Pretzels are an undisputed staple in many European markets. They are instantly associated with craftsmanship, for a reliable snacking choice. For production consistency, automation that replicates the craft is the challenge.
At iba, FRITSCH will present a new pastry line with a hygienic design that emphasizes good accessibility, quick cleaning, and easy handling, the company explains. With the PROGRESSA pastry, FRITSCH presents a new pastry line for retail bakers.
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.
Dr. Nico Haßmann was appointed as the Managing Director of FRITSCH, taking over the leadership of the company from February 1, from his role as the interim Commercial Managing Director, which he held since March 2024.
MULTIVAC Group acquired land in the new Industrial Park in Iphofen, Germany, where FRITSCH is set to relocate its main headquarters. The new location, spanning 7.6 ha of land, will bring together the business operations of the dough machinery manufacturer.
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).
An enticing range of breads is carefully crafted to answer the consumer’s unwavering love for a slice of wholesomeness, whether
At iba, FRITSCH will showcase two bread lines in a new compact and hygienic design, the PROGRESSA and the IMPRESSA bread. An extensive range of machines will be displayed at the stand, solutions for all business sizes.
For process consistency, FRITSCH equipped the IMPRESSA bread (and all its industrial lines) with a new, output-based line control. How does it work?
Bread consumption is once again on the rise, with the market expected to grow annually by 6.80%1 and reach a
FRITSCH will introduce the completely redesigned IMPRESSA bread at iba. For the upgrade, the company focused on the line’s hygienic design and a very compact footprint.
When a machine manufacturer such as FRITSCH and a fiber specialist such as JRS cooperate on application tests for gluten-free doughs or, more precisely, gluten-free croissants, this creates added value.
