Rademaker announces acquisition, partnership
Rademaker announced two new developments aimed to expand its innovation capabilities: the acquisition of Form & Frys Maskinteknik and a strategic partnership with Sensure.
LIBRARY ARTICLES
All green lights for the smart factory
Stergiou Family recently expanded its production to a new range โ frozen products, with a matching state-of-the-art facility. The fully automated, smart bakery is a project five years in the making and started operations a few months ago.
Quiet on set: product development in progress!
Technology alone can only ever be part of a solution โ it also requires the knowledge to use it efficiently and profitably. This is precisely why Rademaker has installed the RTC at its headquarters.
โAI will further increase productivityโ
With its portfolio of companies, the WP BAKERYGROUP covers every step of the baking process with dedicated
and interconnected equipment. Jรผrgen Horstmann โ owner, Horstmann Group, and Carola Landhรคuser โ
WP BAKERYGROUP CEO, share the insights of leading a diverse group of companies and looking beyond individual production steps when designing solutions, to a โthink processโ big-picture that shapes innovation in baking.
Men at work: turnkey lines
Automated production lines are the solution to optimizing production and optimally allocating resources, including a critical one: the people on the production floor. Designing the turnkey line that fits best with a given environment throughout each process step also starts with people: the design team tasked with bringing together only the perfect pieces of the puzzle that will become a new line.
Get your pies in a row: Rademaker pie and quiche line
The Rademaker Pie and Quiche line is developed to produce an extensive assortment of pies and quiches from all cultures, ranging from meat pies, fruit pies, egg tarts (such as the beloved Pasta del Nata) and cheesecakes, to Melton pies, pork pies and even quiches; pies with an open top or closed with a dough lid, or crumbled top.
The art of bread: Rademaker lines
Rademaker designed its bread line for production efficiency, for a diverse range of breads including small baguettes, baguettes, triangle buns, square buns, hexagonal shaped buns, decorated/stamped buns, ciabatta, focaccia, pave, bagels and for a large variation of rounded products.
Bake together, stay together!
Technology is optimized to meet the clear trend for flexible equipment that can support changes in production and a diverse range of breads, respectively. New developments also aim at bridging the gap between artisan and industrial production, in terms of product quality and production volumes.
Pie and quiche line: Rademaker
The Rademaker Pie and Quiche line is developed to produce an extensive assortment of pies and quiches from all cultures, ranging from meat pies, fruit pies, egg tarts (such as the beloved Pasta del Nata) and cheesecakes, to Melton pies, pork pies and even quiches.
From past perfect to future simple
The beginnings of pinsa making go all the way back to the Roman Empire. A fresh new take on the Roman pinsa is now rising to the top among consumer favorites.
Pinsa dough: from past perfect to future simple
To transfer the traditional manufacturing process to high-end industrial output, Rademaker transformed the production process of this originally handcrafted specialty into an industrial production solution that maintains the crispy crust and airy structure of the pinsa.
Bake smarter, not harder: WP BAKERYGROUP
Smart devices are quickly becoming an indispensable part of life inside the baking shop as they are on the outside. For in-store ovens, smart tools are being developed to make them more efficient and easier to operate for consistent results.
