Pizza in any shape and form
Ever the safe-choice favorite, but never a boring idea: pizza enjoys great diversity, to match all tastes, eating occasions, and
Ever the safe-choice favorite, but never a boring idea: pizza enjoys great diversity, to match all tastes, eating occasions, and
Czech Republic specialist J4 looks at the optimum baking curve for a wide variety of products when designing its tunnel ovens. To ensure it is consistently being reached, each step (and its dedicated zone) of the baking process is controlled.
DIOSNA Hall A2 – 340 DIOSNA will present smart, future-oriented solutions for the food industry in the areas of automation,
Booth 1201 – Diosna Diosna will focus on equipment flexibility, showcasing the DIOSNA Wendel Mixer WH 240 “A” of the
DIOSNA launched a new IoT solution for dough production. The system monitors the condition and product quality through live data. It can be accessed remotely.
MPREIS is a grocer in Tyrol, Austria. The company has envisioned its bakery, Therese Mölk, to streamline every activity within
Tyrolean family business MPREIS is taking technology innovation personally. Its bakery in Innsbruck, Therese Mölk, is a state-of-the-art facility that continuously adds the latest improvements to optimize efficiency in production.
“What is your position on the use of hydrogen technology to fuel ovens in bakeries?” This is the question we put to oven manufacturers in Europe and the USA.
Different types of products made with laminated dough have their own process requirements to achieve the desired characteristics. Flexible equipment
In the industrial baking of any type of bread, and a multitude of other product ranges, tunnel ovens are the giants of large-volume, continuous baking, for which efficiency is a must.
Numerous exhibitors will present their innovations in Munich. The editors submit a couple of novelties to give trade fair visitors