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
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.
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.
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).
Brabender introduces new FarinoGraph
Brabender further developed its Farinograph to determine the water absorption capacity of flour and the rheological properties of dough, launching a new version of the device on the market that uses Artificial Intelligence to predict measurement curves.
Brabender joins Anton Paar Group
Anton Paar acquired the German company Brabender on August 1. It will be integrated into the Anton Paar Group as Anton Paar TorqueTec GmbH. Brabender’s team of approximately 200 employees will become part of Anton Paar.
Bread is best! FRITSCH IMPRESSA line
For process consistency, FRITSCH equipped the IMPRESSA bread (and all its industrial lines) with a new, output-based line control. How does it work?
FRITSCH introduces PROGRESSA bread at IBIE
FRITSCH will display the new compact bread line, PROGRESSA bread, at IBIE 2022. By popular demand, virtual demonstrations will also be held.
A guide to IBIE’s exhibition stands: FRITSCH
FRITSCH will introduce the new ROLLFIX 3.0, the DOUGHLINER, the MULTIVAC R 105 Thermoforming packaging machine with printing and inspection, and the new compact bread line, the PROGRESSA bread.
FRITSCH introduces third-generation ROLLFIX
FRITSCH announced the relaunch of the centerpiece processing line of its portfolio, the ROLLFIX, now in its third generation.
Molecular and functional analytics: an integrated research
Combining functional and molecular flour analytics will establish a comprehensive picture of the grain, and help to achieve better baking results.
This is PROGRESSA
Fritsch has just launched a new compact bread line, the PROGRESSA bread, dedicated to baking artisan-quality breads in mid-sized operations.
