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.
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.
DIOSNA will present smart, future-oriented solutions for the food industry in the areas of automation, dough processing and mixing.
DIOSNA develops pre-dough and dough fermentation systems that can ensure required parameters, with various degrees of automation.
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.
DIOSNA launched a new IoT solution for dough production. The system monitors the condition and product quality through live data. It can be accessed remotely.
The consistency of perfectly formed dough depends entirely on the conditions during fermentation. DIOSNA develops pre-dough and dough fermentation systems that can ensure required parameters, with various degrees of automation.
FRITSCH announced the relaunch of the centerpiece processing line of its portfolio, the ROLLFIX, now in its third generation.
Fritsch has just launched a new compact bread line, the PROGRESSA bread, dedicated to baking artisan-quality breads in mid-sized operations.
Smart devices are quickly becoming an indispensable part of life inside the baking shop as they are on the outside. For in-store ovens, smart tools are being developed to make them more efficient and easier to operate for consistent results.
To make operation as simple and intuitive as possible, FRITSCH has developed a new,
performance-related control system.
The FRITSCH CSV compact is a vacuum coiler that fixes the dough pieces or the dough pieces cut into triangles on the belt by means of a vacuum, which prevents them from slipping whilst coiling.
Manufacturing donuts with less fat and sugar is a must. However, this is just the starting point as unusual shapes, new flavor experiences, creative textures and hybrid formulations are on the rise.