new standards of performance.
Consumers are reminded not to eat uncooked dough or batter made with raw flour.
August 1, 2016
Due to four new confirmed illnesses, General Mills is adding additional flour production dates to the previously announced U.S. retail flour recall that was originally announced on May 31, 2016.
Preliminary testing by the Canadian Food Inspection Agency has confirmed the presence of H5 avian influenza on a duck farm near St. Catharines, Ontario.
Held for the first time in the Chicago area, the 18th Annual Food Safety Summit attracted nearly 1,700 food-safety professionals and more than 200 exhibitors.