Pretzels are an undisputed staple in many European markets. They are instantly associated with craftsmanship, for a reliable snacking choice. For production consistency, automation that replicates the craft is the challenge.
Establishing a complete setup for sourdough production in industrial bakeries poses several challenges. The fermentation process must be taken into account and the equipment must be able to replicate handcraft techniques.
Optimizing bread recipes and fine-tuning their production will guarantee the best results, consistently. Between this bread and perfectly cut sandwich-ready slices is the right blade.
Stergiou Family recently expanded its production to a new range – frozen products, with a matching state-of-the-art facility. The fully automated, smart bakery is a project five years in the making and started operations a few months ago.
At iba, FRITSCH will present a new pastry line with a hygienic design that emphasizes good accessibility, quick cleaning, and easy handling, the company explains. With the PROGRESSA pastry, FRITSCH presents a new pastry line for retail bakers.
Koenig introduces a new approach to showcasing its solutions to its visitors this year, Norbert Hübler, Global Sales Director, Koenig Group, anticipates in an interview.
Technology alone can only ever be part of a solution – it also requires the knowledge to use it efficiently and profitably. This is precisely why Rademaker has installed the RTC at its headquarters.
Continuous baking in industrial bakeries answers production needs for volumes and consistency over time. However, it comes with several challenges that need to be managed to ensure efficiency, product quality and profitability.
Batch mixing goes hand-in-hand with product diversity and varying quantities. It ensures the uniform distribution of the ingredients in the mix, with strict recipe control, yet great flexibility for diversity in formulations.
Two-stage batch mixing brings multiple advantages to industrial-scale baking. Two-stage batch mixing is especially suited to long-fermentation doughs, where structure and flavor are needed.
The key to continuous baking success is in the oven. For biscuits, crackers and cakes, a steady, continuous production flow is ideal in high-volume operations.
Artezen developed a technology concept for dividing doughs that are challenging to process, which ensures excellent end products.
