One step ahead
By Helga Baumfalk More went into the decision to purchase a new bread roll line than Plentz Bakery & Confectionery
By Helga Baumfalk More went into the decision to purchase a new bread roll line than Plentz Bakery & Confectionery
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.
The stress-free sheeting technology developed by AMF Tromp is at the heart of the processing line for any artisan bread product. The technology was developed around maintaining the quality and integrity of the traditional craft.
At iba, IREKS illustrated exciting taste dimensions and creative opportunities. Rethinking familiar products for the future was a theme at the stand, through which traditional raw materials can be rediscovered, prepared and combined in new ways to create new flavors.
Hall C2 – 110 At iba 2023, AMF Bakery Systems showcases solutions that support sustainable baking, including oven technology and
The Baking Academy at the IREKS headquarters in Kulmbach is a new space dedicated to sharing knowledge and working with bakeries. Markus Hombach, Director of the IREKS Baking Academy, explains the facility expansion and the opportunities it offers.
How to better meet today’s customer expectations with modified dough processes for baked goods containing rye. Current technical literature describes
Unique eating experiences are a defining characteristic of snacking; they are especially expected when the choices are cakes and pastries.
AMF Bakery Systems announced it unified its family of brands to highlight its equipment portfolio. The new brand architecture reflects AMF’s commitment to improvement and specialization, the company announced.