Backtechnik International

Ausgabe 01/2014

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	Raw materials/Weighing
ab S. 8	A good taste The systems for the production of starter doughs and sour dough at Schwarzwaldbrot were supplied by Isernäger. (Gregor Vogelpohl)	Artikel als PDF kaufen8.99 € inkl. MwSt.
	Kneading/Processing
ab S. 12	Complex system planning The system construction from raw material acceptance to dough accaptance was build by Zeppelin Reimelt. (Gregor Vogelpohl)	Artikel als PDF kaufen8.99 € inkl. MwSt.
	Refrigeration systems
ab S. 16	A lot experience The plant construction company GBT provides knowledge in the fields of preparation, ovens and cooling systems. (Gregor Vogelpohl)	Artikel als PDF kaufen8.99 € inkl. MwSt.
	Kneading/Processing
ab S. 20	Processing technology from one source König delivered the complete processing equipment to Hudson Bread. (Gregor Vogelpohl)	Artikel als PDF kaufen8.99 € inkl. MwSt.
	Raw materials/Weighing
ab S. 26	150 years full of ideas Bühler Group has developed into a global corporation specialising in grain technology, food processing and materials engineering. (Gregor Vogelpohl)	Artikel als PDF kaufen8.99 € inkl. MwSt.
	Kneading/Processing
ab S. 30	Strong dividers Vienna-based Ströck bakery uses WP Haton V 700 volume dough divider. (Gregor Vogelpohl)	Artikel als PDF kaufen8.99 € inkl. MwSt.
	Packaging/Logistics
ab S. 34	Flexible conveyor technology Komatec has installed a complete conveying system at Titan SA in Romania. (Gregor Vogelpohl)	Artikel als PDF kaufen8.99 € inkl. MwSt.
	Trade fair
ab S. 38	Positive atmosphere in Las Vegas Exhibitors and organizers look back on a successful IBIE. (Gregor Vogelpohl)	Artikel als PDF kaufen8.99 € inkl. MwSt.
	Refrigeration systems
ab S. 42	A well-oiled team The Vandemoortele dough plant in Dommitzsch has been working successfully with the lines from Mecatherm. (Gregor Vogelpohl)	Artikel als PDF kaufen8.99 € inkl. MwSt.
	Soft Skills
ab S. 46	The devil is in the detail WD & Partner assume respnsibility for the planning and project management of building porjects and system expansions. (Gregor Vogelpohl)	Artikel als PDF kaufen8.99 € inkl. MwSt.
	Baking
ab S. 50	The carts roll De Kroes produces its products using a continuous modular rack oven from Dijko. (Gregor Vogelpohl)	Artikel als PDF kaufen8.99 € inkl. MwSt.
	Soft Skills
ab S. 54	Food information design 2020 The pilot study "Bread for Baking" considers the question of how efficient, effective and future-proof consumer informaiton has to be communicated on food packaging.	Artikel als PDF kaufen8.99 € inkl. MwSt.

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Backtechnik International

Ausgabe 01/2014

ab S. 8

A good taste

The systems for the production of starter doughs and sour dough at Schwarzwaldbrot were supplied by Isernäger.

ab S. 12

Complex system planning

The system construction from raw material acceptance to dough accaptance was build by Zeppelin Reimelt.

ab S. 16

A lot experience

The plant construction company GBT provides knowledge in the fields of preparation, ovens and cooling systems.

ab S. 20

Processing technology from one source

König delivered the complete processing equipment to Hudson Bread.

ab S. 26

150 years full of ideas

Bühler Group has developed into a global corporation specialising in grain technology, food processing and materials engineering.

ab S. 30

Strong dividers

Vienna-based Ströck bakery uses WP Haton V 700 volume dough divider.

ab S. 34

Flexible conveyor technology

Komatec has installed a complete conveying system at Titan SA in Romania.

ab S. 38

Positive atmosphere in Las Vegas

Exhibitors and organizers look back on a successful IBIE.

ab S. 42

A well-oiled team

The Vandemoortele dough plant in Dommitzsch has been working successfully with the lines from Mecatherm.

ab S. 46

The devil is in the detail

WD & Partner assume respnsibility for the planning and project management of building porjects and system expansions.

ab S. 50

The carts roll

De Kroes produces its products using a continuous modular rack oven from Dijko.

ab S. 54

Food information design 2020

The pilot study "Bread for Baking" considers the question of how efficient, effective and future-proof consumer informaiton has to be communicated on food packaging.