From past perfect to future simple
The beginnings of pinsa making go all the way back to the Roman Empire. A fresh new take on the Roman pinsa is now rising to the top among consumer favorites.
LIBRARY ARTICLES
Thinking outside of the tray: Precisma
Cleaning can quite literally make or break the trays, respectively their life expectancy.
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.
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.
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.
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
Performance and flexibility
Rademaker has developed a new pastry production line. The Universal Pastry Line with its newly-developed controller can produce a wide variety of dough pieces highly flexibly.
Secondary virtues are in demand: user-friendly, hygienic lines
Secondary virtues such as user-friendliness, hygiene, robustness and workplace safety are becoming increasingly important in bakery machine construction. Examples include Rademaker’s laminating and make-up lines.
A new generation: Rademaker laminators
A bakery in the German speaking area (DACH Region) invested in a new generation Rademaker Laminator, Croissant line and Pastry line. The Laminator is designed according Rademaker’s Sigma hygienic design guidelines.
