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A much-loved breakfast staple since the 19th century, granola is created by mixing and twice-baking rolled oats, nuts and seeds to achieve its notably crunchy texture. Dried fruit and sweeteners, like honey and maple syrup, are common additions to enhance the flavour and appeal. Originally known as ‘granula’ by its inventor, James Caleb Jackson, the [...]
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SENIUS and EPP are providing bakeries full control over energy, quality and production stability For today’s high‑volume bakeries, oven technology now plays as crucial a role as dough development and ingredient selection. As energy markets remain volatile and sustainability targets become more demanding, bakeries need heating systems that deliver quality, efficiency and more than ever, [...]
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Stay Safe and Efficient: Best Practices for Cable and Terminal Maintenance in Industrial Bakeries  In industrial baking environments, electrical systems operate under constant load, high temperatures, vibration, and frequent cleaning. Ovens, mixers, conveyors, and packaging lines all rely on safe and reliable cables and terminals. Regular inspection and maintenance helps prevent equipment failure, protect employees, [...]
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Food manufacturers are under increasing pressure to deliver higher output with fewer resources and tighter margins. In pizza production, processes that were once straightforward can quickly become sources of inefficiency, inconsistency, and waste. This is where European Process Plant Ltd (EPP) provides practical, experience-led solutions, helping manufacturers simplify everyday operations while maintaining quality, flexibility, and [...]
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Hand and finger injuries remain a significant concern in bakery environments, where high-temperature equipment and moving machinery pose daily risks. Steve Merritt, Managing Director of EPP discusses how evolving standards, robust training, and a culture of safety are essential to reducing workplace injuries in bakeries. EPP’s experience of supporting bakeries of all sizes over the [...]
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With consumers increasingly demanding transparency and natural ingredients of baked goods, including “free-from” and gluten-free options, food manufacturers face new challenges. These bread doughs behave very differently from traditional recipes, meaning conventional dividing and handling systems often can’t cope. Alternative, gentler handling solutions are essential to maintain product quality. EPP (European Process Plant Ltd) has [...]
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If you’ve ever had a new oven delivered to your bakery, you’ll know the excitement: shiny stainless steel, that “brand new equipment” smell, but here’s something many bakeries don’t realise until it’s too late: putting the oven in place and switching it on is only half the job. Behind every trouble-free bake is a whole [...]
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