Two-stage mixing takes center stage
Two-stage batch mixing brings multiple advantages to industrial-scale baking. Two-stage batch mixing is especially suited to long-fermentation doughs, where structure and flavor are needed.
Two-stage batch mixing brings multiple advantages to industrial-scale baking. Two-stage batch mixing is especially suited to long-fermentation doughs, where structure and flavor are needed.
With its portfolio of companies, the WP BAKERYGROUP covers every step of the baking process with dedicated
and interconnected equipment. Jürgen Horstmann – owner, Horstmann Group, and Carola Landhäuser –
WP BAKERYGROUP CEO, share the insights of leading a diverse group of companies and looking beyond individual production steps when designing solutions, to a ‘think process’ big-picture that shapes innovation in baking.
Chip Czulada embarked on a new role as the President of Reading Bakery Systems (RBS) at the beginning of 2024. He shares with Baking+Biscuit International magazine his view on the first six months at the helm of the company where he has been working for over 20 years.
An entire fleet of iconic crackers built its consumer base on their open, flaky texture, which is produced by layering the dough. Reading Bakery Systems designed a new, 90-degree technology concept for the laminators manufacturing this dough.
At iba, FRITSCH will showcase two bread lines in a new compact and hygienic design, the PROGRESSA and the IMPRESSA bread. An extensive range of machines will be displayed at the stand, solutions for all business sizes.
For process consistency, FRITSCH equipped the IMPRESSA bread (and all its industrial lines) with a new, output-based line control. How does it work?
FRITSCH will introduce the completely redesigned IMPRESSA bread at iba. For the upgrade, the company focused on the line’s hygienic design and a very compact footprint.
FRITSCH will showcase a completely new design of its IMPRESSA bread line at iba this year. The new improvements focused on its hygienic design, as well as making it more compact and more flexible.
When a machine manufacturer such as FRITSCH and a fiber specialist such as JRS cooperate on application tests for gluten-free doughs or, more precisely, gluten-free croissants, this creates added value.
FRITSCH announced the relaunch of the centerpiece processing line of its portfolio, the ROLLFIX, now in its third generation.
From viennoiserie to Danish pastry, and any number of hybrid, new creations, laminated dough is the path to the sought-after airy, light layers.
The bakery plant manufacturer FRITSCH has redesigned the LAMINATOR 300. The sheeting line is even more flexible and gentle in dough treatment.