Backtechnik Europe    03 - September 2012

Ausgabe 3 9 2012
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Trade Fair:
6
Global market of baking - The iba in Munich 2012 presenting innovations for industrial and large-scale bakeries. (Gregor Vogelpohl)

8
Technical innovations - Attractive innovations at iba 2012 in Munich. (Gregor Vogelpohl)

Interview:
18
Attractive offer - Peter Becker on the current state of iba, the new iba summit and critical points. (Trond Patzphal)

Company profile:
20
Food Technology Center - Zeppelin Reimelt opens customer center for development, customer trials and training. (Gregor Vogelpohl)

Production Concept:
22
Appropriate batching - Plant solution from the raw material receiving to weighing in the kneader by Dasner for bakery Titan. (Gregor Vogelpohl)

28
Flexible dosing - The Fuite bakery uses Vemag and AZO for sandwich bread production. (Gregor Vogelpohl)

34
Achieving quality with starter dough. - From kneading to processing Mixer Srl. has implemented the production line for Valpizza. (Gregor Vogelpohl)

38
Non-Stop operation - The Steiskal bakery produces cakes with an automatic metering line from Boyens Backservice. (Gregor Vogelpohl)

Robotik:
44
Exact cut - Ditsch uses robotic solutions made by Abendschön for cutting its pretzels. (Gregor Vogelpohl)

Technique:
48
All from one source - A comprehensive energy system fpr Staib bakery from Mive. (Gregor Vogelpohl)

Quality Management:
54
Keeping wheat bread loaves fresh. - The TU Munich has investigated the staling rate of wheat bread loaves as a function of baking loaf volume. ()

Production Concept:
58
Versatile solution - Gulde bakery produces cookies, rolls and pastries with the industrial roll line from WP-Kemper. (Erich Meyer)

62
Cleanly bagged - Glockenbrot is cutting and packaging his bread production with lines from GHd Hartmann. (Gregor Vogelpohl)

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