The French touch for dividing
Mecatherm has developed a new dough divider, the M-NS, presented for the first time at the 2018 iba trade fair.
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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.
Fully automatic โ but with a touch of craftsmanship
Pizza production is one of the key points of expertise of Kaakโs Italian MCS subsidiary from the northern Italian commune of Ala. The Italiansโ latest highlight is a new, fully automatic pizza press.
Dividing and moulding competence
The Werner & Pfleiderer (W&P) TEWIMAT is designed for industrial 24-hour operation and is available in two high-performance variants: TEWIMAT SOFT and TEWIMAT BIG BALL.
The next step
Almost everyone in the industry knows the Handtmann dough divider from the VF Line. An add-on device that afterwards shapes the divided dough will be shown by the Biberach-based company at the iba trade fair.
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.
