Slideshows

 A listing of all of our slideshows

interpack
4/7/2014
Bundy Baking Museum
4/2/2014

The Bundy Baking Museum, located in a restored 19th century mill at Bundy Baking Solutions’ Urbana, OH, headquarters, is Russell T. Bundy’s way to honor the past and inspire the future.

What's new in food
3/20/2014
Protein granola, habanero chips, and digestive blend cereals among latest product launches in the market.
A new fix for the mix
3/5/2014

Advances in mixers help bakers develop the best dough with less time and lower costs.

Mile Hi Bakery goes for growth
2/25/2014

Thirty years after pioneering the Single Source bakery, Mile Hi moves into a new, more capable and higher plant three times the size.

Solving the gluten-free puzzle
2/24/2014

Rudi’s Organic Bakery figures out how to succeed in the hottest emerging segment of the baking industry with ‘a brand that has personality.’

How to equip for gluten-free
2/19/2014

Although many conventional bakery parameters still apply, systems must be able to efficiently divide and makeup these difficult stiff or loose — but always sticky —doughs.

Enzymes beyond amylase
2/18/2014

Enzymes enable clean-label formulating strategies, but there’s much more to their advantages in baked foods.

Damage control in dough handling
2/18/2014

Bakers automating gluten-free and artisan bread lines must incorporate gentle dough handling equipment to maintain integrity from mixer to oven.

Packaging: A case in point
2/18/2014

The latest generation of bulk and case packers addresses myriad issues, including labor, sustainability and even employee safety.

Double dipping in chocolate formulations
2/18/2014

Chocolate ingredients take bakery and snack products to the next level on both the indulgence and nutrition scales.

What's new in food
2/13/2014
Cookie dough Oreos, energy cereal, and cinnamon coffee snack cakes among new launches.
What's new in food
1/29/2014
Protein-packed cereals, spicy chips and gluten-free bread hit the market.
Piecing together the pasta puzzle
1/21/2014

Pasta companies change hands and trade business.

Frying for quality
1/13/2014

Choosing the right fryer can help bakers handle premium ingredients, optimize product quality, ensure energy efficiency and raise sustainability.