Competence for gluten-free doughs
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.
Tag: FRITSCH
MULTIVAC introduces new group branding
MULTIVAC unveiled the group’s new corporate design, which connects the companies in the group. The rebranding is rolled in steps, starting with the new company logos.
FRITSCH introduces PROGRESSA bread at IBIE
FRITSCH will display the new compact bread line, PROGRESSA bread, at IBIE 2022. By popular demand, virtual demonstrations will also be held.
A guide to IBIE’s exhibition stands: FRITSCH
FRITSCH will introduce the new ROLLFIX 3.0, the DOUGHLINER, the MULTIVAC R 105 Thermoforming packaging machine with printing and inspection, and the new compact bread line, the PROGRESSA bread.
Best practice in innovation, operation, and teamwork
Guido Spix, Group President, MULTIVAC and Frank Gabriel, Managing Director, FRITSCH explain how the companies help each other to grow together.
Built for success: a lucrative partnership
Since its acquisition by MULTIVAC in 2019, the FRITSCH Group has been soaring: sales grew by 40% in 2021, a year that saw various pandemic restrictions throughout. It also recorded the best quarterly result in its history, in 2022.
FRITSCH opens first World of Bakery in Canada
In April 2022, MULTIVAC Canada opened the first local FRITSCH World of Bakery in Brampton, Ontario. The technology and test center took one year to build and is dedicated to customers from the North and South American markets.
FRITSCH introduces third-generation ROLLFIX
FRITSCH announced the relaunch of the centerpiece processing line of its portfolio, the ROLLFIX, now in its third generation.
Record orders for FRITSCH
FRITSCH Bakery Technologies GmbH & Co. K reported it has received orders amounting to more than EUR 35 million in the first quarter of 2022.
This is PROGRESSA
Fritsch has just launched a new compact bread line, the PROGRESSA bread, dedicated to baking artisan-quality breads in mid-sized operations.
All the means to a laminated end
Gentle dough stretching and folding is a must, however, there is by no means a one-size-fits-all approach to the laminating process.
All the means to a laminated end: FRITSCH
From viennoiserie to Danish pastry, and any number of hybrid, new creations, laminated dough is the path to the sought-after airy, light layers.
