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Bühler opens extended centre, hosts first Bakery Expert Conference

12 Jul 2017

Bühler used the opening of its extended and modernised Bakery Innovation Center at its headquarters in Uzwil as an occasion to hold the first Bakery Expert Conference in the German-speaking countries.

Bühler opens extended centre, hosts first Bakery Expert Conference

Bühler used the opening of its extended and modernised Bakery Innovation Center at its headquarters in Uzwil as an occasion to hold the first Bakery Expert Conference in the German-speaking countries.

New user trends such as the growing demand for deep-frozen bakery goods and clean-label products and also digitalization are bringing a new dynamism and new developments to the bakery industry, the company says, noting that flour processing and bakery technology have been Bühler core competencies for decades. In its Bakery Innovation Center (BIC), the Group is presenting the what it says is the know-how it has accumulated along the entire value chain to the bakery industry. On over 1,000 square meters, the Innovation Center now also features Bühler solutions for the bakery industry, ranging from premix manufacturing to sponge dough production. The Bakery Innovation Center enables customers to join forces with Bühler experts in order to develop novel products together and to utilize its state-of-the-art infrastructure for practice-oriented training courses.

According to the company, the BIC offers Bühler customers a unique test environment equipped with the latest processing and production systems. Its modular structure allows customised technologies and plant concepts to be tested for every conceivable application. They range from raw materials handling to processing and analysis of end products. For this purpose, the Innovation Center has been equipped with cutting-edge technologies and automation systems, while at the same time meeting highest hygienic design standards, Bühler says.

The Innovation Center provides services like the evaluation of blending qualities, sponge dough and hydration tests, proportioning and weighing trials, the automation of complete processing systems, and a raw materials quality service.

The training offered by the Bakery Innovation Center ranges from standard modules to customised, special-purpose training courses. Since the start of its training services for the bakery industry, Bühler has offered continuing education courses to more than 2,000 customers in 250 training courses. For customer tests and continuing education, Bühler says it can rely on experts who have accumulated decades of experience.