Exclusive: Technology Exhibitors Share Plans for südback 2019 (I)

südback 2019 is the platform for innovation in the German-speaking countries. Exhibitors will be showcasing interesting solutions in all relevant application areas – for large companies, as well as for small and mid-sized bakeries and confectioneries.

What should one expect to see from südback exhibitors in 2019? Here are some suggestions, from the exhibitors themselves, who have answered WorldBakers’ questions about what they will be exhibiting, and their thoughts on südback, taking place September 20-24, Stuttgart, Germany.

To read their answers and perspectives for the 2019 trade show, please see our alphabetical breakdown:

AMF Tromp

Erik Smink, marketing EMEA/AP for AMF Tromp explained for Worldbakers that the group will be focusing on presenting Unimac, at their stand in Hall 5 – booth 5E45.

“Our sales team is available to inform you about the complete portfolio: artisan bread and rolls, soft bread and buns, pizza and flatbreads, cakes and pies, pastries, and croissants. This is the first time we will exhibit at this important show,” Smink said.

“The Unimac is a universal electronic depositor capable of depositing a wide range of cookies, batters, meringue’s, éclairs, praline, choux-paste and much more type of products. We will exhibit this depositor and demonstrate a selection of samples on site.”

The features of the Unimac are:

  • Easy changeover for different products
  • Cleaning without using tools.
  • Mobile frame.
  • Possibility to be used as a depositor on a make-up line

Handtmann

System solutions for dividing, forming and depositing dough will be demonstrated by Handtmann at südback, in Hall 5 Stand 5D11. After the trade fair, interested parties will have the opportunity to visit the new Handtmann bakery customer center to run product trials, find out about new production methods and, together with the Handtmann specialists, test product ideas using state-of-the-art machine technology.

Martin Rössler, branch manager, told us that the show in Stuttgart contribution plays an important role for the company. “We see südback as an excellent platform to present our bakery solutions nationally and internationally to prospective customers and interests. The duration and the size of the show is well balanced. All four trade-show days are highly frequented and our impression is that many decision makers are visiting the fair,” Rössler stressed.

The company will be demonstrating a wide range of equipment for bread, baked goods, small baked goods, snacks, trend products and more.

The best example of an in-vogue trend product is naan bread, which can be produced in top quality with the Handtmann SE 442 cutting unit. The SE 442 divides dough in combination with a VF 800 dough portioner.

Another highlight of the trade fair is a VF 800 dough portioner in combination with the SE 443 cutting unit for making tin loaves. It is perfect for bread types such as wholemeal bread.

Multi-lane dividing/extruding and forming of dough is possible with the Handtmann FS 510 or FS 520 forming systems. Because the forming tubes can be quickly changed, a wide diversity of products can be produced by virtue of the fast product change-over times. The use of a servo-driven flow divider guarantees very accurate weights per lane and piece. Examples of suitable products are bar-shaped products, cookies, snack pastries, ethnic food and various small pastries, such as rye rolls.

The manual MSE 441 cutting unit, in conjunction with a VF 800 or VF 600 dough portioner, is ideally suited to the production of formed food products.

Koenig

At the stand in Hall 6, booth 6C39, Koenig has already announced demonstrations of its Combiline plus EC line, which provides easier cleaning, maintenance and access to all modules. The “Easy Clean” concept features shortened cleaning and downtime of the line, and the new frame construction provides optimized hygiene and accessibility.

Daniela Langmann, marketing manager Koenig, told WorldBakers her thoughts on the trade fair “sudback is the most important trade show and the exhibition highlight for European markets. The show is a great possibility to show and demonstrate our innovations to existing and new customers,” she said.

Furthermore, Koenig will present the new QualityVac, the vacuum technology for cooling and stabilizing bread, rolls and pastries for further processing in just a few minutes. This enables improved product quality, faster (immediate) use of bread and an optimization of working processes, as for example shorter baking times, reduced process times, more flexible use of resources, etc.

Koenig Vacuum Technology – The advantages:

  • improved product quality in terms of freshness, crisp, volume and stability even with gluten-free products
  • Quicker (immediate) use of bread possible, e.g. when cutting toast, rye bread, snacks, etc.

Optimized processes:

  • baking times shortened by 10-35% (depending on product)
  • reduced equipment for deep-freezing
  • reduced process times (wage and energy costs)
  • flexible use of resources (e.g. efficiency increase by reducing cooling times, short-term realization of production planning)

RADEMAKER

With their participation at südback 2019, Rademaker focusses on Filial- and Grossbacker, by presenting the latest production innovation: Radini (Hall 5, booth 5C42).

Marc van Rooijen, marketing & communication, told WorldBakers that the show in Stuttgart is a leading exhibition for the German and German-speaking (DACH), and Eastern-European region. “Rademaker is proud to announce its presence at this year’s sudback 2019. Rademaker would like to use the positive development of recent years in the area of lamination and processing plants as well as the bread / roll systems for soft and pre-fermented doughs, especially in the DACH region, in order to present themselves emphatically on the Südback. With the participation in the fair in Stuttgart, Rademaker concentrates on Filial- und Grossbäcker and presents the latest product innovation, the Radini sheeting and laminating line,” van Rooijen said.

Radini has been developed with a focus on the needs of the wholesale baker. While the equipment is designed for a dough capacity between 400 and 1000 kg/h, the industrial values that Rademaker is known for are the basis for the Radini concept. Due to its modular construction, the various Radini components can be easily placed in different combinations to form a sheeting line, or a complete 2, or 3 section laminator. Since no bakery layout is the same, Radini offers a variety of layout possibilities, all with a relatively small footprint.

Radini Characteristics:

  • Equipment for mid-sized industrial bakeries
  • Modular line configurations
  • Smart and automatic process control
  • Intuitive control interface through PC capabilities
  • Based on proven Rademaker technologies

RONDO

Jörg Sonnabend, manager marketing & communications RONDO Burgdorf AG, said for WorldBakers that the company will be presenting in Hall 8, Stand 8C21, at the Südback trade fair, high-performance dough sheeters and multifunctional lines for the production of pastries, bread and rolls, croissants and much more. The product range of RONDO covers the requirements of the artisan baker up to the industrial manufacturer.

“We expect many visitors to come, not only from Germany but also from the surrounding countries. With our new solutions for the production of bread, we are sure to receive great interest. Because beside excellent product quality, hygiene and space are becoming more and more important,” Sonnabend told us.

The new RONDO SBL, a line for the production of special bread and rolls which is characterized by minimal space requirements. This solution makes it possible to produce specialty bread and rolls from freshly mixed, green to soft, pre-proofed doughs. The line has no height drops, therefore the dough is processed extremely gently with the structure retained. In addition, the compact RONDO SBL enables fast product changes and offers excellent access for cleaning. 

The company will also be exhibiting a multifunctional production line consisting of a Smartline feeding line, a Starline make-up line and a Cromaster croissant machine. These three machines are arranged in line and thus enable the automatic production of pastries, breads and rolls, croissants and much more.

RONDO will further be presenting the Cut & Check bread machine for the production of breads and rolls with precise weights. The newly developed Brotstar 3000, which produces round and long molded breads of the highest quality, will be also presented, together with the powerful Compas HD electronic dough sheeter.

WP BAKERYGROUP

Rebecca Weiand-Schütt, press spokesperson WP Bakerygroup, promises that on the 140th anniversary, the equipment producer will have a more attractive hall concept than ever before, in their new stand in Hall 9, booth B21/C21.

“To mark the 140th anniversary year of the WP BAKERYGROUP, we are delighted that südback 2019 will be even more attractive than before, thanks to the new hall concept with more space. The expansion gives us the opportunity to present an even broader product portfolio to our visitors at our significantly enlarged stand at the new location in Hall 9. How innovation combines with the tradition of 140 years of bakery technology will also be demonstrated here in our focus topics, e.g. with innovations for intelligent mixing or gentle production from the dough strip,” Weiand-Schütt said.

The focus topics of the anniversary year of WP are intelligent mixing, gentle production from the dough strip, efficient production of classic small baked goods, fast lye application and technology for the very best baking quality, as the well-proven WP ovens WP MATADOR and ROTOTHERM.

The success story of WP BAKERYGROUP began with a mixing machine, launched on the German market by the two founders Herman Werner and Paul Pfleiderer at the end of 19th century. Today, KRONOS, the intelligent mixer, is the best example of how much the group of companies focuses on the future. The KRONOS digital achieves dough in reproducible, always constant dough quality, irrespective of the raw material properties and ambient conditions, as well the employees’ know-how, because it is able to take defined influencing variables into account, perform control independently of personnel, and adapt the process to fluctuating raw material and environmental parameters. The mixer thus stops the mixing process at the perfect point in time. Like all versions of the KRONOS wheel-out spiral mixer, it works according to WP Kemper’s own 3-zone mixing principle with guide bar and spiral, so that the ingredients can be mixed quickly and completely for very good mixing results.

The PANE bread and bread roll baking system was specifically invented for this purpose. Be it round, square or long-rolled bread rolls, ciabatta or bread: different modules, such as the new long molder or the patented baguette station, allow an almost infinite product variety and support the development of own product ideas, as the system can be subsequently expanded thanks to its modular concept. With the PANE KOMBI, it is even possible to produce rustic and classic products on a single system. Even soft, pre-proofed dough can be processed particularly gently with the integrated dough strip former and the S-shaped roller frame.

Since 1950, the WP MATADOR is still considered an excellent deck oven by bakers all over the world. Its latest generation is equipped with the new WP NAVIGO 3 control with video capability. The new oven control also includes the EASY MOD function, specially developed for instore baking.

From firm to very soft dough, the hydraulically adjustable voluminator of the V 700 divides all kinds of dough with extreme accuracy and in a way that’s gentle on the dough. In addition, the industrial dough divider from WP Haton is noted for its excellent performance and a design that is easy to keep clean.

WACHTEL

Wachtel told us that they would launch on the occasion of südback 2019 two new products: the rack oven “ATLAS” and the shop oven with rotating rack “MINI COMET PLUS”.

“ATLAS” – Master of all classes: new rack oven with its black front and lavish glass elements, the product has an aesthetic design. The tried and tested eco-functions will gain new features, such as the possibility to recover steam and a triple thermal insulation glazing, to enable the modern baker to bake energy-efficient and save money by doing so. A huge range of products can be baked in the oven thanks to the “autopilot air pressure” system. At the same time, the new modular construction method guarantees a single day start-up. Maintenance and service are also very time-efficient.

“MINI COMET PLUS”: one-of-a-kind shop oven with rotating rack “Made in Germany”:  the miniature version of a rack oven, designed especially for use in the shop, is in no way inferior to its bigger relatives. With its rotating rack, the oven does not only generate a lot of attention and is a major attraction, but also optimates the baking process. With ideal energy utilisation and low air speeds as well as a well thought out airflow, the products are exposed to a steady stream of hot air all-round. This accounts for an even baking result for various products on all ten tray supports. Another advantage of the rotating rack is the lower air speeds with lead to less drying out of the baked goods and therefore better freshness.

Main photo source: Messe Stuttgart  

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