FRITSCH brings PROGRESSA pastry line to IBIE
FRITSCH will highlight pastry production at this year’s IBIE stand, with a new dedicated line: PROGRESSA pastry. The company shares what to expect at the exhibition, in an interview.
LIBRARY ARTICLES
Bakery all-stars are here
Small specialties, from adventurous buns to decadent croissants, are undisputed royalty in the realm of baked goods. Innovation is here to provide the appropriate courtesy while perfecting each batch, consistently.
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.
RONDO launches Starline 5
In an event organized in Burgdorf, RONDO launched the Starline 5, a new generation of high-performance dough processing lines. The ‘Starline’ series stands for maximum rated power, simple operation and a wide variety of products.
Rademaker announces acquisition, partnership
Rademaker announced two new developments aimed to expand its innovation capabilities: the acquisition of Form & Frys Maskinteknik and a strategic partnership with Sensure.
Faster and better
Faster production, cost efficiency and quality consistency: these are the advantages that made the Chorleywood Bread Process such a success. With Royal Kaak’s MDD mixers, an entire range of products can enjoy the same production benefits, from buns to pizza, donuts and brioche.
iba ’25: FRITSCH and MULTIVAC highlight pastry production
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.
Practical patisserie systems
With over 8,000 new patisserie product launches every year, the challenge for industrial bakers is to diversify their offers by developing innovative creations that also pass nutritional checkpoints and provide an exciting eating experience, through an efficient manufacturing process.
Ebbing Bakery: a quantum leap
When Ebbing Bakery installed the Smartline Model I dough band line, which had just been launched into operation in 2001, it was a first in the industry. 16 years later, the company opted for the Rondo line for the second time, now in its new generation.
The flexibility in MECAFLEX
On-the-go or in home offices, nothing seems to be able to slow snacking down. Snacks are also increasingly the preferred option over regular mealtimes. Together with the hunger to snack, however, the demand for more diverse, healthier and tastier products also grows. Flexible technology is needed for the task.
The MECAFLEX snack line: automated technology opportunities
With thriving opportunities for snacks, bakeries innovate to propose new experiences. A technology solution designed for continuous production updates is Mecatherm’s MECAFLEX automated line. Built for product diversity, it is able to run a comprehensive range of snacks.
Pigs in a blanket
The semi-automated production of Polsehorn on a large scale – that was the task with which a Danish company approached the bakery machine manufacturer FRITSCH.
