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Bread is best! FRITSCH IMPRESSA line

For process consistency, FRITSCH equipped the IMPRESSA bread (and all its industrial lines) with a new, output-based line control. How does it work?

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FRITSCH: It’s not a sprint, it’s a marathon!

FRITSCH will introduce the completely redesigned IMPRESSA bread at iba. For the upgrade, the company focused on the line’s hygienic design and a very compact footprint.

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Flexibility: FRITSCH IMPRESSA bread line

FRITSCH will showcase a completely new design of its IMPRESSA bread line at iba this year. The new improvements focused on its hygienic design, as well as making it more compact and more flexible.

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Competence for gluten-free doughs

When a machine manufacturer such as FRITSCH and a fiber specialist such as JRS cooperate on application tests for gluten-free doughs or, more precisely, gluten-free croissants, this creates added value.

A vacuum baking revolution

To optimize in-store baking efficiency, the UDO baking technology is one to watch. It stands for Univac Double-bake Oven and is powered by Cetravac AG’s patented innovation. Developed under the bakeXperts brand, the UDO opens the door to a new world of baking in-store.

In-store baking with UDO technology: a vacuum-powered revolution

The UDO can bake frozen, ambient-stored raw dough, or parbaked products such as rolls, baguettes and even larger loaves and cool them to perfect-to-eat level in less than 5-10 minutes. It does so while achieving perfectly even heating and retaining all product characteristics, consistently.