The steps to dough consistency: VMI
Automated continuous mixing delivers real-time process assessment and consistency round the clock.
LIBRARY ARTICLES
The steps to dough consistency: Zeppelin Systems
Automated continuous mixing delivers real-time process assessment and consistency round the clock.
RBS launches ambient cooling conveyor for cracker systems
Reading Bakery Systems (RBS) introduced a new ambient cooling conveyor, with increased efficiency in cooling crackers before entering packaging in a more‐compact footprint.
New cooling tunnel from IPCO
IPCO developed a cooling tunnel with improved energy efficiency provided by a newly designed airflow system, for use in the confectionery and bakery industries.
Buns, rolls and bagels made easy: Koenig
Notable examples we looked into include Koenig’s new generation of roll lines – the KGV Plus, and the latest addition, KGV EC that was just launched at iba.CONNECTING EXPERTS mid-March.
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.
All set for continuous mixing and kneading: RBS
A continuous kneading and mixing process ensures all types of ingredients are mixed and kneaded in the optimum sequence to produce the desired product with consistent characteristics while saving time, resources and minimizing waste.
Gentle and fast product cooling
As crackers exit the oven, the cooling process is important to guarantee product quality and a long shelf life. A gentle cooling process will ensure the delicate product’s integrity until it is ready to be consumed.
The right robot for the job
Scoring is a process that requires skill and shows the baker’s experience when done manually. Alternatively, as labor is becoming harder to find (and then keep), robots can efficiently take over the task; they will never need to stop and will perform constantly over time.
Ideas from Mahot
The principle of the forked kneader came from the Mahot machine factory and provided mechanization of dough preparation. It has since proved itself in practice – and is still used today. The reason behind this is the technological proximity to French traditional, manual dough production.
In the (continuous) mix: Verymix
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.
What goes around: spirals
The shortest way to efficiency in proofing, cooling, freezing, or baking is sometimes a spiral.
