It’s not a sprint, it’s a marathon! DIOSNA iba preview
DIOSNA will present smart, future-oriented solutions for the food industry in the areas of automation, dough processing and mixing.
DIOSNA will present smart, future-oriented solutions for the food industry in the areas of automation, dough processing and mixing.
The technology to support efficient, automated production of high-end, quality bread is here. The key is gentle dough handling.
Syntegon announced the launch of four machines for common vertical form, fill and seal applications at interpack. Two SVX variants, SVX Agile and SVX Duplex, were presented at the interpack booth, which will be launched this year along with two other SVX models.
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.
The automated line designed by AMF Tromp can flexibly support a wide range of pies, either savory or sweet, in a baking tray, in foils, or in paper cups. They can bake the pie shells only, pies with the top opened or closed and pies with or without a lattice decoration.
There are clear requirements for the proofing process. The dough may be resting, but its transformation process does nothing but rest. The question is, always, how to improve the process? Technology brings new answers.
Wooden Bakery of Lebanon has maintained the product quality its customers are accustomed to, throughout several, sometimes overlapping challenges over the years. To cope with the latest struggles due to material availability, the use of flour and dough rheology technologies has helped the business manage flour quality.
KPM Analytics acquired Smart Vision Works, a company specializing in artificial intelligence (AI) providing computer vision systems for agriculture and food industries. Smart Vision Works is well known for its AI and edge computing technologies, used to sort products and detect foreign materials in the food production processes.
Reading Bakery Systems (RBS) installed its new electric-powered convection oven at the RBS Science & Innovation Center and is now ready for production trials.
With the ‘Siegling Fullsan’ product range, Forbo Movement Systems has launched new homogeneous conveyor and processing belts made of TPU (thermoplastic polyurethane) particularly for hygiene-sensitive applications.
Energy efficiency may be just part of the equation when selecting a type of belt, but it is an increasingly important one given the dramatic rise in energy costs that the world is currently experiencing.
Among the solutions MECATHERM is presenting at IBIE, new digital services will debut, providing tools to help optimize process efficiency.