Handtmann solutions for free forming
For the production of small pastries, the plant manufacturer Handtmann offers solutions for fully automatic production.
LIBRARY ARTICLES
New protective screens
The protective screens for Varimixer’s planetary mixers are now made of stainless steel. Elongated viewing windows give a clear view of the condition of the batter.
An intelligent mixer: WP Bakerygroup
The KRONOS mixer from the WP BAKERYGROUP promises consistent mixing results independent of the personnel and fluctuating raw materials properties.
Lye application with robotic cutting system
The COMJET with the WP Robot promises professional lye application combined with a robotic cutting plant.
A marketplace of innovation: MECATHERM
The IBIE 2019, International Baking Industry Exposition, will take place in Las Vegas from 8 to 11 September. On an area of approximately 65,032 m2, more than 1,000 exhibitors will display products and services that pertain to the baking industry.
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: DIOSNA
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.
Secondary virtues are in demand: user-friendly, hygienic lines
Secondary virtues such as user-friendliness, hygiene, robustness and workplace safety are becoming increasingly important in bakery machine construction. Examples include Rademaker’s laminating and make-up lines.
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.
