Selecting a packaging concept for baked products is a task with an extensive checklist. Functionality, safety and design are only the tip of the iceberg. Although not immediately visible to consumers, packaging choices are important. Adding sustainability to the list of criteria makes the challenge even more complex.
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.
At iba, FRITSCH will highlight a new compact pastry line designed for mid-sized bakeries, with a hygienic design, which will also feature the MULTIVAC Cooling@Packing System.
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.
Green branding is a challenge, even for the baking industry. For credible green brand management, bakeries must take comprehensive and holistic measures in all areas of the company.
With its portfolio of companies, the WP BAKERYGROUP covers every step of the baking process with dedicated
and interconnected equipment. Jürgen Horstmann – owner, Horstmann Group, and Carola Landhäuser –
WP BAKERYGROUP CEO, share the insights of leading a diverse group of companies and looking beyond individual production steps when designing solutions, to a ‘think process’ big-picture that shapes innovation in baking.
The Kaak DrieM sheeting lines are designed to optimize every step of the process for large-volume dough production. The newest update to the sheeting system can now enable easy access to the portioner for thorough, convenient cleaning and maintenance.
