Crown Bakeries announced the construction of a new high-speed bun production line at its Pleasant Prairie, Wisconsin, facility. AMF Bakery Systems supplied a fully automated, new-generation line “with unprecedented flexibility,” Crown reveals.
At iba, FRITSCH will highlight a new compact pastry line designed for mid-sized bakeries, with a hygienic design, which will also feature the MULTIVAC Cooling@Packing System.
Spiral cooling and freezing systems have an unmatched capability to save space. For process consistency, they must also ensure even temperature distribution, and an uninterrupted conveying movement for minimum downtimes, while being easy to clean and maintain. Energy efficiency and scalability features are also important checkboxes for a reliable piece of equipment.
Product waste in industrial bakeries can arise from several factors, each contributing to the overall inefficiency of the production process. Understanding these causes is crucial for developing strategies to mitigate waste.
Viennoiserie and puff pastries enjoy unwavering commitment from consumers. Along with the enthusiasm around all things patisserie, expectations are also rising.
The automated line designed by AMF Tromp can flexibly support a wide range of pies, either savory or sweet, in a baking tray, in foils, or in paper cups. They can bake the pie shells only, pies with the top opened or closed and pies with or without a lattice decoration. For (pre-)baking the pies, AMF recommends a Den Boer Multibake tunnel oven with impingement heating or a direct-fired system.
For industrial production, pizza lines are made to welcome any variations required. Accurate processes are a must for these flexible lines.
While recipe variations for baguettes and bread rolls are not only to be expected but also make for unique selling points, high hydration rates and long dough resting times are the calling card of more sophisticated, authentic premium products.
MECATHERM’s newly launched vertical oven won the Gulfood Manufacturing Excellence Award in the Best Processing Innovation category. The M-VT is a very compact, flexible oven that can be used for a wide range of bakery goods, from crusty bread to pastries and soft products. The equipment was designed to reduce energy consumption and includes innovative features such as the new Hygro Control System and an energy recovery system.
A very flexible production line helped Royal Smilde increase production volumes, built by AMF Bakery Systems (Tromp). Particular care was given to automating apple turnover production, namely – dough folding into a triangle.
AMF Bakery Systems (AMF) launched a new artisan sheeted bread line, by AMF Tromp. The line features major design upgrades that simplify maintenance, optimize process control and reduce energy and water consumption while delivering artisan-style results.
In October, MECATHERM will launch at iba new solutions including its new M-VT vertical oven for bakery, pastry and patisserie products, its new M-RT molder designed for crusty breads, as well as solutions that help optimize energy consumption for production lines. MECATHERM will exhibit together with its sister company, ABI LTD.
