“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.
The new star
MIWE presents the new rack oven MIWE orbit. The oven is available with a rotary plate (standard) as well as a rack lift system for lift racks (optional).
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.
Fully automatic – but with a touch of craftsmanship
Pizza production is one of the key points of expertise of Kaak’s Italian MCS subsidiary from the northern Italian commune of Ala. The Italians’ latest highlight is a new, fully automatic pizza press.
iba innovations: MIWE
MIWE will show the whole spectrum of modern baking at the trade fair. For example, a year ago the company presented for the first time the MIWE shop baking suite (MIWE sbs) – a tool that allows geographically dispersed systems to be managed in overview from one (or several) central point(s).
