Title

Editorial

Frozen goods growth market

Background information

Meeting place of industry segment

The exhibitions for the baker`s trade will be offering new ideas, good conversations and compact informations.

Impressive solution

Austrian bakery products manufacturer Resch & Frisch opted for am machine from Isernhäger to implement wheat pre-dough.

Automated weighng

At Bäckerei Götz technology from Daxner International provides raw material.

Extruded yeast dough

Codex by Rondo demonstrating C2 Sheeting Process for producing pizza, doughnuts and baguettes.

Baking on stone

Featuring the FTP stone plate oven from Mecatherm the product portfolio from Pré Pain develops.

Pretzels from France

On its twentieth anniversary, Argru demonstrated how well positioned it is - and not just in the frozen bakery products sector.

Optimum packaging

A team from ZHAW looked into extending the shelf life of part-baked rolls by using MAP.

Data prepared properly

The Pfalzgraf Konditorei works with CSB-System modules throughout the whole manufacturing process.

Transparent data

With its retrofit conversion of electronic components Mitsubishi promisses better use of outdated lines.

Food hygiene in the baking station

Now there is a hygiene guideline for baking stations: DIN 10535

Ideas for the sector

We present several innovations for industrial and large bakeries.

Ground wheat products for extrusion

ILU and DIL are examing in a common research project which quality requirements are made by the extrusion process of ground wheat products