Every season sparks pie joy
Whether the pies have an open top – covered with various ingredients, or are closed with dough, lattice, or crumble, the technology needs to produce excellent results no matter the recipe and material changes.
LIBRARY ARTICLES
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
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
A new generation: Rademaker laminators
A bakery in the German speaking area (DACH Region) invested in a new generation Rademaker Laminator, Croissant line and Pastry line. The Laminator is designed according Rademaker’s Sigma hygienic design guidelines.
