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.
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All green lights for the smart factory
Stergiou Family recently expanded its production to a new range – 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.
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.
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 is needed.
Knowledge pays off at the RTC
The Rademaker Technology Center (RTC) features several pilot lines, full-scale, certified production lines that meet the latest standards, which are available for testing. The company believes knowledge is an investment worth making, and invest it did: over the past two years, the RTC has been developed to more than twice its starting size, to its current 2,400sqm.
Small changes make a big difference
For over twenty years, Rademaker’s Universal Make up line ranging from a laminator or bread line has made the production of a wide range of dough products possible to tickle the taste buds.
