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
LIBRARY ARTICLES
The French flair for pastries
From the beloved classics to the unexpected modern creations, the finest viennoiserie and puff pastries enjoy unwavering commitment from consumers.
Pizza: AMF lines to keep them coming
For industrial production, pizza lines are made to welcome any variations required. Accurate processes are a must for these flexible lines.
Pie production: AMF Tromp line
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.
Sliced, bagged and delivered
To maximize the benefits of automating bread slicing and bagging, industrial bakeries need to keep their customization options open. Aside
Schubert expands North American headquarters
Schubert announced it purchased 7.36 acres of land to expand its North American headquarters in Charlotte, NC.
Always up to speed: Mecatherm
Conveyor systems work under demanding conditions in bakeries. Maintaining them in top shape is the first step to efficiency in production; upgrades will then guarantee optimum performance in handling processes for truly competitive-level manufacturing.
All systems go: Mecatherm
Conveyor systems work under demanding conditions in bakeries. Maintaining them in top condition is the first step to efficiency in
Mecatherm, ABI LTD: Cooperation with a future
Mecatherm, French manufacturer of industrial ovens and production lines, has signed a partnership with American ABI Ltd, a specialist in bagel makeup equipment. Together they are planning to market an industrial bagel line. baking+biscuit international investigates further.
Slicing and packing breads
REGO HERLITZIUS offers a combination of the BS 45 belt slicing machine and the Vertec 30 for large bakeries to
Mecatherm interview: “Flexibility is key”
Olivier Sergent, President and CEO of the Mecatherm Group, discusses strategy with Baking and Biscuit International’s Dirk Dixon. Dixon: Since
A marketplace of innovation: MECATHERM
The IBIE 2019, International Baking Industry Exposition, will take place in Las Vegas from 8 to 11 September. On an area of approximately 65,032 m2, more than 1,000 exhibitors will display products and services that pertain to the baking industry.
