AMF Bakery Systems Europe

Lower carbon baking should not require compromising the ovens, products, and production performance your bakery already relies on. That is why hydrogen retrofitting is becoming such an important conversation for industrial bakers. In Portugal, AMF Den Boer, Kiwa Technology and Grupo Bimbo demonstrated what this can look like in practice. One baking zone of an existing bread oven was retrofitted to operate on 100% hydrogen. The results showed what a future ready thermal strategy can achieve: 🔻 Twelve Direct Hydrogen Fired burners replaced the original gas burners 🔻 The retrofit was completed within two days 🔻 The hydrogen fired zone operated continuously for two weeks 🔻 Product quality remained unaffected 🔻 Target baking temperatures and key safety systems were successfully validated This was not a laboratory concept. It was a real industrial baking trial, using an existing oven asset in a live production environment. For bakeries looking to reduce direct carbon emissions, this opens an exciting new path. Rather than replacing every proven oven asset, retrofit technology can help extend its value while preparing the bakery for the next generation of sustainable production. In our latest LinkedIn Newsletter, we explore what this hydrogen trial means for industrial baking, why retrofit matters, and how AMF Den Boer is helping bakeries combine lower carbon baking with the product quality and throughput they depend on. Can your existing oven become part of your future energy strategy? #hydrogen #industrial #sustainable #oven

Peak season has become more complex. Or has it? Warmer weather, global events, retail promotions, and changing eating habits at home can all drive sudden increases in demand across bakery operations. What makes these periods challenging is not volume alone. It is unpredictability. Longer run times. Faster shifts in production schedules. Less room for error, for equipment and for people. In our latest LinkedIn News Article, we share how experienced industrial bakeries prepare for peak demand without relying on assumptions or short-term fixes. Because peak season is not about pushing harder. It is about staying in control. Read the full article here.

An oven can be at the right temperature and still produce the wrong bake. The control panel shows what the oven is instructed to do. Oven profiling reveals what the product actually experiences as temperature, airflow, heat flux, humidity, and time come together. In our latest article, we explore how product-level profiling can help industrial bakeries: 🔻 Identify the causes of uneven colour, bake loss, and inconsistent volume 🔻 Validate performance inside AMF BakeTech and AMF Den Boer ovens 🔻 Create a golden profile for more repeatable production 🔻 Support scale-up, troubleshooting, and smarter energy decisions With SCORPION® oven profiling, the invisible part of the baking process becomes measurable. Read the full article and discover what happens beyond the oven setpoint. Because when the bake becomes visible, performance becomes repeatable. #IndustrialBaking #Oven #Profiling #Bakery #Performance

Bakery demand is changing, but not in one single direction. Consumers still want taste, convenience, familiarity and value. At the same time, they are asking more from every product they buy: more fibre, more protein, better portion logic, clearer ingredients and products that feel worth the price. In our new article, we explore the midyear 2026 signals shaping industrial bakery and what they mean for production. 🔻 Consumer value is under more pressure 🔻 Protein, fibre and satiety are moving into everyday bakery 🔻 GLP-1 is changing how consumers think about portion value 🔻 Wholegrain and salt reduction create real process challenges 🔻 More SKU complexity requires stronger validation and line control For industrial bakeries, the opportunity is not simply to produce more. It is to create bakery products that deliver more value per bite, and to scale them with consistency, flexibility and control. Read the full article below. #IndustrialBakery #BakeryInnovation #BakeryPerformance

Premium croissants have become one of the most technically demanding products in industrial baking. Producers must deliver artisan quality at industrial scale, while managing frozen bake-off growth, clean label demands, and increasing SKU complexity. The real challenge: how do you scale delicate laminated dough without compromising quality? In our latest article, we explore what it takes: 🔻 Low-stress lamination 🔻 Precise temperature control 🔻 Flexible modular make-up 🔻 Consistent quality at high speed Scaling croissants is not about bigger machines. It is about total process control. Can your line deliver premium quality at scale? #croissantproduction #industrialbaking #bakeryautomation

Pretzel is no longer just a twist. What was once a single iconic bakery product is evolving into a diverse snack platform, spanning bite-sized nuggets, pretzel bits, crisps, premium soft pretzels, and entirely new hybrid concepts. For industrial bakeries, this creates a significant opportunity. The fastest-growing products are no longer just about shape. They are about new consumption moments, portable snacking, flavor innovation, and packaging formats that fit today's consumer behavior. In our latest newsletter article, we explore how pretzel is evolving within the global snack market and what it takes to scale these products successfully. 🔻 Why pretzel is benefiting from the growth of the global snack market 🔻 The consumer trends driving nuggets, bits, minis, and premium twists 🔻 The production challenges behind new pretzel formats 🔻 How leading bakeries are building flexible pretzel production platforms 🔻 What international expansion could look like for pretzel snack manufacturers As pretzel expands beyond the traditional twist, the question becomes: Can your production platform support the next generation of pretzel snacks? #pretzel #snacks #industrial #baking