Using a computer-controlled process to move dough balls from mixers to the loading station can increase output and drive efficiency, according to German technology firm Diosna.

Alfa Laval claims that its scraped-surface heat exchanger can take high viscosities and avoid burn-ons for applications in bakery and confectionery products.

Using modified flour through extrusion can cut costs, increase shelf-life and help manufacturers keep a clean label bakery product, according to technology firm Bühler.

Using modified flour through extrusion can cut costs, increase shelf-life and help manufacturers keep a clean label bakery product, according to technology firm Bühler.

BakeryAndSnacks.com spoke to Anders Filt of Franz Haas on the show floor at ProSweets 2012 about a bakery processing machine that combines three technologies that he claims can cut changeover times to 15 minutes.

BakeryAndSnacks.com spoke to Anders Filt of Franz Haas on the show floor at ProSweets 2012 about a bakery processing machine that combines three technologies that he claims can cut changeover times to 15 minutes.

As Pack Expo 2011 closed its doors yesterday in Las Vegas, FoodProductionDaily.com spoke to Jorge Izquierdo from show organisers PMMI for their reaction to the three-day event.

As Pack Expo 2011 closed its doors yesterday in Las Vegas, FoodProductionDaily.com spoke to Jorge Izquierdo from show organisers PMMI for their reaction to the three-day event.

Bosch packaging chief Friedberg Klefenz said talk of another economic downturn has failed to dent the company’s buoyant order books as he also forecasts strong growth in its Chinese operations.

FoodProductionDaily.com caught up with Jorge Izquierdo, from trade association PMMI, to discuss what their latest forecasts for the US food and beverage sectors mean for packaging machinery manufacturers.