What goes around: spirals
The shortest way to efficiency in proofing, cooling, freezing, or baking is sometimes a spiral.
LIBRARY ARTICLES
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.
Diverse requirements
Transport crates for baked goods do not appear to differ much at first sight. They only vary in color, weight and height. However, when it comes to cleaning the crates, the situation is very different.
All in one: frying, filling, decorating
Deep-fried biscuits have long since ceased to be a seasonal product, as โ freshly prepared โ 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 manufacturerโs nightmare. Visual inspection of the products is time- consuming, personnel-intensive, and still carries risks.
Using algorithms for better planning
The more accurately baked products sales can be forecast in advance, the lower are the returns losses. The Geiping Bakery relies on self-learning software to push down the proportion of returns, while also discovering sales opportunities that remain unused.
A plug-in fully automatic proofer
The fully automatic proofer from the plant constructor DEBAG is called the TEFI. The plant can be used to control both proofing and cooling processes.
Better baking in existing premises
FactoryXperts, baking industry consultants from Switzerland, uphold this motto in the sustainability sense as well. According to the advisers, although
SALTEK โ Synonymous with Pita Bread Lines
SALTEK is an international leader in the production of Pita Bread Automatic Production Lines. Saltekโs facility is located in the industrial zone of Mazraat Yachouh/ Metn in Lebanon.
Optimization in the sliced bread area
As a basis, the hygienic risk to food safety/shelf-life is taken as an example for baked goods. Subdivision takes place according to the hygiene sensitivity of the respective products. The basis
is always an assessment of the respective product
New weigh cells and new weighing electronics
Minebea Intec, Hamburg, the German part of MinebeaMitsumi, a globally operating group (annual sales revenues EUR 7.3 billion), specializes in
