iba ’25: FRITSCH and MULTIVAC highlight pastry production
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.
LIBRARY ARTICLES
Reliability is earned
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.
Reducing product waste in industrial bakeries
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.
Pizza: AMF lines to keep them coming
For industrial production, pizza lines are made to welcome any variations required. Accurate processes are a must for these flexible lines.
Vacuum cooling: technical challenges and opportunities
Campden BRI carried out a research project on vacuum cooling for bakery products to investigate the scientific issues that arise when cooling bakery products including laminated pastries, sandwich bread and cake.
RBS launches ambient cooling conveyor for cracker systems
Reading Bakery Systems (RBS) introduced a new ambient cooling conveyor, with increased efficiency in cooling crackers before entering packaging in a more‐compact footprint.
Gentle and fast product cooling
As crackers exit the oven, the cooling process is important to guarantee product quality and a long shelf life. A gentle cooling process will ensure the delicate product’s integrity until it is ready to be consumed.
Case studies from bakeries
How alternative technologies can ensure hygiene in sliced bread and whole loaf production and improve shelf life.
What goes around: spirals
The shortest way to efficiency in proofing, cooling, freezing, or baking is sometimes a spiral.
Two in one: Cooling and shock freezing
DEBAG’s blast freezer works in a temperature range from – 30 to + 5 °C and is suitable for cooling and freezing of products hot from the oven as well as raw and fully proofed dough pieces.
A plug-in fully automatic proofer
The fully automatic proofer from the plant constructor DEBAG is called the TEFI. The plant can be used to control both proofing and cooling processes.
