Harpak-ULMA has announced it has joined the Rockwell Automation PartnerNetwork program as an OEM Machine Builder to facilitate the development of smart, connected packaging solutions. The company’s ULMA Thermoformer lines are now delivered…
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Robots, artificial intelligence, the cloud, algorithms, machines that talk to each other, perform complex analyses and provide highly specific alerts. Welcome to the world of Industry 4.0. Profits are maximized as a result of the accurate…
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At Microsoft Ignite, September 24-28, Bühler launched MoisturePro, a cloud-based digital service that drives significant improvements in yield and reduces energy costs and the environmental footprint of thermal processing in the food and…
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Representatives from GEA Comas, GEA Imaforni and GEA Pavan were available at iba 2018 to walk visitors through the process lines and demonstrations. Representatives from Pavan presented the solutions offered for manufacturing snack…
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At iba 2018, Bühler and Haas are launching ContiMix, a continuous twin-screw extruder, which combines the mixing and the kneading process, making dough handling easier and more cost-effective. This novel extruder is ideal for the…
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Working with turnkey lines is essential for the industrial manufacturing of baked goods. Versatility is a key feature, as the equipment lines must support the production of different ranges of baked goods, and formulation updates.
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April Robotics, part of OAL, is a food tech specialist based in Peterborough, the UK, that has recently developed a range of patented robotic ingredient handling systems, in order to avoid manual handling and weighing of ingredients; these…
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Fried foods enjoy consumer’s favor, with increased palatability. Consumers also seek healthy foods, and looking at the frying process will help determine the optimum parameters of the fried bakery products. The World Health Organization…
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Coperion GmbH in Stuttgart supplied a ZSK 27 Mv PLUS twin-screw extruder to the Institute for food and beverage innovation at Zurich University of Applied Sciences (ZHAW) in Wädenswil last year.
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RONDO has developed its new industrial line for the gentle processing of laminated doughs and soft bread doughs, trying to adapt its equipment to the new consumer trends.
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Baking is the most energy intensive process in the production of baked goods. The amount and type of food in the oven can significantly affect energy usage. Here is how in-store ovens can run at maximum efficiency.
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Stable Micro Systems has announced the launch of ‘Connect,’ its most sophisticated instruments yet for analyzing texture and characterizing physical properties in the food industry. The new range offers several unique technical features,…
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British equipment producer Flexicon presents a new low profile flexible screw conveyor with integral bin and castor-mounted frame which can roll below mezzanines and other low-headroom areas, receive material from overhead equipment, and…
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Bühler will focus on digital solutions designed to make foods safer, to save energy, and to prevent waste, at the Ipack Ima trade show 2018 for process technology and packaging.
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Foreign materials continue to plague the food industry and they are the largest source of consumer complaints, and thus a top reason for recalls, Krista Garver writes on a blog post for Process Expo.
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Bühler reveals a new sorting technology that will minimize toxic contamination in maize and improve yield, by identifying and removing cancer-causing, aflatoxin-infected grains. It does this more accurately and at greater speed than any…
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Product carriers play an important role in baking facilities. Bakeware specialist Kempf shares expertise on working with trays in baking facilities, and on what benefits different types of trays bring to the manufacturing line and…
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MECATHERM has unveiled “The Baguette Factory”, a turnkey solution aimed at African manufacturers looking to move into industrial baguette production.
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