Mühlenchemie offers new digital service
Flour treatment specialist Mühlenchemie is expanding its service to include the use of Smart Glasses for online demonstrations and training, joint trials and analyses.
LIBRARY ARTICLES
Buns, rolls and bagels made easy: Minipan
Replicating traditional methods of preparing buns, bagels and rolls on an industrial scale is a task with an extensive list
Software prevents input errors
To make operation as simple and intuitive as possible, FRITSCH has developed a new,
performance-related control system.
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.
Thinking outside of the tray: Precisma
Cleaning can quite literally make or break the trays, respectively their life expectancy.
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.
All on deck: Sveba Dahlen deck ovens
Deck ovens provide such reliable and flexible configurations that they can be conveniently used for a wide range of products, all in a design that is space mindful.
All hands on deck: deck ovens
Deck ovens provide such reliable and flexible configurations that they can be conveniently used for a wide range of products, all in a design that is space mindful.
Vacuum coiler with additional benefits
The FRITSCH CSV compact is a vacuum coiler that fixes the dough pieces or the dough pieces cut into triangles on the belt by means of a vacuum, which prevents them from slipping whilst coiling.
Pigs in a blanket
The semi-automated production of Polsehorn on a large scale – that was the task with which a Danish company approached the bakery machine manufacturer FRITSCH.
What goes around: spirals
The shortest way to efficiency in proofing, cooling, freezing, or baking is sometimes a spiral.
Donuts: all styles are in
Manufacturing donuts with less fat and sugar is a must. However, this is just the starting point as unusual shapes, new flavor experiences, creative textures and hybrid formulations are on the rise.
