A five-star event: Starline 5 launches
After five years of top-secret R&D, RONDO launched its newest project, the Starline 5 dough make-up line, with a great audience for a five-star event, in its hometown of Burgdorf, Switzerland.
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Ledora bakery: Made to measure
Specializing in frozen bakery products, Ledora Plus Kft. has always been steadily growing, since its launch. The company’s latest investment is also its biggest to date: a brand-new, fully automated factory in its hometown of Eger, Hungary, designed from scratch to fit production equipment and Ledora’s bold plans.
RONDO launches Starline 5
In an event organized in Burgdorf, RONDO launched the Starline 5, a new generation of high-performance dough processing lines. The ‘Starline’ series stands for maximum rated power, simple operation and a wide variety of products.
AMF: Smart sourdough baking starts here
Establishing a complete setup for sourdough production in industrial bakeries poses several challenges. The fermentation process must be taken into account and the equipment must be able to replicate handcraft techniques to handle this delicate dough.
Optimum process for a world of sourdoughs
No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough specialties relies on process accuracy and stability, with optimum kneading and mixing parameters for each type of product.
A fully-automated flow
Fully automating kneading and mixing is an ambitious endeavor, given the complexity of the process, and the diversity of raw ingredients.
Simply sourdough
No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough specialties relies on process accuracy and stability, with optimum kneading and mixing parameters for each type of product.
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.
Make your cake, and pie and tart, too: Verhoeven lines
With BVT’s turnkey line, product variety extends beyond sweet and savory pies, which by themselves make up for a diverse product range, to begin with. The fully automated Pieline can handle all types of pies, tarts and cakes.
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.
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.
Mixing: How to scale up artisan bread production
Better-for-you preferences also apply to bread. Several mixing options help increase production volumes while still providing goods that still feel and taste artisan-made. The demand for healthier options in baked goods continues to rise, and the COVID-19 pandemic has only intensified this trend.
