A marketplace of innovation: Shaffer
Shaffer continues to provide new, simple options for the sanitation of mixers. Schaffer’s agitator shaft seal design has progressed to include fewer parts leading to faster cleaning and superior leak prevention.
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Customized production: Royal Kaak
Pizza is one of the most popular foods worldwide, and various plant constructors offer industrial pizza lines. Here is a small overview of the manufacturers and methods.
Centralized pizza dough production
Staff in the American supply chain centers of Domino’s Pizza produce dough for franchise outlets, among others. This also guarantees the quality of the pizzas.
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.
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.
Computer-assisted reproducibility
The REGO HERLITZIUS PM Series of planetary, stirring and mixing machines gives users a machine portfolio with bowl sizes from 12 to 200 liters to make mixing and blending more precise, faster, more hygienic and more reproducible.
Flexibility with planetary mixers
The Danish manufacturer Varimixer A/S BÄR makes planetary machines with bowl volumes from 10 to 140 liters, allowing their use in a wide variety of company sizes.
Optimized process step
Hard to clean, inaccurate and sensors that constantly failed to operate – a major bakery in the Netherlands struggled with these problems when transporting a dough bowl. The solution was to install a new bowl transport 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.
