Pizza in any shape and form
Ever the safe-choice favorite, but never a boring idea: pizza enjoys great diversity, to match all tastes, eating occasions, and
LIBRARY ARTICLES
FRITSCH to relocate to all-in-one headquarters
MULTIVAC Group acquired land in the new Industrial Park in Iphofen, Germany, where FRITSCH is set to relocate its main headquarters. The new location, spanning 7.6 ha of land, will bring together the business operations of the dough machinery manufacturer.
Save your energy!
The conversation around increasing manufacturing sustainability will unavoidably start with analyzing ovens, for any baking operation. Visible results are a necessity.
It’s not a sprint, it’s a marathon! (Albert Handtmann Maschinenfabrik)
Last time iba was staged in person, it provided a platform for EUR 2.1 billion in trade fair contracts. Five
RBS: electric-powered convection oven now available for trials
Reading Bakery Systems (RBS) installed its new electric-powered convection oven at the RBS Science & Innovation Center and is now ready for production trials.
Next in line: automated cracker lines
Low moisture, long shelf-life, diverse sizes and shapes – crackers and cookies are a segment filled with opportunity. Their characteristics also dictate process improvements and how equipment can support optimization
Best practice in innovation, operation, and teamwork
FRITSCH was acquired by the MULTIVAC group and with that it joined a network of resources helping it thrive. These
Record orders for FRITSCH
FRITSCH Bakery Technologies GmbH & Co. K reported it has received orders amounting to more than EUR 35 million in the first quarter of 2022.
Smooth operations at Therese Mölk
Tyrolean family business MPREIS is taking technology innovation personally. Its bakery in Innsbruck, Therese Mölk, is a state-of-the-art facility that continuously adds the latest improvements to optimize efficiency in production.
FRITSCH sales soar, expansion in the works
FRITSCH Bakery Technologies recorded a sales growth of 40% in 2021. The company’s access to the sales and service network of its parent group, MULTIVAC, contributed to the results.
A balanced bake makes perfect
Better baking for biscuits and cookies means matching the intended baking curve of the product, stage by stage, consistently and efficiently. With its Emithermic oven, Reading Bakery Systems provides complete control over five baking parameters that create a more balanced bake.
All set for continuous mixing and kneading: RBS
Continuous dough production is designed with volume and efficiency in mind. Requirements stemming from the product characteristics, the manufacturing needs,
