At iba 2023, AMF Bakery Systems showcases solutions that support sustainable baking, including oven technology and smart services. New developments for bread lines, pizza systems and soft bread and bun production will also be presented.
The technology to support efficient, automated production of high-end, quality bread is here. The key is gentle dough handling.
Sweet or savory, pies are a perennial favorite among consumers. Highly specialized production lines are developed to ensure production meets quantity as well as quality needs, efficiently.
AMF Bakery System introduces a new, sustainable machine: the AMF Tromp Powershot – a sauce applicator that can be used for pizza and flatbreads, to deposit sauces and oils. Its new design does not use compressed air and has low energy needs.
To transfer the traditional manufacturing process to high-end industrial output, Rademaker transformed the production process of this originally handcrafted specialty into an industrial production solution that maintains the crispy crust and airy structure of the pinsa.
Pizza and flatbreads. Naan and wraps. Pitas and handheld snacks. This is a generous and exciting product range, with ample space for new innovations. AMF Bakery Systems (AMF) designs complete systems that support all of them, with results matching artisan craft.
With over 8,000 new patisserie product launches every year, the challenge for industrial bakers is to diversify their offers by developing innovative creations that also pass nutritional checkpoints and provide an exciting eating experience, through an efficient manufacturing process.
FRITSCH announced the relaunch of the centerpiece processing line of its portfolio, the ROLLFIX, now in its third generation.
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.
Different types of products made with laminated dough have their own process requirements to achieve the desired characteristics. Flexible equipment is needed.
In industrial bagel manufacturing, the biggest challenge is fitting the production line in the available space while meeting individual recipe and process demands. Due to space constraints, certain modules can be considered optional, while others are highly recommended when customizing a line to specific requirements.
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.
