Backtechnik International

Ausgabe 02/2019

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Editorial
ab S. 3
Time for Las Vegas
(nmj)
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Market + Industry
ab S. 5
Aibi-Congress in Manchester: Bojc new President
(nmj)
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Background information
ab S. 6
Generation Y and Z
What is important to people born between 1980 and 2012 when they buy bakery products? For the USA a study has been conducted on this very issue.
(Waclawek. Dirk)
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New technologies
ab S. 8
Major Innovations
The new divider from Mecatherm is providing industrial bakeries with a solution for improving the quality of their production of baguettes and baguette-related items.
(Waclawek. Dirk)
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Background information
ab S. 10
Fast response
A fast-response service provides long term solution.
(Oxford, Karrie)
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New technologies
ab S. 12
Cubic innovation campus
The Bühler Cubic is synonymous with innovation, collaboration and training.
(Reber, Markus)
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ab S. 14
Universally usable
The new combined Belt-Oiler-R machine enables cleaning and oiling of baking trays in one single operation.
(Meyer, Dietmar)
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ab S. 16
Optimisation of steaming
With the prototype Ionic Haze, Wachtel and ttz Bremerhaven, Germany, have developed a humidification method that reduces the energy-intensive steam input in the oven.
(Schütter, Stefan)
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Trade fair
ab S. 18
For the entire community
The International Baking Industry Exposition (IBIE), commonly known as the Baking Expo, is set to bring the worldwide baking industry together for its triennial event, September 8-11, 2019 in Las Vegas.
(Waclawek. Dirk)
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ab S. 22
From artisanal to industrial production
The International Baking Industry Exposition (IBIE) will take place at the Las Vegas Convention Center, USA, from 8 to 11 September 2019.
(Schütter, Stefan)
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Production of the year
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High-tech and tradition
At erlenbacher backwaren, Germany, premium quality products are manufactured with relatively traditional methods and great flexibility. The company was awarded “Production of the Year 2019” by Backtechnik europe for this.
(Schütter, Stefan)
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Background information
ab S. 36
Maximising the life of your bake ofen belt
IPCO’s Staffan Karlsson advises on best practice in terms of operating and maintaining a solid or perforated steel bake oven belt.
(Schütter, Stefan)
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ab S. 40
Rethinking wheat-and-rye bread
Separating wheat and rye flour during kneading can produce amazing results.
(Lösche, Prof. Dr. Klaus)
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ab S. 44
Conditioning in baking chambers
The industrial production of baking goods needs consistent climatic conditions in the oven. Measurement systems for humidity and temperature can ensure this.
(Felder, Peter)
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ab S. 48
Mexican Flour Tortillas
A staple food in Mexico and Central America, tortillas are gaining market share in other countries
(Pereira, Ignacio)
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