French companies launch 3D virtual bakery
In collaboration with major French players in the industrial bakery industry, the MEDEF International confederation has developed a 3D application called ‘Virtual Modern Bakery’.
LIBRARY ARTICLES
Ideas from Mahot
The principle of the forked kneader came from the Mahot machine factory and provided mechanization of dough preparation. It has since proved itself in practice – and is still used today. The reason behind this is the technological proximity to French traditional, manual dough production.
In the (continuous) mix: Verymix
VMI’s VERYMIX kneader is recommended for the continuous production of raw frozen, parbaked and/or pre-proofed and frozen doughs, including baguettes, ciabattas, pizzas, Viennese pastry, puff pastry and flour & water mixtures.
Mixing: when diversity is requested
VMI has adapted and developed a “snacking” version of its vertical double tool mixer, the KNEADSTER, that fully meets product diversity requirements. With its specific tooling and its reverse rotation, all types of dough and meats/vegetables can be mixed.
Good planning is half the battle
Product planning systems offer more flexibility and cut costs for the bread and bakery industry. Systems that are directly integrated in the ERP software are most suitable.
iba 2018 innovations: CSB System
Digitization is progressing well in the baked goods industry. The sector specialist CSB-System showcases this in concrete terms. Its digital solutions presentation includes systems for incoming goods, production planning, price labeling, order-picking and branch connectivity.
Shifting the focus: snacks in the spotlight
The demand in global markets is changing. The focus is increasingly on snack products. This is also reflected in the program of the French dough production specialist VMI.
