From past perfect to future simple
The beginnings of pinsa making go all the way back to the Roman Empire. A fresh new take on the Roman pinsa is now rising to the top among consumer favorites.
LIBRARY ARTICLES
All the means to a laminated end: FRITSCH
From viennoiserie to Danish pastry, and any number of hybrid, new creations, laminated dough is the path to the sought-after airy, light layers.
All the means to a laminated end: RONDO
Precision and consistency are required to turn blocks of dough into thin, delicate sheets. The big challenge lies in the correct distribution of the dough reduction steps while avoiding any unwanted tension in the dough. Inconsistencies in the reduction steps will significantly impact the structure of the final product.
The Baguette Factory
MECATHERM handles projects around the world โ particularly in Africa, where many of the population (in western, central, southern and some eastern areas of Africa) consume crusty bread such as baguettes. The market is mainly dominated by traditional production methods.
“It’s important to understand the African market”
The Dimassaba Group opened a new bakery in Luanda, Angolaโs capital city. The factory, which is called Dimapรฃo, uses a Mecatherm industrial bread line.
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
Performance and flexibility
Rademaker has developed a new pastry production line. The Universal Pastry Line with its newly-developed controller can produce a wide variety of dough pieces highly flexibly.
Customized production: FRITSCH
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.
The French touch for dividing
Mecatherm has developed a new dough divider, the M-NS, presented for the first time at the 2018 iba trade fair.
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.
โBakerโs fingersโ
Kaak is working to improve the future of iBake Care and to offer additional benefits to customers by researching new technologies. One such technology is called โDough Senseโ that would provide real-time feedback on dough quality.
