VMI: A good mix
When choosing the optimum equipment to perfect the process, technologies for batch and continuous mixing can bring the best-suited functionalities for each product range, manufacturing plant and operation.
LIBRARY ARTICLES
Easy as pie: AMF Bakery Systems automated lines for pies
The automated line designed by AMF Tromp can flexibly support a wide range of pies, either savory or sweet, in a baking tray, in foils, or in paper cups. They can bake the pie shells only, pies with the top opened or closed and pies with or without a lattice decoration. For (pre-)baking the pies, AMF recommends a Den Boer Multibake tunnel oven with impingement heating or a direct-fired system.
The Lesaffre Baking Center concept turns 50
In 2024, Lesaffre celebrates 50 years of its Baking Center™ concept, with a network of 51 dedicated application centers around the world. Throughout the year, Baking Center™ teams around the world will be celebrating the anniversary with customers and partners.
How to scale up artisan bread production
Better-for-you preferences also apply to bread. Several mixing options help increase production volumes while providing goods that still feel and taste artisan-made.
The art of bread: AMF Bakery Systems lines
The stress-free sheeting technology developed by AMF Tromp is at the heart of the processing line for any artisan bread product. The technology was developed around maintaining the quality and integrity of the traditional craft.
An automated eye for detail
Automated inspection systems are able to guarantee top product quality and safety – no exceptions allowed. In-line vision inspection technologies comprehensively inspect 100% of the products throughout the entire manufacturing process.
Pizza: Rademaker lines to keep them coming
At home or at the restaurant, for lunch, office parties, or even for breakfast, ordered in person or online, the interest in pizza choices never fades. On the contrary, new, exciting taste offerings, product claims and ingredient combinations are welcomed opportunities to experiment.
Pizza: AMF lines to keep them coming
For industrial production, pizza lines are made to welcome any variations required. Accurate processes are a must for these flexible lines.
Down to a fine art: authentic baguettes
While recipe variations for baguettes and bread rolls are not only to be expected but also make for unique selling points, high hydration rates and long dough resting times are the calling card of more sophisticated, authentic premium products.
Down to a fine art: authentic baguettes
While recipe variations for baguettes and bread rolls are not only to be expected but also make for unique selling points, high hydration rates and long dough resting times are the calling card of more sophisticated, authentic premium products.
Schubert to showcase snack packaging solutions
Gerhard Schubert will start the 2024 exhibition year with ProSweets Cologne. From January 28 to 31, the machine manufacturer will highlight the TLM Comfort Feeder, an entirely new solution for feeding carton blanks designed for efficiency and prioritizing resource-saving.
The big push: extrusion
Snacks are diverse and enticing additions to any eating occasion, whether they stand in for an entire meal, or are seen as a treat, a catering option for events, or a movie-night companion. Manufacturers stand to gain by keeping up the pace with innovations in this category. Extrusion provides particularly interesting opportunities.
