Koenig: Bread is best!
‘Artisan’ and ‘premium’ are often used interchangeably when referring to bread. To Koenig, ‘premium’ products are crusty breads, with complex flavor and a chewy crumb.
‘Artisan’ and ‘premium’ are often used interchangeably when referring to bread. To Koenig, ‘premium’ products are crusty breads, with complex flavor and a chewy crumb.
The Dutch ‘silo to truck’ solutions manufacturer develops production lines for all kinds of freestanding bread, with a capacity of around 7,500 kg/h, depending on the production process, type of end products and available space.
Sweet or savory, pies are a perennial favorite among consumers. Highly specialized production lines are developed to ensure production meets quantity as well as quality needs, efficiently.
Koenig will introduce a new Rex machine at IBIE this year, the I Rex Compact EC (Easy Clean design). It incorporates the I-Rex Compact EC Divider and Rounder.
The 2022 Eco Twin model was revised to provide increased performance, options for modular layout and optimization in several process areas.
With over 8,000 new patisserie product launches every year, the challenge for industrial bakers is to diversify their offers by developing innovative creations that also pass nutritional checkpoints and provide an exciting eating experience, through an efficient manufacturing process.
Notable examples we looked into include Koenig’s new generation of roll lines – the KGV Plus, and the latest addition, KGV EC that was just launched at iba.CONNECTING EXPERTS mid-March.
Replicating traditional methods of preparing buns, bagels and rolls on an industrial scale is a task with an extensive list of challenges, to achieve high-volume, consistent results. Flexibility and innovation joined in dedicated production lines help provide the answers for endless product variations.
The FRITSCH CSV compact is a vacuum coiler that fixes the dough pieces or the dough pieces cut into triangles on the belt by means of a vacuum, which prevents them from slipping whilst coiling.
The semi-automated production of Polsehorn on a large scale – that was the task with which a Danish company approached the bakery machine manufacturer FRITSCH.
Depending on the size and desired capacity of the operation, there are several systems that best support the environment and production needs.
RONDO observes special donut shapes are increasingly in demand, and so is the flexibility to produce them all on one line, which also makes fast changeovers a necessity.