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.

Consultant Thomas Ismar of Zeppelin Systems GmbH says: “We haven’t re-invented bun production, but we have made it more efficient and more flexible at the same time.”

The Ditsch GmbH pretzel bakery has invested in a new DymoMix system at its Oranienbaum site. Processing tolerance of the

The demand in global markets is changing. The focus is increasingly on snack products. This is also reflected in the