Sheeting and laminating: Watch this space!
Dough folding, dough rolling and, most importantly, dough separating: the quality of several product ranges relies on perfect, consistent laminating and sheeting.
LIBRARY ARTICLES
The French flair for pastries
Viennoiserie and puff pastries enjoy unwavering commitment from consumers. Along with the enthusiasm around all things patisserie, expectations are also rising.
Optimum process for a world of sourdoughs
No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough specialties relies on process accuracy and stability, with optimum kneading and mixing parameters for each type of product.
A fully-automated flow
Fully automating kneading and mixing is an ambitious endeavor, given the complexity of the process, and the diversity of raw ingredients.
Simply sourdough
No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough specialties relies on process accuracy and stability, with optimum kneading and mixing parameters for each type of product.
VMI: A good mix
When choosing the optimum equipment to perfect the process, technologies for batch and continuous mixing can bring the best-suited functionalities for each product range, manufacturing plant and operation.
Easy as pie: AMF Bakery Systems automated lines for pies
The automated line designed by AMF Tromp can flexibly support a wide range of pies, either savory or sweet, in a baking tray, in foils, or in paper cups. They can bake the pie shells only, pies with the top opened or closed and pies with or without a lattice decoration. For (pre-)baking the pies, AMF recommends a Den Boer Multibake tunnel oven with impingement heating or a direct-fired system.
How to scale up artisan bread production
Better-for-you preferences also apply to bread. Several mixing options help increase production volumes while providing goods that still feel and taste artisan-made.
The art of bread: AMF Bakery Systems lines
The stress-free sheeting technology developed by AMF Tromp is at the heart of the processing line for any artisan bread product. The technology was developed around maintaining the quality and integrity of the traditional craft.
Cetravac and bakeXperts to work closer together
Swiss companies Cetravac and bakeXperts will develop solutions together starting this year, under the leadership of bakeXperts โ the manufacturer of the UDO vacuum shop oven.
Down to a fine art: authentic baguettes
While recipe variations for baguettes and bread rolls are not only to be expected but also make for unique selling points, high hydration rates and long dough resting times are the calling card of more sophisticated, authentic premium products.
Down to a fine art: authentic baguettes
While recipe variations for baguettes and bread rolls are not only to be expected but also make for unique selling points, high hydration rates and long dough resting times are the calling card of more sophisticated, authentic premium products.
