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.
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A marketplace of innovation: MECATHERM
The IBIE 2019, International Baking Industry Exposition, will take place in Las Vegas from 8 to 11 September. On an area of approximately 65,032 m2, more than 1,000 exhibitors will display products and services that pertain to the baking industry.
โThe ideal bun lineโ
Consultant Thomas Ismar of Zeppelin Systems GmbH says: โWe havenโt re-invented bun production, but we have made it more efficient and more flexible at the same time.โ
โWe play in the Championsโ Leagueโ
WP-Haton concentrates on making up doughs by classical methods using dough dividers, rounders, long rollers and proofers. The focus is on excellence and flexibility.
Centralized pizza dough production
Staff in the American supply chain centers of Dominoโs Pizza produce dough for franchise outlets, among others. This also guarantees the quality of the pizzas.
Cooperation for batch: WP Bakerygroup and Zeppelin
Zeppelin Systems GmbH and WP-Kemper bring two worlds together by combining DymoMix with a Kronos-Mixer. The winners are all those who mix doughs in batches.
Cooperation for batch: WP Bakerygroup and Zeppelin
Zeppelin Systems GmbH and WP-Kemper bring two worlds together by combining DymoMix with a Kronos-Mixer. The winners are all those who mix doughs in batches.
Secondary virtues are in demand: user-friendly, hygienic lines
Secondary virtues such as user-friendliness, hygiene, robustness and workplace safety are becoming increasingly important in bakery machine construction. Examples include Rademakerโs laminating and make-up lines.
Fully automatic โ but with a touch of craftsmanship
Pizza production is one of the key points of expertise of Kaakโs Italian MCS subsidiary from the northern Italian commune of Ala. The Italiansโ latest highlight is a new, fully automatic pizza press.
iba innovations: DAXNER
DAXNER is a full-service provider of high-performance plant and process technology solutions for bulk materials handling โ all the way from raw materials reception to finished products. The company also offers sponge dough and sourdough plants with extensive accessories.
Shifting the focus: snacks in the spotlight
The demand in global markets is changing. The focus is increasingly on snack products. This is also reflected in the program of the French dough production specialist VMI.
