RBS: The sum of all savings
Accurate real-time information and complete process control help baking technology take one more step toward sustainable baking.
LIBRARY ARTICLES
AMF sustainable baking: The sum of all savings
Accurate real-time information and complete process control help baking technology take one more step toward sustainable baking.
GEA electric ovens: Light it up!
In the burgeoning world of cookies, crackers and cakes, where sustainable and efficient baking is the rule, ‘E’ stands for electricity.
The smartest way from A to B with AGVs
Automated Guided Vehicles (AGVs) are the next big step – on wheels – to intelligent handling automation. They move equipment safely and reliably, while ensuring the complete traceability of their deliveries with shareable diaries.
Bühler electric baking: Light it up!
In the burgeoning world of cookies, crackers and cakes, where sustainable and efficient baking is the rule, ‘E’ stands for electricity.
Ledora bakery: Made to measure
Specializing in frozen bakery products, Ledora Plus Kft. has always been steadily growing, since its launch. The company’s latest investment is also its biggest to date: a brand-new, fully automated factory in its hometown of Eger, Hungary, designed from scratch to fit production equipment and Ledora’s bold plans.
Pretzels with an automated twist
Pretzels are an undisputed staple in many European markets. They are instantly associated with craftsmanship, for a reliable snacking choice. For production consistency, automation that replicates the craft is the challenge.
The total package
Selecting a packaging concept for baked products is a task with an extensive checklist. Functionality, safety and design are only the tip of the iceberg. Although not immediately visible to consumers, packaging choices are important. Adding sustainability to the list of criteria makes the challenge even more complex.
AMF: Smart sourdough baking starts here
Establishing a complete setup for sourdough production in industrial bakeries poses several challenges. The fermentation process must be taken into account and the equipment must be able to replicate handcraft techniques to handle this delicate dough.
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.
Easy as pie: AMF Bakery Systems automated lines for pies
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.
Down to a fine art: authentic baguettes
While recipe variations for baguettes and bread rolls are not only to be expected but also make for unique selling points, high hydration rates and long dough resting times are the calling card of more sophisticated, authentic premium products.
