In the industrial baking of any type of bread, and a multitude of other product ranges, tunnel ovens are the giants of large-volume, continuous baking, for which efficiency is a must.

Consultant Thomas Ismar of Zeppelin Systems GmbH says: “We haven’t re-invented bun production, but we have made it more efficient and more flexible at the same time.”

The Ditsch GmbH pretzel bakery has invested in a new DymoMix system at its Oranienbaum site. Processing tolerance of the