The pace of change has only become faster over the past years, and its rippling effect is also felt in the baking industry. How do industrial players ride the changes while also increasing efficiency? The first change is in the mindset, and then in finding the right solutions. The key word is agility.

In industrial bagel manufacturing, the biggest challenge is fitting the production line in the available space while meeting individual recipe and process demands. Due to space constraints, certain modules can be considered optional, while others are highly recommended when customizing a line to specific requirements.

MECATHERM handles projects around the world – particularly in Africa, where many of the population (in western, central, southern and some eastern areas of Africa) consume crusty bread such as baguettes. The market is mainly dominated by traditional production methods.

The Dimassaba Group opened a new bakery in Luanda, Angola’s capital city. The factory, which is called Dimapão, uses a Mecatherm industrial bread line.

Mecatherm has developed a new dough divider, the M-NS, presented for the first time at the 2018 iba trade fair.