bbi-2024-03-Accurately divide and conquer!
Correct and consistent dough dividing will amount to valuable material savings over time. At this stage, less (extra dough unnecessarily
Correct and consistent dough dividing will amount to valuable material savings over time. At this stage, less (extra dough unnecessarily
Bread consumption is once again on the rise, with the market expected to grow annually by 6.80%1 and reach a
The technology to support efficient, automated production of high-end, quality bread is here. The key is gentle dough handling.
FRITSCH will showcase a completely new design of its IMPRESSA bread line at iba this year. The new improvements focused on its hygienic design, as well as making it more compact and more flexible.
‘Artisan’ and ‘premium’ are often used interchangeably when referring to bread. To Koenig, ‘premium’ products are crusty breads, with complex flavor and a chewy crumb.
The Werner & Pfleiderer (W&P) TEWIMAT is designed for industrial 24-hour operation and is available in two high-performance variants: TEWIMAT SOFT and TEWIMAT BIG BALL.
iba 2018 will be the big event for MECATHERM. On a 750 m2 booth, the production lines architect will present three major innovations serving diversity and product quality. MECATHERM is launching a brand-new oven, unique on the market.