Backtechnik Europe

Ausgabe 01/2022

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Editorial
ab S. 3
Dough rhythms
(nmj)
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Market + Industry
ab S. 4
Grupo Bimbo continues to grow in 2021
(nmj)
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Trade Fair
ab S. 6
Anuga Foodtec – Special Edition
In addition to the presence trade fair from 26. – 29. April, digital platform Anuga Foodtec @home offers additional contact opportunities.
(Waclawek. Dirk)
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Special topic
ab S. 8
Dough rhythms
In industrial bread manufacturing portioning and forming is automated as standard. Below is a short overview of the systems that may be used.
(Schütter, Stefan)
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ab S. 12
Sophisticated concepts for hygiene and interfaces
Six questions for Dennis Everaers, Sales Technologist at Rademaker.
(Schütter, Stefan)
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ab S. 14
Low maintenance and versatile dough portioners
Six questions for Alexander Bressler, Product Manager Bakery at Vemag.
(Schütter, Stefan)
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ab S. 16
Dough band as a Base
Six questions for the König Maschinen Expert Team.
(Schütter, Stefan)
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ab S. 18
Sophisticated technology in hygienic design
Six questions for Hartmut Adelfang, Key Account Manager Bakery at Handtmann.
(Schütter, Stefan)
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ab S. 20
Many application opportunities
Six questions for Wolfgang Fuhst, Managing Director at GBT.
(Schütter, Stefan)
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Hygienic
ab S. 22
Spray-On Additive
Bäckerei Treiber from Steinenbronn has found a simple solution in the form of a thinly applied hygiene film which keeps evaporator cold storage units and chiller cabinets in their branches clean for a long period.
(Schütter, Stefan)
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Automation
ab S. 26
Wiener Strudel, courtesy of Sissi and Franz
At Weinbergmaier GmbH in Vienna, Sissi and Franz (two ceiling-mounted Stäubli robots) pack strudel dough within a cycle time of 1.5 seconds. In the process, the company’s fully automated packaging line runs without a protective barrier.
(Högel, Ralf)
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