The dough piece determines

Whether they are flours, liquid raw materials or fruit fillings and other miscellaneous goods, when raw materials are received into the production unit, sensors in the warehouse, in the silo or at goods inward determine whether they are of the quality that is required and was ordered. The system reports the results together with concrete handling instructions to the production manager and to Quality Assurance. After that, based on the collected data and supplemented by their own sensors, kneaders or mixers ensure that the plants stop automatically when the dough or batter has reached its optimum. All of this happens in real time, and the operator and/or line manager know(s) exactly what is happening on the entire plant. Artificial intelligence informs people about recommended actions, but in principle the plant controls and regulates itself, and purposefully influences the quality of the dough and thus of the finished baked article. The condition of the batter or dough is constantly recorded, accurate traceability is ensured through digitization, and as Dr. Mario Jekle of the Technische Universität München once remarked: the dough determines its pathway through the production operation. The product searches for it itself – whether it’s the right proofer with its temperature or air humidity, what is optimum for a decorative cut, or the baking time and steam input in the oven.

In the “Production facility of the future”, the optimum will be summoned from the corresponding raw materials without the personnel’s specialist knowledge. The required quality – whether it’s a baguette with particularly fine pores or a ciabatta with an artisan visual appearance, a high dough yield and an open pore pattern – the system can predict whether it’s possible, and can to some extent determine, influence and optimize. Various robotic systems also clean the plant and production facility automatically. Perhaps in the “State-of-the-art production unit”, delivery of the finished product to the customer will also be automatic – driverless logistics systems are already in use nowadays, e.g. to distribute goods within a factory.

At the same time, all the plants in the production operation are highly flexible to enable them to respond quickly to new customers’ requirements and product changes. Machines also communicate with one another and the proportion of reject goods is reduced, since the required baked products always leave at the end of the production line. The baked products always have the desired visual appearance, the required dimensions and desired weight, and the previously specified degree of browning.

It all sounds like pie in the sky – but a couple of systems like this have already been partly implemented today. Science and research, as well as the plant constructors, are already working on it, and the corresponding data is being collected and projects brought to life or have already been completed. However, there is certainly still a long way to go before we are at all able to fulfill the technical requirements.

Everyone knows that the baking sector operates using natural raw materials that are to some extent subject to large fluctuations. In the production facility of the future, however, human beings will play an ever-decreasing role, which will introduce enormous social challenges.

Regards,

How much does your

know about bread?

Ours knows a good deal. Industry-specific processes, integration of machines and systems, monitoring and reporting, traceability, quality management and much more.

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Production

08 Mecatherm: A unique oven for a changing world

12 Haas-Meincke: Diversity with a common denominator

21 Bundy Baking Solutions: Several new designs

24 Sancassiano: Hardware and software under one roof

26 Vandemoortele: Continuous investments

30 Zeppelin-Systems: A new CODOS and more

34 RONDO: Industrial bread line for artisan products 38 Tecnopool Group: From transport to process engineering 40 Handtmann: The next step

42 Reading Bakery Systems: Innovative baking technologies

94 Topos Mondial: New equipment is designed iba

52 World trade fair: Innovations in Munich

Interview

16 Luis Videla: Pizza around the clock

92 Pierre Escarbelt: More baking cycles and higher temperature

96 Christian Tomasch: Europeanization at all levels

Raw materials handling

22 Cepi SpA: Automation and fermentation

44 Agriflex: From Trevira silos to tailor-made raw materials management

Packaging

32 Kwik Lok: Focus on food safety 86 Brevetti Gasparin: Specialists in slicing and packaging 95 Bettendorf Stanford: High speed slicing and bagging

Trays and pans

46 acs Coating Systems: New: HIFFICIENCY ® baking and roasting accessories 84 Precisma: Compact, efficient and universal Hygiene

48 Colussi: The de-luxe class from Northern Italy Refrigeration technology 78 Koma: Natural refrigerant

Inserts:

+ König Maschinen Gesellschaft m.b.H., 8045 Graz/Austria, + Kwik Lok Corp., UNION GAP, WA 98903, USA

+ MECATHERM S.A., 67130 Barembach, France

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BY READING BAKERY SYSTEMS

++ Chilled coffee: a powerful revenue source in the UK

producing company founded by the Mauri brothers on the one hand, together with Burns Philp Yeast & Bakery Ingredients there on the other. AB Mauri in its present-day form was founded in 2004 and belongs to Associated British Foods (ABF) The Group also owns the former DSM in the Netherlands and a shareholding in the German Uniferm company.

++ Wiesheu: Changes in the senior management

The instore oven manufacturer Wiesheu’s new Management Board consists of Marcus Gansloser (CEO) and Alexander Herz (COO). As CFO, Harald Schrode will be responsible for the areas of Finance/Controlling. Volker Groos and Dieter Tacke have left Wiesheu’s Management Board with effect as of 1 July. Explaining the change, Marcus Gansloser said “It is very important to me that we continue to further our company’s development, and constantly improve the internal communications and collaboration of and with all employees to that end. All the staff are urged to play their part to enable our performance promises to be fulfilled. To allow this to be tackled with utmost emphasis, we have set a new course in the Management Board.” +++

According to the study “Project Iced Beverages 2018” in the Allegra World Coffee portal, cold coffee is a rising trend in the British coffee shop sector. A report in the online portal Food Service says the Study sheds light on the proportion of “Iced and Blended Beverages” in the British out-of-house market of the coffee chains established in that country. According to the Study, sales revenues from “Iced Beverages” last year amounted to 370 million British pounds (GBP, about EUR 417 million). Moreover, the Study is also said to predict strong growth: the analysts expect sales revenues exceeding GBP 421 million (around EUR 475 million) in 2018, and as much as GBP 660 million (EUR 745 million) by 2022. These drinks are said to be very popular with the young generation of millennials and generation Z. According to the survey questionnaire, the most popular brands for the consumption of “Iced Beverages” are Starbucks (29%), Costa (26%) and Caffè Nero (7%). For the study, Allegra carried out more than 50 expert interviews with representatives of industry and assessed more than 2,000 online questionnaires.

+++

++ AB Mauri buys Hogran/Fleming Howden

A second heavyweight in the yeast and fermentation industry is also acquiring further purchases. AB Mauri recently announced the takeover of two companies from the Rank Hovis milling group. Holgran, headquartered in Gainsborough, Lincolnshire, supplies malt products, seeds and various blends to the British baking industry. Edinburgh-based Fleming Howden, on the other hand, manufactures baking agents and yeasts. In January this year, AB Mauri had already taken over Specialty Blending Co., LLC in Cedar Rapids, which produces baking mixes. AB Mauri operates 50 production sites in 32 countries worldwide, and sales offices in more than 90. The nucleus was Fleischmann’s Yeast founded in the USA in 1868 and the Australian baking ingredients

++ A leadership change in FRITSCH

FRITSCH Holding AG announced a change in the chairmanship of the Management Board at the start of the second half-year: Kirsten Lange takes over at the company’s head. According to a communiqué, she already knows the Group through her Supervisory Board work, and looks forward to taking over responsibility for the family business on a temporary basis until a suitable long-term board member has been found. Lange’s most recent post was as a member of the executive board of Voith Hydro Holding, where she was responsible for the service, automation and digitization areas. Prior to that, she worked for 22 years in the Boston Consulting Group in Germany, the USA and China, and has advised more than 20 companies in the mechanical engineering industry. She is currently a member of the supervisory boards of Heidelberger Druckmaschinen AG and ATS Automation. She studied Journalism, Politics and Philosophy to degree level in Munich, and gained an MBA at the INSEAD in France. +++

++ New management board at FRITSCH USA Inc.

Anna-Maria Fritsch is the new President of FRITSCH USA Inc. Anna-Maria Fritsch studied “International Business” and worked in management consultancy companies for several years before joining the FRITSCH family business. She has comprehensively broadened her technical and technological knowledge and experience since that time. Fritsch has been responsible for the Marketing and Process Management departments during the past two years. In this function she focused her main emphasis on implementing strategic marketing processes and forming partnerships with reference clients. The CEO will move her residence to New Jersey next year, to be as close as possible to clients in the North American market. +++