Items Tagged with 'baking technology'

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Ultra-High Shear Mixer with Powder Injection Technology

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Hauppauge, NY, January 27, 2014 – The Ross PreMax is a batch-style rotor/stator mixer designed for ultra-high shear conditions and vigorous flow, an ideal combination that supports high-speed production of fine dispersions and emulsions. 


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The Long Co. hires environmental consulting firm

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Green Endeavor Inc., Portland, OR, will help members of the Chicago-based baker’s co-op find eco-focused solutions for their bakeries.


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Chicago area scales manufacturer participates in bakery makeover

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Doran Scales, Batavia, IL, will appear in the July 1 episode of TLC’s new TV series, Buddy’s Bakery Rescue.


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IFT celebrates its 75th anniversary with expo in New Orleans

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The Institute of Food Technologists (IFT) will hold its 2014 Annual Meeting & Food Expo—and celebrate its 75th anniversary—in New Orleans, June 21-24. 


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A look at dividers, rounders and depositors

By Romy Schafer
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New and redesigned dividers, rounders and depositors are helping bakers do more than just process dough. They’re enabling them to improve their weight accuracy, productivity, sanitation, flexibility and more.


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Transitioning from school to work

By Elyse Buckley
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While work has included less abstract reading and scientific experimentation than graduate school, and is more focused on attaining on-target results as quickly as possible, a few similarities exist between school and work. 


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Shick USA names Tim Cook president

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Shick USA promotes chief operating officer Timothy P. Cook to president.


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Reading Bakery Systems names sales manager for Latin America

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Effective immediately, Scott Hollon is sales manager for Reading Bakery Systems’ Latin America region.


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Gonnella Baking opens research center

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The Chicago-based bakery opens a 2,000-sq.-ft. R&D center within its Schaumburg, Ill., facility. The state-of-the-art center will further Gonnella’s commitment to improving processes and develop products for changing market demands.


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General Mills cuts trans-fats, saturated fats in dough

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The Pillsbury Doughboy may slim down and cut his sodium intake, as General Mills is looking at a new way of making dough that would lower sodium and fat in biscuits, pie crusts and sweet rolls.


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2014 Bakery of the Year: Capistrano's Wholesale Bakery, Phoenix AZ

Here’s a look at Capistrano’s Bakery, our 2014 Bakery of the Year.

11/7/13 2:00 pm EST

Food Plant of the Future: The Future of Wastewater Management

Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

Snack Food & Wholesale Bakery Magazine

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2014 September

September's Snack Food & Wholesale Bakery publication features on defining whole -grain foods, as well as a special feature on the 2014 Bakery of the Year: Capistrano's Wholesale Bakery!

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Favorite Birthday Cake Flavor

September is the most popular birthday month, according to flavor expert McCormick & Co., which celebrates its 125th birthday this year. What’s your favorite birthday cake flavor?
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THE SNACK AND BAKERY STORE

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Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

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The Weekly Mix

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Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

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