How to handle enzymes safely so that production teams remain free of respiratory issues and the products fully benefit from their functionality? This research is at the top of the list this year for Fedima’s Enzyme Expert Group.
On a 360 sqm stand, Handtmann will stage demonstrations for a wide range of production methods for the processing of dough and many other fluid, viscous, firm, or chunky products. The systems used in the process will be exhibited in different versions.
FavoriteEvery gram counts. This is especially true when raw materials become more expensive or even scarce. VEMAG takes weight accuracy
Continuous mixers allow for all parameters to be constantly monitored and saved digitally, including ingredient stream rates, dough temperature, mixing energy input, throughput, mixer shaft speed, coolant temperatures, starts and stops, ingredient refill status, ingredient totalizers, dough totalizers, and many others.
