4
CONTENT
++ Market
6
European key manufacturers — Both sides of the medal
8
Author: A. Meyer
Bread flavor — The Bread Flavor Wheel… the key to speaking the same language as your customers!
14
Authors: M. Kleinert, S. Cook
++ Production
22
Baguette — Traditional baguettes made using automated processing methods
24
Author: H. Chiron
Toast bread — The rise and rise of the sandwich loaf
34
Authors: L. Young, S. Cauvain
Brioche — The taste of France on Sunday
38
Author: A. Launois
Microwave & vacuum baking — A new kind of baking
46
Dough development — On the track of dough development
50
Author: Dr. B. Noll
Rye bread — Bread technologies using rye flour in Russian bakeries
60
Author: L.I. Kuznetsova
Borodinski — Russian bakery tradition
66
Steamed bread — Traditional Chinese bread
70
Author: R. Chung
Hygiene — Increasing awareness
80
Bread recycling — Energy from recycled products
84
++ Ingredients
86
Wholemeal — National and international definitions of “wholemeal”
88
Author: Prof. Dr. M. G. Lindhauer
Enzymes — Nature’s own catalysts
92
Authors: B. Kornbrust, D. Cowan
Wheat pre-dough — Product optimization by modern technology
96
Author: Dr. T. Zense
Fermentation — The natural way to the finest bread taste
162
CONTENT
Authors: E. BÖCKER GmbH & Co. KG
Grape seed flour — Functionality from seeds
106
++ Research & Science
108
Dough density — Dough density determination using ultrasound
110
Authors: H. Elfawakhry, M. Beck, M. Jekle, M.A. Hussein, T. Becker
CONTENT
Ropiness — Ropiness in bread – is early detection possible?
5
116
Authors: J. Huber, S. Freimüller-Leischtfeld, R. Kuhn, M. Kleinert, C. Gantenbein-Demarchi
Nanobak project — Aerosol aided air conditioning in bakeries
122
Authors: Prof. Dr. K. Lösche, S. Guttmann, J. Schulz
Particle charge detection — Characterization of milled grain products
130
Authors: J. Schick, Prof. Dr. K. Lösche
Simulation — Higher efficiency
140
++ Company reports
146
Bühler AG — Solutions satisfying stringent requirements
148
Burford Corp — High performance helpers
150
Capway Companies — CapRack, the new way of cooling for high capacity pan-bread lines
154
Cetravac AG — Way to sustainability
156
Ernst BÖCKER GmbH & Co. KG — 100 years – BÖCKER Reinzucht-Sauerteig
160
Esteve S.A.S. — Perfect automation
164
FRITSCH GmbH — German-Italian bread with Swiss roots
166
GBT GmbH — New horizons
170
Heinen Freezing GmbH & Co. KG — Active bread cooling
174
Heuft Thermo-Oel GmbH & Co. KG — Compatible with growth
176
IsernHäger GmbH & Co. KG — Pre-dough technology – the heart of modern baking practice
180
Kaak Group — New possibilities
184
König Maschinen GmbH — Welcome to the baker’s crown!
188
MIWE Michael Wenz GmbH — The number one choice in the world of baking – 90 years of expertise
190
National Starch — Raising the game with wholegrains and fiber
194
Puratos Group — “Helping our customers to be more successful with their business is our mission”
198
Rademaker B.V. — System partnership
202
RONDO Burgdorf AG — Modern hygienic design and gentle dough treatment
206
TECNOPOOL S.p.A. — Innovative belts for over 25 years
210
ToolBox Bakery Solutions — Specialized for efficiency
212
Tromp Group — Hand in hand
216
WP Bakery Group — Precision that pays
220
Zeppelin Reimelt GmbH — Automation, flexibility and safety
224
++ Imprint
231
CONTENT
Author: C. Hermann