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.
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Easy as pie: AMF Bakery Systems automated lines for pies
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.
The art of IMPRESSA bread: new technology by FRITSCH
Making its debut on the best stage for a first impression, at iba, the new, compact IMPRESSA bread line developed by FRITSCH for industrial production manages to save 20% of the floor space – about 5 m. This was accomplished, in part, by new sheeting technology incorporated in the revised Soft Dough Sheeter (SDS) and the new Soft Dough Roller (SDR).
The art of bread: AMF Bakery Systems lines
The stress-free sheeting technology developed by AMF Tromp is at the heart of the processing line for any artisan bread product. The technology was developed around maintaining the quality and integrity of the traditional craft.
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.
Royal Smilde installs AMF pastry line
Royal Smilde is known for its rich diversity of sweet and savory baked creations. Either sold under its own labels, through collaborations, or as private labels, the products made by the Dutch bakery are in growing demand worldwide. A very flexible production line helped them increase production volumes, built by AMF Bakery Systems (Tromp). Particular care was given to automating apple turnover production, namely – dough folding into a triangle.
The best way to reach (or come close to) zero waste
The concept of zero waste packaging has become all the rage recently. But, is it really possible to achieve such a goal, especially in the baking business?
A virtual new world
Using Virtual Reality technology, scientists at Campden BRI recently ran a virtual supermarket technology experience to better understand which on-pack sensory claims motivate consumers to purchase products.
Improving the shelf-life of sandwich bread
Replicating traditional methods of preparing buns, bagels and rolls on an industrial scale is a task with an extensive list of challenges.
Quality makes a strong argument again
Armin Juncker, Chief Executive of the Association of German Plant Bakeries, shares his views on the impact caused by COVID-19.
The Globus bakeries strategy
Globus retail group relies on recyclable or recycled packaging materials for its own products. Plastic is being saved, but not completely banned.
How often are baked goods affected?
How many food recalls were there in Europe in 2018 and 2019? The European Rapid Alert System for Food and Feed ‘RASFF’ counted 352 food recalls from consumers in 2018 and 359 in 2019.
