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Macadams Baking Systems was the star of the show at the just concluded Food and Beverage West Africa Exhibition in Lagos, Nigeria. From June 13th to 15th, attendees were dazzled with an electrifying display of our innovation, cutting-edge technology, and irresistible baked delights.

Join us as we relive the excitement and highlights of Macadams’ unforgettable journey at this extraordinary event!

Unleashing Baking Brilliance:

We took the exhibition by storm. The first point of call was our amazing booth. With the help of our talented team, we transformed an open space into a baking wonderland that captured the hearts and taste buds of everyone who ventured inside. The aroma of freshly baked goods wafted through the air, drawing crowds to our stand.

Our impressive lineup of baking equipment, adorned with sleek designs and the ever-vibrant  Macadams colours, served as a testament to the company’s commitment to delivering excellence in the world of baking.

Innovative Solutions That Ignited Excitement:

Creativity and innovation are what drive us as a brand. At the exhibition, we brought this to the forefront, introducing cutting-edge technologies and equipment that enhance productivity, efficiency, and precision. Attendees couldn’t contain their excitement as they witnessed the impressive performance of Macadams’ baking solutions, revolutionising the way baked goods are created and enjoyed.

Unforgettable Tastings and Samples:

What’s a Macadams show without tasty treats? Our booth was a paradise for taste buds, offering delectable samples of freshly baked treats throughout the exhibition. From Chelsea buns to delightful cookies, visitors indulged in a symphony of flavours, courtesy of Macadams’ superior baking expertise. The samples were an instant hit, leaving everyone craving for more.

A good time with Bakhita and Habeebah Cakes
Our winners from the Macadams Baking Grant were also present to grace the exhibition. It was a good time of fun, collaboration, and creativity when you have baking giants come together.

The three days of exhibition was nothing short of an amazing experience and we look forward to next year’s show.

Dough Proofing is an important step in Industrial bread production. Proofing is a part of the bread-making process where the yeast in the dough is activated. During fermentation, the yeast cells in leavened doughs (such as bread dough or pasta dough) consume carbohydrates and expel the carbon dioxide gas that causes the dough to expand or rise.

The Macadams Provers are well-designed equipment that allows for the process of proofing to be carried out within a short time through the understanding of the temperature and humidity of both dough and the machine. Set to the right temperature, fermentation occurs in the proofer and dough rises to the right level for baking without leaving any space in the dough.

It is most important to note that during proofing the dough should neither be overproofed (where it is proofed up so much that it eventually collapses, causing the layers to separate) or underproofed. The proofer operation relies on several factors to successfully provide the intended effect on the dough. Inside the prover, the dough is expected to expand several times its initial size, develop flavors and aromas, and ultimately deliver a product that properly expands and sets its porous structure in the oven.