HIGH SPEED BUN MAKE-UP LINE

Lower Your Cost of Ownership

•Hygienic Wash-down Design

•Lower Formula Cost (Scaling Weight & Dough Conditioners)

•Toolless Design Reduces Time for Clean Up & Changeover

•Up to 150 Cuts per Minute

• Lower Maintenance Cost

•Servo Driven

Burford’s seeders, toppers, sifters and pan shakers are a perfect match for our Bun Divider

We have been making Make-up Lines for over a decade. We listen to you, the baker, and innovate. Come & Experience the next generation at IBA 2018.

Production

In total four lines are installed, physically separated from one another. The plants are supplied from a shared raw materials warehouse. Wheat flour is stored in five outdoor silos. Site Manager Nick Clauwaert explains: “The fact that the individual lines are physically separate has advantages, e.g. when cleaning the machines, since there is no need to interrupt or obstruct production in other areas. Installing new plants or components in the factory is really a challenge, however, because there is limited space in the existing production facility.” It goes without saying on the part of the Vandemoortele Group that there will be continuing investment in the existing works. For example, a new fine pastry plant made by a Dutch manufacturer has just been commissioned. Here again, the fact that the plant had to be installed in an existing building was a challenge, but Nick Clauwaert is pleased with the result. The Site Manager generally takes care to ensure that new plants are as flexible as possible, to allow them to adapt quickly to new requirements and to enable them to make the maximum number of different products. This is also why plants from a variety of different manufacturers are in use. The company has also invested in other production areas. For example, robots now help in the automatic packing of frozen dough pieces. These then go into the frozen food warehouse, which has capacity for 3,000 pallet storage bays.

Clauwaert has a clear answer to the question about market chances. There is a growing demand for mini-products weighing 25 g. Nowadays, many consumers ask about baked products with reduced sugar and salt content. To enable repeated fast adaptation to customers’ wishes, therefore, it is especially important that the Vandemoortele Group constantly invests in new technology, thus allowing it to continue to offer customers baked products with the best flavor, best quality and best service. +++

++ Around 300 employees operate four lines producing laminated doughs for a wide variety of frozen baked goods

Vandemoortele recorded a continuing positive business trend. 5.1% sales growth compared to the previous year was generated across the whole group of companies in 2017. The Recurring EBITDA was EUR 119 million, and the Recurring EBIT was EUR 63 million. Vandemoortele Germany increased sales in Germany and Austria by as much as 10% to EUR 220 million. The frozen baked products business area reached sales of EUR 871 million in 2017, which is a 5% increase compared to the previous year. According to the company, the positive result in the sector is reflected in continuing improvements in the entire added value chain, and was achieved through organic growth. It says the margarine, oils and fats business area also successfully increased its sales by 5% to EUR 549 million in a difficult market environment. About EUR 57 million was invested in 2017, including expanding and modernizing production facilities. +++