This is the baking of tomorrow

Fortuna will become part of the König Group

Joining together of AMF and Tromp

Inexpensive wins the day

For a long time, especially small bakers in Spain covered their daily needs. But then came the financial crisis of 2008 which caused profound changes.

Air in the kneader

What is the importance of oxygen in the kneading process? And what aspects should be considered when cooling wheat dough?

And the winners are...

The iba Awards were awarded at iba for the fifth time. Solutions from Fritsch, König, Mecatherm, Rondo, Wachtel and Werner & Pfleiderer earned a distinction.

Flexible rounding robot

With the Rondobot, Rondo has developed a very flexible and gentle rounding system based on an industrial robot that can readily adapt to any type of dough.

Multi-functional stamping station

König has developed a new flexible stamping station that combines several work steps to increase efficiency in the production of a large variety of bakery products.

French flexibility

With the M-TA, Mecatherm has developed an oven that is very versatile thanks to six different heating combinations of radiant heat and convection.

Digital vision

The greatest innovation of Fritsch's Intelligent Services is augmented reality communication via smart glasses. This system also currently offers permanent component monitoring and individual key figure management.

Rethinking steaming

In order to significantly reduce the energy-intensive use of steam in the oven, Wachtel has developed the innovative Ionic Haze humidification concept with ttz Bremerhaven.

Thermal oil with turbulence

The new Thermador TH from the WP Bakery Group is a tunnel oven heated by thermal oil. It combines radiant heat with real convective turbulence and can also work without conveyor belts.

Nearly 100 Years of tradition

The major Polish bakery, Nowel, has built a modern plant for manufacturing semi-baked products in Legionowo near Warsaw, which will also supply the major retail chains in Europe and overseas.

Efficient doughnut production

The production costs of bakery products play a huge role in the industrial processing of all doughnut varieties, including Berliners. Therefore, the objective is a fully-automated, highly efficient production combined with ever higher quality.

Curling just the way you want

For the automated production of croissants a production line only needs a few main elements, namely feeding, laminating and shaping. And depending on the process these elements are supplemented by modules for cooling, filling, proofing or baking.

Tailormade margarine and more

Fats and margarines are amongst the most important raw materials in the bakery. This article is intended to provide help in drawing conclusions about technical baking properties from the most common indicator values for fats.