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Freezing and Thawing on Unbaked Bread Doughs
When dough is frozen, water within the matrix forms ice crystals through a process called nucleation. These crystals can grow larger if the freezing is slow, leading to structural damage.
Bakery Industry
TRENDS
- A 2-Scale System that eliminates weight variance in artisan industrial lines.
Product giveaway and reliance on batch averaging destroy margins in industrial baking. Rheon USA’s new Smart Factory system uses IoT for autonomous parameter correction, while the VX132 unit weighs every single dough piece to guarantee precision. - The Swiss HUG Bakery Doubles Output in Restricted Space with Syntegon Robotic Pick and Place (RPP) Integration
Space constraints usually cap production capacity. Swiss manufacturer HUG broke this rule by integrating a high-density robotic cell that doubles throughput without expanding the factory footprint; effectively solving the conflict between volume and available real estate. - New enzyme-hydrocolloid complex replaces 90% of vital wheat gluten in composite flour applications
Rising vital wheat gluten costs and the use of composite flours threaten dough stability; a new enzyme-hydrocolloid complex replaces added gluten at a 1:10 ratio, optimizing structure and slashing raw material costs for industrial bakers.
- A 2-Scale System that eliminates weight variance in artisan industrial lines.
- The Swiss HUG Bakery Doubles Output in Restricted Space with Syntegon Robotic Pick and Place (RPP) Integration
- New enzyme-hydrocolloid complex replaces 90% of vital wheat gluten in composite flour applications
- Sourdough Concentrates Disrupt Industrial Bakery Costs while Meeting Premium “Clean Label” Demands
- Patented Texturizing Pea Protein Decouples Bakery Margins from Volatile Egg Prices
