Editorial: “The key to bread”

The key to bread

Catalina Mihu, Editor-in-chief

Your commments or suggestions are always appreciated: e-mail: mihu@foodmultimedia.de Katz Bakery is a traditional bakery in the Stuttgart region, with around 1,000 people in all its subsidiaries. It specializes in spelt, which it also farms, and it bakes all of its products with fresh dough, every day. Katz uses wood-fired ovens for breads and rolls, and makes about 1,500 breads per hour. This bakery uses a special spelt sourdough, a 20-year-old strain started by the previous generation owner. The spelt sourdough is prepared by hand, true to their artisan baking tradition. “The key to bread is the time you put into it. Theoretically, you could make a bread in two hours; but, our sourdough is cured and rested,” Nickolas Katz, the fifth generation business owner, highlighted. One of the bakery’s specialties are oversized pretzels, which are used as a sandwich base. I visited his bakery in July, as part of the südback press tour. As most of the work is carried out at night, our group of journalists and fair organizers was welcomed in the production area in the afternoon. Katz also prepares cakes, confectioneries, and berliners in the cold season using thermo-oil ovens for the cakes.

Tradition does meet modern technology here, even though handcrafted products prevail: not long ago, the bakery renewed its bread ovens, with new equipment from MIWE. While there is plenty of space for day-to-day work, the ovens were simply too big to be brought in. They had to therefore be lowered in through the roof, after the old ones left via the same route. The roof was dismantled and has now been rebuilt to open when the need arises in the future.

Katz was one of several bakeries to which Messe Stuttgart granted us access, in anticipation of the trade fair to be held in October. It aims to return as a ‘campfire’ for bakers to reunite around, as Marcus Höffer, marketing manager of the BÄKO organization, explained at the conference.

Before then, another highly-anticipated event is taking place: IBIE returns in September, the Baking Expo, to which we are a Gold Media Partner. IBIE will gather in Las Vegas for the industry with all the innovations we have not been able to see in person for the past two years. A preview of the novelties that exhibitors are putting on display is in the pages of this magazine.

One thing is certain: both of these exciting events are back with a complete range of solutions for their target audience, which are bound to provide an entire chain of keys to baking the best version of every kind of bread. The F2M team will travel to these must-attend events, and analyze the new solutions and innovations showcased there. See you in Las Vegas, and then in Stuttgart!

Catalina Mihu

COVER STORIES HIGHLIGHTS

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© FRITSCH

IN THE SPOTLIGHT

FRITSCH was acquired by the MULTIVAC group and with that it joined a network of resources helping it thrive. Guido Spix, Group President, MULTIVAC (right) and Frank Gabriel, Managing Director, FRITSCH (left) explain how the companies help each other to grow together.

PRODUCTION

The energy-efficient light at the end of the tunnel oven

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EVENTS

As the highly-anticipated Baking Expo (IBIE) is approaching, exhibitors are preparing their stands to once again welcome visitors to the trade fair in Las Vegas.

© IBIE

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© tannujannu and Worawut – stock.adobe.com

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Jorge Zarate

© IBIE

IBIE PREVIEW

There’s no place like IBIE. After unprecedented disruptions in the industry, anticipation is high for the industry to return to IBIE, which will showcase new consumer, technology and business trends.

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EVENTS

südback confirms its support for in-person events as preparations are in full swing for this year’s edition. The show will be held once again from October 22 to 25. The return of one of Europe’s main industry trade fairs is highly anticipated.

INTERVIEW

Judith van Peij has been with Royal DSM for 10 years, and has been the Innovation Manager for Baking & Confectionery for the past three. She is a food technologist at heart, with a clear vision of managing R&D teams.

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Royal DSM ©

IN THE SPOTLIGHT 06 Interview: Best practice in innovation, operation, and teamwork – FRITSCH and MULTIVAC

IBIE 2022 SPECIAL 14 Event preview: There’s no place like IBIE 18 Exhibitor showcase: A guide to IBIE’s exhibition stands

PRODUCTION 26 Tunnel ovens: The energy-efficient light at the end of the tunnel oven 36 Coatings: Coatings do make the pan 44 Koenig: Smart scoring innovation is here 46 Diosna: Automation – Ready, set, dough!

RESEARCH 48 Science: Activities of exogenous enzymes in baked products 64 Campden BRI: Strategies to improve sustainability credentials in bakery

PIZZA 40 AMF Bakery Solutions: Thinking all around the pizza box

EVENTS 56 Trade show preview: südback makes a strong comeback

WOMEN IN BUSINESS 58 Interview: Judith van Peij, Innovation Manager for Baking & Confectionery, Royal DSM

MARKET 63 Food waste: Consumer consciousness has more than doubled

REGULARS 03 Editorial: “The key to bread” 54 News 70 Advertiser directory

Cover photo: Kwik Lok

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