State-Of-The-Art Stone Oven Ciabatta Line Bread Processing

BACKTECHNIK-INTERNATIONAL TECHNOLOGY AND PROCESS MAGAZINE FOR THE BAKING INDUSTRY EDITION 1 2020 001 Titel.indd 1 Photos: BT / Stefan Schütter 2020 Inger Verlagsgesellschaft mbH, Luisenstr. 34 (ehem. 1a), 49074 Osnabrück, Germany PROCESSING TECHNOLOGYFORBAKING,BISCUITSANDSWEETS PVST, Deutsche Post AG, »Entgelt bezahlt«, ZKZ 58225, ISSN 1860-7799 TECHNOLOGY ANDPROCESSMAGAZINEFORTHEBAKINGINDUSTRY PROCESSING TECHNOLOGYFORBAKING,BISCUITSANDSWEETS Photo: BT/Schütter 2016 Photo: Vemag 2019 Photo: GHM2018 Photo: 2019 BVT

manufacturers Solutions fromvarious Bread processing– 28 Precision portioning Dosing systems – 8 oven ciabatta line stone State-of-the-art Processing – 46

supply chain supply

Along the Along

entire FOCUS 21.04.20 13:02

Volume 19 No 1 ZKZ58225 OFFICIAL ORGAN OF AIBI Edition 1 2020 FRITSCH is part of the MULTIVAC group

002 US 2.indd 2 17.04.20 09:17 PROCESSINGTECHNOLOGYPROCESSING TECHNOLOGYANDTECHNOLOGY PROCESS FORMAGAZINEFOR BAKING,BAKING, FOR BISCUITS BISCUITSTHE BAKING ANDAND INDUSTRY SWEETSSWEETS 2020 1

Edition Content OFFICIAL ORGAN OF AIBI

Photos: BT / Stefan Schütter 2020 Schütter BT / Stefan Photos: 01/2020 8 Dosing systems –

Photo: GHM 2018 technology Photo: Vemag 2019 Precision portioning 28

TECHNOLOGY AND PROCESS MAGAZINE FOR THE BAKING INDUSTRY FOR THE BAKING AND PROCESS MAGAZINE TECHNOLOGY Bread processing –

Plant No 1 ZKZ58225 19 Volume Solutions from various Photo: BT / Schütter 2016 manufacturers FOCUS Along the entire 46 supply chain Processing – State-of-the-art stone Photo: BVT 2019 oven ciabatta line Inger Verlagsgesellschaft mbH, Luisenstr. 34 (ehem. 1a), 49074 Osnabrück, Germany Osnabrück, (ehem. 1a), 49074 34 mbH, Luisenstr. Inger Verlagsgesellschaft »Entgelt bezahlt«, ZKZ 58225, ISSN 1860-7799 AG, Post Deutsche PVST,

Many manufacturers, who used to focus entirely on conventional B A C K T E C H N I K - I N T E R N AT I O N A L EDITION 1 2020 industrial solutions, have now switched over to offering plant technology for larger branch operations in order to tap into a larger cus- 3 Editorial tomer base. Backtechnik has taken this development into account and will consequently present examples of these kinds of bread sys- 6 News: tems from various manufacturers. The higher degree of automation Bühler reports good performance in 2019. of industrial technology is, of course, interesting for these businesses due to the rationalisation potential and therefore cost savings. Portioning: In addition, the use of lines that produce various small baked goods 8 Vemag machines ensure the precision portioning of tically has helped to overcome the shortage of skilled workers. of doughs, mixtures and fillings. Customised solu- At the same time, ever more sophisticated computer controls make tions are also available if required. it easier to operate the lines – they are generally modular in design, which means they can be upgraded and extended at any time. Read Innovation: more on page 28. 10 New technologies help optimise production from Glockenbrot is a wholly-owned subsidiary of the Rewe Group, production and finishing through packaging and Germany. In the bread and bakery products sector, it supplies the distribution to quality assurance and consumer Group's Rewe and Penny supermarkets with packaged goods and protection. semi-baked products for their bake-off stations. The total output of the sites amounts to around 450 tonnes of baked goods a day, 16 Lab extrusion: resulting in a flour requirement of almost 7,000 tonnes a month. Recipe and product development. As the two existing ciabatta lines were already in full use, it was time to expand exist- 20 Report: ing capacities. “We therefore decided With its new bakery Der Bäcker Feihl has been to invest in a third ciabatta line here able to minimise walking distances and improve in Frankfurt. We enquired at BVT its quality. at the beginning of 2017 and about a year later the new line 24 Proofing: was installed with a better con- Novel technologies in proofing wheat dough. 1 figuration”, recalls Tommaso D’Ambrosio, Head of Engi- 28 Bread processing: neering at Glockenbrot. Read Solutions from GBT, Rademaker, König, Rondo more on page 46. and Fritsch.

We hope you enjoy reading Baking: 16 46 P r 20 hoto: BT / Schütte The editors In the Glockenbrot factory, BVT has installed a state-of-the-art stone oven ciabatta line that fits per- 2 fectly into existing production facilities to increase Your quick productivity. link to us!

Photo: BVT 2019 Photo: Imprint INGER reader service 51 Luisenstraße 34 49074 Osnabrück Please note! Germany In case your company changes Tel.: +49 (0) 541-580 544-60 its address, we do not longer 1 In the baking industry a dough sheet is Fax: +49 (0) 541-580 544-99 receive a notification from the often the basis for bread making, not only E-Mail: [email protected] German postal service. Please call at for mediterranean products. +49 (0) 541-580 544-60 2 The stress-free extruder is fed by a lift- Opening times: Please make sure you contact tipper. The vats are each filled with 300 kg Mon-Thu: 8:00 am - 4:15 pm the publishing house directly or send an email to of dough. However, larger batches would Fri: 8:00 am - 1:00 pm and give us your new address. [email protected] also be possible.

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003 Edi, Inhalt.indd 3 22.04.20 11:12 4 Market + Industry News Backtechnik-international

Wippler remains President of the German Bakers Federation

GER At the annual conference of the German Bakers’ Federation, President Michael Wipp- ler was confirmed in office with an unambiguous result. With his re-election he will continue to pursue his lea- dership policy and also sees his new remit as an oppor- tunity to improve conditions in the bakery trade – and in particular the bureaucratic burdens: “Bureaucracy is a self-perpetuating monster. We must not let up and we must constantly apply pressure so we can improve this situation for our trade,” urged Wippler. The other committee members until 2023 are Maren Andresen and Karl-Heinz Hoffmann along with Wolfgang Schä- fer as Vice-President. Jürgen Hinkelmann was elected as the successor to Heribert Kamm, who did not stand again due to age-related reasons. This year‘s annual meeting took place in Rostock-Warnemünde. In addition to Claus Ruhe Madsen, the Mayor of the town of Rostock, former German Federal President, Joachim Gauck, also gave an address. Other issues discussed at the members’ meeting were the bureaucracy relief act, the reduction and innovation strategy and the per- sistent competitive pressure. The next general meeting will take place in autumn 2020 in Eisenach. Photo: German Bakers Federation 2020

Zouari purchases Picard shares Cake theft by employees: As part of earlier expansion strategies Aryz- damage of 80,000 euro F ta Group had invested in the French deep- US Even high-end bakers are not safe from frozen food specialist Picard as a minority share- employee theft. The New York Times repor- holder. When the commercial difficulties came to ted that between November 2018 February 2019 a light, Picard was to be sold to focus on core business delivery driver had stolen cakes valued at 80,000 and release funds for restructuring. But it was more euro from the New York confectioner Lady M. Lady quickly said than done. Now the Irish-Swiss Group M was founded in 2002 and operates subsidiari- have finally found a purchaser in Invest Group Zou- es worldwide. The company‘s speciality are layer ari, which has submitted a binding offer to take over cakes (diameter 20 cen- 43 percent of Picard’s shares. Aryzta Group will con- timetres) which are sold tinue to hold 4.5 percent of the shares and these are for about 80 euro. The expected to be taken over at a later date. IGZ will dishonest employee now pay 156 million euro for the taken over shares. was therefore deemed In the past Aryzta had received 91 million euro as to have stolen almost dividends from Picard. According to press releases, exactly 1,000 cakes, in 2015 Aryzta boss Owen Killian paid 447 million and in an employment euro for 49 percent of Picard. Aryzta-CEO Kevin period of four months, Toland was quoted as saying in an announcement on this equated approxi- Friday, “The offer is the earliest achievable possibi- mately to twelve cakes lity of generating the highest possible value”. He has

Photo: freepik.com 2020 freepik.com Photo: per day. repeatedly stressed in the past that Picard would fare better in different hands.

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Bühler invites to virtual interpack tradeshow

CH The interpack tradeshow in Düsseldorf, Germa- are so many challenges and ny, is an important milestone for the consumer opportunities in the consu- foods industry, taking place every three years. As is the mer foods market today that case with many events and tradeshows in the last weeks, deserve new solutions,” says interpack has been postponed (to 2021) in order to miti- Germar Wacker. “We want gate the risk of spreading the coronavirus. The show was to invite all our customers to Photo: Bühler 2020 originally scheduled from 7-13 May, 2020. Keep the dates explore these solutions in a 11-15 May in your schedule, as Bühler will invite to a vir- completely new, virtual format which also allows for indi- tual interpack under the motto “creating food sensations” vidual discussion.” At interpack, Bühler planned to show- with digital showrooms, chats, and webinars to present case its full range of processing solutions along the entire its latest technologies and solutions. “The interpack 2020, value chain. Under the motto “creating food sensations”, like many tradeshows around the world, has been can- the aim was to inspire customers with innovative end pro- celled to keep people safe and mitigate the spread of the ducts, from chocolate mass to enrobed baked goods, from coronavirus. This cautionary decision is a positive step for molded products to wafers and biscuits. Sustainable inno- the health and safety of our customers and employees,” vations that help reduce waste, water, and energy usage in says Germar Wacker, CEO of Bühler’s Consumer Foods the bakery, chocolate, confectionery and roasting indust- business. “The current challenges require us to explore ries would have been presented to encourage visitors to new ways of reaching out and preparing for the future. contribute to a better future. At the same time, Bühler In this case it by running events digitally and discovering wanted to showcase new solutions for food safety, healthy the potential of virtual events. We ask all our customers ingredients, and higher efficiency. “Though the news that and interested people to keep the interpack dates in their interpack has been cancelled means that we will not show- calendars,” he adds. Bühler will invite everyone who had case our latest innovations to customers in person, we will planned to travel to Düsseldorf to join the company’s vir- take this occasion to focus on digital communication alter- tual booth online, get inspired by new end-product com- natives, virtual presentations, and online conversations to positions, meet Bühler experts and sales people in chat keep our customers fully up-to-date.” rooms, or enter technical presentations online. “There

AMF Bakery Systems welcomed Guillaume Joly US AMF Bakery Systems welcomed Guillaume sant and pastry products specifically. Joly will report Joly to the role of Business Development Mana- to President of AMF Bakery Systems, Jason Ward. ger, as the Company’s focus on innovative produc- “We are eager to have Guillaume join our team,” tion solutions for artisan bread and rolls, pizza, flat- mentioned Ward. “He brings expertise in artisan breads, cakes, pies, pastries, and croissants bread and laminated product formulation, continues to grow around the world. Mr. bakery process, and best-in-class equipment Joly will work alongside AMF’s Director of design that will help drive our overall busi- U.S. Sales for AMF Tromp and AMF Den ness strategy while strengthening our com- Boer technologies, Clint Adams, to support mercial and technical teams.” Mr. Joly gra- customers in North America seeking complete auto- duated with a Bachelor of Business Administration mation solutions for artisan bread and rolls, pizza or from Ecole Supérieure de Commerce et de Gestion flatbreads, cakes or pies, and pastries or croissants. in Paris and obtained a National Degree in baking As a dual role, he will also work closely with AMF’s from the Institut National de la Boulangerie Patisse- sales, engineering, and research & development rie. In his new role, he will leverage his professional teams in the Netherlands to help drive the product experience of over 24 years in the baking industry strategy for AMF Tromp sheeting and laminating and his passion for providing exceptional customer technologies as they apply to artisan bread, crois- solutions and service.

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Bühler reports good performance in 2019

In 2019, Bühler delivered good performance at Group level, increasing the EBIT margin to 7.6% (previous year: 7.1%). Turnover was stable at CHF 3.3 billion while order intake decreased by 4.6% to CHF 3.1 billion.

Dirk Waclawek

he newly-formed Con- underwent downward trends. As a maintained a strong financial position sumer Foods segment, result, order intake for Grains & Food in 2019. Net liquidity remained high which was created after continued to grow at CHF 1.8 billi- at CHF 449 million (+0.3 %), and the the acquisition of the Haas on (+5.2 %), for Consumer Foods it equity ratio grew to 42.8% (previous TGroup, exceeded expectations and declined slightly to CHF 775 million year: 42.2 %). RONOA (return on net made a material contribution to the (-1.7 %), and Advanced Materials had operating assets) remained on par good Group results. Bühler increa- to absorb a decline of 32.2 % in order with the previous year at 14%. sed its investments into innovation intake to CHF 488 million. In regard to a record high, and its financial to turnover, Grains & Food demons- Broad regional footprint position remained strong, improving trated robustness at CHF 1.8 billion equity ratio. “We are pleased with the (+0.9 %) and Consumer Foods was The broad regional footprint of Büh- 2019 achievements as they confirm able to grow its turnover by 2.5% to ler with its operations in around 140 our strategic set-up with the three CHF 774 million. At CHF 649 milli- countries also supported the balan- businesses, which leveled out market on, the turnover of Advanced Materi- cing of market variability. While volatility,” says CEO Stefan Schei- als dropped by 8.0 %. Asia and Europe drove growth in ber. “With our broad portfolio, glo- the past year, in 2019 North America bal position, and innovation strength, Improved profitability and Middle East & Africa took over we are ready to tackle the challenges this role. For the first time in years, of an ongoing volatile global econo- By consistently managing resources Bühler recorded a standstill in China my.” The business development in and costs, Bühler improved its pro- due to market saturation in the auto- the segments varied widely due to ductivity and hence increased profita- motive segment and tariff conflicts. high volatility in some of Bühler’s bility. With a clear improvement of its Regardless, the company’s geogra- key markets. While the food and feed profitability thanks to leveraging the phic performance remains balan- markets showed continued demand Bühler organization, the new Con- ced: With regard to turnover, Asia – specifically, plant-based proteins sumer Foods segment compensated makes up 34 %, Europe 30%, Ame- for meat alternatives and malting for the lowered profit contribution of ricas 22 %, and Middle East & Africa experienced strong upswings – the Advanced Materials. “The new Con- 14 %. Structurally, the company was automotive, consumer electronics, sumer Foods segment clearly outper- able to further improve the breadth and architectural glass industries formed our expectations,” states Chief of its portfolio in 2019. The long- Financial Officer Mark Macus. With cycle plant and project business now a Group tax rate of 19.5 % (previous accounts for 70% of turnover, while year: 20.1 %) and a financial result of the short-cycle Customer Services CHF 2.4 million (previous year: CHF and Single Machine Business saw a 4.6 million), Bühler’s net profit grew total turnover of CHF 979 million,

Photo: Bühler 2020 Photo: by 7.2 % to CHF 202 million (previ- representing a 30 % share of total ous year: CHF 188 million). Bühler Group turnover.

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Innovations digital applications. With these inno- in Uzwil, Switzerland, and join the vations, Bühler aims to significantly Bühler Networking Days 2019 event In 2019, Bühler elevated its innova- decrease the ecological footprint of under the motto: “Creating tomor- tion capabilities with the opening of its industries: “We want to bring a row together”. The Networking Days its CUBIC innovation campus and 50% reduction in energy use, water 2019 participants represented com- new application centers, by increa- consumption, and waste by 2025 in panies that provide food for 4 billion sing R&D spending to a record high the value chains of our food, feed, people every day and contribute to of CHF 149 million. The company and mobility customers,” says Chief the mobility of about 1 billion peo- launched more than 20 new key solu- Technology Officer Ian Roberts. To ple. The attendees were in agreement tions, with many in the area of digi- create impact in meeting these chal- that continuing the status quo is not tal applications. About 25% of the lenges, Bühler once again invited an option for dealing with today’s overall innovation spend focused on partners and customers to convene global challenges. 0 Chart: Bühler 202

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Flexible dosing systems

Vemag machines ensure the precision portioning of doughs, mixtures and fillings. Customised solutions are also available if required.

Stefan Schütter

he focus of the machi- cessors of bakery and deep-frozen With the aid of the quickly exchan- ne builder from Verden products. geable outlet nozzle, the VDD807 an der Aller is the careful produces a wide range of product and high-precision porti- Efficient dough portioner sizes, according to requirements. Toning of doughs with no need for Depending on the portion size, the cutting oils, along with the dosing Vemag developed the VDD807 dough portioner achieves an out- of mixtures and fillings where gram dough portioner for the careful divi- put performance of up to 320 por- level precision portions are required. sion of wheat-based doughs, such tions per minute which corresponds The individually adjusted, modu- as for sandwich lines and for high to 19,200 portions per hour. The lar attachments for every require- output. The system can portion up weight range is between 100 and ment enable Vemag to offer maxi- to 9,600 portions of dough per hour 1,400 g. The fact that the machi- mum product flexibility to its users whilst still handling the dough with ne does not need cutting oil is a big with just one portioner. For exam- maximum care. To do this the inte- benefit when compared with the ple, the machines not only process grated cutting device rotates with an operating costs of dough portioning wheat, rye, whole-grain and glu- AC servo drive. An integrated con- using traditional technology. At the ten-free doughs but also deep-fro- veyor belt then transports the pro- same time the achievable portioning zen dough pieces, such as a sponge ducts for further processing. This performance ensures the most cost- cake base as well as power bars, enables a very clean and consistent effective operation of the subse- snack items and cookies. The relia- transfer to a checkweigher, a sub- quent processing line. For optimum ble technology can be used both in sequent conveyor or directly into a hygiene the dough portioner can artisan companies and bigger bake- rounder. The distances between the be wet cleaned using low-pressure ries and also in medium-sized pro- dough pieces are always consistent. devices. The entire conveying system can also be cleaned with water.

The Vemag VDD 807 is a dough por- The encapsulated machine housing tioner with an integrated cutting device and the integrated flour filter also and conveyor belt. It can be seen in the prevent flour dust entering the inte- picture with the Process Check which automatically discharges incorrect rior of the machine. This means that weights via a dropdown conveyor. it only takes a few minutes to clean the whole machine.

The utmost weight precision

The roller filler head 863 appor- tions rye, whole-grain and gluten- free doughs as well as other mixtures cleanly and with extreme pre- Photo: Vemag 2019 Vemag Photo:

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1 2 Photo: Vemag 2019 Vemag Photo:

Photo: Vemag 2019

1 The roller filler head WFK863 portions doughs and other mixtures directly into baking moulds. The Vemag range also includes the appropriate dough portioner with the HPE series (in the picture) and the Robot 500. 2 Robot 500 is Vemag’s second-smallest vacuum filler with double screws. It controls dough yields from 140 to 220 and can therefore be used for many different products, from firm doughs for shortcrust pastry to soft cake mixtures.

cision in terms of weight. Its flexi- it is possible to process a very high range of attachments which are easy bility makes it ideally suitable for dough yield of up to 220, the mate- to switch. In every configuration industrial or small-scale portio- rial required for the doughs reduces Robot 500 operates with maximum ning of unsliced bread and French and the freshness of the bakery pro- weight precision to gram level. For bread. The machine can place the ducts improves. fast and intuitive operation the por- dough pieces directly in the bread tioner is equipped with a 12 inch box assemblies or individual bak- Flexible dosing touch display. Depending on its ing moulds. This means the dough intended use, the system can be does not come into contact with Robot 500 is a reliable and robust supplied with fixed supporting feet floured or watered conveyor belts. portioning unit for food proces- for easy integration into the line or The maximum width of the baking sing. In the bread sector it controls with a drive system. Through sim- moulds that can be placed and filled doughs with high dough yields as ple hoisting using the steering unit, on the belt is 300mm. With an out- well as viscous mixtures for cakes Robot 500 can be moved to and fro put of up to 50 portions per minu- and firm doughs for shortcrust between the different places of use te, the dough portioner also meets pastry. This is enabled by the wide and the cleaning zone. all the requirements Advertisement of the bakery industry. Therefore the roller filler head 863 is used wherever bread %$$" !! "# doughs are divi- &&&%$! ded with the utmost weight precision and placed directly into their moulds. Swit- ching over to other baking moulds and portion sizes is performed quickly and simply by repla- cing the roller. This machine also uses no cutting oils – a big advantage when it comes to operating costs. Because

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Along the entire supply chain

New technologies help optimise production from production and finishing through packaging and distribution to quality assurance and consumer protection.

Stefan Schütter

Daxner: Hygienic design and mixing accuracy

Daxner is an innovative full- service supplier of high-performance systems and process control solutions for handling bulk solids – from planning through innovative individual components for storage, discharge, sieving, conveying, dosing and weighing of raw materials through to the commissioning of the entire plant. The systems which consist of hygienic design components, combine high availability and mixing accuracy with energy efficiency and ease of cleaning. For example, the WM5DD centrifugal screening machine is used for effective control sifting, fractio- nation and de-agglomeration of floury and granular bulk solids. On the other hand, the Vib & Press control screening machine is used for the intake and gentle 2020

control screening of powdery products in the mixer, especial- Daxner ly for difficult ingredients such

as egg power or pepper powder Daxner 2020 Photo: which tend to form lumps. In the production of mixtures from powders and granulates, Daxner Container Systems DCS fulfil the highest of requirements as regards recipe/batch numbers, compact design, flexibility, hygiene and no contamination.

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König: Decorative stamping and forming of products

An innovation from König is the multi-functional belt stamping station, for decorative stamping, punching, embossing and forming of products. The row flexible module combines several work processes in one step. The special multi-level design of the stamping tools means that embossing, forming and punching of dough pieces is carried out in one step on the conveyor belt. The belt stamping station enables a variety of applications, such as individual decoration (e.g. with the customer logo) or cutting out of dough pieces. Customers can choose different hole sizes and different product sizes. The various tools can be retrofitted at any time. 2020 In addition the rows can be selected g flexibly. These enable the production of products such as donuts, bagels, Photo: Köni Photo: choux pastry rings, cinnamon rings, cookies, etc. The maximum capacity is 57,600 dough pieces per hour in 12-row operation, which corresponds to 80 strokes/min. in a version with 2 modules.

DojaTec: A dipping system emulates the manual upside down of baked goods

When dragging bakery products through a glaze bath or with flooding the result is generally not the best. Therefore Dojatec is offering a dipping system which emulates the manual upside down immersion of baked goods in a glazing tank. It then lets them drip briefly, turns them over and then automatically sets them down. The DGA-30P achieves with 30 bakery products per batch an hourly output of 4,500 units with the DGA-60P with 60 bakery products achieving 9,000 units. DojaTec is also building proven systems for the static foaming of mixtures in a clo- sed pipe system and spray systems for whole eggs, glazing agents, oil, syrup and water, as an option with an active or passive cooling system, fill level monitoring and material tank switching.

Photo: DojaTec 2020

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Photo: Rondo 2020 Rondo Photo:

Rondo: Sheeting and laminating lines for industrial bakeries

Rondo Industrial Solutions (part of Rondo Burgdorf the industrial production of today's bakery trends such AG) supplies sheeting and laminating lines for industrial as gluten-free products, frozen-to-oven croissants, long bakeries and confectioneries worldwide. Practical exa- shelf life or clean label bakery products. With Dough- mples include the rolling of pizzas and dough on paper, how & more, Rondo has wide-ranging technical exper- stretching solutions for thin dough and curling systems tise and many years’ experience in developing new pro- for artisan croissants. Rondo Industry focuses on the five ducts and production processes together with its custo- main product groups of croissant, baked goods, bread, mers. The Dough-how Centers in Burgdorf (CH), Schio pizza and donuts. An all-round consideration of product, (I) and New Jersey (USA) have proven to be valuable recipe, processes and systems technology is required for assets for research into new developments.

Fritsch: Decoration patterns can be printed or cut into the surface of bread products

In the world of bakery techniques and technology, Fritsch as part of the Multivac Group, is Photo: Fritsch 2020 synonymous with high-performance systems for dough moulding and dough processing – for artisan bakeries through to industrial bakeries, for sheeters, components or full systems. Excel- lent engineering and bespoke customer solutions are what make Fritsch distinctive. The PDU (Product Decoration Unit) is the latest innovation from Fritsch. Using the robot technology of the CBS Croissant Bending System, decoration patterns can be printed or cut into the surface of Impressa bread products and emboss decora- tions on both round-moulded and long-moulded products. Product positioning is monitored via a camera system to ensure the desired patterns are applied in the centre. Whether they are classic Kaiser rolls, rye-bread rolls or products with customised anniversary or football patterns, the sky’s the limit when it comes to creativity.

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Handtmann: Dosing solutions Photo: Handtmann 2020

Handtmann has appropriate dosing solutions for the bakery and confectionery sector. The fully-automatic VDM depositing system is modular in its design and consists of a vacuum filler, filling flow divider and the VDM depositing system. It is suited for multi-lane dosing in thermoform packaging machines and tray sealers and for tray, can, jar and glass lines. Its unique selling point is the servo-driven lifting and lowering equipment with a large number of dispensing heads in numerous varieties, for instance with blow out and/or cutting functions. The 85-3 dosing valve for gram-precision and single-lane dosing can be used in industrial unit. Dosing at up to 90°C into packaging delivers clear operations with the biggest vacuum fillers in the VF 800 benefits as regards the shelf-life of the dosed products. range. The output speed of the dosing piston can be adju- Both systems from the portioning process through to the sted and there is also a double stroke function. The opti- packaging solution have been designed to be modular on of hot-filling of products is possible as standard with and flexible for a wide variety of product mixtures. the VF 800 with a heatable hopper and mobile heating

Photo: AMF 2020

AMF: New zero emission oven to reduce the CO2 footprint

AMF Bakery Systems, which includes AMF Tromp used. AMF Den Boer has also developed a new Zero and AMF Den Boer, has a growing portfolio of bake- Emission Oven, which helps bakeries reduce their CO2 ry machines and complete system solutions. Its product footprint and improve their oven system. AMF is wor- portfolio ranges from soft buns and soft breads through king on this together with its partner in the Markel Food artisan breads and bread rolls, pizza, flat-breads, cakes Group, Reading Bakery Systems, and the combined and tarts to pastries and croissants. For the production of experts are pleased to give customers into insights into muffins and gluten-free pizzas the AMF Tromp Unimac the bakeries of tomorrow. Depositor and AMF Tromp Target Applicator may be

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BVT: New batch chamber solution for vacuum cooling and baking

The Verhoeven company group under the Dutch company labels of BVT, Newcap, Vacuum Cooling & Baking and Backpack have merged into the Verhoe- ven Bakery Equipment Family. Under the new slogan “We make to bake” they offer both individual components and also turnkey solutions. One new product is the Vactorr B1, a new batch chamber solution for vacuum cooling and baking. The brand name Vactorr combines the abbreviation for vacuum with the name of Evangelista Torricelli, the Italian inventor of the

0 barometer who was the first person to successfully produce a vacuum. The design of the batch chamber has been completely reworked without abandoning the safety principles of a rounded vacuum chamber Photo: BVT 202 Photo: which permanently withstands extreme pressure.

Vemag: Fully-automatic range of depositing and loading solutions

Vemag has established itself worldwide as a leading pro- The fully-automatic range of depositing and loading vider of flexible, customised solutions with its weight- solutions can feed into cups, jars, trays, cans, thermo- accurate portioning, even forming, exact depositing formers or alternative packages and can also be used and loading of products into packaging in a complete on many other packaging lines. As an example of this, production process from a single source. With “Portion- Vemag is also part of a new and innovative packaging 2Pack” Vemag has now developed this into a simple, solution for minced meat packed in a tubular bag from clear formula. The portfolio covers a wide range of pro- Fuji Packaging. duction solutions for portioning and depositing a wide range of products into packages. These solutions include the FD316 tray denester, the FKFII can filling system and the LL335 Linkloader and MLR380 Multi-Loader.

Photo: Vermag 2020

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CSB: Control of lines

Process efficiency and transparency are critical factors for all producing companies. Therefore

the software specialist CSB-System uses digi- CBS 2020 Photo: tal solutions to help optimise processes at every phase of bakery products production and create more transparency. For example, production planning in the ERP system will ensure that raw materials, auxiliary materials and consumables are planned in the optimum way and that the right raw materials are available in the right quality at the right time on the right machines. It also plans the best possible order sequencing so as to keep unproductive set-up times as low as possible. An optimum control of production and packaging lines is achieved through CSB Line Control. This solution assumes the important functions of a control station and delivers all the data on current capacity utilisation and on real-time individual machine performance. Unscheduled system downtimes, idle times and scrap can therefore be considerably reduced and overall equipment effectiveness (OEE) remains at a constantly high level.

i Slicing i Packaging Packed well protected i Closing i Grouping Individual solutions and all-round service i Handling i Transport

GHD Georg Hartmann Maschinenbau GmbH Schwalbenweg 24, D-33129 Delbrück, Germany www.ghd.net Phone: +49 (0)52 50/98 43-0, Fax: +49 (0)52 50/98 43-33 E-mail: [email protected]

010-015 Neue Technik Interpack.indd 15 22.04.20 13:07 16 New Technology Lab extrusion Backtechnik-international

Technology for product diversity: The new crunch Lab extrusion for recipe and product development.

luten-free flatbread, innovations on the market. There goods, pasta, and snack industries. Omega-three-noodles, is practically no other process that With the TwinLab-F 20/40, Bra- chocolate rice, lupine offers so much potential for entirely bender has now introduced its cur- puffs, woodruff licorice, reshaping a food matrix. Therefore, rent top model for the R&D labor- Gvegan hot dogs? Extruder products practical equipment with extrusi- atory world. We spoke about the are some of the most trendsetting on devices are now necessary tools background, possible uses, and inno- and promising options for product for product developers in the baked vative device features with the appli-

Application technician Julian Foerster with the new Twin Lab 20/40 twin screw extruder. Photo: Brabender 2019 Photo:

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016-019 Neue Technik Brabender.indd 16 22.04.20 11:34 Backtechnik-international Lab extrusion New Technology 17

cation technicians in Brabender's duct development process step- vegetables, or nuts in the snacks extrusion laboratory, Julian Foerster by-step in a realistic fashion in the segment. Raw material mixtures and Michael Landers. laboratory. For this purpose, we with fibers, oils, sugar, or micronu- offer our clients technical solu- trients are also possible. Extruded foods — Where is the tions. This is because any possible Landers: For this purpose, the trend headed? risks of new procedures must be Twin Lab has six openings for Landers: With extrusion as a checked out reliably before pro- dosing solid or liquid ingredients, modern key technology, new deve- ceeding to production with them four on the top and two on the lopments for snack products, break- in large quantities. This means side of the liner. I would like to fast cereals, flatbreads, noodle pro- that we need recipes and real pro- name a few typical examples of ducts or confectionery can be pre- ducts, for example, for the senso- the practically unlimited appli- pared at lab scale. Innovative foods ry test, texture analysis, or color cations: Hot extrusion for direct are made possible by varying the value optimization during deve- or indirect expansion, such as for parameters of screw speed, tempe- lopment. The TwinLab opens up snack foods or breakfast cereals, rature, and shear during their inter- a wide field in this regard: Raw cold extrusion for pasta, and wet action at extrusion. materials can be extruded in vari- extrusion for textured products. Foerster: At the moment, for ous geometries in sophisticated Various die geometries enable example, protein texturization of process conditions. almost an unlimited variety of plant-based raw materials for the imaginative shapes: The default booming market of meat substi- Market-driven solutions with is the round die head, which can tute products is in high demand. new raw materials and innova- be configured to diameters from Laminar structures are created in tive products — Where does lab one to seven millimetres with die the product during the wet extrusi- scale extrusion come in? inserts. The TwinLab produc-es on with subsequent cooling of the Foerster: Our TwinLab has been expanded flatbread, confectione- denatured proteins. This meat-like designed primarily for research and ry, or snacks with the ribbon die texturing provides sufficient bite development. It enables contem- head. And the tubing die head and the desired mouthfeel. porary and flexible product design even makes macaroni. from a range of raw materials: Not Which current challenges from just "classic" corn, wheat, rice, or What can the new TwinLab the industry need to be solved in soy, but also with other legumes extruder do? the laboratory? such as peas, lentils, or lupines. Foerster: The range of appli- Landers: We need to be able to Above all, this also in-cludes inno- cations focuses mainly on reci- evaluate the options for the pro- vative products made of potatoes, pe and product development. In

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016-019 Neue Technik Brabender.indd 17 22.04.20 11:34 18 New Technology Lab extrusion Backtechnik-international

Photo: Brabender 2019

1 Various die heads are available for creating extrudates in different shapes. 2 Depending on the application, the screws for the TwinLab-F 20/40 can be individually configured with conveying, kneading, and mixing elements. 2

addition, it can also be used to Landers: Along the length of the tions with different shear forces create samples for quality con- liner, four heating and cooling and allows the Twin Lab to be trol or for the optimization of zones provide optimizable tem- used for a wide range of purpo- production processes. The new peratures in every process area. ses. With a width of 60 centime- Twin Lab is a twin screw extru- With screw speeds of up to 1200 ters, it also fits in even the narro- der at lab scale. We have used it rotations per minute, it offers west of laboratories. to test a wide range of shapes, users great flexibility with regard colors, and flavors. During deve- to specific mechanical ener- Where do you see the appli- lopment, it was important to us to gy (SME). The twin screws can cation-related advantages for be able to adhere to realistic pro- be individually configured with product development? cessing conditions. This saves on conveying, kneading, and mixing Landers: Well, I could go on for costs, is consistently quality-ori- elements depending on the pro- hours about that. But I'll name ented, and ongoing production is cess sequence. This allows for four main arguments for prac- not impacted for our clients. a wide range of product simula- tice-oriented product develop-

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016-019 Neue Technik Brabender.indd 18 22.04.20 11:34 VEMAG VDD807 – SAVING TIME AND PRODUCT VEMAG VDD807

interpack 7.- 13. Mai 2020 www.interpack.de Halle 4, Stand 4C55 VEMAG VDD807 and VPC715

VDD807 - VEMAG Dough Divider • High-speed divider for wheat dough • Up to 320 portions per minute • Maximum weight accuracy • High flexibility • No cutting oil required • Elimination of oil inclusion in product thanks to double-screw technology • System ensuring consistent distance between portions - less downtime • Smooth, time-saving production: significant reduction of production cost • Easy machine cleaning with water

VPC715 - Check-Weigher • Deviation of different dough densities are compensated • Reduced give-away • The check-weigher controls weight accuracy instead of the operator

The dough divider for higher output rates! For more information visit us at www.vemag.de Backtechnik-international Lab extrusion New Technology 19

ment with laboratory extruders ristic that can be analyzed easily Your contacts at Brabender: such as the Twin Lab instead of and quickly in the Visco Quick. experiments which interfere with Landers: And there are two addi- production. For one, you can tional technical aspects for labo- vary your application ideas in a ratory staff: The process unit is wide variety of ways with regard separated horizontally and can to raw material, formulation, be folded up vertically – a fea- machine, and product. Second- ture that only a few models on Brabender 2019 Photo: ly, you have the option of esta- the market offer. This not only blishing methods for measuring allows for the visual evaluation your quality parameters from the of individual processing steps, raw material to the end product but also allows for convenient in advance. Thirdly, you require screw removal and fast cleaning. significantly less time for your Furthermore, in addition to vari- tests, save on material, and have ous alarm and safety features for almost no product wastage. Last operation, the Twin Lab also ful- but not least: You do not need fills the highest hygiene requi- Julian Foerster (JF) to worry that your ongoing qua- rements according to EU Regu- Application Lab Food lity management system will be lation 1935/2004 – not entirely T: 0203 7788-167 impacted in the first place. unimportant in this day and age. E-Mail: julian.foerster@ Foerster: Universities and other brabender.com research institutions are also So is lab scale extrusion worth increasingly involved in such it as a building block for a cor- practice-oriented product deve- porate future strategy for baked lopment. In collaborative projects goods and snacks? with the sciences and businesses, Landers: Product development we at Brabender support our cli- at lab scale is an essential path to

ents with extrusion technology innovative food assortments. We Brabender 2019 Photo: know-how. offer our clients suitable technical equipment for lab scale extru- Smart workflows are the talk of sion, the advantages of which are the town at the moment – does clear: Economical use of resour- this apply in the laboratory as ces, speed and flexibility on the well? path to the pilot product, and Foerster: Yes, we can offer our quality-assured production. This clients huge advantages with the allows a return on investment to Brabender product family in this easily be realized with the corre- Michael Landers respect. The Twin Lab is con- sponding innovation philosophy Application Lab Food trolled via our Meta Bridge soft- in the company. T: 0203 7788-168 ware. It allows multiple laborato- Foerster: New and ongoing deve- E-Mail: michael.landers@ brabender.com ry devices to be networked – for lopment of products is indispen- evaluating, exchanging, and lin- sable, both grainbased and using king measurement data. Off the alternative raw materials. The top of my head, I have two examp- food industry and consumers wish Lab on site in our customer and les: The Moisture Tester MT-CA to have interesting products – pre- technology center in Duisburg – is used to measure the moisture ferably with added value in terms and not just look, but also expe- level, first in the raw material and of taste and health. We at Bra- rience it in operation live and with then the extrudate, as an impor- bender believe that extrusion as their own materials. tant parameter for expansion and a technical application will play a shelf life. The degradation of key role for new consumer goods. starch in extruded products made That is why we are glad to invite of flour is a key product characte- clients to have a look at the Twin

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016-019 Neue Technik Brabender.indd 19 22.04.20 11:34 20 Production Report Backtechnik-international

Optimised processes

With its new bakery, built by Dietrich Fertigbau, “Der Bäcker Feihl” has been able to minimise walking distances and improve its product quality. This is also ensured by iceCool's state-of-the-art refrigeration system.

Stefan Schütter

Bread is now processed directly in the direction of the deck ovens; bread rolls and pastries are processed in the direction of the push- through FAPs and then Photo: BT / Stefan Schütter 2018 in the rack ovens.

lthough they are only just about large enough for the were not available. “Unfortunate- 2 km apart, the old building erected in autumn 2017, ly, the new industrial estate is still and the new produc- the employee parking spaces and too small for this kind of concept tion facilities of “Der some green areas,” Wolfgang and and it is not located on a well-fre- ABäcker Feihl” are worlds apart. Johannes Feihl explain refer- quented thoroughfare either. Apart The bakery, which went into ope- ring to the dimensions. If there from that, we still have our shop ration in 2018 in a newly designa- had been a suitable location, such in the town centre in front of the ted industrial area, is now lar- as near the motorway, the Feihl old bakery. It is unlikely that peo- ger, more modern and more ener- family would have liked to have ple would go as far as the indus- gy-efficient. “The approximate- built an open bakery with a café. trial estate from there and Pölling ly 10,000 square metre site was However, suitable plots of land district is simply too small for two

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020-023 Rep Dietrich.indd 20 22.04.20 13:11 Backtechnik-international Report Production 21

1 2 3

Photo: BT / Stefan Schütter 2018 Photo: BT / Stefan Schütter 2018 Photo: BT / Stefan Schütter 2018

sales outlets.” However, if some- atmosphere. The decorative lami- thing suitable were to turn up, the nated timber beams that support Feihls would certainly add a few the roof of the hall also look much more branches, but they definite- warmer than cold concrete girders. ly do not have any grand plans for In turn, this wooden construction expansion. “Above all, we want to creates a pleasant working atmo- improve our quality and we have sphere, but also a striking feature Photo: BT / Stefan Schütter 2018 2018 Schütter BT / Stefan Photo: taken a major step forward in this for visitors. respect with the new production facility.” Streamlining production 4 Pleasant working The overall concept was designed environment to keep the walking distances as short as possible. As a result, the 5 The building was constructed loading ramp is located directly at by Dietrich Fertigbau. “We cho- the front of the production area, se this partner because we were followed by order picking and dis- able to get everything from a sin- patch, as well as a rinsing zone gle source at a reliably calculable to the side, the cold confectione- fixed price. During the Germany- ry, the snack department and the wide visits to production facilities retail warehouse. On the opposi- built by the company, we heard te side, the first floor houses the nothing negative at all from our administration wing. Underneath colleagues.” The new Feihl buil- this are the dough kneaders. This ding is also characterised by a area also accommodates a fur- Photo: BT / Stefan Schütter 2018 column-less hall construction with ther rinsing zone, the warm con- wall elements clamped into the fectionery, the fat-frying equip- 1 The individual departments are arranged floor slab, the trademark of Diet- ment and the raw material store, in a conventional linear fashion, from dough rich Fertigbau. The large hall wit- the sourdough room with a system preparation (pictured) to dispatch. The refrigeration system and ovens are located par- hout obtrusive wall supports and for three-stage sourdough and the allel in the centre. 2 Three internal silos with smooth inner walls optimises internal silos. In the centre of the for 10 tonnes of flour each prevent tempe- work processes and enables quick building are the cold cells and the rature fluctuations. In contrast, the flour in the old external silo could cool down to just cleaning. The highly thermal- ovens. This means each depart- 5 °C in severe winters. 3 The Kornpfeil ly insulated wall elements made ment has direct, fast access to their deck oven system comprises a loader with of reinforced concrete with core allocated cold storage units. In dis- four deck ovens. One is heated with thermal oil, two with gas and one with wood pellets. insulation in combination with patch, there are also two cold sto- 4 The biscuit and pastry doughs are fed an external façade are also main- rage units for the dough pieces to from the fully automatic push-through coo- tenance-free and well insulated. be sent to the shops – one for the ling systems directly into the rack and trolley ovens opposite. 5 The “cold confectione- The solid construction natural- first tour, the other for the second. ry” department has its own air-conditioned ly ensures a consistently pleasant Planned reserve capacities will cream room and an iceCool freezer cell.

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020-023 Rep Dietrich.indd 21 22.04.20 13:11 22 Production Report Backtechnik-international

6 7 Photo: BT / Stefan Schütter 2018 2018 Schütter BT / Stefan Photo:

Photo: BT / Stefan Schütter 2018

6 The control cabinets for the main distribution, refrigeration system and other equipment are well shielded from heat and flour dust in a technical room on the first floor. 7 The rinsing department in dispatch is equipped with a Guggenberger cabin washing system, which does more than rinsing the baskets in stacks.

8 make it possible to easily expand Innovative refrigerant the refrigeration and oven area in the future. A total of five different “The biggest challenge in bake- oven types are used: deck ovens ry technology was the new coo- with thermal oil and heating gas, ling system from iceCool. When a pellet-fired wood-burning sto- we visited a new production faci- ve, to which a second stove is to be added, as well as rack and trol- At a glance ley ovens. “In Bavaria, where far- mhouse-style loaves with a strong crispy crust are popular, it is dif- Der Bäcker Feihl ficult to bake with thermal oil Am Kornfeld 4 alone.” There is no conventio- 92318 Neumarkt Photo: BT / Stefan Schütter 2018 nal heating in the whole building. Instead, heat recovery systems on 9 the stoves provide hot water for rinsing and underfloor heating. In the future, the cooling system is Website: www.baeckerei-remke.de also to be connected to a further E-mail: [email protected] heat recovery system. Furthermo- re, a glycol circuit will be instal- Managing Directors: Wolfgang Feihl, Andreas Feihl, Johannes Feihl led for the cooling system in 2019. Sales outlets: 33 “From the visits to various reference production facilities throug- Employees: 240 Production: 50 hout Germany, we gathered a lot of ideas and put them into practice in our new bakery.” Photo: BT / Stefan Schütter 2018 Photo: BT / Stefan Schütter 2018

8 A basket store is to be built on the mezzanine in order picking in the future. 9 In the column-less hall construction by Dietrich Fertigbau, decorative laminated wooden beams that span up to 6.5 metres are used as eye-catching features.

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020-023 Rep Dietrich.indd 22 22.04.20 13:11 Backtechnik-international Report Production 23

Photo: BT / Stefan Schütter 2018 Photo: BT / Stefan Schütter 2018

10 11

lity of similar size in the Rhine- land, we immediately noticed the excellent proving results with the dough pieces thanks to the gentle mist of the Softsteam system. The iceCool cells with magnetic doors, stainless steel tub bottoms and

homogeneous cell design are also 2018 Schütter BT / Stefan Photo: easy to clean.” The refrigerant to be used was also a decisive factor during consultations. Only two solutions were considered by ice- Cool to be viable and future-proof for the planned size of the cooling system – either the natural refrigerant CO2 or the completely new refrigerant R455A, which 12 was only released for the market in January 2018 and is now 10 The employees' access to the production area is equipped with a hygiene sluice. The being used in Neumarkt. R455A foreman’s office is next to it.. 11 Automatic sliding doors are used to provide quick only has a low GWP value of 146 access to the dispatch ramp and offer production better protection from outside tempera- and thus fulfils the requirements tures than roller shutters.. 12 The long line of separate chillers ensures high reliability. of the F-Gas Regulation. Com- To the right of it, there is an entrance gate for new bakery technology. pared to CO2, however, it works in the normal pressure range, i.e. of 2018. Because we are using Separate fully automatic proo- with proven compressors, evapo- the world's first system of this fing machines are available for rators and condensers. This makes size with R455A, even the pro- each of the various baked goods, maintenance and servicing com- ducer of the refrigerant, the large with customised cooling curves. paratively simple and cost-effec- US company Honeywell, recent- “In addition, we now have enough tive. In addition, not all cells have ly reported on our project.”The cooling capacity to produce types to be connected to each other for new cooling system has finally of bread with a higher proporti- cooling purposes, but can work allowed the Feihls to implement on of wheat, such as baguettes, as with several cooling circuits, a comprehensive slow-dough pro- well as speciality bread and 50:50 which minimises the risk of fai- cess for their biscuits. The dough bread mixes by means of delayed lure. “The cooling system alrea- pieces are now processed in the proving, thus improving freshness dy passed its first test with fly- morning and early afternoon and and taste.” ing colours in the record summer then conditioned for the next day.

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020-023 Rep Dietrich.indd 23 22.04.20 13:11 24 Technology Proofing Backtechnik-international

Novel technologies in proofing wheat dough

The impact of CO2 on process and product qualities.

Prof. Dr. Klaus Lösche, NFT GmbH

simple wheat dough is characterized by a water Water absorption of wheat flour on the water activity during activity of around aw dough formation and development (schemationaly) = 0,96 ( Fig.1). In order Fig. 1 Ato avoid desorption during dough processing and to maintain the heat conductivity high, it is necessary to keep an appropriate equilibrium humidity at that same level (around 96% rel. humidity, Fig. 2). During processing, the dough is exposed to different states of rel. humidity (e.g. dough resting periods, transportation e.g. between proofing, cooling, free- hic: Klaus Lösche 2019

zing), which often leads to a kind of p

Water content vs. water activity (aw-value) during dough formation and development. ra desorption effect resulting in skin G formation on the surface of a dough piece. This, in general, is an unwan- Fermentation of dough in ripening chambers ted modification, because the skin Fig. 2 (containing less water) operates as a barrier, which slows down the heat transfer to the center of the dough. In other words: the dough loses heat conductivity, which leads to longer proofing time, longer cooling time, longer

baking time and much more (Tab. 9 1). This causes an increase in energy consumption and a decrease of the quality characteristics of baked goods (with respect to crispness, color, taste hic: Klaus Lösche 201

and flavor, etc.). In proofing systems, Water adsorption and desorption do not follow the same isotherm (T = const.). p

steam proofers are unable to reach the Gra optimal level of 96% rel. humidity. In on-free atmosphere. Such technology that create a unique and modified addition, steam very often exceeds the meets the high hygienic demands by atmosphere for each step in the pro- dew point, which results in condensa- minimizing dust pollution in the air cess chain. The humidity in enclosed tion and subsequently induces mold and avoids or eliminates condensa- processes such as proofers but also the growth. The intelligent conditioning tion, irrespective of the weather or open production area can be kept at a of processed air and cold mist (water production-related influences. Atmos consistent, hygienically optimal level aerosols) in the dough making process (powered by AMG) has developed throughout the year. The improved air enables a controlled and condensati- special cross-section technologies quality not only is good for the pro-

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024-027 Dough Handling.indd 24 21.04.20 13:17 Backtechnik-international Proofing Technology 25

Low equilibrium humidity Application of Skin forming and concequences leads to desorption effects a cross-section causing skin formation on Tab. 1 Fig. 3 technology by the dough surface. Atmos to control the equilibrium humidity, hygiene and more. Graphic: Klaus Lösche 2019 Photo: atmosanlagenbau.de Photo: duct, but also for the work environ- 1/3 of the CO2 produced in a dough ment, where oxygen-rich air increases piece is released into the ambient air. the efficiency in employees (Fig. 3). Depending on the proofing process What’s more, energy consumption and the technical design of the equip-

decreases by approximately 30% in ment, CO2 concentration will rise. In

case of proofers or retarders and the many cases, CO2 concentrations reach hygienic situation is better controlla- levels of up to 2000 ppm, 5000 ppm ble, to name but a few of the advan- or even more than 10.000 ppm duri- tages of the AMG-technology, Artisan ng proofing (Fig. 4). High levels of instance, temperature at + 35°C and

4.0. CO2 dilute the oxygen level in the air, 80% humidity, depending on the dew where the dough will turn sticky, cau- point) will induce the growth of molds Impact of the ambient atmo- se viscous properties and the brow- as well as the production of mycoto- sphere in proofers during ning activities will be inhibited duri- xins and more. In general, the hygie- fermentation on dough pro- ng baking – a parameter that to date nic situation in proofers are not always perties, hygiene and quality has not been considered (Fig. 5). Very well controlled until today. Novel data of baked goods often proofers are defined as a criti- indicates that the combination of high

cal control point according HACCP CO2 levels with other environmental The dough fermentation process is concepts, because the ambient condi- stressors produces a compounding mainly done by baker’s yeast. Around tions during dough fermentation (for effect on mold growth compared to

Fig. 4 Photo: amginfo.de Photo:

CO2 development in the ambient air during a retarded dough fermentation.

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024-027 Dough Handling.indd 25 21.04.20 13:17 26 Technology Proofing Backtechnik-international

Proofing chambers: e.g. uncontrolled air composition (amiginfo.de)

Fig. 5 Photo: amginfo.de Photo:

Dough pieces proofed under high CO2 concentrations lose characteristic quality.

Tab. 2

CO2 sensors to detect food spoilage (stored grain) (Bedard , 2019). 9 raphic: Klaus Lösche 201 G

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024-027 Dough Handling.indd 26 21.04.20 13:17 Backtechnik-international Proofing Technology 27

that of individual stressors (Tab. 2). is highly energy-efficient, safer in Response to Temperature and Water The innovative and awarding-win- terms of hygiene, better for the health Activity Levels in Aspergillus flavus ning Artisan 4.0-technology from and safety at the workplace and which during Infection of Maize Kernels; J. Atmos is able to significantly decrease leads to consistent premium qualities Toxins (Basel), 10 81): 5, 1-20 the temperature in proofers (for exam- of baked goods that naturally have an ple: from + 35°C to only + 26/27°C), improved shelf-life. Zhao HC, Zhang SH,Huang SI, Cai because the heat conductivity is JP (2015): Prevention of toxigenic being kept at a high level. This is an NFT GmbH fungal growth in stored grain by car- important factor in reducing the risk Am Holzhafen 11 A bon dioxide detection; Food Addit. of mold growth during a continuous D-27570 Bremerhaven Contam. Part A Chem. Anal. Control, proofing process. At the same time the www.northernfoodtec.com Expo Risk Assess, 32 (4), 596-603 rel. humidity can increase above 90% by using cold mist (avoiding the dew Sources Cummins EP, Selfridge AC, Sprin PH,

point), because the CO2 concentration Sznajdes JI, Taylor CT (2014): Car- is being controlled at the right level. Bedard M (2019): Using Carbon bon dioxide -sensing in organisms and

Furthermore, the synergy of moni- Dioxide (CO2) Sensors to Detect Food its implications for human disease; toring and controlling the important Spoilage ; cereal technology 01, 30-32 Cell Mol Life Sci. 71 (5), 831-845 process parameters like humidity,

temperature and CO2 (besides others) USDA (2016): Stored Product Insect Maier DE, Hulasare R, Qiang B, during proofing and applying specific and Engineering; Research: Manhat- Armstrong P (2006): Monitoring car- plant-based additives to counteract the tan KS, 10 (7) bon dioxide levels for early detection risk of mold development makes Arti- of spoilage and pests in stored grain; san 4.0 a world first. Finally, a cross- Gilbert MK, Medina A, Mock BM, 9th International Working Conference section technology is available for the Lebor MD, Rodriguez A, Bhatangar on Stored Product Protection, Sao proofing process, which, in compari- D, Magan N, Obrian G, Payne G Paulo, Brazil, 1174-1181 son to the current state of technology, (2018): Carbon Dioxide Mediates the

Technical design of novol proofer process using control loop: (schematic description) e.g. temperature, humidity and CO2

Fig. 5 Photo: amginfo.de Photo:

Novel proofing systems are characterized as “open systems”.

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024-027 Dough Handling.indd 27 21.04.20 13:17 28 Focus Bread processing Backtechnik-international

In the baking industry, the boundaries between trade and industry are fluid and difficult to define.

Photo: BT / Stefan Schütter 2016 No clear boundaries

When it comes to bread processing, the lines between industry and trade are blurred. This is true for bakeries as well as for machine manufacturers.

Stefan Schütter

any manufacturers, and will consequently present exa- us small baked goods of a consistent who used to focus enti- mples of these kinds of bread sys- quality largely automatically has rely on conventional tems from various manufacturers. helped to overcome the shortage of industrial solutions, The higher degree of automation of skilled workers. At the same time, Mhave now switched over to offering industrial technology is, of course, ever more sophisticated computer plant technology for larger branch interesting for these businesses due controls make it easier to operate the operations in order to tap into a lar- to the rationalisation potential and lines – they are generally modular ger customer base. Backtechnik has therefore cost savings. In addition, in design, which means they can be taken this development into account the use of lines that produce vario- upgraded and extended at any time.

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028-031 Einleitung Brotaufarbeitung.indd 28 22.04.20 13:13 (

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Small, but subtile increases the output of a divider differences from 1,200 pieces to 9,600 pieces per hour at the same stroke rate. C “In an industrial plant, the aim is to In artisanal batch production, on minimise manual work steps and to the other hand, the manual loading " " work with process parameters that of the proofing trays and the oven % ! are as constant as possible in order often creates bottlenecks. In indus- to guarantee consistent quality of the try, the depositing, transport to the ! " baked goods,” says Paul Groenewe- secondary proofer and also the loa- " gen, Managing Director of Radema- ding of the (continuous) oven are ker Germany, by way of explanati- instead automatic. However, this on. In contrast, not all dough pieces requires perfectly processed dough need to look the same in the artisan pieces with a very uniform shape, sector and, in his experience, cer- as manual correction is no longer tain irregularities even correspond possible. to consumer expectations of artisanal baked goods. Due to the greater Various control systems variety of products, process control is also more difficult and the sys- In industry, product uniformity is tems have to be as flexible as pos- also important to ensure that the sible in order to be able to use them baked goods subsequently fit into for special baked goods, from cut- the standardised packaging. For out to twisted and sprinkled vari- this reason, industrial lines usually eties. Axel Wagner, Key Account use state-of-the-art control systems Manager at WP Haton, has a similar that can draw on a wide database opinion: “Solutions for industry and of system parameters. In addition, artisan methods are often not that industrial lines are automatically wildly different. However, there are controlled from the filling of the differences when it comes to the sub-machine to the depositing and output and process: Industrial bread linked to the upstream and down- systems are normally incorporated stream plant sections. This requires in a continuous process and pro- a more integrated and complex duce high volumes. In the artisan control system. In contrast, a small- sector, on the other hand, the batch scale artisan system is normally a production of smaller quantities is stand-alone solution. Hence, it has common.” To put it succinctly, an a control system that allows manual industrial plant could be defined as or even fully automatic operation an enlarged artisanal system with of the system, but is not integrated higher hourly outputs and automa- into an overall concept. As mini- tic placement. However, the requi- mum downtimes and maximum rements are the same in both cases efficiency are important criteria for in terms of gentle dough handling, an industrial plant in 24/7 produc- 5*(.6*7*14*5&785*(327530 7-538,-4.003:40&7*7*(-2303,< high weight accuracy and reprodu- tion, a plant like this is nowadays cible quality. Industrial and artisa- equipped with numerous sensors 14539*)&,.7&7356 nal dough dividers often operate for electronic monitoring. These 3140*7*0<-<,.*2.(7&2/)*6.,2 :.7-387(352*56*),*6 on the same principle. The cycle not only allow an exact analysis of times are also often the same. On capacity utilisation and minimisa- the other hand, WP Haton's indus- tion of idle times, but also help to trial suction-fed dough dividers, for prevent downtimes. For predicti- & " #3,*0:*.)*5675&66* = $*068675.& example, are wider and eject two or ve maintenance, for example, they !*0 =3++.(*@)&;2*5(31 even up to eight individual pieces record the running times of drives & " "'$#! &8)&A2.,6-3+*2*51&2< of dough with each stroke. This and their power consumption. This & " & " & " & " & " Backtechnik 01/2020 %%%& "!

028-031 Einleitung Brotaufarbeitung.indd 29 22.04.20 13:13 30 Focus Bread processing Backtechnik-international

type of predictive maintenance sized plants are often still staffed by maintenance, high weight accuracy, helps to keep operating and main- trained bakers, with a greater focus hygienic designs, simple operation tenance costs down. Industrial com- on the end product. using affordable controls and long panies usually have their own tech- equipment service lives. In additi- nical department, whereas in the What does the future hold on, Paul Groenewegen has noticed handicraft sector, the service provi- in store? a marked demand for Mediterrane- ded by the machine manufacturer is an baked goods in the last 10 to 15 much more important. In addition, Axel Wagner sees two directions years in more and more countries. the equipment manufacturers in globally within the next years. On This means that there has been an the handicraft sector often provi- the one hand, large-scale plants increase in slow-dough processes in de assistance with product deve- are in demand that have to produ- the industry. Furthermore, the baked lopment, because their experience ce large quantities of high-quality goods are offered in an ever-increa- with processing a dough sheet is products around the clock. On sing range of decorative variations. not yet as extensive as in industry. the other hand, there are artisanal According to his observations, for a For all company sizes, well-trained plants that process a large variety more artisan image, a “work table” employees always particularly iden- of products in smaller batches. The is often integrated into larger lines, tify with “their” line. While large specifications are similar in both where, for example, employees industrial plants are usually opera- cases: short set-up times, mini- weave knots or apply other hand ted by process operators, medium- mal downtimes, easy cleaning and flourishes to the dough pieces.

In the baking industry a dough sheet is often the basis for bread making, not only for mediterranean products. Photo: BT / Stefan Schütter 2016 Schütter BT / Stefan Photo:

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028-031 Einleitung Brotaufarbeitung.indd 30 22.04.20 13:13

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028-031 Einleitung Brotaufarbeitung.indd 31 22.04.20 13:13 32 Focus Bread processing Backtechnik-international

Ready-to-use systems GBT bread systems are customised for different baked products and the respective industrial bakery. On request, entire lines are also available as a complete solution.

Stefan Schütter

he most well-known GBT Made-to-measure put of up to 5,000 dough pieces. The machine is definitely the processing slightly smaller Konus V 3000 with high-performance dough adjustable 3,200 mm-long active divider Olympia, which GBT offers Konus, the conical roun- channel achieves an hourly output Tis used around the world as the first der for wheat doughs and mixed of up to 3,000 dough pieces with module in a whole host of bread wheat doughs, with fixed or adju- a weight range of 30–2,500 g. An processing lines. Olympia uses a stable active channels as required. alternative option is the Konus F hydraulic cylinder to control the The Konus V 5000 model with adju- 2500 with fixed active channel and pump piston pressure and piston stable active channel and length of length of 3,600 mm which achie- stroke. The moulding pressure can 4,660 mm handles a weight range ves an hourly output of up to 2,500 be set according to a recipe and is of 30–1,800 g with an hourly out- dough pieces with a weight range controlled by a proportional valve. Thanks to the optimal non-overlap- ping processes, the dough structure remains intact and an exact weight is achieved. The hopper pumping

movements typical in conventional The Olympia works machines do not apply to the Olym- with a curve control pia. Exact weights and dough yields with adjustable moulding pressure, of up to 180 can also be achieved weight-dependent with long vat proofing. The dough- press stroke and friendly and accurate weighing adjustable speed for technology has been continuously cycles and belts. developed for decades. The dough 0 divider can be used for all types of BT 202 dough from wheat to rye, even with G

long vat proofing and high dough Photo: yields of up to 180. Product chan- geover is facilitated by the standard recipe management with touchscreen. The Olympia has an output GBT Olympia performance data of 400 to 1,600 cycles an hour. By Unique selling points: adding the check weigher, cone Output: 400–1,600 cycles an curve control with adjustable rounder, intermediate proofer, long hour moulding pressure, weight- roller and final proofer modules, it dependent press stroke and Connected load approx. 8 kW can be extended to form a comple- frequency-controlled speeds te bread line. All components are Oil consumption: approx. for the machine cycles and configured to meet the necessary 0.125 l/h (depending on dough) discharge conveyor belts. capacity.

Backtechnik 01/2020

032-045 Brotaufarbeitung Beispiele.indd 32 22.04.20 13:21 Backtechnik-international Bread processing Focus 33

of 100–1,200 g. When it comes to of 400–2,300 g achieves an hourly 4,500 dough pieces or 8,000 dough belt rounders, there are two models. maximum output of 1,800 dough pieces an hour with two double These are particularly suitable for pieces. The following intermediate infeeds. The intermediate proofers mixed wheat, mixed rye and rye proofer is custom-made. With a sin- with adjustable speed are equipped doughs. The Bola 3000 with a 3,000 gle infeed, hourly outputs of up to with V2A stainless steel dough car- mm active length and weight range 1,800 dough pieces can be achieved, riers as well as dough moulds with of 300–2,000 g achieves an hourly with a double infeed, this can as polyester clip fastenings and sieve output of up to 2,500 dough pieces. much as 3,000 dough pieces. Even cloth for easy removal for cleaning The small Bola 2200 with a 2,000 higher hourly outputs can be achie- purposes. The intermediate proofers mm active length and weight range ved with a pallet infeed of up to are also equipped with UV radiation lamps for killing bacteria, an over- 1 Photo: GBT 2020 saturation blower and optional automatic chain lubrication. The proofer outlet works with pneumatically operated flaps to achieve optimum centring of the dough pieces on the discharge conveyor belt. With a total of four different moulder models in its portfolio, GBT covers all areas of tasks. The GBT LR6 W3 B2 and GBT LR6 W3 B3 moulders for pure wheat 2 2 The intermediate proofer is completely covered with clip-on V2A and mixed wheat panels. It is also electrically protected doughs are par- and has large sliding viewing win- ticularly suitable dows made of Makrolon. Photo: GBT 2020 Photo: 1 This bread line comprises the for the indus- Olympia H2, the Konus V5000 trial production conical rounder, an intermediate of baguettes, proofer with pallet infeed, 12 rows and 80 dough carriers, as well as batons, franzela the LR6W4B2 moulder. or long loaves. 3 This shows the Olympia’s main piston and cutter. 4 The metering piston inserts can be used as required. Pump piston and cutter are mechanically driven by a cam disc.

4 3

Photo: GBT 2020 Photo: GBT 2020

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032-045 Brotaufarbeitung Beispiele.indd 33 22.04.20 13:21 34 Focus Bread processing Backtechnik-international

Modular dough sheeting system

The Crusto bread and roll line from Rademaker is a flexible system for producing a wide variety of baked goods with artisan flair.

Stefan Schütter

Crusto is a modular design line which can be upgraded, converted, added to and extended at any time. It can also be washed down. Photo: Rademaker 2020

ith Crusto, the basis can achieve the best results even ner, a dough transport conveyor with of processing is with a dough yield of 190 and a long two vertical side belts and a low- always a dough sheet proofing time of 4 hours. An optio- stress dough sheet pre-former with that can be shaped nal residual dough return conveyor automatic control. The extruder thus Winto a wide variety of bakery pro- can move the rework dough in two portions the dough in two stages for ducts by the modular line. This line directions, either back into the DSS, especially gentle operation. First, the is ideally combined with the dough which then places it under the fresh lifting tipper empties the kneading strand former DSS (Double Chunker dough sheet or to the other side into vat into the buffer hopper. Below Stress Free System). With a capacity a positioned dough vessel. the hopper is the first pre-portioner of up to 6,000 kg an hour, it produces with two parallel, coated, rotating a continuous dough sheet following Two-stage process cutters with three blades mounted the proven principle of cutting off lengthwise to the running direction. and superimposing individual dough The DSS consists of a non-stick coa- At each 120º turn, the blades cut a strands. The system, used in more ted buffer hopper with pre-portioner, piece of dough weighing appro- than 150 installations worldwide, a second hopper with another portio- ximately 50 kg and place it in the non-stick intermediate hopper with a special oil system. In the second step, the second portioner, also fitted ademaker Crusto with two rotary cutters with three Performance data for R blades made of dough-repellent pla- stic, separates out smaller pieces of Output: 500 to 9,000 kg of Unique selling point: The dough weighing around 25 kg. It dough an hour dough pre-portioner in the Crusto line is equipped with a then places these pieces on the con- Dough yields: up to 190 Double Chunker Stress Free veyor belt with side belts in a shingle Control unit: with 60 recipes, System (DSS). The DSS forms a shape with adjustable overlap. The section control, touchscreen continuous dough sheet using a conveyor belt and side belts run at and mobile operating panel very gentle method. the same speed, feeding the 350–400 mm wide continuous dough sheet

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032-045 Brotaufarbeitung Beispiele.indd 34 22.04.20 13:21 Backtechnik-international Bread processing Focus 35

1 The Double Chunker Stress Free System (DSS) forms a continuous dough sheet in a very gentle process with an initial width of approx. 350–400 mm.

Photo: Rademaker 2020 Rademaker Photo: 2020 Rademaker Photo: 2 The large discharge rollers of the dough sheet pre-former have a working width of 300 mm and a roller gap adjustable to between 35 mm and 60 mm. 3 The overlaps of the individual dough pieces can be adjusted. They are also 1 2 checked at the DSS outfeed and automatically readjusted if necessary.

suitable for long dough processes, use with predough and sourdough, autolysis processes, clean label recipes or untreated flours. The doughs are not compressed, damaged or degassed as the DSS uses a special method to portion the dough and form it into a dough strand in a controlled manner.

Configuration modules

In order to gently turn the dough strand into a defined dough sheet, Photo:PPhotPhohothooto:o R Rademakerademadadead makerakeakerker 20220220200 0 the Crusto quick reductor is initi- ally used to roll out the dough at a maximum ratio of 7:1. A clever- ly devised ratio of roller diameter, number of rollers and total diameter reduces the dough very gently, controlled by the cascade control. The gentle rolling of the dough strand to a dough sheet of the required width and dough thickness is then continued by a cross roller unit and a two- roller finishing unit. If sprinkling The automatic depositing system can place the dough with seeds from above is required, pieces either on two 600 x 400 mm proofing boards this is carried out before the two- lying side by side or on a transverse baking tray. Photo: Rademaker 2020 roller finishing unit, which presses the decorative finish firmly into in a controlled manner to the large mm. While a sensor on the infeed place. The subsequent processing discharge rollers of the 300 mm- side of the dough conveyor belt con- modules then work the dough sheet wide dough sheet pre-former. The trols the dough dividing process and to a uniform width, cut it lengthwise thickness of the dough sheet can gives the signal for the set overlap, into strips, and space the strips out also be regulated by automatically a special 3D sensor checks the over- as required. Next, they are sprinkled adjusting the roller gap of the fre- lap of the dough pieces and controls from below and then divided into quency-controlled dough sheet pre- the even feed into the dough sheet individual pieces by guillotine or former to between 35 mm and 60 pre-former. The DSS is particularly cut into a variety of shapes.

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A wide range of products from a dough sheet With Menes-H, König offers a modular dough sheeting system in hygienic design, which can be used in more than just industrial bread processing..

Stefan Schütter

station, a lamination module, a reduces the dough thickness very seeding unit, embossing and cut- gently. To achieve this, it minimi- ting tools, and a proofer. This ena- ses the high mechanical load on bles it to produce a wide variety of the dough with two satellite roller products, from breads, baguettes, heads arranged one above the other. rolls, ciabatta, toasting loaves, Rather than rolling the dough as it pizza, hot dogs, doughnuts, cakes, is transported into the machine, Thanks to its modular design, the high- performance dough sheeting system croissants or strudels through to these heads form it to the set size Menes-H can be upgraded at any time to pita and other types of flat bread. by means of a high speed patting Photo: König 2020 include a variety of tools and modules.ar. The dough sheet former is the key motion. to this. Thanks to its pluggable rol- n North America and Euro- lers, it can process both firm and pe, there is currently a very soft doughs with different surface high demand for artisan-style textures. The rollers are arranged bread. However, this isn’t about so that the formed dough sheet Perfomance data Ihigh quantities versus high qua- adheres to them; the sheet is sup- lity,” says Manuel Hobacher, the ported by additional rollers to pre- for König Menes Manager of the König customer vent it from free-flowing uncon- demonstration centre. High qua- trollably under its own weight. Output: 500–5,000 kg of lity in bread tends to mean long The pneumatic scraper then sepa- dough an hour dough resting times, high dough rates the dough sheet from the rota- Table widths: 800, 1,000, yields and no additives. With the- ting roller and deposits it on a con- 1,200 and 1,600 mm se kinds of dough, König recom- veyor belt for further processing. mends using a dough sheeting sys- This means that the dough sheet is Dough yields: large sheet tem for processing. The in-house moulded very gently and tension- width with dough yields from Menes-H dough sheeting system free with infinitely variable adjust- 140 to 190 and the universal 3-roller extruder, ment of the dough sheet thickness. Dough sheet thickness: for example, are a suitable system Thanks to the quick-change system from 1 mm to 50 mm for handling soft and firm doughs, in different widths, dough sheet Unique selling points: The allowing almost unlimited product widths of 240 to 600 mm can be set Twin Sat principle means that variety. “New products with other with the different rollers, reducing by positioning two satellite shapes or weight ranges can also be the scrap dough to a minimum. For roller heads one above the implemented at any time in order to minimum retooling times duri- other, virtually tension-free respond quickly to current trends,” ng product changes, the side plates dough sheets can be produ- Hobacher explains. Menes-H can and rollers are self-supporting and ced. For easy cleaning, the process up to 5,000 kg of dough an therefore easy to remove and chan- entire Menes-H has a special hour and can be upgraded with dif- ge without tools. The downstream hygienic “H” design. ferent modules such as a forming Twin Sat double satellite head then

Backtechnik 01/2020

032-045 Brotaufarbeitung Beispiele.indd 36 22.04.20 13:59 PROCESSING TECHNOLOGY FOR BAKED GOODS AND SNACK PRODUCTS Backtechnik europe

Edition 1 2020 Backtechnik europe is a leading trade magazine for the bakery

industry and bakery chains Photos: BT / Stefan Schütter 2019 in Europe. 4 Trade Fair – OFFICIAL ORGAN OF VDB AND AIBI

GraﬁGraﬁk: Freepreeee ik.cik com 202020 Volume 19 ZKZ58225 Photo: interpack 2020 Sweet temptation Interpack 2020

ISSN: 1860-7799 Order now! 14 Bread processing – Photo: BT / Stefan Schütter 2016 Lines between industry Corona-Special price and trade are blurred 20 Digital subscription for Bread processing – Photo: König 2020 König offers a modular free for the ﬁrst year Inger Verlagsgesellschaft mbH, Luisenstr. 34, 49074 Osnabrück, PVST dough sheeting system Für deutsche ENGLISH Übersetzung bitte wenden!

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Backtechnik europe is the ofﬁcial or- Join us on our visits of leading gan of the Association of the Baking businesses all over Europe. Industry (VDB) as well as the Euro- Be the ﬁrst to learn about the pean United Bakers Association AIBI. newest technical developments Our editorial team mainly focuses on and innovations. line oriented production. Get informed about technological backgrounds.

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032-045 Brotaufarbeitung Beispiele.indd 37 22.04.20 13:58 38 Focus Bread processing Backtechnik-international

Manual work performed by robots

The Rondo SBL with the RondoBot is a multifunctional and industrial special bread line for all types of bread and rolls.

Stefan Schütter

The Rondo SBL with optional RondoBot produces rolls and bread in a weight range of 50 to 600 g.

Photo: Rondo 2020

ondo presented its new entire range of artisanal bread and optional RondoBot only needs 3 x SBL special bread line has a capacity of around 2,000 kg 3 m of space. The SBL has always in 2019, perfectly timed of dough an hour. been able to gently process doughs for südback. With the with a dough yield of over 185 RRondoBot, the Swiss baking and a resting period of 2.5 hours High-performance line machinery manufacturer has once for high dough yields or more. Now, with this robot, the again hugely enhanced the range rounding and long moulding of of applications of its compact line The SBL stands out for its very such doughs can also be carried for making cut special rolls and compact design. Many well out perfectly and fully automati- loaves. The baking robot turns the thought-out details also enable cally. The Smart Feeder extruder SBL into a multifunctional pro- quick and efficient cleaning. For makes up the start of the line, for- duction line for sliced, round and example, the line has smooth sur- ming a continuous dough sheet long artisanal breads. The inspira- faces made of stainless steel, a from the dough. Thanks to its tion for the SBL is the larger Arti- cable duct at the top and gene- separately driven hexagonal rol- sana, which won the Backtechnik rous flour collection trays. With a lers, the Smart Feeder is also capa- Europe “iba Award” at the iba in length of less than 12 m, the SBL ble of gently processing extreme- 2018. The industrial production achieves hourly outputs of up to ly soft dough. In the process, fee- line is designed for making the 1,000 kg of dough. Moreover, the ding is carried out via a portioning

Backtechnik 01/2020

032-045 Brotaufarbeitung Beispiele.indd 38 22.04.20 13:21 Backtechnik-international Bread processing Focus 39

Photo: Rondo 2020

The Smart Feeder gently forms a stress-free dough sheet. It can be optionally loaded automatically by a supply hopper.

1 The Smart Feeder gently forms a stress-free dough sheet. It can be optionally loaded automatically by a supply hopper. 2 The adjustable satellite head can roll out both firm and very soft doughs stress-free. The structure of the dough is retained, which enables coarse pores to be produced.

belt. A powerful electronic guillotine then cuts the dough strands to single pieces in the required length. Thanks to the servo drive, its cutting speed can be dynami- cally regulated to ensure clean-cut edges for all types and thicknesses of dough. In a final step, the new RondoBot shapes the dough pieces as required using its rounding and 2 Photo: Rondo 2020 Rondo Photo: long moulding tools. The SBL can also be equipped with grouping hopper or by hand. The pre-formed years. In the next step, the dough belts or a depositing unit to widen dough sheet then enters a swivel- sheet is widened with a cross rol- the range of opportunities. ling satellite head. The advantage ler, which also releases any longi- of the swivelling satellite head is tudinal tension. A calibration unit A robot takes over manu- that the pressure angle of the rol- then gently rolls the dough sheet al work lers can be adapted to the dough to the required thickness. For strength. This means that both dough sheet thicknesses of less The RondoBot comprises a robot very firm and very soft doughs can than 4 mm, a second calibrating in hygienic IP67 design, innova- be gently rolled into a stress-free unit is used. A driven cutting sta- tive tools for rounding and long dough sheet. This patented soluti- tion then cuts the dough sheet into moulding and a special rounding on has been successfully used in the required number of strands, table. For the first time, this sys- the Smartline pastry line for many which are separated by a spreader tem makes it possible to round

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032-045 Brotaufarbeitung Beispiele.indd 39 22.04.20 13:21 40 Focus Bread processing Backtechnik-international

even very soft dough into artisanal bread and rolls. The prere- Performance data quisite for this is the “multi-phase rounding process” which can for Rondo SBL with RondoBot be used to adjust the rounding process perfectly to the dough proper- Unique selling points: ties. In fact, the RondBot is able to Output: up to 1,000 kg of Thanks to the versatile robot, imitate sensitive and gentle manu- dough an hour the SBL can process soft al rounding with 100% reprodu- bread or roll doughs very cible accuracy. For long moul- Product weight: 50–600 g gently into round or long moulding, the round moulding tool has Dough yields: from 150 to ded dough pieces on a small been replaced by a newly develo- 185 plus footprint. ped moulding plate. The robot arm then positions the moulding plate at the defined height and the cor- rect angle. This allows it to produce many different types of baked goods with a single moulding plate. All tools for RondoBot Photo: Rondo 2020 Rondo Photo: can be changed fully automatically in just one minute of time. For this purpose, the robot “picks” fully automatically the tool from the tool store that has been defined via the control system. An RFID code prevents confusion. The moulding table is equipped with a universal moulding belt that works inde- pendently of the number of rows. Without having to change the belt, the SBL can produce round rolls and loaves in 3 to 7 rows and long 3 moulded dough pieces in 1 to 3 rows. Baked goods not requiring

Photo: Rondo 2020 any further shaping simply pass the RondoBot. Then they are ready for cooling, proofing or baking.

3 The RondoBot is not only capable of rounding, but can now also use long moulding tools. The robot and tools can be wet- cleaned. 4 The SBL is characterised by its dough processing with no drops. The dough sheet is processed on an integrated Polyline in a special design.

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032-045 Brotaufarbeitung Beispiele.indd 40 22.04.20 13:21

#! ! " %# # %! %$ % !% ! ! ! " %# !# % # " # ! "! ! ! # Ƨǎ (º²·ǎëîß£ăùºĎºùĕǎďº£§ǎ§ÌùòǎăëǎùßǎŭůŪŪǎØØư Ƨǎ OĔºØăØǎĎ§îòùºÌºùĕǎƿǎÊ§ǎØßî§ǎßÙǎÙǎ+bVǎòù§§Ìǎ§Ìùư Ƨǎ Ù§î²ĕǎ§±±ºº§ÙùǎƿǎÌº²·ù§îǎ§ÌùǎØ§ÙòǎÌßď§îǎîßÙǎ±ßßùëîºÙùư Ƨǎ §ÌùǎßÙÌĕǎßîǎ±ăÌÌǎîÙ²§ǎß±ǎßÙĎ§ĕßîǎßØëßÙ§Ùùòư Ƨǎ i§îĎº§ƫǎØºÙù§ÙÙ§ǎÙ£ǎăë²î£§òǎƼØ§ò·ǎî§ëÌ§Ø§Ùùƽư

032-045 Brotaufarbeitung Beispiele.indd 41 22.04.20 13:21 42 Focus Bread processing Backtechnik-international

Not just for soft doughs

Fritsch bread line systems are characterised by their particularly gentle dough processing and are very versatile in their use thanks to their modular design.

Stefan Schütter

The Impressa series by Fritsch encompasses different models. In addition to the Impressa bread (see picture), there Photo: Fritsch 2020 are also an Impressa pretzel and Impressa croissant available.

ritsch has designed its jected to only minimal mecha- coating that prevents any sticking bread line Impressa Bread nical stress, the Fritsch satellite and is characterised by a long ser- to ensure that no mecha- head rolls it so carefully that the vice life compared to other coa- nical stress or system dough structure created during tings. In addition, transfer points Fheating is able to change the tem- proofing remains intact. For all with blade edges prevent stret- perature of the processed dough. other process steps, large rollers ching and compression of the Gentle air movement ensures the are additionally used in appro- dough sheet. Drop heights, if any, required uniform temperature and priate numbers to enable small are also reduced to a minimum. humidity curve only in the proo- degrees of rolling and gentle pro- Special transfer rollers, which fing and cooling processes, where cessing. Soft doughs in particu- provide additional support for the temperature control is required. lar can also adhere easily. For this dough sheet, allow the line to be To ensure that the dough is sub- reason, the rollers have a special started up without manual inter- vention by the operator as well as trouble-free starts after a line stop. This means that even soft and Perfomance data for Fritsch Impressa Bread short doughs, such as rye doughs, can be handled without any dif- Output: 500–9,600 kg of dough Unique selling points: gentle ficulties. Stress-free processing is an hour dough processing thanks to con- also supported by a non-contact sistent FRITSCH SoftProcessing dough loop control and a centring Table widths: 700, 900, 1,100, technology and safe processing 1,300, 1,500 and 1,700 mm belt. These likewise ensure a high of soft dough by specially coa- degree of shape and weight accu- Dough yields: extremely soft ted components, guides and racy across the entire dough sheet dough yields of 165 to 190 tools. width and only minimal residual dough quantities.

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032-045 Brotaufarbeitung Beispiele.indd 42 22.04.20 13:21 Backtechnik-international Bread processing Focus 43

The Soft Dough Sheeter (SDS) processes dough yields of 165 to 190. A constant fill level

in its hopper guarantees a uniform dough sheet. 2020 Fritsch Photo:

Advertisement Enjoy the Success!

Maybachstraße 11 71686 Remseck am Neckar Fon +49 7141 29 22 4 - 0 Fax +49 7141 29 22 4 - 10 [email protected] www.opelka.de · www.magicbaker.com

032-045 Brotaufarbeitung Beispiele.indd 43 22.04.20 14:04 44 Focus Bread processing Backtechnik-international

After cross-cutting, the high-performance combination guillotine can also cut a decorative pattern into the dough pieces using special punching tools.

Photo: Fritsch 2020

Gentle dough sheet the specially designed Soft Dough Processing technology, its eight production Former (SDF). Once there, three rollers ensuring gentle rolling of rollers ensure a uniform dough the dough sheet. In terms of dough sheet produc- sheet. As the mechanical effect on tion, the patented Soft Dough the dough is kept to a minimum, Cutting and rounding Sheeter (SDS) is especially gentle the result is a dough sheet that is at processing soft and pre-proofed particularly uniform right to the The high-performance combinati- doughs; depending on the quali- edge, even with very soft dough. on guillotine not only allows the ty of flour used, they can achie- This is the prerequisite to ensure Impressa bread to cut crosswise. It ve a dough yield of 165 to 190. only very little waste is produced can also be used to apply a deco- To achieve this, the SDS feeds the in the form of scrap dough and that rative pattern to the dough pieces dough onto the conveyor belt from line efficiency is increased. All in using special embossing tools. the side rather than from above via all, this makes the SDS particular- When cross-cutting, the blade of a hopper. After the dough portions ly suitable for processing Mediter- the guillotine also swings in the have been separated by the star rol- ranean and rustic types of bread in direction of transport during the ler, they are first gently deposited a wide variety of shapes and sizes. cut. This ensures a clean separa- on an intermediate level. A floured A constant filling level above the tion of the dough pieces and only trough conveyor belt then trans- star rollers ensures that dough por- minimal dough jamming. In addi- ports the dough pieces to an equa- tions are always accurately weig- tion, the motion of the embossing lising roller, which compensates hed and a uniform dough sheet is tool also ensures that the dough is for any differences in dough thick- produced. The following satellite handled extremely gently. To ensu- ness before the dough passes to head is at the heart of Fritsch Soft- re that the guillotine stroke, embos-

Backtechnik 01/2020

032-045 Brotaufarbeitung Beispiele.indd 44 22.04.20 13:22 Backtechnik-international Bread processing Focus 45 Advertisement

The satellite head is at the heart of Fritsch SoftPro- cessing technology, its eight rollers.ensuring gentle rolling and accurate weighing of the dough sheet. We set our focus on your product! Photo: Fritsch 2020 Fritsch Photo:

The patented moulding system of the BRWI can handle a large weight range from rolls weighing 30 grams through to loaves weighing 1,000 grams.

ROTO PASSAT SE THE BENCHMARK FOR ENERGY EFFICIENCY AND USER-FRIENDLINESS

Koenig‘s Roto Passat SE provides maximum performance at very small foot print. The new intuitive control panel provides a clear overview of all the functions of the Roto Passat SE at a glance, Photo: Fritsch 2020 Fritsch Photo: as well as a wide range of setting parameters for sing tool stroke and accompanying us sizes extremely efficiently, achieving the movement proceed as smoothly from 30-gram rolls in snack size perfect baking and gently as possible, they are dri- to loaves weighing 1,000 grams. result. ven by servo motors. These motors Both the effective speed and the enable highly dynamic movements effective intensity, i.e. the effec- with precise cutting lengths while tive radius, time and pressure of Follow us on our ensuring that the line runs quiet- the BRWI, can be programmed as digital channels: ly. The BRWI bread roll rounder required. Accordingly, the vario- is ideal for the further shaping of us parameters can be individually soft, pre-proofed doughs. It can configured and optimally adapted process dough pieces of vario- to any required product.

Koenig Maschinen GmbH | AUSTRIA Backtechnik 01/2020 [email protected], www.koenig-rex.com

032-045 Brotaufarbeitung Beispiele.indd 45 22.04.20 13:22 46 Processing Report Backtechnik-international

Precise planning for the space

In the Frankfurt Glockenbrot factory, BVT has installed a state-of-the-art stone oven ciabatta line that fits perfectly into existing production facilities to increase productivity.

Stefan Schütter

lockenbrot is a whol- two logistics centres in Neuhau- re process chain with analyses ly-owned subsidia- sen and Achern. Both sites employ in the company's own laboratory ry of the Rewe Group. a total of around 900 people in and at external service providers In the bread and bake- 3-shift round-the-clock operation, ensures consistently high quality. Gry products sector, it supplies the two thirds of whom work in Frank- Sustainable quality management Group's Rewe and Penny super- furt and one third in Bergkir- has also ensured that Glockenbrot markets with packaged goods chen. The total output of the sites has been certified according to the and semi-baked products for their amounts to around 450 tonnes of International Food Standard (IFS) bake-off stations made in its own baked goods a day, resulting in a since 2005. The bakery's organic production facilities. Glockenbrot flour requirement of almost 7,000 products have also met the requi- has two production sites in Frank- tonnes a month. In-house quali- rements of the EU organic logo furt and Bergkirchen as well as ty assurance throughout the enti- since 2005.

BVT designed the ciabatta line to fit precisely into the restricted installati- on space available. The return belt for scrap dough runs along the wall on the right. Photo: BVT 2019 Photo:

Backtechnik 01/2020

046-051 Rep Glockenbrot.indd 46 22.04.20 13:23 Backtechnik-international Report Processing 47

The sophisticated processing section rolls the dough sheet very gently with the aid of two multi-rollers, two cross rollers and a finishing unit. Photo: BVT 2019 Photo:

Extensive requirement line was installed with a better shelf life of the bakery products. specification configuration,” recalls Tommaso The company also wanted a stone D’Ambrosio, Head of Engineering oven line that had previously only As the two existing ciabatta lines at Glockenbrot The most impor- been available in Bergkirchen, but in the Frankfurt and Bergkirchen tant details had been predefined not yet in Frankfurt. As a result, factories were already in full use, in the requirement specification a five-oven Vulkan Euroback it was time to expand existing for the ciabatta line. In order to from Heuft featuring stone baking capacities. “We therefore decided process soft dough gently wit- plates was chosen. A particularly to invest in a third ciabatta line hout destroying the fermentation important factor was that mainte- here in Frankfurt. We enquired bubbles, the processing had to be nance and servicing were kept to at BVT at the beginning of 2017 "stress-free". This was to enable a minimum. Accordingly, the new and about a year later the new higher dough yields and a longer line is comparatively wide and

1 The control system touchscreen shows a schematic dia- gram of the system and all the important parameters so that current settings can be quickly identified. 2 The stress-free extruder is fed by a lift-tipper. The vats are each filled with 300 kg of dough. However, larger batches would also be possible.

1 Photo: BVT 2019 Photo:

Photo: BT/Stefan Schütter 2019 2

Backtechnik 01/2020

046-051 Rep Glockenbrot.indd 47 22.04.20 13:23 48 Processing Report Backtechnik-international

able to process a correspondingly wide Photo: BT/Stefan Schütter 2019 dough sheet. This means it can also run more slowly, which reduces wear. In addition, a minimum of personnel was required, i.e. the aim was for one single employee to be able to take care of the

Photo: BT/Stefan Schütter 2019 Schütter BT/Stefan Photo: entire line from dough strand production through to the end of the cooler. For this to happen, an automatic flour feeder was 7 needed to make manual refilling of the flour spreaders superfluous. At the same 3 time, double-sided sprinkling, also with automatic sprinkling material feed, was to provide a large variety of finishes. In addition, an intelligent cutting system was to be used to enable any con- ceivable cutting direction. “We delibe- 8 Photo: BVT 2019 Photo: rately decided against cutting systems 7 After passing through the second multi-roller, the with water or ultrasound, because the- dough sheet has almost reached the set final thick- se would not be able to cut the applied ness and is thinly floured again bef 8 In the case of pointed dough pieces,ore the the cross cut-off roller. cor- seeds cleanly in the case of sprinkled ners would automatically fall onto an ejector belt before products. BVT subsequently proposed being returned to dough preparation as scrap dough. PWR's robot solution.” This is not based on conventional 2-axis or 3-axis tech- 4 nology, but on six robots with circular optimal energy use, a heat recovery sys- knives that can rotate in all directions. tem was to be installed to heat the pro- While automatic position determinati- ving chamber using the heat from the on of the dough pieces is now standard flue gas of the oven's thermal oil system. in cutting systems, it was important for PWR's module to be able to detect the Smooth Photos: BVT 2019 Photos: height of the dough pieces with the aid implementation of 3D measurement to ensure a consi- Photo: BT/Stefan Schütter 2019 Schütter BT/Stefan Photo: stent cutting depth. “This flexibility in BVT was responsible for project plan- the cuts means we can now offer diffe- ning and interface management and sup- rent cutting patterns.” For easy cleaning, plied the entire line: from the extru- all the components also required a hygi- der with lift-tipper to the processing enic design. In this case, automatic pro- modules, tray handling and proving 5 duct recognition was to be used to ensu- chamber to the cooler downstream of re that the flour spreaders and the seed the Vulkan Euroback integrated into the station only worked when dough pieces line. For this purpose, close cooperation 6 were passing through in order to keep ensued between Heuft as oven manuf- the belts as clean as possible. Finally, for acturer, PWR as supplier of the cutting system and TU as supplier of the 3 The programmable lift-tipper can rotate the vat by almost flour and seed sprinklers with automa- 180°. In order to protect the sensitive dough structure, the tic filling. “We chose BVT as our part- 4 filling process takes place in three steps. An automatic ner because they didn't once offer us a system feeds the flour spreaders with new flour as required via downpipes so that they can run continuously. 5 All the flour standard solution right from the start, spreaders in the line are supplied via this pipe system eliminat- but started the project planning with a 6 ing the need for regular manual refilling. Each spreader can blank canvas. BVT took all our sugge- be unlocked and pulled onto a transport trolley to move it into the cleaning room. In the process, the spreader drive remains stions on board and implemented them on the line. before and after the contract was awar- Photo: BT/Stefan Schütter 2019 ded.” All project managers involved

BacktechnikBacktechnik 01/2020

046-051 Rep Glockenbrot.indd 48 22.04.20 13:23 Backtechnik-international Report Processing 49

were in constant contact throughout the process. In fact, month- ly meetings took place alternately at Glockenbrot and at BVT in Oss, the Netherlands. “Both parties learned so much from each other. The BVT team approach was always very proactive and fle- 9 xible. The objective was always 10 to find the best solution for our Photo: BVT 2019

requirements. Because BVT, with lop even more new products Photo: BVT 2019 its 120 employees, manufactures and offer them to our customers.” almost all the components its- Existing products are manufac- elf, it is particularly well placed tured according to proven reci- to offer custom- design lines.” pes. Glockenbrot has developed During construction, the availa- new recipes for the new bake- ble space had to be used to opti- ry products, partly hand in hand

mum effect, because to the left of with BVT. The new line is cur- 11 Photo: BT/Stefan Schütter 2019 Schütter BT/Stefan Photo: Photo: BVT 2019 the new ciabatta line there was rently used for all types of ciabat- 9 The four seed sprinklers can also be automatically sup- already another line in the facto- ta in the form of rolls or loaves, plied with sprinkling material via hoses. The type of sprin- ry and to the right the outer wall. optionally with or without seed kling does not have to be the same for all rows. 10 To For example, the respective air decoration. Other “new” products ensure that the dough pieces are neither stretched nor compressed during transfer the peel boards are loaded supply was mounted on the out- are pointed baguettes and spelt from below without a peel-off belt. 11 The peel boards side of the building to minimise rolls. “We hadn't been able to pro- filled with the products, in this case omega baguettes, the width of the proving chamber duce pointed baguettes or omega automatically move on to the proving chamber, which is accessible via maintenance doors on both sides. and cooler. The cooler was like- baguettes on the existing ciabatta wise made to measure due to the line because the guillotine is not called “multirollers” at BVT, two available room height of just 2.40 designed for these products.” cross rollers and a finishing unit. metres. In Frankfurt, BVT's Cia- Next comes the cutting modu- batta line now brings the total The ciabatta line in detail le, which works with interchan- number of lines to ten. The hour- geable cutting rollers and a guil- ly output of the new line is bet- At the beginning, the gentle lotine. Since the line's products ween 2 and 2.5 tonnes of dough, extruder is loaded by a lift-tip- are partly arranged in a row in depending on the respective proper. Then the processing section the packaging, this requires the duct and also the use of the trays. rolls the dough sheet particular- baked goods to be of an exact “Thanks to the flexibility of the ly gently to the required thickness length. In this case, there is only new line, we are now able to deve- with the aid of two satellite heads, a small tolerance. “Dough pieces

HYGIENE TECHNOLOGY MADE IN GERMANY

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046-051 Rep Glockenbrot.indd 49 22.04.20 13:23 50 Processing Report Backtechnik-international

12 Photo: BVT 2019

13 12 The cutting module with six robots can apply almost any cutting pattern imaginable to the dough pieces on two adjacent peel boards. 13 To ensure that the cutting depth is always the same, the position and height of the dough pieces are detected with the aid of a 3D measurement system. 14 The new ciabatta line can be used for all types of ciabatta in the form of rolls or loaves of bread, as well as for other baked goods, optionally with or without seed decoration. 15 A large sign with the logos of the bakery and the Dutch plant manufacturer, which hangs clearly above the line, is testament to their excellent cooperation.

with larger deviations in length air wouldn’t have had a signifi-

Photo: BVT 2019 Photo: would also cause problems on our cant effect in the first zone. In that line with the uniform fill pattern zone, it is only necessary to remo- 14 on the peel boards.” Subsequent ve the hot air that evaporates from tray handling with depositing the products. Air at room tempe- and the proving chamber, which rature is more than sufficient for works in step operation with a rail this. This is why we don't use system each for three peel boards, active cooling in the first zone, are also from BVT. This is follo- which also means we save ener- wed by Heuft's Vulkan Euroback. gy.” The half-baked products then The two-zone cooling system continue to flow from the cooler Photo: BVT 2019 Photo: located downstream of the oven into the packaging. uses an atmospheric system with 15 ventilation. The oven-hot dough Sophisticated details pieces reach the first zone with a 93 °C core temperature. In this The ciabatta line is divided into zone, only the hot air is extracted individual sections to ensu- and filtered air is added from out- re the fastest possible changeo- side. In the second zone, filtered ver times. This allows the previ- cold air is also added in order to ous sections to be changed over or lower the core temperature of the cleaned during a product change, products to below 30 °C. “Our while the dough sheet continues Photo: BT / Stefan Schütter 2019 experience has shown that cold through the following sections.

BacktechnikBacacktechnikk 01/01/20202022 0

046-051 Rep Glockenbrot.indd 50 22.04.20 13:23 Backtechnik-international

IMPRINT VOLUME 19 NO 1 est. 2002

“We follow the dough, as it were, and don't have to Publishing INGER Verlagsgesellschaft mbH Backtechnik is distributed completely or par- house: Luisenstraße 34 tially, in print or digitally. This prohibition refers run the line completely empty for a product chan- (place of company) in particular to duplication by copy, input into 49074 Osnabrück electronic databases, internet etc. No liability ge.” The proving and baking times are also coordi- Postfach 1220 is assumed for unsolicited pictorial and text nated so that there is no unnecessary waiting time 49002 Osnabrück material submitted. Articles marked with names Head office: +49 541 580544-30 do not necessarily express the opinion of the when changing products. “To do this, we have ali- editorial department. Despite careful scrutiny, Editor/ Trond Patzphal no guarantee can be assumed for the accuracy gned the baking times with the proving times where- Publisher: Tel.: +49 541 580544-57 of the publication. The editorial department Fax: 0541 580544-98 reserves the right to shorten replies and letters ver possible by adjusting the temperature and opti- E-mail: [email protected] to the editor in the event of publication. No Managing conclusions can be drawn from the mentioning mising the use of trays.” Furthermore, all elements Director: Trond Patzphal, Henning Tau of brand names in this magazine as to whether of the line are not only easily accessible, the open Publishing Dirk Waclawek (wac) V.i.S.d.P. they are proprietary marks or not. This magazine director/ Tel.: +49 541 580544-51 is printed on chlorine-free bleached paper. design also allows a good view of all areas. Since Editor-in-chief: Fax: +49 541 580544-99 Subscription prices: Backtechnik international heavy contamination can only occur from the guillo- E-mail: [email protected] (2 issues per year) to the annual subscription Editorial office: Luisenstraße 34 price country of 55 Euro (Subscription price tine onwards, the downstream belts and modules can 49074 Osnabrück 45 Euro incl. VAT., Excl. 10 Euro shipping costs Fax: +49 541 580544-99 domestic equal annual subscription price country, shipping costs abroad 20 Euro incl. VAT., be extended. The belts can be released without tools. E-mail: [email protected] equal to annual subscription abroad). For your An automatic belt control compensates for devia- Editors: Stefan Schütter (sts) print subscription subscribers can order a digital Tel.: +49 234 915271-71 subscription through subscription. For subscrib- tions in running direction after cleaning or mainte- E-mail: [email protected] ers will pay the Backtechnik international digital nance and readjusts the belts accordingly. Jessica Bücker (jb) subscription 25 Euro (incl. 19% VAT.) And for Tel.: +49 541 580544-75 non- print subscribers 45 Euro (incl. 19% VAT.). The subscription is not limited in time. Subscrip- E-mail: [email protected] tion cancellations must be in writing two months In addition, the entire line is designed for wet clea- Graphics: Anne Hawighorst before the end of the reference year to the pub- Tel.: +49 541 580544-40 lisher and personally signed by the authorized ning. “We make use of this option because clea- E-mail: [email protected] representative, etc. Failure to appear due to force Website: www.baeckerwelt.de majeure, shortage of materials, strike is not enti- ning is quite simply more effective. We clean the tled to subsequent delivery or damages. Advertisements: Advertisement price list 17 main unit on site. However, we push the extendi- dated 1st January 2020 Copyright©2020 for all articles, unless other- The publishing house is not wise stated, belongs to INGER Verlagsgesells- ble modules into the cleaning room and spray them chaft mbH. Reproduction, inclusion in online responsible for accuracy in the services and internet as well as duplication onto case of advertisements ordered down in there with a high-pressure cleaner.” data storage media such as CD-ROM, DVD- by telephone. ROM etc. are only allowed after prior written Publishing Sonja Shirley approval from the publishing house. No liability director: Tel.: +49 234 915271-76 is assumed for unsolicited manuscripts, photos Advertising sales: E-mail: [email protected] and drawings submitted. Advertisement Volker Kohl Journal reference number: 58225 At a glance management: Tel.: +49 234 915271-16 ISSN: 1860-7799 Fax: +49 234 915271-19 Supplements: none E-mail: [email protected] Title: BT / Stefan Schütter 2020 Subscription - INGER reader service Place of jurisdiction: Place of jurisdiction is Glockenbrot service: Luisenstraße 34 Osnabrück. Bäckerei 49074 Osnabrück Tel.: +49 541 580 544 60 The General Terms and Conditions of INGER Ver- GmbH & Co. oHG Fax: +49 541 580 544 99 lagsgesellschaft mbH, which can be viewed on the internet at www.baeckerwelt.de apply. „The E-mail: [email protected] Robert-Bosch-Straße 3 European Commission under http://ec.europa. 60386 Frankfurt Printers: Silber Druck oHG eu/consumers/odr/ a platform for extrajudicial am Main Otto-Hahn-Straße 25 online dispute resolution (so-called OS platform) 34253 Lohfelden ready. 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046-051 Rep Glockenbrot.indd 51 22.04.20 09:11 BACKING thank you! OUR BAKERS In these challenging times where the world has been put upside down, we are proud of those who work to keep ‘daily bread’ is a peak performance things going. Our respect and grate- fulness goes out to people who rescue lives while risking their own health. Just like all those people in public service, our bakers can not stay at home. They are responsible for the supply of bread - in increasing volumes- to be available in time, safe and healthy. We are proud of them as well and we are ready to support them where ever we can.

With our turn-key solutions we enable our clients to improve their production capacity, economies of scale by saving time, space while at the same time creating better, healthier products. The technology we developed enables us to provide services virtually, from a distance, to comply with authority rules. We are happy to discuss the opportunities with you, in a virtual meeting. If you are interested please contact us on: [email protected]

Verhoeven Bakery Equipment Family has a long and succesful history of tailor-made development, engineering and production for the food industry. In the bakery market the family labels have established a strong position due our innovation and creative turnkey solutions. We sell high end production lines and state-of-the-art machines. Developed and made by a wonderful team of dedicated people. They make us proud. We would love to show you why. we make to bake VERHOEVEN BAKERY EQUIPMENT FAMILY WWW.VERHOEVENFAMILY.COM The Netherlands - T +31(0)412 630 545 - [email protected]

052 4. US.indd 52 20.04.20 11:52