Koenig debuts new exhibition concept at iba ‘25
Koenig introduces a new approach to showcasing its solutions to its visitors this year, Norbert Hübler, Global Sales Director, Koenig Group, anticipates in an interview.
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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.
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.
Koenig brings hygiene focus
At iba, Koenig focuses on increased production efficiency and will be launching “the most powerful line in the bread roll sector, in ‘Easy Clean’ Design”, the company anticipates – the KGV EC bread roll line.
Automated premium bread lines: Koenig
‘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.
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.
interpack 2023 highlights: Koenig
Koenig comes to interpack with a focus on industrial baking. “We are looking forward to discussing the respective needs with our visitors in individual talks, especially in the area of complete turnkey solutions for buns or breads,” the company says.
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.
An industrial approach to artisan values
With flatbreads growing more and more popular, dedicated production lines focus on delivering premium quality results. When developing its flatbread line, König focused on replicating artisan-like characteristics.
Koenig introduces new I Rex Compact EC at IBIE
Koenig will introduce a new Rex machine at IBIE this year, the I Rex Compact EC (Easy Clean design). It incorporates the I-Rex Compact EC Divider and Rounder.
A guide to IBIE’s exhibition stands: Koenig
Koenig is introducing its new I-Rex Compact Easy Clean (EC) machine at the trade show. It incorporates the I-Rex Compact EC Divider and Rounder.
The energy-efficient light at the end of the Koenig tunnel oven
Trends the company is considering for the design of its tunnel ovens include stone conveyor ovens, bigger lines with bigger baking surfaces to match, saving energy (heat recovery systems), and the ability to quickly swap between energy sources, from gas to electricity, or hydrogen.
