iba 2018 Slideshow
New equipment, ingredients and technology showcased at iba 2018
Brabender
Brabender demonstrated three new products and “smart” instruments for intelligent laboratory workflows. The company showcased its GlutoPeak, Farinograph-TS with Aqua-Inject, MT-CA and ViscoQuick, all of which feature Brabender’s smart MetaBridge software as a standard or add-on feature, allowing communication between the instruments. One instrument can automatically send the information it generates on to the next instrument in the analysis chain. This eliminates the need for manual transmission of data with its inherent risk of transmission error. Brabender also exhibited the ViscoQuick for the first time, an all-purpose instrument for fast, reliable measurement of material properties, which enable conclusions about viscosity.
Bühler
Bühler and Haas discussed how they have evolved into a unique center of expertise covering integrated systems for the bakery industry. The company also launched the ContiMix, a continuous twin-screw extruder. This novel extruder is ideal for the production of consistent laminated doughs for products such as puff pastry sheets, as well as for flat or shaped products. Various configuration options allow customers to rapidly make recipe-based adjustments to the desired dough specifications. The continuous process makes it possible to eliminate any additional standing time for the dough and the associated dough handling. Haas also presented the SWAKT-ECO, a premium wafer oven for fully automatic, large-scale industrial production of flat and hollow wafers.
Debag
Debag presented innovative baking technology for cutting-edge in-store baking and digital innovations. The multifunctional DECON-DEDEC baking unit lets users offer a wide range of products with just one baking unit, and the e.CLEAN 500—the first automatic 500-day oven cleaning system—which considerably reduces the workload on staff. A new “One-Touch” control can operate two ovens from a single control display. Debag’s new e.BAKE.solutions bring together innovative software and assistance systems that employ automation to simplify workflows and baking processes.
DeutscheBack
DeutscheBack discussed Innovase ASP DP, an enzyme system that prevents the formation of acrylamide in baked goods such as biscuits, wafers, bread and rolls. The simple dosing enzyme system modifies asparagine early in the baking process so that acrylamide cannot form, making it possible to reduce acrylamide content by as much as 90 percent. DeutscheBack also discussed the new TopBake Protein Kick, a premix that helps bakers offer products with fortified levels of magnesium, calcium, potassium, vitamin D3 and protein.
Erika Record
Erika Record presented its Full RH divider/rounder, now with fully automatic operation. The machine has an easily changeable head to create various types of bakery applications. Other features include the ability to regulate pressing pressure and rounding time via a potentiometer; security through an easy Two-Hand Push Button System; can lift up the head for easy cleaning; no oil in the working area; and no hydraulic action. The machine can optionally be outfitted with wheels for easy cleaning underneath the unit.
Fritsch
Fritsch showcased its new dough sheeting system for IMPRESSA bread, the Soft Dough Sheeter (SDS). It was developed specifically for processing natural, soft doughs. The Round Moulder has also been optimized for processing soft doughs, and is now capable of processing a range of weights from 30–1,000 grams. Fritsch has also developed a Smart Services option to ensure smooth communication between the Fritsch machine, the customer, and Fritsch customer service. The first three Smart Services are: condition monitoring, data cockpit and remote maintenance support. Fritsch was presented with an iba Award for its Smart Services product offering.
Handtmann
Handtmann demonstrated solutions for dividing, forming and depositing dough. The SE 442 pneumatic cutting unit divides dough in combination with a VF 800 dough divider. Examples include toast, pizza (ball), brioche (yeast plait) and bread. The VF 800 dough divider with the SE 443 cutting unit is suited to whole-grain (rye, wheat, spelt), multi-grain and gluten-free tin loaves with high dough yield. The SE 443 is suited to oil-free dough portioning, including low-viscosity dough, directly into moulds or baking tins. Multi-lane dividing/extruding and forming of dough is possible with the servo-driven FS 510 or FS 520 forming systems. Examples of suitable products include bar-shaped products, cookies, snack pastries and rolls. The DS 551 with driven flow divider deposits fillings onto dough sheet lines. It is able to deliver highly viscous, very soft or lumpy fillings. A hand-dosing valve for flexible depositing of fluid and pasty products, with chocolate or fruit chunks, was also demonstrated. Connected to a VF 608 B dough divider and using the dosing valve, the vane cell feed system guarantees precise depositing. A large selection of round and star-shaped nozzles facilitate a wide portfolio of applications.
Kaak Group
Kaak Group outlined its Bakery Support Worldwide services via an immersive, interactive digital presentation. The service provides easy access to spare parts, service, consumables and more to keep bakeries running. Bakery Support Worldwide offers a “webshop” with more than 15,000 products. The My Spare Parts function shows customers where specific parts are used in the equipment, allowing customers to easily find the correct spare part.
Koenig
Koenig showed a universal dough sheet former for the Menes-H dough sheeting line, suited to processing bun and ciabatta dough with long resting times. The three-roller dough sheet former has a dough throughput of 5,000 kg and is in a modular, plug-in design, enabling easy changing of dough sheet width and dough type. This is part of Koenig’s H-series for hygienic design—the dough sheet former is in washdown form. The new KGV plus is a high-performance roll line for hamburger buns, hot dog buns, milk rolls, doughnuts, brioche buns, etc. It has a maximum output of 72,000 pieces/hour in 12-row execution. Its new T-Rex AW dough dividing and rounding unit has capacity of 100 strokes/minute. The dough sheeting line has capabilities to process low- or high-hydration doughs. A new multifunctional belt stamping unit provides accurate and central punching at high power for individual decorative stamping, cutting, embossing and forming of dough pieces. Koenig was presented with an iba Award for the belt stamping unit in the KGV plus.
Lesaffre
Lesaffre showcased its new Inventis Sensation to permit customized breads in a variety of flavors. The Inventis Sensation solutions are developed from a combination of ingredients obtained from fermentation and cereal products and based on the principle of a special yeast extract coating. Two products are available: grain and semolina, based on a subtle marriage between yeast extract aromas and cereal notes. Deposited on the dough’s surface, either during shaping or just after, or simply incorporated directly into the mix, this concept helps cut down on the number of dough batches the baker needs to produce. Breads produced with Inventis Sensation exude pleasantly aromatic grilled or cracker notes.
Mecatherm
Mecatherm presented three major new innovations. The M-TA is a flexible, precise and efficient oven that allows for optimal baking of a large selection of products while allowing speedy changes to production thanks to simple screen monitoring. The M-NS, a new divider, combines the best of existing technologies, associating the precision of a volumetric divider to the possibility of working with high-quality dough thanks to lamination. Bakeries can retrofit this divider to obtain hydrated, pointed, calibrated dough for a more-traditional baguette. Finally, the M-UB is an intuitive and universal conveying system that is adjustable to client dimensions and allows modulation of the production rate. Designed around food safety, it permits homogenous and delicate handling of products during fermentation, cooling and freezing. Mecatherm was presented with an iba Award for the M-TA oven.
Reading Bakery Systems
Reading Bakery Systems introduced a new advanced Thomas L. Green Servo Wirecut Machine that offers more control, flexibility, better safety features and easier sanitation. It’s ideal for producing cookies, biscuits and bar products at high throughput yields of up to 300 cuts per minute while maintaining a high degree of accuracy and consistent piece weights. The recipe-driven linear servo motors provide an infinite number of cam profiles to control wire positioning, stroke length, drop- and up-shoot. Adjustments can be made via the integrated touchscreen while the machine is in operation. The unit provides automatic self-timing for wire positioning to the die cup. Custom-designed die and wirecut assemblies are created for specific product characteristics and can include capabilities for two-dough products, co-extruded cookies and encapsulated products. Topping dispensers can be integrated into the machine design. As an option, the machine is capable of frozen dough applications. Washdown components like dies, filler blocks, wireframes and wirecut heads are easily removed without tools. RBS SafeShield design criteria helps ensure operator safety. The machine is supplied with light curtains that stop the machine immediately when the curtain is broken, providing 360 degrees of injury prevention.
Rheon
Rheon debuted several new machines, including the V4 Single Divider, specializing in larger bread sizes (maximum 1,200 grams), and the V4 Twin Divider, with a one- or two-row system. Both options offer stress-free, accurate dividing and adjustable dough width and thickness. A new Pastry Production Line can run French-method croissants. Its new moulder forms accurate croissant shapes and high speed, and the new high-speed turner rotates the dough at 90 degrees in accordance with production speed. Rheon also discussed its new Flex Encruster, which automates the encrusting process of filled sweet breads, doughnuts and other bakery products.
Rondo
Rondo presented the new Artisana dough line. The line is designed for high-volume production of premium-quality artisanal baked goods in many different sizes and shapes. It permits gentle, weight-accurate processing of highly hydrogenated or rested doughs. Features include the RONDObot, a 6-axis industrial robot for gentle and customizable round moulding of sensitive dough pieces in several steps. Tool changes are fully automatic, using RFID coding. Rondo was presented an iba Award for the Artisana line.
Zeppelin Systems
Zeppelin Systems showcased MIRA, a new digitization concept. MIRA Connect automatically identifies components and provides information to mobile devices, including specifications, spare parts lists, commissioning instructions, operation, and maintenance and service intervals. Any product from any manufacturer can be equipped with it. 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. MIRA Connect can be retrofitted to any component or machine of any brand and without assistance from Zeppelin. The second component, MIRA Control, is modular, open and IoT-ready for integration into any existing system. It’s based on standards such as ISA S 88/ISA 95 and has standardized interfaces such as Profibus and Modbus. MIRA Control makes it easier to configure individual components.