“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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Customized production: Royal Kaak
Pizza is one of the most popular foods worldwide, and various plant constructors offer industrial pizza lines. Here is a small overview of the manufacturers and methods.
Centralized pizza dough production
Staff in the American supply chain centers of Domino’s Pizza produce dough for franchise outlets, among others. This also guarantees the quality of the pizzas.
The French touch for dividing
Mecatherm has developed a new dough divider, the M-NS, presented for the first time at the 2018 iba trade fair.
iba 2018 innovations: DIOSNA
Numerous exhibitors will present their innovations in Munich. The editors submit a couple of novelties to give trade fair visitors an insight.
iba 2018 innovations: MECATHERM
iba 2018 will be the big event for MECATHERM. On a 750 m2 booth, the production lines architect will present three major innovations serving diversity and product quality. MECATHERM is launching a brand-new oven, unique on the market.
Re-engineered mixing and kneading
Reading Bakery Systems, a member of the Markel Food Group, has re-engineered the MX Continuous Mixer. The model now ranks as the most versatile continuous mixer, and is suitable for a broad product spectrum and a wide diversity of doughs.
Optimized mixing process
The Ditsch GmbH pretzel bakery has invested in a new DymoMix system at its Oranienbaum site. Processing tolerance of the
Shifting the focus: snacks in the spotlight
The demand in global markets is changing. The focus is increasingly on snack products. This is also reflected in the program of the French dough production specialist VMI.
