Rademaker was present at this year’s IBA with the largest floor space in the company’s history – a full 800m2 booth filled with innovation.
The company presented two Bread Lines at IBA 2018 – a compact execution and a full industrial execution. The full industrial bread line is redesigned, with rounded edges and fully opening covers on both sides of each unit. Creating optimal accessibility from both sides, contributes to the ease of cleaning and faster changeover time.
A new pre-sheeting solution was also developed, making it possible for all dough types to be produced, from pre-fermented green doughs to hydrated and gluten-free doughs.
Rademaker also developed a full automated rework dough system resulting in no waste of rework dough, which is a highly effective and cost saving innovation. The overall set-up of the bread line is designed for high production efficiency. This is enabled by fast and easy removable tools, reduced change parts, exchangeable scrapers and bins as well as various options to minimize required cleaning efforts and ensure ease of operation.
The Compact Bread line has a typical production capacity of 500 – 1.200 kg dough per hour. Rademaker used the same components as in its industrial execution but downsized some of the line modules to guarantee a maximal efficiency and a short return of investment.
A Compact Pastry line and an Industrial Pastry line were also introduced at IBA, featuring the unique Universal Croissant module. With this module bakeries have the possibility to add croissants to their portfolio without having to buy an additional croissant production line. This way the highest flexibility and cost-effective production can be achieved.
Beside these machines the Boulangerie Team was performing product demonstrations, featuring a wide range of products that are all made on Rademaker production lines. Artisan breads, toastbreads, rounded bread, flatbreads, croissant, pastries and even pizzas and pies.