Schubert previews new cobot at CFIA
Gerhard Schubert GmbH will showcase its automated packaging solutions at CFIA Rennes, between March 14 and 16. A new Cobot will be previewed, designed to automate feeding products to machines.
LIBRARY ARTICLES
Syntegon upgrades Sigpack TTM cartoner
Syntegon upgraded its Sigpack TTM cartoner platform with lock-style technology for glue-free carton forming.
This is intelligent handling
Syntegon has developed a new solution for the handling and portioning of cookies and crackers. The compact, smart machine ensures gentle processing as well as flexibility.
Molecular and functional flour analytics
Improving the profiles of baked goods benefits from gaining a deeper understanding of all the process steps and reactions behind them. Combining functional and molecular flour analytics will establish a comprehensive picture of the grain, and help to achieve better baking results.
Smart scoring innovation is here
Koenig has recently developed a scoring unit powered by Artificial Intelligence, with the help of 3D scanners and cameras.
Making the cut
Automated scoring systems consistently execute cuts, using conventional cutting, ultrasonic cutting, or waterjet technology.
MULTIVAC launches new flowpacking solution
MULTIVAC announced the launch of its W 500 as a universal flowpacking solution, which offers a high level of flexibility for packing a wide range of food products, including bakery goods.
Molecular and functional analytics: an integrated research
Combining functional and molecular flour analytics will establish a comprehensive picture of the grain, and help to achieve better baking results.
Leclerc raises the bar
In business for 115 years, cookie and bar manufacturer Leclerc Foods has been expanding and modernizing its manufacturing capabilities. The acquisition of two bar systems, each with two packaging legs, was part of this project.
Buns, rolls and bagels made easy: Mecatherm
Replicating traditional methods of preparing buns, bagels and rolls on an industrial scale is a task with an extensive list of challenges, to achieve high-volume, consistent results. Flexibility and innovation joined in dedicated production lines help provide the answers for endless product variations.
A delicate balance: perfecting work with gluten-free ingredients
As gluten-free bakery is decisively increasing its foothold into the mainstream market, growing by about 25% each year, research seeks to improve product taste, texture and nutritional profiles.
Single-serve packaging for sustainability
COVID-19 affected the ways companies pack their products. It also caused an increase in demand for industrial pre-packaged bakery products, and sustainable ones.
