Backtechnik International

Ausgabe 01/2024

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Editorial
ab S. 3
Five producers, six innovations
(nmj)
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Market + Industry
ab S. 4
Schubert invites customers
(nmj)
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Interview
ab S. 10
From a chain perspective
AIBI Secretary General Didier Jans has been in office since 2021. In this interview, he talks about the current situation of the bread industry in Europe.
(Kirsch, Benno)
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Trade fair
ab S. 16
Six new award winners
The international innovation prize iba Award was presented six times at iba 2023. The winners were AMF Den Boer, König, Mecatherm, Rianta packaging systems and WP Industrielle Backtechnik.
(Schütter, Stefan)
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ab S. 18
More sustainable production
AMF Den Boer helps to make the industrial bakery more efficient and environmentally friendly with a hydrogen-heated oven and a dosing module with volume optimisation.
(Schütter, Stefan)
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ab S. 20
More hygienic packaging
Rianta has geared its in-house RS 60 packaging system entirely to the requirements of hygienic design. The system is also modular and therefore individually configurable.
(Schütter, Stefan)
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ab S. 22
Three cutting systems in one
The iScore dough cutting system from König received the iba Award for its integrated cutting editor, which is intuitive to use, and its versatility.
(Schütter, Stefan)
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Background information
ab S. 24
Electric strip burner
With a new electric strip burner from WP Industrielle Backtechnik, conveyor ovens can be converted to CO2-neutral heating without changing the baking properties, according to the manufacturer.
(Schütter, Stefan)
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Trade fair
ab S. 26
Smooth flow
The new M-VT Vertical Oven developed by Mecatherm impressed the jury of the iba Award above all with its vibration-free transport system and optimized energy efficiency.
(Schütter, Stefan)
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New technologies
ab S. 28
Investments in the future
The technology in the bakery should remain at the cutting edge. We have put together some worthwhile new ideas from iba and Anuga Foodtech.
(Schütter, Stefan)
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Report
ab S. 40
Sustainable Improvement
With two Trio Baking Stations from Opelka, Bäckerei Hahn from Geiselhöring in Lower Bavaria has increased its doughnut output whilst also reducing energy and fat consumption.
(Schütter, Stefan)
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ab S. 46
Automated frozen dough production
The Maurer bakery in Winnenden uses a new concept for its in-house dough production with computer-controlled dough preparation, a mobile robot, two processing lines and automatic tray handling.
(Schütter, Stefan)
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Special topic
ab S. 50
Events yet to come
If you are looking for opportunities to get in contact with manufacturers, suppliers and other bakers personally you might want to join these forthcoming events.
(Kirsch, Benno, 2024, 2025)
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