Gentle and fast product cooling
As crackers exit the oven, the cooling process is important to guarantee product quality and a long shelf life. A gentle cooling process will ensure the delicate product’s integrity until it is ready to be consumed.
LIBRARY ARTICLES
Fresh off the drawing board: Unifiller cake lines
Consumers are not just hungry for any cakes, but are seeking diversity and sensory experiences in their choices. The technology behind baking such options needs more flexibility.
All hands on deck: deck ovens
Deck ovens provide such reliable and flexible configurations that they can be conveniently used for a wide range of products, all in a design that is space mindful.
All on deck: Sveba Dahlen deck ovens
Deck ovens provide such reliable and flexible configurations that they can be conveniently used for a wide range of products, all in a design that is space mindful.
bbi-2021-04-All elements align
To consistently produce high-quality pizza, especially at high speeds in industrial environments, all types of equipment on the production line must contribute.
What goes around: spirals
The shortest way to efficiency in proofing, cooling, freezing, or baking is sometimes a spiral.
Efficiency at the end of the tunnel: Bakery Thermal Solutions
In the industrial baking of any type of bread, and a multitude of other product ranges, tunnel ovens are the giants of large-volume, continuous baking, for which efficiency is a must.
Efficiency at the end of the RBS tunnel oven
In the industrial baking of any type of bread, and a multitude of other product ranges, tunnel ovens are the giants of large-volume, continuous baking, for which efficiency is a must.
Bread slicing: making the cut
The next best thing since sliced bread might just be the technology behind consistency for all types of bread and versatile bagging options for ever-changing requirements.
All in one: frying, filling, decorating
Deep-fried biscuits have long since ceased to be a seasonal product, as – freshly prepared – they are a customer magnet.
Australian wheat in the SE Asian bread market
While the SE Asian bread market was a key focus for the project, from the start it was recognized that the study of dough development through mixing and processing would have wider implications and offer new opportunities for bread-making throughout the world.
“Using artificial intelligence to analyze data on labels”
Mixing up label rolls in production is every food manufacturer’s nightmare. Visual inspection of the products is time- consuming, personnel-intensive, and still carries risks.
