Steel supports sustainability
Baking ovens can account for as much as 45% of a bakery’s overall energy consumption; of this, as much of 25% is used to heat the conveyor belt, which is why maximum efficiency is not only recommended but necessary.
Tag: hygiene
Steel supports sustainability: IPCO
Baking ovens can account for as much as 45% of a bakery’s overall energy consumption; of this, as much of 25% is used to heat the conveyor belt, which is why maximum efficiency is not only recommended but necessary.
Koenig ‘Easy Clean’ Design
Whether sliced bread rolls, crispy rolls, yeast pastries or rye bread – the König plant manufacturer supplies the appropriate technical equipment for the production of a wide variety of rolls and breads.
Bread relevant moulds
At the Zurich University of Applied Sciences in Wädenswil, bakery relevant moulds were isolated, which can be used to test antifungal sourdough cultures.
Optimization in the sliced bread area
As a basis, the hygienic risk to food safety/shelf-life is taken as an example for baked goods. Subdivision takes place according to the hygiene sensitivity of the respective products. The basis
is always an assessment of the respective product
“We play in the Champions’ League”
WP-Haton concentrates on making up doughs by classical methods using dough dividers, rounders, long rollers and proofers. The focus is on excellence and flexibility.
Performance and flexibility
Rademaker has developed a new pastry production line. The Universal Pastry Line with its newly-developed controller can produce a wide variety of dough pieces highly flexibly.
One hand washes the other
Hands are the main transmission route (around 80 %) for pathogens and bacteria. The importance of the subject of hand hygiene becomes clear when that is borne in mind.
