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
Anton Paar brings quality control solutions to iba ‘25
At iba 2025, Anton Paar exhibits at iba with the theme ‘Advanced Quality Control, focusing on solutions for quality control in the baking, food and ingredient industries.
A step up for equipment, a leap for dough analysis
Anton Paar has launched a new analyzer, the Brabender ExtensoGraph, that can better determine the rheological properties of dough, surpassing its predecessor in terms of user-friendliness, precision and versatility.
FRITSCH appoints Managing Director
Dr. Nico Haßmann was appointed as the Managing Director of FRITSCH, taking over the leadership of the company from February 1, from his role as the interim Commercial Managing Director, which he held since March 2024.
“AI will further increase productivity”
With its portfolio of companies, the WP BAKERYGROUP covers every step of the baking process with dedicated
and interconnected equipment. Jürgen Horstmann – owner, Horstmann Group, and Carola Landhäuser –
WP BAKERYGROUP CEO, share the insights of leading a diverse group of companies and looking beyond individual production steps when designing solutions, to a ‘think process’ big-picture that shapes innovation in baking.
HEUFT brings thermal oil expertise to suedback
At suedback, HEUFT experts will explain energy, thermal oil, as well as artisan and industrial baking oven systems to its stand visitors.
New Managing Directors for HEUFT SERVICE GmbH
Andreas Daub and Thomas Kahl were appointed Managing Directors of HEUFT SERVICE GmbH. They have been working in the service area for decades.
Quick characterization of waffle flours
Waffle recipes are quite simple and do not need many ingredients. To obtain the adequate waffle sheet structure, the flour used should meet certain characteristics when it comes to protein and gluten content.
FRITSCH to relocate to all-in-one headquarters
MULTIVAC Group acquired land in the new Industrial Park in Iphofen, Germany, where FRITSCH is set to relocate its main headquarters. The new location, spanning 7.6 ha of land, will bring together the business operations of the dough machinery manufacturer.
Efficient baking assignment: thermal oil tunnel ovens
Energy consumption is undisputed at the top of the industry’s concerns and efforts for improvement. Tunnel ovens offer opportunities to go the extra mile on the path to resource savings.
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).
Efficient baking assignment: thermal oil ovens
Energy consumption is undisputed at the top of the industry’s concerns and efforts for improvement. Tunnel ovens offer opportunities to go the extra mile on the path to resource savings. The eight-generation oven builders at HEUFT have also been observing a surge in the interest in economical and flexible machines, now a universal top priority in the industry.
