From past perfect to future simple
The beginnings of pinsa making go all the way back to the Roman Empire. A fresh new take on the Roman pinsa is now rising to the top among consumer favorites.
LIBRARY ARTICLES
All the means to a laminated end: FRITSCH
From viennoiserie to Danish pastry, and any number of hybrid, new creations, laminated dough is the path to the sought-after airy, light layers.
All the means to a laminated end: RONDO
Precision and consistency are required to turn blocks of dough into thin, delicate sheets. The big challenge lies in the correct distribution of the dough reduction steps while avoiding any unwanted tension in the dough. Inconsistencies in the reduction steps will significantly impact the structure of the final product.
American Pan Alexandria: a growing hub for pans and trays
American Pan’s facility in Alexandria, Romania, is the company’s main European operation headquarters for bakeware, with investments worth EUR 10 million planned over the next five years.
The right robot for the job
Scoring is a process that requires skill and shows the baker’s experience when done manually. Alternatively, as labor is becoming harder to find (and then keep), robots can efficiently take over the task; they will never need to stop and will perform constantly over time.
Looking at the details is worthwhile
Rotary screen machines with stainless steel sieves ensure safety in the production process, as confirmed by several tests.
Increased flexibility and control
The Thomas L. Green brand of equipment from Reading Bakery Systems has been a partner to the biscuit, cookie and cracker industry for over 120 years.
AZO: Small quantity handling
With ManDos, AZO, the specialist in automated handling of raw materials, has developed an operator-controlled manual weighing centre for the provision of micro quantities.
Absolutely flat and warp-free
The experts at acs Coating Systems GmbH, Wilhelmshaven/Germany, have developed new coatings and trays.
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.
Variable height drive rib
At the iba trade fair last September, Ashworth Bros. Inc. unveiled a new, patented solution for spiral conveyor systems called PosiDrive Spiral™.
Optimizing roll production
Kövy Bäckereimaschinenbau GmbH, Dortmund, presented an automatic peelboard stacker at the iba trade fair. The plant allows bread roll production to be optimized.
