Bühler introduces new solution for spreads, fillings, coatings
Bühler launched the CompactMix, a new solution that combines mixing and grinding technologies for the production of confectionery masses for spreads, fillings and other applications.
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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.
Faster and better
Faster production, cost efficiency and quality consistency: these are the advantages that made the Chorleywood Bread Process such a success. With Royal Kaak’s MDD mixers, an entire range of products can enjoy the same production benefits, from buns to pizza, donuts and brioche.
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.
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.
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.
It’s not a sprint, it’s a marathon! DIOSNA iba preview
DIOSNA will present smart, future-oriented solutions for the food industry in the areas of automation, dough processing and mixing.
interpack: DIOSNA presents fermentation, granulation and mixing technology
After a six-year break, DIOSNA returns to interpack with solutions for the food industry in the areas of fermentation, granulation and mixing.
Steps to dough consistency: continuous mixing with Zeppelin Systems
Continuous mixers allow for all parameters to be constantly monitored and saved digitally, including ingredient stream rates, dough temperature, mixing energy input, throughput, mixer shaft speed, coolant temperatures, starts and stops, ingredient refill status, ingredient totalizers, dough totalizers, and many others.
Steps to dough consistency: VMI continuous mixing
Continuous mixers allow for all parameters to be constantly monitored and saved digitally, including ingredient stream rates, dough temperature, mixing energy input, throughput, mixer shaft speed, coolant temperatures, starts and stops, ingredient refill status, ingredient totalizers, dough totalizers, and many others.
The magic under the crust
The trend for artisan quality brings forth a wealth of delightful, premium breads and baguettes, with texture and flavor characteristics nothing short of magic. It takes exact science and technology to perfect the process, however. Dedicated lines preserve the tradition of the technique with increased process efficiency.
In the (continuous) mix: Verymix
VMI’s VERYMIX kneader is recommended for the continuous production of raw frozen, parbaked and/or pre-proofed and frozen doughs, including baguettes, ciabattas, pizzas, Viennese pastry, puff pastry and flour & water mixtures.
