Dough rhythms

Grupo Bimbo continues to grow in 2021

Anuga Foodtec – Special Edition

In addition to the presence trade fair from 26. – 29. April, digital platform Anuga Foodtec @home offers additional contact opportunities.

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.

Sophisticated concepts for hygiene and interfaces

Six questions for Dennis Everaers, Sales Technologist at Rademaker.

Low maintenance and versatile dough portioners

Six questions for Alexander Bressler, Product Manager Bakery at Vemag.

Dough band as a Base

Six questions for the König Maschinen Expert Team.

Sophisticated technology in hygienic design

Six questions for Hartmut Adelfang, Key Account Manager Bakery at Handtmann.

Many application opportunities

Six questions for Wolfgang Fuhst, Managing Director at GBT.

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.

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.