Rademaker designed its bread line for production efficiency, for a diverse range of breads including small baguettes, baguettes, triangle buns, square buns, hexagonal shaped buns, decorated/stamped buns, ciabatta, focaccia, pave, bagels and for a large variation of rounded products.
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 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.
Savimex has been thriving on disruptions; those that came its way and those that it is boldly innovating. The cracker…
The new President of Fedima, Thomas Lesaffre, shared his views on the role of the association in defending the industry and the work ahead, in support of the organization’s members, their customers and the consumer.
An enticing range of breads is carefully crafted to answer the consumer’s unwavering love for a slice of wholesomeness, whether…
The conversation around increasing manufacturing sustainability will unavoidably start with analyzing ovens, for any baking operation. Visible results are a…
In all its iterations, from dark to milk, from ruby to white, chocolate is the undisputed consumer favorite for any…
sustainable baking MECATHERM unveiled its latest oven in October last year, at iba. Since then, the M-VT vertical oven has…
In 2024, Schubert is expanding its training program with a recently developed digital learning platform on which it will be launching content specially tailored for machine operators.