Reducing product waste in industrial bakeries
By Andrey Bulatov, Sales Support Engineer, AMF Bakery Systems Minimizing raw material loss during production contributes greatly to the efficiency
By Andrey Bulatov, Sales Support Engineer, AMF Bakery Systems Minimizing raw material loss during production contributes greatly to the efficiency
With BVT’s turnkey line, product variety extends beyond sweet and savory pies, which by themselves make up for a diverse product range, to begin with. The fully automated Pieline can handle all types of pies, tarts and cakes.
The automated line designed by AMF Tromp can flexibly support a wide range of pies, either savory or sweet, in a baking tray, in foils, or in paper cups. They can bake the pie shells only, pies with the top opened or closed and pies with or without a lattice decoration. For (pre-)baking the pies, AMF recommends a Den Boer Multibake tunnel oven with impingement heating or a direct-fired system.
For industrial production, pizza lines are made to welcome any variations required. Accurate processes are a must for these flexible lines.
AMF Bakery Systems showcases solutions that support sustainable baking, including oven technology and smart services. New developments for bread lines, pizza systems and soft bread and bun production will also be presented.
AMF Bakery Systems Hall A69AMF Bakery System introduces a new, sustainable machine: the AMF Tromp Powershot – a sauce applicator
Under the current circumstances, it has never been more important to look into ways to increase efficiency in bakeries, starting
With the world’s first zero-emissions baking oven, a tunnel oven made by Den Boer, AMF Bakery Systems unlocked the opportunity for baking technology that is entirely environmentally sustainable.
Many things can be mapped digitally. But not everything! Nothing quite beats the real thing and exchanges between people. After