The steps to dough consistency: Zeppelin Systems
Automated continuous mixing delivers real-time process assessment and consistency round the clock.
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French companies launch 3D virtual bakery
In collaboration with major French players in the industrial bakery industry, the MEDEF International confederation has developed a 3D application called โVirtual Modern Bakeryโ.
Ideas from Mahot
The principle of the forked kneader came from the Mahot machine factory and provided mechanization of dough preparation. It has since proved itself in practice โ and is still used today. The reason behind this is the technological proximity to French traditional, manual dough production.
In the (continuous) mix: Verymix
VMIโs VERYMIX kneader is recommended for the continuous production of raw frozen, parbaked and/or pre-proofed and frozen doughs, including baguettes, ciabattas, pizzas, Viennese pastry, puff pastry and flour & water mixtures.
Mixing: when diversity is requested
VMI has adapted and developed a โsnackingโ version of its vertical double tool mixer, the KNEADSTER, that fully meets product diversity requirements. With its specific tooling and its reverse rotation, all types of dough and meats/vegetables can be mixed.
โThe ideal bun lineโ
Consultant Thomas Ismar of Zeppelin Systems GmbH says: โWe havenโt re-invented bun production, but we have made it more efficient and more flexible at the same time.โ
Cooperation for batch: WP Bakerygroup and Zeppelin
Zeppelin Systems GmbH and WP-Kemper bring two worlds together by combining DymoMix with a Kronos-Mixer. The winners are all those who mix doughs in batches.
Equipment thinks for itself
Zeppelin Anlagenbau is working on a transition from the previous controller to a new system called โMIRAโ whose capabilities are designed to equal the functionality of an MES (Manufacturing Execution System).
Optimized mixing process
The Ditsch GmbH pretzel bakery has invested in a new DymoMix system at its Oranienbaum site. Processing tolerance of the
Shifting the focus: snacks in the spotlight
The demand in global markets is changing. The focus is increasingly on snack products. This is also reflected in the program of the French dough production specialist VMI.
