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.
LIBRARY ARTICLES
Royal Kaak: Baking freestanding bread
The technology to support efficient, automated production of high-end, quality bread is here. The key is gentle dough handling.
Syntegon launches vertical bagging series
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.
Pie, tart and cake line: Verhoeven Bakery Equipment Family
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.
Pie production: AMF Tromp line
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.
The proof is in the technology: Mecatherm
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.
Keeping a promise of quality
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.
When the stakes are high: Forbo
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.
A solid foundation
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.
MECATHERM brings M-Care to IBIE 2022
Among the solutions MECATHERM is presenting at IBIE, new digital services will debut, providing tools to help optimize process efficiency.
DIOSNA introduces IoT solution
DIOSNA launched a new IoT solution for dough production. The system monitors the condition and product quality through live data. It can be accessed remotely.
The energy-efficient light at the end of the tunnel oven: AMF
For AMF Bakery Systems, innovation in tunnel ovens means focusing on sustainability, primarily looking into energy efficiency and minimizing carbon footprint.
