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.
LIBRARY ARTICLES
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 โ dough folding into a triangle.
bbi-2023-05-Physical, chemical and rheological changes in bread during dough mixing
Bread-making is a scientific symphony of physical, chemical, and rheological processes. Beyond the apparent simplicity of mixing flour, water, and yeast lies an intricate web of molecular and mechanical changes that transform these raw materials into bread.
Pie production: AMF Tromp line
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.
Hygiene: Easygoing, easy cleaning
Hygiene priorities ruled the drawing board for new equipment revisions at SOLLICH. The Thermo-Flowยฎ cooling tunnel debuts a wheel-out heat exchanger, to allow the operator to clean it easily and thoroughly. Efficient cleaning is an improved feature we will find on numerous SOLLICH machines this year, most of which are to be unveiled at interpack.
New Rexnord belts will be featured at IBIE 2022
Regal Rexnord Corporation will display new releases from the Rexnord KleanTopยฎ line at IBIE this year.
Mixing ideas from Mahot
The principle of the forked kneader came from the Mahot machine factory and provided mechanization of dough preparation. It has since proved itself in practice โ and is still used today. The reason behind this is the technological proximity to French traditional, manual dough production.
Fresh off the drawing board: Unifiller cake lines
Consumers are not just hungry for any cakes, but are seeking diversity and sensory experiences in their choices. The technology behind baking such options needs more flexibility.
An intelligent mixer: WP Bakerygroup
The KRONOS mixer from the WP BAKERYGROUP promises consistent mixing results independent of the personnel and fluctuating raw materials properties.
