Handtmann at iba ’23
Visitors can expect demonstrations of a wide range of production methods for the processing of dough and many other fluid, viscous, firm, or chunky products.
Visitors can expect demonstrations of a wide range of production methods for the processing of dough and many other fluid, viscous, firm, or chunky products.
Reading Thermal released a new SCORPION® 2 Digital Air Velocity Sensor Array that offers improved accuracy, expanded temperature performance and extended battery life.
Reading Bakery Systems (RBS) introduced a new advanced Thomas L. Green WCX Wirecut Machine that provides more product flexibility, control, better safety features and easier sanitation than previous designs.
Reading Bakery Systems announced it expanded the features and services of its proprietary Industrial Internet of Things (IIoT) platform, RBSConnect, to include the latest in custom-designed control systems.
A continuous kneading and mixing process ensures all types of ingredients are mixed and kneaded in the optimum sequence to produce the desired product with consistent characteristics while saving time, resources and minimizing waste.
To make operation as simple and intuitive as possible, FRITSCH has developed a new,
performance-related control system.
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.
The KRONOS mixer from the WP BAKERYGROUP promises consistent mixing results independent of the personnel and fluctuating raw materials properties.
There are both automatic and manual solutions for cookie production.
Albert Handtmann Maschinenfabrik GmbH & Co. KG, Biberach/Riss, offers various processes.
The COMJET with the WP Robot promises professional lye application combined with a robotic cutting plant.