“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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“We play in the Champions’ League”
WP-Haton concentrates on making up doughs by classical methods using dough dividers, rounders, long rollers and proofers. The focus is on excellence and flexibility.
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.
Cooperation for batch: WP Bakerygroup and Zeppelin
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.
Cooperation for batch: WP Bakerygroup and Zeppelin
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.
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.
Fully automatic – but with a touch of craftsmanship
Pizza production is one of the key points of expertise of Kaak’s Italian MCS subsidiary from the northern Italian commune of Ala. The Italians’ latest highlight is a new, fully automatic pizza press.
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.
