Sheeting and laminating: Watch this space!
Dough folding, dough rolling and, most importantly, dough separating: the quality of several product ranges relies on perfect, consistent laminating and sheeting.
LIBRARY ARTICLES
iba ’23: It’s not a sprint, it’s a marathon! (AMF Bakery Systems)
At iba 2023, AMF Bakery Systems showcases solutions that support sustainable baking, including oven technology and smart services. New developments for bread lines, pizza systems and soft bread and bun production will also be presented.
Brabender joins Anton Paar Group
Anton Paar acquired the German company Brabender on August 1. It will be integrated into the Anton Paar Group as Anton Paar TorqueTec GmbH. Brabender’s team of approximately 200 employees will become part of Anton Paar.
iba: IPCO highlights new laser belt-cleaning service
IPCO is preparing to showcase its steel belts and complementary equipment at iba this October. Marko Leber, General Product Manager, Food, IPCO, shared with us what visitors can look forward to at the stand and the company’s focus for the upcoming years.
Syntegon publishes first sustainability report
Syntegon published its first sustainability report, for fiscal year 2022 with reference to the sustainability reporting standard of the Global Reporting Initiative (GRI). Information about the company’s environmental, social, and responsible corporate governance practices is included.
interpack 2023 highlights: Mecatherm
This year, the French specialist focuses on solutions for energy efficiency, the new, easy-to-clean M-DAN oven and new digital solutions for industrial performance. MECATHERM is launching the new M-DAN Oven, with an improved hygienic design that includes wash-down capability.
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.
Ready, set, dough!
The consistency of perfectly formed dough depends entirely on the conditions during fermentation. DIOSNA develops pre-dough and dough fermentation systems that can ensure required parameters, with various degrees of automation.
More healthy snacks, please!
Snack manufacturers have can find flexibility in a new automated solution to make pita chips, developed by Reading Bakery Systems (RBS).
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.
Bread slicing: making the cut
The next best thing since sliced bread might just be the technology behind consistency for all types of bread and versatile bagging options for ever-changing requirements.
