Ready, set, dough!
The consistency of perfectly formed dough depends entirely on the conditions during fermentation. DIOSNA develops pre-dough and dough fermentation systems that can ensure required parameters, with various degrees of automation.
LIBRARY ARTICLES
AMF: The sky is the limit for cakes
For the production of cakes and pies, AMF Bakery Systems provides a modular system developed by AMF Tromp, which includes an AMF Den Boer tunnel oven. In this structure, automated lines can be customized for various needs and capacities.
All the means to a laminated end: FRITSCH
From viennoiserie to Danish pastry, and any number of hybrid, new creations, laminated dough is the path to the sought-after airy, light layers.
All the means to a laminated end: RONDO
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.
Dawn Foods launches new fat-based fillings
Dawn Foods launched new, cocoa and fat-based fillings under its Delicream range, suitable to use for a wide range of bakery products, including croissants, muffins and cookies.
All styles are in: Unifiller Europe
Flexibility is the top priority when manufacturing cupcakes and muffins as well, as highlighted by the Unifiller Europe Flexline, one of the favorites among the Linxis Group specialist’s customers. This line can first be used for depositing muffin and cupcake batters, and (after baking) for the injection of fillings or cupcake decorations.
The solution is time: Silowacht
KAAK has recently added the expertise of Silowacht to its ‘silo to truck’ solution portfolio, expanding its product range with silo construction and ingredient dosing.
Small changes make a big difference
For over twenty years, Rademaker’s 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.
All in one: frying, filling, decorating
Deep-fried biscuits have long since ceased to be a seasonal product, as – freshly prepared – they are a customer magnet.
Cake Concepts delivers Concepts around the world
Cake Concepts was established in 2012 and was built on lots of experience. CEO Simon Holl had been working in the industry for many years before starting up Cake Concepts.
Portioning and molding
VEMAG promises customized solutions to accurately portion and mold snacks, fine pastries & confectionery and protein and fruit bars.
“Baker’s fingers”
Kaak is working to improve the future of iBake Care and to offer additional benefits to customers by researching new technologies. One such technology is called “Dough Sense” that would provide real-time feedback on dough quality.
