One step ahead
More went into the decision to purchase a new bread roll line than Plentz Bakery & Confectionery had expected. Several aspects were important, including the practiced social values of the company.
LIBRARY ARTICLES
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.
Koenig launches new dividing and rounding solution
Koenig Group introduced a new fully automated machine for dough dividing and rounding in March 2024: the Industrie Rex V AW EC. The system has a dough throughput of 6.5 tons per hour – meaning an hourly output of up to 50,400 pieces per hour in 14-row operation, and features Koenig’s ‘Easy Clean’ design.
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.
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).
Pizza: Rademaker lines to keep them coming
At home or at the restaurant, for lunch, office parties, or even for breakfast, ordered in person or online, the interest in pizza choices never fades. On the contrary, new, exciting taste offerings, product claims and ingredient combinations are welcomed opportunities to experiment.
Koenig: Bread is best!
‘Artisan’ and ‘premium’ are often used interchangeably when referring to bread. To Koenig, ‘premium’ products are crusty breads, with complex flavor and a chewy crumb.
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.
Rademaker: The best means to all ends
Different types of products made with laminated dough have their own process requirements to achieve the desired characteristics. Flexible equipment is needed.
Koenig ‘Easy Clean’ Design
Whether sliced bread rolls, crispy rolls, yeast pastries or rye bread – the König plant manufacturer supplies the appropriate technical equipment for the production of a wide variety of rolls and breads.
