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Ausgabe 03/2012

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	Trade Fair
ab S. 6	Global market of baking The iba in Munich 2012 presenting innovations for industrial and large-scale bakeries. (Gregor Vogelpohl)	Artikel als PDF kaufen8.99 € inkl. MwSt.
ab S. 8	Technical innovations Attractive innovations at iba 2012 in Munich. (Gregor Vogelpohl)	Artikel als PDF kaufen8.99 € inkl. MwSt.
	Interview
ab S. 18	Attractive offer Peter Becker on the current state of iba, the new iba summit and critical points. (Trond Patzphal)	Artikel als PDF kaufen8.99 € inkl. MwSt.
	Company profile
ab S. 20	Food Technology Center Zeppelin Reimelt opens customer center for development, customer trials and training. (Gregor Vogelpohl)	Artikel als PDF kaufen8.99 € inkl. MwSt.
	Production Concept
ab S. 22	Appropriate batching Plant solution from the raw material receiving to weighing in the kneader by Dasner for bakery Titan. (Gregor Vogelpohl)	Artikel als PDF kaufen8.99 € inkl. MwSt.
ab S. 28	Flexible dosing The Fuite bakery uses Vemag and AZO for sandwich bread production. (Gregor Vogelpohl)	Artikel als PDF kaufen8.99 € inkl. MwSt.
ab S. 34	Achieving quality with starter dough. From kneading to processing Mixer Srl. has implemented the production line for Valpizza. (Gregor Vogelpohl)	Artikel als PDF kaufen8.99 € inkl. MwSt.
ab S. 38	Non-Stop operation The Steiskal bakery produces cakes with an automatic metering line from Boyens Backservice. (Gregor Vogelpohl)	Artikel als PDF kaufen8.99 € inkl. MwSt.
	Robotik
ab S. 44	Exact cut Ditsch uses robotic solutions made by Abendschön for cutting its pretzels. (Gregor Vogelpohl)	Artikel als PDF kaufen8.99 € inkl. MwSt.
	Technique
ab S. 48	All from one source A comprehensive energy system fpr Staib bakery from Mive. (Gregor Vogelpohl)	Artikel als PDF kaufen8.99 € inkl. MwSt.
	Quality Management
ab S. 54	Keeping wheat bread loaves fresh. The TU Munich has investigated the staling rate of wheat bread loaves as a function of baking loaf volume.	Artikel als PDF kaufen8.99 € inkl. MwSt.
	Production Concept
ab S. 58	Versatile solution Gulde bakery produces cookies, rolls and pastries with the industrial roll line from WP-Kemper. (Erich Meyer)	Artikel als PDF kaufen8.99 € inkl. MwSt.
ab S. 62	Cleanly bagged Glockenbrot is cutting and packaging his bread production with lines from GHd Hartmann. (Gregor Vogelpohl)	Artikel als PDF kaufen8.99 € inkl. MwSt.

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Backtechnik Europe

Ausgabe 03/2012

ab S. 6

Global market of baking

The iba in Munich 2012 presenting innovations for industrial and large-scale bakeries.

ab S. 8

Technical innovations

Attractive innovations at iba 2012 in Munich.

ab S. 18

Attractive offer

Peter Becker on the current state of iba, the new iba summit and critical points.

ab S. 20

Food Technology Center

Zeppelin Reimelt opens customer center for development, customer trials and training.

ab S. 22

Appropriate batching

Plant solution from the raw material receiving to weighing in the kneader by Dasner for bakery Titan.

ab S. 28

Flexible dosing

The Fuite bakery uses Vemag and AZO for sandwich bread production.

ab S. 34

Achieving quality with starter dough.

From kneading to processing Mixer Srl. has implemented the production line for Valpizza.

ab S. 38

Non-Stop operation

The Steiskal bakery produces cakes with an automatic metering line from Boyens Backservice.

ab S. 44

Exact cut

Ditsch uses robotic solutions made by Abendschön for cutting its pretzels.

ab S. 48

All from one source

A comprehensive energy system fpr Staib bakery from Mive.

ab S. 54

Keeping wheat bread loaves fresh.

The TU Munich has investigated the staling rate of wheat bread loaves as a function of baking loaf volume.

ab S. 58

Versatile solution

Gulde bakery produces cookies, rolls and pastries with the industrial roll line from WP-Kemper.

ab S. 62

Cleanly bagged

Glockenbrot is cutting and packaging his bread production with lines from GHd Hartmann.