Record orders for FRITSCH
FRITSCH Bakery Technologies GmbH & Co. K reported it has received orders amounting to more than EUR 35 million in the first quarter of 2022.
LIBRARY ARTICLES
All the means to a laminated end: FRITSCH
From viennoiserie to Danish pastry, and any number of hybrid, new creations, laminated dough is the path to the sought-after airy, light layers.
All the means to a laminated end: RONDO
Precision and consistency are required to turn blocks of dough into thin, delicate sheets. The big challenge lies in the correct distribution of the dough reduction steps while avoiding any unwanted tension in the dough. Inconsistencies in the reduction steps will significantly impact the structure of the final product.
FRITSCH sales soar, expansion in the works
FRITSCH Bakery Technologies recorded a sales growth of 40% in 2021. The company’s access to the sales and service network of its parent group, MULTIVAC, contributed to the results.
COVID and its impacts: Cetravac
baking+biscuit gathered assessments of the COVID-related crisis from suppliers to the industry, including their response to it.
Customized production: FRITSCH
Pizza is one of the most popular foods worldwide, and various plant constructors offer industrial pizza lines. Here is a small overview of the manufacturers and methods.
A new in-store baking process
The equipment was so small that the description “inconspicuous” really isn’t an insult. Nonetheless, the “UDO” made by Cetravac AG in Switzerland was awarded a trophy at the iba trade fair, and attracted a large amount of attention. We asked its inventor, Adolf Cermak, what really lies behind it.
