bbi-2021-03-Flexible flow-wrapping covers biscuits
An Alsatian manufacturer with over a hundred years of heritage relies on a modern flow-wrapping machine from Schubert to package its baked goods.
An Alsatian manufacturer with over a hundred years of heritage relies on a modern flow-wrapping machine from Schubert to package its baked goods.
VMI’s VERYMIX kneader is recommended for the continuous production of raw frozen, parbaked and/or pre-proofed and frozen doughs, including baguettes, ciabattas, pizzas, Viennese pastry, puff pastry and flour & water mixtures.
Recycling has a significant role to play in our environmental efforts, but it isn’t always the best way to prevent or alleviate major environmental concerns.
Spiral mixer or wendel mixer? The decision as to which kneading system a company invests in is dependent on many influencing factors. The application engineers at Diosna allowed us to look over their shoulders during a series of tests and to document the results.
VMI has adapted and developed a “snacking” version of its vertical double tool mixer, the KNEADSTER, that fully meets product diversity requirements. With its specific tooling and its reverse rotation, all types of dough and meats/vegetables can be mixed.
REGO HERLITZIUS offers a combination of the BS 45 belt slicing machine and the Vertec 30 for large bakeries to slice and pack breads.
The Micro Croissant® from La Petite Bretonne is the star product in the Canadian bakery’s portfolio. The family-run company from Quebec, established 52 years ago, produces up to 1.2 million Micro Croissants® every day.
The COMJET with the WP Robot promises professional lye application combined with a robotic cutting plant.
MULTIVAC is exhibiting solutions to pack bread, baked goods, fine pastries and snacks. In addition to two chamber machines, the exhibits also include a compact thermoform packaging machine and a tray sealer.
The Ditsch GmbH pretzel bakery has invested in a new DymoMix system at its Oranienbaum site. Processing tolerance of the
The demand in global markets is changing. The focus is increasingly on snack products. This is also reflected in the program of the French dough production specialist VMI.