Backtechnik Europe

Ausgabe 03/2014

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Production Concept
ab S. 10
Weighed with potential
For the handling and weighing of raw material, Mpreis relied on the solutions by Bühler.
(Gregor Vogelpohl)
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Kneading Technique
ab S. 16
Pushing the boundaies
The plans of the plant manufacturer Diosna.
(Gregor Vogelpohl)
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Processing
ab S. 20
Winning combination
The Bertschi bakery produces a winning combination of butter croissant and Ragusa chocolate bar on multiple Rondo lines.
(Gregor Vogelpohl)
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oven technique
ab S. 24
Baking with the Thermador
A Thermador tunnel oven is used on the pan bread line at the Xazri Bakery.
(Gregor Vogelpohl)
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Cold Technique
ab S. 28
Gelatinization and cooling in vacuum
BVT is offering another cooking procedure for industrial baking systems with its vacuum refrigeration.
(Gregor Vogelpohl)
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Logistik
ab S. 30
Planned availability
CSB-System explains how an optimally organized infrastructure can supprt the control of the vaious kinds of business activities.
(Gregor Vogelpohl)
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Special topic
ab S. 32
Sheets and tin sets
Kempf GmbH is aiming for quality and cost leadership in the bakeware sector.
(Gregor Vogelpohl)
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Technique
ab S. 36
Interesting solutions
Innovative ideas of the delivery partnes of industrial baking technology.
(Gregor Vogelpohl)
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Special topic
ab S. 38
Project Flour Power
The extensive amount of data required for the production of baked goods shall be gathered and connected via a network.
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