21 September 2019
In the Marketing, Sales and Organisation Category the südback Trend Award goes to Renosan Chemie & Technik GmbH. The developed Renocheck hygiene app and the e-learning portal help food companies to implement and comply with hygiene standards. The Cloudbased application was developed specifically for bakeries and cake shops, and facilitates the digital transformation of analogue processes. Many tasks and structures such as hygiene management, cleaning plans, hygiene training courses, certificates, etc. can be easily implemented and controlled online in a cost-effective way.
Corman SA wins the südback Trend Award in the Raw Materials & Convenience Category for the world’s first puff pastry butter block “Beurre Noisette”. The Belgian butter specialist promises easy processing and simple dough folding through extraordinary plasticity, constant quality and an identical taste throughout the year. The natural taste of the puff pastry butter block is based on a recipe without any added aromas and is attained through controlled cooking.
The winner of the südback Trend Award this year in the Technology Category is Atmos Anlagenbau GmbH. Artisan 4.0, a specific airconditioning system controlled by sensors, regulates and optimises the ambient climatic conditions on a product-oriented basis during production in bakeries and a large number of food companies. The temperature, humidity, pressure, mass or flows can be controlled and observed in a targeted manner before and after baking. The innovative aspects are datadependently regulated and process-optimised infeed of fresh air and aerosols, and the non-use of chemical additives. Much better hygiene and work conditions are also attained through the processes.
The Special Prize this year goes to Konzeptwerkstatt Merge GmbH & Co. KG for its premium bread concept. The concept “My Bread. Your Bread” was formulated in cooperation with the Hellmich company and satisfies customers’ needs for individual taste experiences: users can create their own bread using selected premium ingredients.
http://www.suedback.de
südback Trend Awards: We got a winner!
The contest this year has been decided: a first-class jury has chosen the winning projects for südback 2019. In the competition for the industry award for the bakery and confectionery trades, four companies dominated from the more than 60 entries that were received.
 Photo: Messe StuttgartAll winning products attend südback. |
Corman SA wins the südback Trend Award in the Raw Materials & Convenience Category for the world’s first puff pastry butter block “Beurre Noisette”. The Belgian butter specialist promises easy processing and simple dough folding through extraordinary plasticity, constant quality and an identical taste throughout the year. The natural taste of the puff pastry butter block is based on a recipe without any added aromas and is attained through controlled cooking.
The winner of the südback Trend Award this year in the Technology Category is Atmos Anlagenbau GmbH. Artisan 4.0, a specific airconditioning system controlled by sensors, regulates and optimises the ambient climatic conditions on a product-oriented basis during production in bakeries and a large number of food companies. The temperature, humidity, pressure, mass or flows can be controlled and observed in a targeted manner before and after baking. The innovative aspects are datadependently regulated and process-optimised infeed of fresh air and aerosols, and the non-use of chemical additives. Much better hygiene and work conditions are also attained through the processes.
The Special Prize this year goes to Konzeptwerkstatt Merge GmbH & Co. KG for its premium bread concept. The concept “My Bread. Your Bread” was formulated in cooperation with the Hellmich company and satisfies customers’ needs for individual taste experiences: users can create their own bread using selected premium ingredients.
http://www.suedback.de
More news about "südback":
15 September 2017
Between bakery and sugar worlds – südback 2017
With around 700 exhibitors and numerous visitors from Germany and abroad, südback provides an insight into current trends, showcases innovations and responds to future-oriented questions. In addition to solutions on practical topics, an attractive accompanying programme also awaits the visitors. (more…)14 September 2017
IT is networking the bakery trade at südback Stuttgart
A smartphone or a tablet will become an essential tool for bakers and confectioners during südback (23 - 26 September 2017). Digitalisation and electronic data processing will be one of the major trends at the trade fair, whether for oven control, pricing or ordering. (more…)24 August 2016
Higher demand than before: Südback already has its sights set on new records for the 26th industry get-together, which takes place in Stuttgart from 22 to 25 October. (more…)21 October 2022
Paradigm shift in the bakery industry
Together with the support of the industry, the Regional Association of Guilds of Württemberg Bakers and the Academy of the German Bakery Trade in Southwest Germany have compiled a colourful programme relating to hot topics such as the shortage of skilled workers, resource conservation and customer retention for the Bakers' Trend Forum during südback 2022. The event will be supplemented by trend talks, practical demonstrations and discussion panels. "Of course, there will also be enough time for personal discussions during the Bakers' Trend Forum. We will have plenty to discuss after such a long period of social distancing when meetings were not possible at trade fairs or exhibitions," said Tobias Pfaff, Head of the Academy of the German Bakery Trade in Southwest Germany. Bernd Kütscher, his colleague from the Academy in Weinheim, added: "We are currently experiencing enormous changes on the market. Some raw materials are sold out and prices have risen substantially. Energy costs have rocketed and some companies can barely afford to pay them. The shortage of personnel has never been so severe and customers are making savings wherever possible." (more…)
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