
A five-star event: Starline 5 launches
After five years of top-secret R&D, RONDO launched its newest project, the Starline 5 dough make-up line, with a great audience for a five-star event, in its hometown of Burgdorf, Switzerland.
After five years of top-secret R&D, RONDO launched its newest project, the Starline 5 dough make-up line, with a great audience for a five-star event, in its hometown of Burgdorf, Switzerland.
Artificial intelligence (AI) in manufacturing is no longer a fascinating idea – it is already here and accelerating quickly throughout many industries, especially in the baking industry. Several reasons are fueling this revolution.
ECD will bring its thermal profiling technology to iba in October. The handheld M.O.L.E.™ EV6 sets a new benchmark for thermal data loggers, delivering instantaneous data access and intuitive control – now with a full-color touchscreen display. In addition to the six-channel M.O.L.E. EV6, the company’s BreadOMETER™, CakeOMETER™, and OvenBALANCER™ sensors will be demonstrated at the stand.
KPM Analytics showcases solutions that meet growing trends such as automated product inspection, process control achieved with vision inspection, processing whole wheat/high-fiber products, at-line dough quality analysis, and ingredient quality control.
ECD’s M.O.L.E.™ EV6 touchscreen thermal profiler is now commercially available, with shipments starting April 1. The interface is said to have a user-friendly, intuitive design engineered to save baking professionals time, simplify data viewing and analysis, and improve productivity.
G/BT GmbH Bakery Technology offers a triple team to gently make up wheat mixed,
rye and gluten-free doughs.
For the production of small pastries, the plant manufacturer Handtmann offers solutions for fully automatic production.
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.

