Solutions for trend products

American Pan acquires Runex

Continuous loaves in perfect shape

The tin filling system from Vemag can shape high-hydration dough into perfectly even continuous loaves. After baking, straight cut edges reduce the residual bread volume.

Sourdough 2.0

Happily sourdoughs are again playing a more important role in production practice along with the interesting current trends of more sustainability, more digestibility, more clean label and more organic.

Mild rather than sour

Many different sourdoughs are also becoming an increasingly important recipe ingredient in industry. However, the trend is towards milder sourdoughs which offer both qualitative and also technological benefits.

Class not mass

The motto “stay hungry” not only applies to products at Bakerman from Gronau, Germany, but also to the company itself. The owner-managed producer of deepfrozen baked snacks is growing rapidly

Triple continuous operation

With three Profiline lines, Bäcker Görtz in Ludwigshafen is able to ensure for bread rolls processing high quantities and simultaneously better quality.

Hygiene on principle

In food manufacturing, hygiene is an absolute must. Machinery manufacturers offer interesting solutions that support compliance.

Three times as good

Bäckerei Mauel from Meckenheim has greatly increased the efficiency of its doughnut production with three combined drip pans and an automated filling station which has considerably reduced its deep-frying fat consumption.