HEUFT: The energy-efficient light at the end of the tunnel oven
Under the current circumstances, it has never been more important to look into ways to increase efficiency in bakeries, starting
LIBRARY ARTICLES
Coatings do make the pan: KEMPF
Having the right coating for the product, the process and the pan goes a long way to obtaining perfectly baked
südback makes strong comeback
südback confirms its support for in-person events as preparations are in full swing for this year’s edition, which will be held once again from October 22 to 25.
HEUFT: alternatives for energy management
As energy is an increasingly more valuable resource, thermal oil oven specialist HEUFT offers short- and mid-term solutions for bakeries to step away from fossil fuels and towards regenerative resources.
Smooth operations at Therese Mölk
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.
Kempf welcomes new team members
Kempf announced two new international key account managers joined its team of specialists at the beginning of this year, Chris Pehoviak and Johannes Rustler.
Buns, rolls and bagels made easy: Koenig
Notable examples we looked into include Koenig’s new generation of roll lines – the KGV Plus, and the latest addition, KGV EC that was just launched at iba.CONNECTING EXPERTS mid-March.
Kempf bakeware: The best support system
The benefits of innovative, custom-made bakeware only begin with providing support for baked goods throughout manufacturing. Minute details in their
Rademaker: The best means to all ends
Different types of products made with laminated dough have their own process requirements to achieve the desired characteristics. Flexible equipment
Knowledge pays off
The Rademaker Technology Center (RTC) features several pilot lines, full-scale, certified production lines that meet the latest standards, which are available for testing. The company believes knowledge is an investment worth making, and invest it did: over the past two years, the RTC has been developed to more than twice its starting size, to its current 2,400sqm.
Small changes make a big difference
For over twenty years, Rademaker’s Universal Make up line ranging from a laminator or bread line has made the production of a wide range of dough products possible to tickle the taste buds.
Continous innovation in the Rademaker Industrial Bread Line
The line is recognized for its superb quality and hygienic design, its efficient operation, versatility, reliability and robustness.
