Handtmann to Bring Wide Range of Process Tech at iba 2023
Handtmann will exhibit at iba in Munich from 22nd to 26th October 2023 in Hall B3 Stand 140. On 360 square metres, visitors can expect demonstrations of a wide range of production methods for the processing of dough and many other fluid, viscous, firm or chunky products. The systems used in the process will be exhibited in different versions suitable for artisan small-scale producers and start-ups as well as medium-scale producers or industrial enterprises. All systems are interface-capable and can be fully integrated even into complex line solutions.
Handtmann experts will demonstrate the production processes of dough dividing, dosing, forming and extruding at the trade fair stand, supplemented by digitalisation and automation solutions. One exhibit for industrial dough dividing involves a VF 842 portioning machine, the SE 442-1 cutting unit with transfer to a conical moulder as well as a WS 910 advanced weighing system. The Handtmann WS 910 advanced weighing system is optimally suited for weight checking and control in baked goods production. Continuous communication between weighing system and the VF 800 portioning machine ensures precise, dynamic weight control and permanent process monitoring. Thanks to its open interfaces, the weighing system is easy to integrate in complex production lines. The entire range of rye, wheat, spelt or gluten-free breads, including unmoulded bread, toast and more, can be divided with only one dough divide oil-free and with absolute precision to the gram. From very firm dough (yield of 140) to very soft, almost fluid dough (yield of 200). The piston-less-free operating principle allows for scaling weights of 10 g to 10 kg.
Dough dividing, forming and depositing in a single step will be demonstrated using a FS 520 forming system and a VF 830 portioning machine. A wide variety of product shapes such as round (Vinschgauer, gluten-free soft buns) or longish (rye rolls, gluten-free baguette rolls) can be produced with great bandwidth and flexibility. Small baked goods from soft and pre-proofed dough (e.g. rye rolls with a rye content of up to 100 %) can be deposited directly onto baguette trays or onto trays/peel boards after dividing and forming. As an option, this process solution can be supplemented with additional modules, such as a flour duster for the dusting of portioned dough pieces.
The system solution of VF 828 portioning machine and FS 510 forming system allows for the production of a wide range of snacks from the most diverse products. Examples include all variations of bars, bread chips, vegetable sticks, crackers, chin-chin, pão de queijo and more. Even innovative product ideas such as snacks in alginate casing and more can be realised. The geometrical shape of the products can be set directly on the display of the VF 800 portioning machine. In the process, the Handtmann Product Visualization (HPV) simplifies parametrisation and gives a graphic representation of the set product shape on the display. Product changes for a large product variety are thus quick and easy.
The industrial dosing of a wide range of products from fluid and pasty to viscous or even chunky will be demonstrated on the VF 820 with DS 552 depositing system. The DS 552 is a valveless high-performance depositing system with a production output of up to 200 cycles per minute onto 2 to 24 lanes. Continuously adjustable portion sizes from 5 to 500 g are flexibly dosed directly onto dough sheet systems, into containers, thermo-forming packaging machines or tray sealers. A large selection of dosing nozzles provides additional scope for a wide range of products. A VF 608 B portioning machine with manual and flexible-to-operate DV 85-1 dosing valve will be available for interested parties from artisan small-scale productions. Again, a wide range of products from fluid or pasty to chunky or with inserts, such as chocolate-dipped chunks of fruit, can be dosed accurately to the gram.
In the area of sheeting, visitors to the trade fair can expect a VF 808 S portioning machine with sheeting nozzle. It allows the extrusion of a wide range of dough, the most diverse products, pastes and dough sheets, as well as the extrusion of fats as endless sheets or onto dough sheets. In the area of co-extrusion, Handtmann also offers the simultaneous dosing of multiple products, for example, for filled dough rolls or layered snacks.
Other exhibits on the trade fair stand focus on the topics of automatic cake production, hygiene accessories such as a new pre-clean nozzle for dry production environments and more. The Handtmann Inotec portfolio presented comprises mixing, grinding and emulsifying system technology, including cooking or cooling, for product preparation.
After the trade fair, visitors are invited to test their products or new product ideas on Handtmann technology in the Handtmann Forum, a customer centre for bakeries with EU approval. The fully equipped baking centre offers state-of-the-art technology for a wide range of processing methods and all up- or downstream production processes.