Making the cut
Automated scoring systems consistently execute cuts, using conventional cutting, ultrasonic cutting, or waterjet technology.
Automated scoring systems consistently execute cuts, using conventional cutting, ultrasonic cutting, or waterjet technology.
MULTIVAC announced the launch of its W 500 as a universal flowpacking solution, which offers a high level of flexibility for packing a wide range of food products, including bakery goods.
Combining functional and molecular flour analytics will establish a comprehensive picture of the grain, and help to achieve better baking results.
In business for 115 years, cookie and bar manufacturer Leclerc Foods has been expanding and modernizing its manufacturing capabilities. The acquisition of two bar systems, each with two packaging legs, was part of this project.
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.
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.
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.
COVID-19 affected the ways companies pack their products. It also caused an increase in demand for industrial pre-packaged bakery products, and sustainable ones.
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.
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.
An Alsatian manufacturer with over a hundred years of heritage relies on a modern flow-wrapping machine from Schubert to package its baked goods.
RONDO observes special donut shapes are increasingly in demand, and so is the flexibility to produce them all on one line, which also makes fast changeovers a necessity.