“The ideal bun line”
Consultant Thomas Ismar of Zeppelin Systems GmbH says: “We haven’t re-invented bun production, but we have made it more efficient and more flexible at the same time.”
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“We play in the Champions’ League”
WP-Haton concentrates on making up doughs by classical methods using dough dividers, rounders, long rollers and proofers. The focus is on excellence and flexibility.
IBIE 2023: A marketplace of innovation (GEA)
Under the motto, “100 years of combined passion and know-how,” GEA will be exhibiting advanced bakery technology from its leading brands, GEA Comas and GEA Imaforni. Both processing and freezing technology will be represented at booth 7547.
Secondary virtues are in demand: user-friendly, hygienic lines
Secondary virtues such as user-friendliness, hygiene, robustness and workplace safety are becoming increasingly important in bakery machine construction. Examples include Rademaker’s laminating and make-up lines.
