Virtual exhibition? Action days? What’s this all about?

Emission-free hydrogen tunnel oven

AMF Bakery Systems introduces the Multibake Vita, enabling bakeries to reduce their carbon footprint.

iba: 12 Halls, one meeting place

Virtual exhibition? Action days? What’s this all about?

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.

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.

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.

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.

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.

Improved water binding and dough quality

With Bühler’s Jetmix solid matter is specifically enriched with water before processing into predoughs or doughs in order to improve dough and baking quality.

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.