Backtechnik Europe

Ausgabe 02/2010

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	Production of the year
ab S. 6	Production of the year 2010 Trond Patzphal and Andreas Ranft handet over the award \\ (Andreas Ranft)	Artikel als PDF kaufen8.99 € inkl. MwSt.
	Business
ab S. 8	150 Years of Higtech The international technology corporate group bühler celebrates it`s 150th anniversary. (Andreas Ranft)	Artikel als PDF kaufen8.99 € inkl. MwSt.
	Hygienic
ab S. 10	Optimized Design The hygienc design of lines is getting more and more important (Andreas Ranft)	Artikel als PDF kaufen8.99 € inkl. MwSt.
ab S. 13	open construction open construction of the dough sheeter, dough driemer, and the entire dough sheet line by kaak is unique on the market (Andreas Ranft)	Artikel als PDF kaufen8.99 € inkl. MwSt.
	Laminating
ab S. 14	optimizing process improved quality with the same capacity, kuchenmeister invests in a new line technique within the sector fo croissant production (Andreas Ranft)	Artikel als PDF kaufen8.99 € inkl. MwSt.
	interview
ab S. 18	inventory with regard to sustainabiity high quality standards, the optimum use of raw materials and the efficient use of energy (Andreas Ranft)	Artikel als PDF kaufen8.99 € inkl. MwSt.
	Interview
ab S. 20	the know how is very specific Interview with Klaus Fritsch and Heinrich Paulus about the development within the baking industry and the effects on the production techniques (Andreas Ranft)	Artikel als PDF kaufen8.99 € inkl. MwSt.
	Laminating
ab S. 24	the compact way of laninating Laminator by WP allows for a space saving line layout and the adaptation of the line according to the requriements of the producer (Andreas Ranft)	Artikel als PDF kaufen8.99 € inkl. MwSt.
	Robotik
ab S. 28	the exact cut by means of the delta cutting robot system, wp allows for the weight accurate cutting of dough sheets (Andreas Ranft)	Artikel als PDF kaufen8.99 € inkl. MwSt.
	Business
ab S. 32	close to the customer könig opens a new technology center in dinkelbühl (Andreas Ranft)	Artikel als PDF kaufen8.99 € inkl. MwSt.
	Technique
ab S. 34	stir in the rack oven with the compact k, wachtel puts the first rack oven with integrated stir-system on the market (Andreas Ranft)	Artikel als PDF kaufen8.99 € inkl. MwSt.

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Backtechnik Europe

Ausgabe 02/2010

ab S. 6

Production of the year 2010

Trond Patzphal and Andreas Ranft handet over the award \\

ab S. 8

150 Years of Higtech

The international technology corporate group bühler celebrates it`s 150th anniversary.

ab S. 10

Optimized Design

The hygienc design of lines is getting more and more important

ab S. 13

open construction

open construction of the dough sheeter, dough driemer, and the entire dough sheet line by kaak is unique on the market

ab S. 14

optimizing process

improved quality with the same capacity, kuchenmeister invests in a new line technique within the sector fo croissant production

ab S. 18

inventory with regard to sustainabiity

high quality standards, the optimum use of raw materials and the efficient use of energy

ab S. 20

the know how is very specific

Interview with Klaus Fritsch and Heinrich Paulus about the development within the baking industry and the effects on the production techniques

ab S. 24

the compact way of laninating

Laminator by WP allows for a space saving line layout and the adaptation of the line according to the requriements of the producer

ab S. 28

the exact cut

by means of the delta cutting robot system, wp allows for the weight accurate cutting of dough sheets

ab S. 32

close to the customer

könig opens a new technology center in dinkelbühl

ab S. 34

stir in the rack oven

with the compact k, wachtel puts the first rack oven with integrated stir-system on the market