A tight, steel belt on energy spending
Spending energy with the utmost caution is not a present-day, circumstantial trend. For bakeries, it is a hard reality and
Spending energy with the utmost caution is not a present-day, circumstantial trend. For bakeries, it is a hard reality and
Making its debut on the best stage for a first impression, at iba, the new, compact IMPRESSA bread line developed by FRITSCH for industrial production manages to save 20% of the floor space โ about 5 m. This was accomplished, in part, by new sheeting technology incorporated in the revised Soft Dough Sheeter (SDS) and the new Soft Dough Roller (SDR).
At iba, FRITSCH will showcase two bread lines in a new compact and hygienic design, the PROGRESSA and the IMPRESSA bread. An extensive range of machines will be displayed at the stand, solutions for all business sizes.
Bread consumption is once again on the rise, with the market expected to grow annually by 6.80%1 and reach a
Last time iba was staged in person, it provided a platform for EUR 2.1 billion in trade fair contracts. ยญFive
Bread consumption is once again on the rise, with the market expected to grow annually by 6.80%(1) and reach a
MPREIS is a grocer in Tyrol, Austria. The company has envisioned its bakery, Therese Mรถlk, to streamline every activity within
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.