Library Archives - Baking & Biscuit

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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.

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.

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An automated eye for detail

Automated inspection systems are able to guarantee top product quality and safety – no exceptions allowed. In-line vision inspection technologies comprehensively inspect 100% of the products throughout the entire manufacturing process.

Pizza: AMF lines to keep them coming

For industrial production, pizza lines are made to welcome any variations required. Accurate processes are a must for these flexible lines.

Royal Smilde installs AMF pastry line

Royal Smilde is known for its rich diversity of sweet and savory baked creations. Either sold under its own labels, through collaborations, or as private labels, the products made by the Dutch bakery are in growing demand worldwide. A very flexible production line helped them increase production volumes, built by AMF Bakery Systems (Tromp). Particular care was given to automating apple turnover production, namely – dough folding into a triangle.

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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.

ABI to highlight robot scoring at iba

ABI will exhibit its KATANA multi-purpose robot scoring solution, which now also offers a waterjet scoring tool. The Toronto-based company will also present Eye-Q, its new AI-enabled complete quality control system, providing product quality analysis across different stages of production.

Koenig: Bread is best!

‘Artisan’ and ‘premium’ are often used interchangeably when referring to bread. To Koenig, ‘premium’ products are crusty breads, with complex flavor and a chewy crumb.

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Bread is best! Royal Kaak technology

The Dutch ‘silo to truck’ solutions manufacturer develops production lines for all kinds of freestanding bread, with a capacity of around 7,500 kg/h, depending on the production process, type of end products and available space.

AMF Tromp pie lines: Easy as pie

Sweet or savory, pies are a perennial favorite among consumers. Highly specialized production lines are developed to ensure production meets quantity as well as quality needs, efficiently.