Backtechnik International

Ausgabe 02/2020

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Editorial
ab S. 1
Make decisions Weigh up the pros and cons
Weigh up the pros and cons
(nmj)
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Market + Industry
ab S. 4
iba: 12 Halls, one meeting place
(nmj)
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New technologies
ab S. 6
Emission-free hydrogen tunnel oven
AMF Bakery Systems introduces the Multibake Vita, enabling bakeries to reduce their carbon footprint.
(Schütter, Stefan)
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Report
ab S. 8
Not bigger or more, but better
The vacuum cooling system from Verhoeven Bakery Equipment contributes to the excellent baking quality of master baker Chris Vreugdenhil, who is well-known even outside the Netherlands.
(Schütter, Stefan)
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Interview
ab S. 12
Nowhere near being back to normal
We spoke with AIBI Secretary General Susanne Döring about the effects of the Corona crisis on Europe’s large bakeries.
(Waclawek. Dirk)
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Report
ab S. 16
Online-Conference: Starch and Bioethanol/ Bioconversion 2020
Because of the Corona Crisis, the traditional starch and bioethanol convention was converted into an online-conference.
(Lösche, Prof. Dr. Klaus)
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Trade fair
ab S. 18
Virtual exhibition? Action days?
The partners of the baking sector have many innovations to show their customers again this year. With the Bäckerwelt virtual exhibition and the action days, this is possible even following the cancellation of traditional exhibitions
(Waclawek. Dirk)
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ab S. 20
Produce more efficiently
The right technology can make the job easier in the baking industry. In the following pages we present a selection of interesting solutions.
(Schütter, Stefan)
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Processing
ab S. 26
A must-have or an optional extra?
Purchasing a new line is always a complex task. We examined the issues that need to be taken into consideration beforehand, to enable you to make an informed decision.
(Nitz, Markus)
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Kneading/Processing
ab S. 30
Batch or continuous
Whereas in artisan bakeries kneading in batches is standard practice, industrial processing uses continuous kneading systems alongside batch kneaders with and without tank management.
(Schütter, Stefan)
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ab S. 32
Proven wendel mixer technology
Back in the 1970s and 1980s, Diosna Dierks & Söhne GmbH launched the wendel mixer as the first kneader with two mixing tools. Today the company has a very diverse wendel mixer portfolio.
(Kyereme, Dr. Jessica)
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ab S. 34
Quality from the very start
A twin twist mixer such as the DW 240 from König produces higher quality doughs which form the basis of baked goods with a looser crumb structure.
(Schütter, Stefan)
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ab S. 36
Improved water binding and dough quality
With Bu?hler’s JetMix solid matter is specifically enriched with water before processing into predoughs or doughs in order to improve dough and baking quality.
(Schütter, Stefan)
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ab S. 38
Smart dough preparation
WP Kemper has developed a spiral kneading system with the Kronos digital model range that terminates the kneading processes autonomously at the optimum moment, regardless of staff or raw materials.
(Schütter, Stefan)
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Baking
ab S. 40
More flexible application options
When it comes to baking, the requirements of the industry are, to some extent, similar to those of the artisan trade. Large ovens need to be increasingly versatile, as well as suitable for smaller batches.
(Schütter, Stefan)
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ab S. 42
Baking large quantities economically
The thermal oil-heated Vulkan tunnel oven from Heuft is ideal for mediumsized bakeries right through to industrial bakeries which produce their baked goods using linear production systems in continuous operation.
(Schütter, Stefan)
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