Koenig debuts new exhibition concept at iba ‘25
Koenig introduces a new approach to showcasing its solutions to its visitors this year, Norbert Hübler, Global Sales Director, Koenig Group, anticipates in an interview.
Koenig introduces a new approach to showcasing its solutions to its visitors this year, Norbert Hübler, Global Sales Director, Koenig Group, anticipates in an interview.
Artezen developed a technology concept for dividing doughs that are challenging to process, which ensures excellent end products.
Koenig Group introduced a new fully automated machine for dough dividing and rounding in March 2024: the Industrie Rex V AW EC. The system has a dough throughput of 6.5 tons per hour – meaning an hourly output of up to 50,400 pieces per hour in 14-row operation, and features Koenig’s ‘Easy Clean’ design.
Every gram counts. This is especially true when raw materials become more expensive or even scarce. VEMAG takes weight accuracy very seriously with its portioning technology. The machine manufacturer also sets the bar high in terms of product quality and flexibility.
The technology to support efficient, automated production of high-end, quality bread is here. The key is gentle dough handling.
Automating bakeware handling saves time and precious human resources. It also ensures that trays, pans and tins are handled exactly as instructed by the tray and coating manufacturers, time and again.
Syntegon presents flexible systems for cookies and bars, an Innovative Intelligent Direct Handling system that offers format flexibility for cookies and crackers, a high-speed bar system for maximum efficiency with new wireless HMI, and sustainable packaging for cookies and bars made of paper and mono-material.
Koenig will introduce a new Rex machine at IBIE this year, the I Rex Compact EC (Easy Clean design). It incorporates the I-Rex Compact EC Divider and Rounder.
American Pan’s facility in Alexandria, Romania, is the company’s main European operation headquarters for bakeware, with investments worth EUR 10 million planned over the next five years.
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.
Consumers are not just hungry for any cakes, but are seeking diversity and sensory experiences in their choices. The technology behind baking such options needs more flexibility.
Flexibility is the top priority when manufacturing cupcakes and muffins as well, as highlighted by the Unifiller Europe Flexline, one of the favorites among the Linxis Group specialist’s customers. This line can first be used for depositing muffin and cupcake batters, and (after baking) for the injection of fillings or cupcake decorations.