One step ahead
By Helga Baumfalk More went into the decision to purchase a new bread roll line than Plentz Bakery & Confectionery
LIBRARY ARTICLES
The art of IMPRESSA bread: new technology by FRITSCH
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 – 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).
Cetravac and bakeXperts to work closer together
Swiss companies Cetravac and bakeXperts will develop solutions together starting this year, under the leadership of bakeXperts – the manufacturer of the UDO vacuum shop oven.
FRITSCH to showcase compact solutions at iba
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 is best! (Koenig)
Bread consumption is once again on the rise, with the market expected to grow annually by 6.80%1 and reach a
Bread is best! FRITSCH IMPRESSA line
Bread consumption is once again on the rise, with the market expected to grow annually by 6.80%1 and reach a
Bread is best! Royal Kaak technology
Bread consumption is once again on the rise, with the market expected to grow annually by 6.80% and reach a
It’s not a sprint, it’s a marathon! (FRITSCH)
Last time iba was staged in person, it provided a platform for EUR 2.1 billion in trade fair contracts. Five
It’s not a sprint, it’s a marathon! DIOSNA iba preview
DIOSNA Hall A2 – 340 DIOSNA will present smart, future-oriented solutions for the food industry in the areas of automation,
Royal Kaak: Baking freestanding bread
Bread consumption is once again on the rise, with the market expected to grow annually by 6.80%(1) and reach a
Flexibility: FRITSCH IMPRESSA bread line
Bread consumption is once again on the rise, with the market expected to grow annually by 6.80%(1) and reach a
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.
