Thinking outside of the tray
A characteristic all trays have in common, regardless of endless possibilities in their layouts, is the safety guarantee provided for the products baked, time and again.
LIBRARY ARTICLES
Thinking outside of the tray: Precisma
Cleaning can quite literally make or break the trays, respectively their life expectancy.
Fresh off the drawing board: Unifiller cake lines
Consumers are not just hungry for any cakes, but are seeking diversity and sensory experiences in their choices. The technology behind baking such options needs more flexibility.
Diverse requirements
Transport crates for baked goods do not appear to differ much at first sight. They only vary in color, weight and height. However, when it comes to cleaning the crates, the situation is very different.
Dividing, forming and depositing in a single step
Small baked goods production: Innovative dough dividing, forming and depositing in a single step with the FS 520 forming system.
Handtmann solutions for free forming
For the production of small pastries, the plant manufacturer Handtmann offers solutions for fully automatic production.
Optimization in the sliced bread area
As a basis, the hygienic risk to food safety/shelf-life is taken as an example for baked goods. Subdivision takes place according to the hygiene sensitivity of the respective products. The basis
is always an assessment of the respective product
