Your Business Simplified with DirectDrive™ System

DirectDrive System spirals function the way spiral systems should function; with reduced belt tension, with improved product orientation, with increased load capability. This system eliminates overdrive and makes operation of your mission critical equipment reliably smooth, without interruption.

Reliable performance

Reduced total cost of ownership interface for all instore and production baking ovens, and many new features.

MAMMOETH, the first fully servo-controlled dough divider is together with customers and suppliers. The MAMMOETH impresses with its Cleantec design with separate dough handling zone, and automatic cleaning options. The processing of the dough is particularly gentle thanks to the Pressure Response Position system. The servo drive controls the weight with maximum accuracy at a production speed of up to 10,000 dough pieces per hour. The dough divider is suitable for Industry 4.0 Cloud and 3DTwin. The 3DTwin principle will be demonstrated at the exhibition booth of WP BAKERYGROUP. For this, a virtual 3D copy on the display will be synchronized with a MAMMOETH at the stand. This principle enables clear and smooth communications between WP Haton and the customer – regardless of the location and combined with all advantages, such as data mining, training, service and remote process control.

VACUSPEED INDUSTRIAL: Fully automatic combination of baking in deck ovens and immediate vacuum conditioning. The fully automatic process combines batch-on-batch baking in deck ovens with immediate vacuum conditioning by the fully automatic OBER PRO II loading and unloading system. The fast WP OBER® loading systems series (up to 2 m per second) feature a central control of the entire system, in which the VACUSPEED® is also integrated. This allows reproducible and optimal mapping and control of process requirements.

At this year’s iba in Munich, WP Riehle will present the first robot module under the brand name WP ROBOT, coupled to the proven COMJET lye application system. The modular system with robotic module and camera systems sets new standards. Directly after lye application, the dough pieces enter the modular robotic module where they are sliced to specifications by state-of-the-art Autonox robots. Optionally, the cuts can be performed precisely by ultrasonic knives, water jet, rotating knives or fixed blade. The dough pieces are visually recorded in 3D by AKU camera technology using laser triangulation method and up to 78 cameras.

The new DLA 660 DONUT focuses on fast and professional donut production. The turning insert with one turning ensures an optimal result, and the cloth infeed table and base frame make the handling of the DLA Donut comfortable. The DLA 660 Donut features a display control with seven programs and the proven digital heating control of the DLA family, which ensures constant temperature and low-fat absorption.

Various innovations

Zeppelin Plant Engineering, Rödermark, will exhibit its various innovations at the iba. Visitors will discover new products and systems for use in various fields and designed by the dough production expert. Enhancements to the product portfolio range from process engineering components and automation concepts through to complete systems for mixing and kneading.

The continuous kneading system

CODOS has been entirely re-engineered and presents itself with a new design and a new name: CODOS NT. Thanks to its new drive system, performance has significantly increased despite its reduced size. The new CODOS NT lowers operating costs, is easier to maintain and its high availability will impress more than one. The new system in combination with the redesigned DymoMix dough production system will be presented to the public for the very first time at the iba. Its predecessor, the Codos, has already been installed more than 100 times.

++ The CODOS continuous kneading system has been entirely re-engineered and presents itself with a new design and a new name: CODOS NT immediate vacuum conditioning

For many years now, Zeppelin Plant Engineering has relied on a large-scale digitalization strategy which is now branded under the product name MIRA. Developments over the past two years have shown that plant automation is changing in the baked goods industry as well. In future, systems that allow for better scalability and are therefore suitable for both small and large plants will be indispensable. And topics such as connectivity and networking will also require implementation, which can only be achieved by breaking down the existing automation structure. At the iba, you will find out how Zeppelin Plant Engineering succeeded. The Prisma Web 3.0 system, which will be cloud ready and controllable via web servers, will be demonstrated live, together with a gesture-controlled manual weighing station.

MIRA Connect automatically identifies components and provides specific information to mobile devices. It also provides precise information on specifications, spare parts lists, instructions for commissioning, operation, and maintenance and service intervals. Any product from any manufacturer can be equipped with it. Zeppelin has created a horizontal platform that enables customers to manage their plants’ service, maintenance and servicing at a glance. Front end by the technician, back end by the service or production manager. Access to HTML based machine control is also possible. MIRA Connect provides a gateway to all system components of a plant, transparency and an overview directly for the service technician or the machine operator.

The main advantage of MIRA Connect: it can be retrofitted to any component or machine of any brand and without the assistance of Zeppelin.

With MIRA Control, Zeppelin provides the trade fair visitors with a glimpse of the near future: in combination with commercial controllers, the software-based approach, which is state-of-the-art in other industries, will take control over each individual component and will be specially adapted to the bakery industry. MIRA Control is modular, open and IoT-ready for integration into any existing system. Furthermore, it is based on standards such as ISA S 88/ISA 95 and has standardized interfaces such as Profibus and Modbus. One of the benefits of using MIRA Control is that it will now be easier to configure the individual components. Operating and monitoring, for example, will be possible via laptop or smartphone thanks to MIRA Connect. It will therefore be much easier to see and adapt all relevant component parameters.

Higher performance diverter valves and rotary feeders

The low and medium pressure diverter valve and rotary feeder product range has also been entirely revised. The components are now more efficient, lighter, more pressuretight and come digitally equipped with MIRA Connect for lower operating costs as well as reduced weight and size. EHEDG certification is in the works for the hygienic design of these components. Rotary feeders and diverter valves that are already in use can be easily replaced by the new generation of components.

IT and checkout solutions

CompData, KMZ and OptimoBercher are showing IT and checkout solutions. Through this cooperation, the three partners form a basis for increased economic efficiency in bakeries. Efficient processes and optimized demand forecasts are ensured through end-to-end networking of the various business areas together with IT and checkout solutions.

Cruffins and creative baked products

Wolf ButterBack will have a presence at the iba with a wide range of frozen premium baked goods in the areas of croissants, sweet filled Danish pastries, snacks and deep-fried pastries.

Press releases about the iba continued to reach us until shortly after the editorial deadline. To inform our readers as fully as possible, the editorial department has attempted to publish as many releases as possible

Innovations will be on show on the manufacturer’s stand, and so will fantastic finishing ideas. Cruffins are an example of a novelty. As the name suggests, cruffins are a cross between a croissant and a muffin. Wolf ButterBack has taken it literally and has created a specialty baked product in two variants that combine both worlds in flavor and appearance. The two cruffins, vanilla-choc and cherry-choc, are made of a croissant dough filled with a chocolate-muffin batter with dark chocolate chips. The vanilla crème or cherry filling give the baked products an individual touch depending on the variety. Here again, great attention is paid to the quality of the ingredients. Thus one of them uses a boiled vanilla crème, while the other has a high-quality cherry filling with a 60% fruit content. The products are ready for baking, and are supplied in baking trays holding 12 items each. The trays are reusable, and can also be divided down the middle. This allows the required number of pieces to be baked off as necessary.

The apple basket is currently being revised, and so is its minivariant. As well as the adapted dough recipe, which gives the butter Danish dough a flakier character, the apple basket’s scoring is being changed to produce a more artisan-like shape. The company is making the new apple filling itself.

Wolf ButterBack has also created Winter Magic, a butter Danish whose cherry filling combined with gingerbread mousse is designed to satisfy consumer expectations. The homemade fruit filling is enhanced with cinnamon. The gingerbread filling with Persipan (apricot/peach kernel marzipan) and grated hazelnut contains lemon zest and orange zest together with various spices such as nutmeg, coriander, cloves, allspice and star anise. The almond flake decoration gives the baked item a slightly crunchy bite. This seasonal article is available from September to December –or as long as stocks last.

Passion for Dough

Pizza calls for real

Passion

FRITSCH IMPRESSA pizza – for round, oval or rectangular pizzas, all cut or punched from a single dough sheet. Fritsch’s SoftProcessing technology ensures gentle sheeting and handling of soft doughs and doughs requiring long pre-proofing, so the individual dough structure stays intact. From Pizza Americano to artisinal Pizza Italiano – always the real thing, always delicious. Find out more at www.fritsch-group.com

We look forward

Belts for the baked products industry

Habasit offers a wide range of belts for the baked goods industry. The products’ features include the following:

+ Non-fray or fray-less fabric to improve product safety and avoid contamination risks

+ Belt designs that absorb moisture and withstand wetness

+ Special coatings with good release properties to increase yield and reduce waste

+ Blue-coated and colored belts for optimized, hygienic processes

+ Good air flow and temperature resistance to cool, proof and convey products at high temperatures

Fit for future

AICHINGER is showing, under the slogan “FIT FOR FUTURE”, how bakers can turn market changes and trends into opportunities and business success. New options for the sales-promoting showcasing of bread and baked goods are on show, together with new baker’s snacks and other innovations from the shopfitting area.

SlowProofing-Cold process

At the trade fair, on a stand shared with the HEUFT company, iceCool is showing bread, rolls and Mediterranean baked products manufactured by the SlowProofing-Cold process. Visitors can see the latest generation of “Sempra” automatic full proofers as a long tunnel version. Distinctive features include the full-color 12-inch touch-screen controller and low-temperature moistening of the “softSteam” type, which according to the manufacturer offers significant technological advantages, especially for slow-managed baked goods. In relation to the cell design, iceCool draws attention to other advantages, like the robust, hygienic magnetic strip door and reinforced “Longlife” stainless steel tank base without cover strips or hollows in the corners. The fabrication of the entire cell construction is homogeneous, with rounded internal corner joints. Externally, the cells have no transverse seams at the butt joints between the panels, which gives the plants a high hygiene standard and particular security against external penetration of cleaning water.

Because iceCool is increasingly being asked about technology for the bake-off sector, it is attending the iba with an entirely newly designed branch outlet machine marketed under the “ShopMeister” name. Fitted with a 12"-touch-screen computer controller and softSteam evaporative moistening, the announcement says it sets new standards in quality, flavor and crust texture for bakeries in a branch location. The “ShopMeister” is fabricated from stainless steel internally and externally and is fitted with a magnetic strip door and viewing window. With a 90 cm (W) x 120 cm (D) footprint, “ShopMeister” fits into almost any niche. Its special secret is its future-proof refrigeration technology. Equipped with an entirely new refrigerant, the iceCool plant has almost no greenhouse potential, and thus already complies with European legislation from 2022 onwards.

In the plant control area, iceCool presents the iCom remote diagnosis and intervention system with a separate VPN tunnel. The advantage of this system is that iceCool plant information can be called up via an Internet access without iceCool needing to dial in through the network on the customer side in the process, which guarantees maximum security. Using this system, refrigeration plants can send information automatically to various recipients via the Internet. Moreover, access to the refrigeration plants from outside through a smartphone is possible from practically anywhere in the world.

Another highlight is the “IntraCart” rack trolley transport system, which enables bakeries to have their rack trolleys transported fully automatically through the various temperature zones without any human intervention. As well as saving working hours, the defined baked product quality and reliable reproducibility is an important argument in favor of this technology. A new aspect of the “IntraCart” is its great flexibility. The respective transport pathways can be operated fully or partly automatically. Manual removals after part-pathways are no problem!

The process heat necessary for proofer plants, proofing interrupter and proofing delay plants of the “Sempra” and “SlowProofer” type is a big subject for iceCool. With increasing numbers of iceCool plants, this energy is no longer generated conventionally using electricity, but instead with recovered heat from the refrigeration machines.

Buns and English Muffins

AMF Bakery Systems, a member of the Markel Food Group, offers its customers various bakery machines and fully automated production solutions. At the trade fair, the company will show new solutions from the bread, hamburger buns and English muffins areas of manufacturing. +++