Looking at the details is worthwhile
Rotary screen machines with stainless steel sieves ensure safety in the production process, as confirmed by several tests.
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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.
“Baker’s fingers”
Kaak is working to improve the future of iBake Care and to offer additional benefits to customers by researching new technologies. One such technology is called “Dough Sense” that would provide real-time feedback on dough quality.
From Trevira silos to tailor-made raw materials management
Agriflex s.r.l. is specialized in powder and liquid raw materials handling for the food industry. The solutions range from dry materials silos to sourdough production systems. Its patents include the innovative in line flour cooling system.
A new generation: Rademaker laminators
A bakery in the German speaking area (DACH Region) invested in a new generation Rademaker Laminator, Croissant line and Pastry line. The Laminator is designed according Rademaker’s Sigma hygienic design guidelines.
Optimized mixing process
The Ditsch GmbH pretzel bakery has invested in a new DymoMix system at its Oranienbaum site. Processing tolerance of the
Optimized production: Crusto line delivers
Pappert Bakery in the Rhön district in Germany relies on a mix of artisan work and automation in its production operations. To raise production capacity and increase the quality of the small baked products, the bakery recently invested in a new Crusto bread/bread roll plant from Rademaker.
