Quiet on set: product development in progress!
Technology alone can only ever be part of a solution – it also requires the knowledge to use it efficiently and profitably. This is precisely why Rademaker has installed the RTC at its headquarters.
LIBRARY ARTICLES
“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.
Men at work: turnkey lines
Automated production lines are the solution to optimizing production and optimally allocating resources, including a critical one: the people on the production floor. Designing the turnkey line that fits best with a given environment throughout each process step also starts with people: the design team tasked with bringing together only the perfect pieces of the puzzle that will become a new line.
Get your pies in a row: Rademaker pie and quiche line
The Rademaker Pie and Quiche line is developed to produce an extensive assortment of pies and quiches from all cultures, ranging from meat pies, fruit pies, egg tarts (such as the beloved Pasta del Nata) and cheesecakes, to Melton pies, pork pies and even quiches; pies with an open top or closed with a dough lid, or crumbled top.
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 bread: Rademaker lines
Rademaker designed its bread line for production efficiency, for a diverse range of breads including small baguettes, baguettes, triangle buns, square buns, hexagonal shaped buns, decorated/stamped buns, ciabatta, focaccia, pave, bagels and for a large variation of rounded products.
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).
From past perfect to future simple
The beginnings of pinsa making go all the way back to the Roman Empire. A fresh new take on the Roman pinsa is now rising to the top among consumer favorites.
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.
Performance and flexibility
Rademaker has developed a new pastry production line. The Universal Pastry Line with its newly-developed controller can produce a wide variety of dough pieces highly flexibly.
Customized production: FRITSCH
Pizza is one of the most popular foods worldwide, and various plant constructors offer industrial pizza lines. Here is a small overview of the manufacturers and methods.
Secondary virtues are in demand: user-friendly, hygienic lines
Secondary virtues such as user-friendliness, hygiene, robustness and workplace safety are becoming increasingly important in bakery machine construction. Examples include Rademaker’s laminating and make-up lines.
