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A guide to IBIE’s exhibition stands: Koenig

Koenig is introducing its new I-Rex Compact Easy Clean (EC) machine at the trade show. It incorporates the I-Rex Compact EC Divider and Rounder.

Smart scoring innovation is here

Koenig has recently developed a scoring unit powered by Artificial Intelligence, with the help of 3D scanners and cameras.

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: 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.

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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.

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Kaak: becoming a system provider ‘Step by Step’

Kaak lines are used both for dough balls, which can be stored chilled until they are shaped in production or in the store for some days, as well as for complete lines that either press dough portions to the base using the hot or cold process or from the ‘cut out’ of a dough sheet.