A fully-automated flow
Fully automating kneading and mixing is an ambitious endeavor, given the complexity of the process, and the diversity of raw ingredients.
LIBRARY ARTICLES
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
The product is the measure of things
Every gram counts. This is especially true when raw materials become more expensive or even scarce. VEMAG takes weight accuracy very seriously with its portioning technology. The machine manufacturer also sets the bar high in terms of product quality and flexibility.
The proof is in the technology: Reading Bakery Systems
Technology innovation not only ensures the right temperature, airflow and humidity settings, but also addresses a priceless ingredient in baking: time. Reading Bakery Systems (RBS) recently launched a new multi-pass proofer, which was designed to do both. It is designed to be flexible in function, footprint, and form.
Kaak announces several portfolio updates
Dutch technology specialist Kaak announced several equipment revisions and upgrades, during an event celebrating the companyโs 175th anniversary and the newly-granted Royal title.
All set for continuous mixing and kneading: RBS
Continuous dough production is designed with volume and efficiency in mind. Requirements stemming from the product characteristics, the manufacturing needs,
The solution is time
KAAK has recently added the expertise of Silowacht to its โsilo to truckโ solution portfolio, expanding its product range with silo construction and ingredient dosing.
Re-engineered mixing and kneading
Reading Bakery Systems, a member of the Markel Food Group, has re-engineered the MX Continuous Mixer. The model now ranks as the most versatile continuous mixer, and is suitable for a broad product spectrum and a wide diversity of doughs.
