Backtechnik International

Ausgabe 01/2022

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Editorial
ab S. 3
Dough rhythms
(nmj)
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Market + Industry
ab S. 4
Frozen pizza record growth
(nmj)
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New technologies
ab S. 6
Individually tailored
(nmj)
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Research
ab S. 8
Not immune against the virus
Data from Covid year 2020 shows vulnerability of bakery companies to decreased demand and price inflations.
(Lustig, Jeroen)
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Trade fair
ab S. 12
Anuga Foodtec – Special Edition
In addition to the presence trade fair from 26. – 29. April, digital platform Anuga Foodtec @home offers additional contact opportunities.
(Waclawek. Dirk)
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Processing
ab S. 14
Dough rhythms
In industrial bread manufacturing portioning and forming is automated as standard. Below is a short overview of the systems that may be used.
(Schütter, Stefan)
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ab S. 18
Sophisticated concepts for hygiene and interfaces
Six questions for Dennis Everaers, Sales Technologist at Rademaker.
(Schütter, Stefan)
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ab S. 20
Low maintenance and versatile dough portioners
Six questions for Alexander Bressler, Product Manager Bakery at Vemag.
(Schütter, Stefan)
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ab S. 22
Dough band as a Base
Six questions for the König Maschinen Expert Team.
(Schütter, Stefan)
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ab S. 24
Sophisticated technology in hygienic design
Six questions for Hartmut Adelfang, Key Account Manager Bakery at Handtmann.
(Schütter, Stefan)
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ab S. 25
Many application opportunities
Six questions for Wolfgang Fuhst, Managing Director at GBT.
(Schütter, Stefan)
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Report
ab S. 26
Spray-On Additive
Bäckerei Treiber from Steinenbronn has found a simple solution in the form of a thinly applied hygiene film which keeps evaporator cold storage units and chiller cabinets in their branches clean for a long period.
(Schütter, Stefan)
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ab S. 30
With ERP to smart bakery
The experiences of the pandemic have shown that investments in digitalisation really pay off. Linauer Backstube has already digitally optimised many processes through its ERP and its B2B webshop has also recently gone online.
(Schaffrath, Timo)
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ab S. 34
Handcrafted quality with a sustainability edge
An Alsatian manufacturer relies on a modern flow-wrapping machine from Schubert to package its baked goods. The flexibility of the robot-assisted flowpacker ensures the switch to more sustainable packaging
(Spitz, Dominique)
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New technologies
ab S. 38
Simply Vegan
Wacker from Munich is supporting the food industry with high-performance ingredients such as egg alternatives in the development of vegan products.
(Schütter, Stefan)
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Report
ab S. 40
Wiener Strudel, courtesy of Sissi and Franz
At Weinbergmaier GmbH in Vienna, Sissi and Franz (two ceiling-mounted Stäubli robots) pack strudel dough within a cycle time of 1.5 seconds. In the process, the company’s fully automated packaging line runs without a protective barrier.
(Högel, Ralf)
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