Schubert previews new cobot at CFIA
Gerhard Schubert GmbH will showcase its automated packaging solutions at CFIA Rennes, between March 14 and 16. A new Cobot will be previewed, designed to automate feeding products to machines.
LIBRARY ARTICLES
Molecular and functional flour analytics
Improving the profiles of baked goods benefits from gaining a deeper understanding of all the process steps and reactions behind them. Combining functional and molecular flour analytics will establish a comprehensive picture of the grain, and help to achieve better baking results.
Thinking all around the pizza box
Pizza and flatbreads. Naan and wraps. Pitas and handheld snacks. This is a generous and exciting product range, with ample space for new innovations. AMF Bakery Systems (AMF) designs complete systems that support all of them, with results matching artisan craft.
Smart scoring innovation is here
Koenig has recently developed a scoring unit powered by Artificial Intelligence, with the help of 3D scanners and cameras.
Practical patisserie systems
With over 8,000 new patisserie product launches every year, the challenge for industrial bakers is to diversify their offers by developing innovative creations that also pass nutritional checkpoints and provide an exciting eating experience, through an efficient manufacturing process.
Making the cut
Automated scoring systems consistently execute cuts, using conventional cutting, ultrasonic cutting, or waterjet technology.
Molecular and functional analytics: an integrated research
Combining functional and molecular flour analytics will establish a comprehensive picture of the grain, and help to achieve better baking results.
Buns, rolls and bagels made easy: Koenig
Notable examples we looked into include Koenig’s new generation of roll lines – the KGV Plus, and the latest addition, KGV EC that was just launched at iba.CONNECTING EXPERTS mid-March.
Buns, rolls and bagels made easy: Mecatherm
Replicating traditional methods of preparing buns, bagels and rolls on an industrial scale is a task with an extensive list of challenges, to achieve high-volume, consistent results. Flexibility and innovation joined in dedicated production lines help provide the answers for endless product variations.
A delicate balance: perfecting work with gluten-free ingredients
As gluten-free bakery is decisively increasing its foothold into the mainstream market, growing by about 25% each year, research seeks to improve product taste, texture and nutritional profiles.
The right robot for the job
Scoring is a process that requires skill and shows the baker’s experience when done manually. Alternatively, as labor is becoming harder to find (and then keep), robots can efficiently take over the task; they will never need to stop and will perform constantly over time.
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.
