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All the means to a laminated end: FRITSCH

From viennoiserie to Danish pastry, and any number of hybrid, new creations, laminated dough is the path to the sought-after airy, light layers.

Bake smarter, not harder: WP BAKERYGROUP

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.

FRITSCH sales soar, expansion in the works

FRITSCH Bakery Technologies recorded a sales growth of 40% in 2021. The company’s access to the sales and service network of its parent group, MULTIVAC, contributed to the results.

FRITSCH updates portfolio

FRITSCH renamed some of its machines as of September 1, to cluster its machine families according to end product groups as well as performance spectrum in the semi-automatic area.

Software prevents input errors

To make operation as simple and intuitive as possible, FRITSCH has developed a new,
performance-related control system.

Vacuum coiler with additional benefits

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.

Pigs in a blanket

The semi-automated production of Polsehorn on a large scale – that was the task with which a Danish company approached the bakery machine manufacturer FRITSCH.

Donuts: all styles are in

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.

All donut styles are in: FRITSCH

Depending on the size and desired capacity of the operation, there are several systems that best support the environment and production needs.

Efficiency at the end of the Thermador tunnel

In the industrial baking of any type of bread, and a multitude of other product ranges, tunnel ovens are the giants of large-volume, continuous baking, for which efficiency is a must.