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.
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.
Zeppelin Systems GmbH and WP-Kemper bring two worlds together by combining DymoMix with a Kronos-Mixer. The winners are all those who mix doughs in batches.
Zeppelin Systems GmbH and WP-Kemper bring two worlds together by combining DymoMix with a Kronos-Mixer. The winners are all those who mix doughs in batches.
The REGO HERLITZIUS PM Series of planetary, stirring and mixing machines gives users a machine portfolio with bowl sizes from 12 to 200 liters to make mixing and blending more precise, faster, more hygienic and more reproducible.
The Danish manufacturer Varimixer A/S BÄR makes planetary machines with bowl volumes from 10 to 140 liters, allowing their use in a wide variety of company sizes.
Hard to clean, inaccurate and sensors that constantly failed to operate – a major bakery in the Netherlands struggled with these problems when transporting a dough bowl. The solution was to install a new bowl transport system.
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.
The Ditsch GmbH pretzel bakery has invested in a new DymoMix system at its Oranienbaum site. Processing tolerance of the
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.