iba ’25: FRITSCH and MULTIVAC highlight pastry production
At iba, FRITSCH will highlight a new compact pastry line designed for mid-sized bakeries, with a hygienic design, which will also feature the MULTIVAC Cooling@Packing System.
At iba, FRITSCH will highlight a new compact pastry line designed for mid-sized bakeries, with a hygienic design, which will also feature the MULTIVAC Cooling@Packing System.
Making its debut on the best stage for a first impression, at iba, the new, compact IMPRESSA bread line developed by FRITSCH for industrial production manages to save 20% of the floor space – about 5 m. This was accomplished, in part, by new sheeting technology incorporated in the revised Soft Dough Sheeter (SDS) and the new Soft Dough Roller (SDR).
Hygiene priorities ruled the drawing board for new equipment revisions at SOLLICH. The Thermo-Flow® cooling tunnel debuts a wheel-out heat exchanger, to allow the operator to clean it easily and thoroughly. Efficient cleaning is an improved feature we will find on numerous SOLLICH machines this year, most of which are to be unveiled at interpack.
FRITSCH announced the relaunch of the centerpiece processing line of its portfolio, the ROLLFIX, now in its third generation.
“What is your position on the use of hydrogen technology to fuel ovens in bakeries?” This is the question we asked oven manufacturers in Europe and the USA.
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.
For the production of small pastries, the plant manufacturer Handtmann offers solutions for fully automatic production.
The KRONOS mixer from the WP BAKERYGROUP promises consistent mixing results independent of the personnel and fluctuating raw materials properties.
The COMJET with the WP Robot promises professional lye application combined with a robotic cutting plant.