Südback 2014 Preview: Freshly Baked High-tech
As bakeries and cake-shops are successful on the market despite the economic challenges of the industry, they constantly keep an eye on technical advances. Südback prepares to host the latest solutions for the bakery trade in Stuttgart, October 18-21.
A wide range of opportunities for competitive advantages is opened, the fair announced: from the new oven, which provides better product quality thanks to its technological sophistication, to elaborate and resource-saving refrigeration technology and space-saving kitchen. At Südback, which opens its doors for the 25th time, experts discuss current innovations in operating technology and market leaders as well as specialists offer suitable solutions for the bakery trade.
Baking ovens and snacks: new trends, new opportunities, new technology
Whether it’s Heuft, Miwe, Wiesheu or other specialists – oven manufacturers traditionally present new products and current trends in operating technology for the classic products of the bakery trade or for the booming eating out scene.
“The topic of snacks and the growing to-go market have become an important segment for the bakery trade”, stated Andreas Kofler, president of the State Association of Guilds of Württemberg Bakers. “Eating out is a growing trend, which is successfully used by our industry.”
“The share of bakers in this market in 2013 amounts to approximately EUR 2.8 billion, this means a significant plus for the industry”, according to the expert Wolfhard Stübig.
“With snack products such as bagels, wraps, ciabattas or other breadroll specialities, many bakers use this market opportunity, and new technical solutions make possible the variety and flexibility in the companies. Wiesheu president, Volker Groos, also confirmed this development: “We will present our entire portfolio of shop ovens for the diverse needs of bakers and confectioners. The trend topic snacks, in particular, plays an important role among visitors. In addition to elaborate consultations, the trade fair visitor can expect a large demonstration area, in which the team of application engineer and snack expert, Jürgen Rieber, demonstrates the handling and functionality of shop ovens.”
Individually adapted baking machines
König, a specialist in machines for small baked products, will also demonstrate its range of machines at Südback several times a day, which is coordinated to the various sizes of companies. For example, the new dough sheet machine Certo Pan M can process 600 kg of dough per hour. It is suitable for both square and circular breadrolls, as well as for various Mediterranean products. “In conjunction with a machine for small baked products, it is an asset for every company, whereby the variety of products can be extended significantly”, stated Franz Sommerauer, sales manager at König.
Variety of products thanks to cleverer machines
Without flexibility in production, bakeries would no longer be conceivable for the baking machine manufacturer Fritsch. With its machines, customers should be able to manufacture many different products. The company will present 30 different samples of trendy snacks and local specialities, in order to inform visitors of its new product developments and technologies, including the dough rolling machine Rollfix 700 for continuous operation in large-scale bakeries. It handles dough blocks up to roughly 20 kg. The pastry system Easyline will also be showcased, which should efficiently complete all steps of dough preparation. “For us, südback is one of the main trade fairs. It is particularly pleasing, that, in addition to the large number of visitors from German-speaking countries, the number of international visitors is also rising”, Michael Friedrich Weber, sales and marketing manager at Fritsch told the fair organisers.
Refrigeration technology offers many advantages
Clever refrigeration technology is becoming more and more important for bakeries. As a result, quality can be improved, productivity increased and energy costs reduced. Small baked goods, in particular, can be prepared up to the piece of dough, cooled or frozen using different cooling procedures, and baking can be delayed. The manufacture of larger product quantities in a single step thus becomes possible and the costs are reduced. Refrigeration technology can relieve bakers early in the morning, if a great deal of work is in store for them. Production and sales can be better coordinated.
At Südback, market leaders such as Kolb Kälte, Koma, or Wolfram Ungermann Systemkälte will showcase new products, services and competence to do with energy management.
The so-called long-time dough method is becoming more and more popular with all sizes of innovative bakeries, and combines refrigeration technology and high quality standards.
“As pioneers of gentle cold production, we are often the first contact with our know-how, many years of experience and the comprehensive after-sales service”, states Hannes Breuss, President of Kolb Kälte. “The long-time dough method enables a constantly high product quality and consumes less energy, because one no longer or hardly has to freeze items.”
Bakery products and food at the touch of a button
In addition to the increasing quality standards, with the trend towards bakery gastronomy it is becoming more and more important to have an attractive culinary offering. Filled breadrolls and cheese pretzels are good and pretty, but more diversity creates new incentives. Rational Großküchentechnik will demonstrate its new SelfcookingCenter 5 Senses at südback, which can be used in various ways for bakeries. “It has evolved into a professional baking system not only for the kitchen, but also for shops. With just one machine new opportunities are opened up for bakers who want to extend their range and benefit from the constantly increasing eating out market”, said Oliver Frosch, president of Rational. In times when more and more supermarkets are offering bakery products, new ideas become necessary. The SelfCookingCenter 5 Senses functions like a shop oven and can also prepare snacks and food at the touch of a button.
