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.
LIBRARY ARTICLES
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).
Bake together, stay together!
Technology is optimized to meet the clear trend for flexible equipment that can support changes in production and a diverse range of breads, respectively. New developments also aim at bridging the gap between artisan and industrial production, in terms of product quality and production volumes.
RONDO launches Smart Bread Line
RONDO announced the official launch of its most recent automated line for bread production. The new Smart Bread Line was designed to meet a production capacity of up to 1,000 kg of dough processed per hour and to increase the range of bread products that can be made on a single line. Different line configurations with various modules allow for the production of a wide range of bread products (cut, stamped, molded, rounded and gluten-free).
Bread is best! FRITSCH IMPRESSA line
For process consistency, FRITSCH equipped the IMPRESSA bread (and all its industrial lines) with a new, output-based line control. How does it work?
Pie and quiche line: Rademaker
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.
Dough-How, donut-how
Each process stage, from mixing to creating the dough band and donut shapes, through to baking, contributes to their final quality.
Pinsa dough: from past perfect to future simple
To transfer the traditional manufacturing process to high-end industrial output, Rademaker transformed the production process of this originally handcrafted specialty into an industrial production solution that maintains the crispy crust and airy structure of the pinsa.
FRITSCH introduces PROGRESSA bread at IBIE
FRITSCH will display the new compact bread line, PROGRESSA bread, at IBIE 2022. By popular demand, virtual demonstrations will also be held.
A guide to IBIE’s exhibition stands: FRITSCH
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.
Ebbing Bakery: a quantum leap
When Ebbing Bakery installed the Smartline Model I dough band line, which had just been launched into operation in 2001, it was a first in the industry. 16 years later, the company opted for the Rondo line for the second time, now in its new generation.
FRITSCH introduces third-generation ROLLFIX
FRITSCH announced the relaunch of the centerpiece processing line of its portfolio, the ROLLFIX, now in its third generation.
