Backtechnik Europe    05 - Oktober 2018

Ausgabe 5 10 2018
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Editorial:
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This is the baking of tomorrow - (nmj)

Market + Industry:
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Nestlé Wagner produces more snacks - (nmj)

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NFT: A sustainable path through change - The consulting company NFT from Bremerhaven supports quality assurance, production optimization and the use of new technologies – along the complete process chain. (nmj)

Background information:
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Air in the kneader - What is the importance of oxygen in the kneading process? And what aspects should be considered when cooling wheat dough? (Lösche, Prof. Dr. Klaus)

Trade Fair:
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And the winners are... - The iba Awards were awarded at iba for the fifth time. Solutions from Fritsch, König, Mecatherm, Rondo, Wachtel and Werner & Pfleiderer earned a distinction. (Waclawek. Dirk)

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Flexible rounding robot - With the Rondobot, Rondo has developed a very flexible and gentle rounding system based on an industrial robot that can readily adapt to any type of dough. (Schütter, Stefan)

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Multi-functional stamping station - König has developed a new flexible stamping station that combines several work steps to increase efficiency in the production of a large variety of bakery products. (Schütter, Stefan)

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French flexibility - With the M-TA, Mecatherm has developed an oven that is very versatile thanks to six different heating combinations of radiant heat and convection. (Schütter, Stefan)

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Digital vision - The greatest innovation of Fritsch's Intelligent Services is augmented reality communication via smart glasses. This system also currently offers permanent component monitoring and individual key figure management. (Schütter, Stefan)

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Rethinking steaming - In order to significantly reduce the energy-intensive use of steam in the oven, Wachtel has developed the innovative Ionic Haze humidification concept with ttz Bremerhaven. (Schütter, Stefan)

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Thermal oil with turbulence - The new Thermador TH from the WP Bakery Group is a tunnel oven heated by thermal oil. It combines radiant heat with real convective turbulence and can also work without conveyor belts. (Schütter, Stefan)

Production Concept:
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Nearly 100 Years of tradition - The major Polish bakery, Nowel, has built a modern plant for manufacturing semi-baked products in Legionowo near Warsaw, which will also supply the major retail chains in Europe and overseas. (Schütter, Stefan)

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