Royal Kaak: Baking freestanding bread
The technology to support efficient, automated production of high-end, quality bread is here. The key is gentle dough handling.
LIBRARY ARTICLES
All set for continuous mixing and kneading: RBS
A continuous kneading and mixing process ensures all types of ingredients are mixed and kneaded in the optimum sequence to produce the desired product with consistent characteristics while saving time, resources and minimizing waste.
The right robot for the job
Scoring is a process that requires skill and shows the baker’s experience when done manually. Alternatively, as labor is becoming harder to find (and then keep), robots can efficiently take over the task; they will never need to stop and will perform constantly over time.
An intelligent mixer: WP Bakerygroup
The KRONOS mixer from the WP BAKERYGROUP promises consistent mixing results independent of the personnel and fluctuating raw materials properties.
Increased flexibility and control
The Thomas L. Green brand of equipment from Reading Bakery Systems has been a partner to the biscuit, cookie and cracker industry for over 120 years.
“The ideal bun line”
Consultant Thomas Ismar of Zeppelin Systems GmbH says: “We haven’t re-invented bun production, but we have made it more efficient and more flexible at the same time.”
Customized production: Royal Kaak
Pizza is one of the most popular foods worldwide, and various plant constructors offer industrial pizza lines. Here is a small overview of the manufacturers and methods.
Computer-assisted reproducibility
The REGO HERLITZIUS PM Series of planetary, stirring and mixing machines gives users a machine portfolio with bowl sizes from 12 to 200 liters to make mixing and blending more precise, faster, more hygienic and more reproducible.
