Backtechnik Europe

Ausgabe 03/2016

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Market + Industry
ab S. 5
Austria: Reichl Brot expands into South Tyrol with a range of frozen goods
Germany: Bonback invests, Italy: Dr. Schär invests in production
(nmj)
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Raw materials/Weighing
ab S. 14
Ultimate safety
The Engelke milling group currently uses downstream fine sieving systems at two of their three milling sites to ensure the highest standard of hygiene for their products.
(Meyer, Erich)
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ab S. 18
Flour analysis at the push of a button
The research project Flourplus makes use of “Big Data” to facilitates bread production with reproducible quality. Entering the operating figures of a batch of flour into a special software enables the calculation of the appropriate processing parameters.
(Schütter, Stefan)
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ab S. 20
Continuous kneading
A practical demonstration at the Bakers’ Day in ttz Bremerhaven displayed the patented Codex procedure with continuous dough extrusion.
(Schütter, Stefan)
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Cold Technique
ab S. 22
More efficient freezer technology
With the two new Gyrocompact 40 and Gyrocompact 60 models, JBT continues to expand its range of compact and economical Frigoscandia freezers.
(Schütter, Stefan)
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Baking
ab S. 24
Continually or step by step
There are considerable technical differences between tunnel ovens and continuous step ovens.
(Schütter, Stefan)
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Hygienic
ab S. 26
Cleanliness is key
Thanks to a surface treatment Ultra Low Hygiene Technology – Bakery GmbH & Co KG, the Wasgau Bäckerei bakery company from Pirmasens has been able to prevent the development of mould in the proofing troughs of one of its small baked goods lines.
(Schütter, Stefan)
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Soft Skills
ab S. 30
Microencapsulation for ingredients
From raising agents and sugar to salt and preservatives, liquid and solid ingredients must be stable, durable and, ideally, perform when their specific activity is required.
(Heck, Claudia)
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