iba ’25: FRITSCH and MULTIVAC highlight pastry production
At iba, FRITSCH will highlight a new compact pastry line designed for mid-sized bakeries, with a hygienic design, which will also feature the MULTIVAC Cooling@Packing System.
LIBRARY ARTICLES
Dough sheeting: Easy does it!
The Kaak DrieM sheeting lines are designed to optimize every step of the process for large-volume dough production. The newest update to the sheeting system can now enable easy access to the portioner for thorough, convenient cleaning and maintenance.
Reliability is earned
Spiral cooling and freezing systems have an unmatched capability to save space. For process consistency, they must also ensure even temperature distribution, and an uninterrupted conveying movement for minimum downtimes, while being easy to clean and maintain. Energy efficiency and scalability features are also important checkboxes for a reliable piece of equipment.
Naan, bread of the kings
As flatbreads grew to become a valued staple worldwide, technology has provided answers to all its production challenges, to match traditional handcrafting techniques.
südback: inspiration for next year and beyond takes center stage
The 30th edition of südback lines up the best and latest solutions for bakery, confectionery, coffee, chocolate, logistics, training and more. International exhibitors are bringing the latest developments for the baking and confectionery industries to südback; several competitions will crown this year’s excellence in craftsmanship and innovation, and a full agenda of forums will be hosted for knowledge sharing.
Reducing product waste in industrial bakeries
Product waste in industrial bakeries can arise from several factors, each contributing to the overall inefficiency of the production process. Understanding these causes is crucial for developing strategies to mitigate waste.
AIBI Congress 2024: a breeze over the bakery
The 38th AIBI Congress brought the baking industry together this year for the moment’s most important topics, decision-making meetings and long-awaited reunions. The International Association of Plant Bakers organized this year’s event with the theme ‘21st Century Breeze over the Bakery’, and a picturesque location to match it: the city of Hamburg.
The French flair for pastries
Viennoiserie and puff pastries enjoy unwavering commitment from consumers. Along with the enthusiasm around all things patisserie, expectations are also rising.
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.
The art of IMPRESSA bread: new technology by FRITSCH
Making its debut on the best stage for a first impression, at iba, the new, compact IMPRESSA bread line developed by FRITSCH for industrial production manages to save 20% of the floor space – about 5 m. This was accomplished, in part, by new sheeting technology incorporated in the revised Soft Dough Sheeter (SDS) and the new Soft Dough Roller (SDR).
The art of bread: AMF Bakery Systems lines
The stress-free sheeting technology developed by AMF Tromp is at the heart of the processing line for any artisan bread product. The technology was developed around maintaining the quality and integrity of the traditional craft.
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.
