Koenig relaunches Eco Twin
The 2022 Eco Twin model was revised to provide increased performance, options for modular layout and optimization in several process areas.
The 2022 Eco Twin model was revised to provide increased performance, options for modular layout and optimization in several process areas.
Automated scoring systems consistently execute cuts, using conventional cutting, ultrasonic cutting, or waterjet technology.
BAKON introduced a new ultrasonic cutting machine, the PICO, designed for operations with smaller production volumes. It can be used for round and rectangular cakes, as well as for triangle-shaped products, in trays, or on cutting boards.
From viennoiserie to Danish pastry, and any number of hybrid, new creations, laminated dough is the path to the sought-after airy, light layers.
Precision and consistency are required to turn blocks of dough into thin, delicate sheets. The big challenge lies in the correct distribution of the dough reduction steps while avoiding any unwanted tension in the dough. Inconsistencies in the reduction steps will significantly impact the structure of the final product.
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.
Scoring is a process that requires skill and shows the bakerโs 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.
Different types of products made with laminated dough have their own process requirements to achieve the desired characteristics. Flexible equipment is needed.
The semi-automated production of Polsehorn on a large scale โ that was the task with which a Danish company approached the bakery machine manufacturer FRITSCH.
The next best thing since sliced bread might just be the technology behind consistency for all types of bread and versatile bagging options for ever-changing requirements.
The bakery plant manufacturer FRITSCH has redesigned the LAMINATOR 300. The sheeting line is even more flexible and gentle in dough treatment.
For over twenty years, Rademakerโs Universal Make up line ranging from a laminator or bread line has made the production of a wide range of dough products possible to tickle the taste buds.