Pizza in any shape and form
A steadily growing appetite for pizza is met with interesting new offerings, including plant-based, premium, and limited-edition launches. Technology meeting these trends is a must for efficient pizza baking.
A steadily growing appetite for pizza is met with interesting new offerings, including plant-based, premium, and limited-edition launches. Technology meeting these trends is a must for efficient pizza baking.
As flatbreads grew to become a valued staple worldwide, technology has provided answers to all its production challenges, to match traditional handcrafting techniques.
The 30th edition of sรผdback lines up the best and latest solutions for bakery, confectionery, coffee, chocolate, logistics, training and more. International exhibitors are bringing the latest developments for the baking and confectionery industries to sรผdback; several competitions will crown this yearโs excellence in craftsmanship and innovation, and a full agenda of forums will be hosted for knowledge sharing.
The Koenig Group introduced a new technology solution, the Artisan SFE EC dough sheeting line, which brings improvements in process efficiency, cleanability and user-friendliness. The machine will be presented at suedback, in Stuttgart later this month, along with its latest solutions and daily live demonstrations.
Product waste in industrial bakeries can arise from several factors, each contributing to the overall inefficiency of the production process. Understanding these causes is crucial for developing strategies to mitigate waste.
The APEX Mini Combo BDR Bread and Bun System by AMF Flex won this yearโs โInnovation for Growthโ award at Bakery China. AMF Bakery Systems (AMF) developed this system focusing on automating processes and improving efficiency as well as efficiency in the production facility.
The 38th AIBI Congress brought the baking industry together this year for the momentโs most important topics, decision-making meetings and long-awaited reunions. The International Association of Plant Bakers organized this yearโs event with the theme โ21st Century Breeze over the Bakeryโ, and a picturesque location to match it: the city of Hamburg.
Dough folding, dough rolling and, most importantly, dough separating: the quality of several product ranges relies on perfect, consistent laminating and sheeting.
An entire fleet of iconic crackers built its consumer base on their open, flaky texture, which is produced by layering the dough. Reading Bakery Systems designed a new, 90-degree technology concept for the laminators manufacturing this dough.
The automated line designed by AMF Tromp can flexibly support a wide range of pies, either savory or sweet, in a baking tray, in foils, or in paper cups. They can bake the pie shells only, pies with the top opened or closed and pies with or without a lattice decoration. For (pre-)baking the pies, AMF recommends a Den Boer Multibake tunnel oven with impingement heating or a direct-fired system.
The stress-free sheeting technology developed by AMF Tromp is at the heart of the processing line for any artisan bread product. The technology was developed around maintaining the quality and integrity of the traditional craft.
Automated inspection systems are able to guarantee top product quality and safety โ no exceptions allowed. In-line vision inspection technologies comprehensively inspect 100% of the products throughout the entire manufacturing process.