FOOD PROCESSING - 2017 - 6

EDITRICE ZEUS - Via Cesare Cantù, 16 - 20831 - SEREGNO (MB) - Tel. +39 0362 244182 -0362 244186 - www.editricezeus.com Tariffa R.O.C.: Poste Italiane spa - Spedizione in abbonamento postale - D.L. 353/2003 (conv. in L. 27/02/2004 n.46) art. 1, comma 1, DCB Milano TAXE PERCUE (tassa riscossa) Uff. Milano CMP/2 Roserio - ISSN 1827-4102

beverage & packaging

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n° 6-2017

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Conveyor belts for the food processing industry.

Costacurta conveyor belts are used in food processing as well as in many other industrial processes.

Thanks to the specific experience gained over more than 60 years, Costacurta can assist the client in the selection of the most suitable type of belt for the specific application.

Costacurta conveyor belts are suitable for applications with temperatures ranging from -150°C to +1150°C.

tcb@costacurta.it www.costacurta.it

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Pantone 30

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Pantone Co

Bianco

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the Industrial Mixer technology for mixing

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CONTENTS

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54-67

OPTO ENGINEERING A SIMPLE AND SMART VISION SOLUTION FOR SHAPE AND COLOR INSPECTION IN THE FOOD INDUSTRY pg. 13/17

PACKAGING

68-90

NEWS

91-112

T E C H N O L O G Y

EXHIBITIONS

SACCHITAL SPA

T E C H N O L O G Y

Drink

GRUPPO SACCHITAL: PAPERFLEX SYSTEM pg. 54

TECHNOLOGY

TECHNOLOGY

N. 4-2017

TECHNOLOGY

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EDITRICE ZEUS - Via C. Cantù, 16 - 20831 - SEREGNO (MB) Tel. +39 0362 244182 -0362 244186 - www.editricezeus.com

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editorial management and registered office: Via Cesare Cantù, 16 20831 SEREGNO (MB) - ITALY Tel. +39 0362 244182 +39 0362 244186 web site: www.editricezeus.com e-mail: redazione@editricezeus.com portal: www.itfoodonline.com e-mail: marketing@itfoodonline.com skypeTM: editricezeus

Machineries, plants and equipment for food and beverage industry­­­­­­ year XXIX - issue n.6 - December 2017 managing editor Enrico Maffizzoni direzione@editricezeus.com

MILKY LAB ITALY SRL

e­ ditorial manager S.V. Maffizzoni redazione@editricezeus.com

INNOVATION IN PIZZA CHEESE PRODUCTION AUTOMATIC LINE FOR PIZZA CHEESE pg. 80-81

editorial production Sonia Bennati bennati@editricezeus.com account dep. manager Elena Costanzo amministrazione@editricezeus.com

MilkyLAB srl

Via Raimondo della Costa 670/A - 41122 Modena ITALY tel. +39 059 260723 - email: info@milkylab.it - www.milkylab.it

project and layout design ZEUS Agency grafica@editricezeus.com creative dep.

ZEUS Agency grafica@editricezeus.com

BAKERY CHINA 2018 WORLD LEADING BAKERY SERVICE PLATFORM pg. 91/93

translations C. Natalucci translator Muller Worldwide Links Srl printing ZEUS Agency Italian Magazine Food Processing Europe: single issue: Euro 25 Annual (six issues): Euro 120 Outside Europe: single issue: US$ 30 Annual (six issues): US$ 170 Subscription payment can be made in the name of Editrice Zeus sas, by bank money transfer or cheque.

Italian Magazine Food Processing

We’ll exhibit at...

Rimini (Italy) B4 stand 016 Berlin (Germany) International press stand Cologne (Germany) Boulevard Aisle A 005

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An outline of the suppliers of machines, plants, products and equipment for the food industry.

Published: Bi-monthly Registration: Court of Milan no. 676 of 20-09-1989 Shipment by air mail art.2 comma 20/b law 662/96 - Milan Panorama dei fornitori di macchine, impianti, prodotti e attrezzature per l’industria alimentare Periodicità: bimestrale. Autorizzazione del tribunale di Milano, n°676 del 20-09-1989 Spedizione in a. p. 45% art. 2 comma 20/b legge 662/96 Filiale di Milano The reproduction of the articles and/or pictures published by this magazine is reserved (the manuscripts and/or photos sent to the Publisher will not be returned).

The Editor declines all responsibilities for any mistake of photocomposition contained in the published papers of any magazine by EDITRICE ZEUS.

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SPECIAL

IT’S TIME FOR NATURAL YEAST Domino technology at your service

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t’s time for natural yeast! Finally artisan bakers, pizza chefs and patisserie chefs can obtain a liquid natural yeast that is always ready to bake well-leavened, tasty, fragrant and digestible products.

This process allows bread and pizza as well as other pastry products such as sweet and savoury cakes to meet the taste of an increasingly sensitive and demanding clientele. The many properties of natural yeast in preventing the formation of mould in baked products are also well known,

L’HEURE DU LEVAIN

LA TECHNOLOGIE DOMINO À VOTRE SERVICE

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’est l’heure de levain et c’est finalement l’heure où les boulangers et les pâtissiers pourront obtenir un levain liquide toujours prêt à l’emploi pour créer des produits bien levés, savoureux, fragrants et digestes. Ce traitement permet d’obtenir non seulement du pain, mais aussi des pizzas, des pâtisseries ou des gâteaux pour satisfaire une clientèle toujours plus attentive et exigeante. Les propriétés du levain pour la prévention de la formation des moisissures dans le pain sont bien connues, de même que sa

capacité de conserver le produit fini plus longtemps.

Un autre pas pour les professionnels de l’art blanc grâce à la possibilité d’obtenir de grandes améliorations dans le processus de production : les bases à partir desquelles naît le levain sont les mêmes, tout en changeant sa manière de le traiter grâce à la nouvelle création de Domino.

Un grand tournant pour l’entreprise de Schio en Vénétie qui, après avoir affirmé sa présence sur le marché italien, a cru en cet ambitieux projet, en mettant de l’avant des ressources

ainsi que son savoir-faire pour créer une machine unique et originale dès son nom, aussi simple qu’éloquent : « Mama ».

Dans la pratique, Mama est une machine à la composante technologique forte, en mesure de générer et de conserver le levain en forme liquide, avec des programmes de contrôle des temps et des températures. Deux modèles ont été mis au point pour le moment : Mama 15, capable d’obtenir 14 litres de levain, disponible avec écran normal ou tactile ; Mama 30 d’une capacité de 25 litres, éga-

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together with the ability of liquid yeast to preserve the final product for much longer.

This is a big step forward for the bakery industry that now has the possibility to make some real improvements to the production process: the origin of the natural yeast remains the same, but the way of working it changes completely thanks to Domino’s new creation.

A turning point for the company based in Schio, which after establishing its presence on the national market has invested in this ambitious project, using its resources

and know-how for the creation of a unique and original machine with a simple and eloquent name: “Mama”.

Mama is a machine with a strong technological component capable of generating and preserving yeast in liquid form, featuring time and temperature control programs. There are currently two versions available: Mama 15, capable of holding 14 liters of liquid yeast, available with display or touch-screen; Mama 30 with a capacity of 25 liters, available in two versions with manual or touch display. The 120 version is also coming in for much higher production capacities.

MAMA 15

lement disponible dans les deux versions avec écran manuel ou avec le plus moderne système tactile. Prochainement, la version 120 sera disponible pour les capacités de production plus élevées.

Mais quels sont les avantages de cette machine ?

Avant tout, le levain liquide conservé à température contrôlée permet d’obtenir un produit toujours uniforme. On connaît bien en effet les difficultés pratiques et techniques qu’on ren-

contre souvent lors de l’entretien du levain : c’est justement là que la machine intervient. En outre, Mama a été conçue pour améliorer les temps de traitement, en réduisant la difficulté de devoir continuellement entretenir le levain comme pour la méthode traditionnelle. Le résultat est un meilleur contrôle dans la préparation de la pâte et une plus grande facilité dans la programmation de la production.

Mama a été conçue et fabriquée en suivant quelques précautions importantes qui rendent son utilisation très

What are the main advantages of this machine?

First of all, the liquid yeast stored at controlled temperature allows obtaining a uniform product. In fact, it is known how difficult it is to practically and technically process the sourdough and this machine is precisely great in that respect. Furthermore, Mama has been designed to improve production times, reducing the effort of continuous “refreshments” of the yeast as required by the traditional method. The result is a greater control of the dough and an easier production scheduling.

Mama was designed and built according to a number of important solutions that facilitate its use: a removable tap that makes it easier to perform yeast removal operations; removable tools that facilitate cleaning; dust filter to protect the chiller unit and electronic display to program the processing phases.

aisée : un robinet amovible facilite les opérations de prélèvement du levain ; des outils amovibles facilitent le nettoyage ; un filtre anti-poussière protège le groupe frigo et l’écran électronique pour la programmation des étapes de préparation.

C’est une machine pour levain liquide aux performances élevées, fruit de plus de trois ans de recherche et de développement en collaboration avec une équipe de technologues, experts électroniques, sans oublier la grande expérience des artisans boulangers et pâtissiers.

Pour compléter ce nouveau projet, Domino a prévu un paquet de formation, passage fondamental pour pouvoir connaître à fond la machine et l’utiliser au mieux. « Après les premiers essais qui ont connu un grand succès – affirme l’équipe technique de Domino – nous avons voulu mettre la barre encore plus haut. Ce que nous voulons mettre sur le marché, ce n’est pas seulement une machine

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A high performance machine for liquid natural yeast, the result of more than three years of research and development in collaboration with a team of technologists, experts in electronics and the great experience of artisan bakers and patisserie chefs.

To complete this new project, Domino has included a training package, an important step to get to know the machine and use it at its best. “As a result of the first tests carried out with great success”, says Domino’s technical staff, “we thought of aiming even higher. We wanted to introduce on the market not only a machine with great potential but also include a ‘flesh and bone’ technician to the package, able to help and guide professionals on the spot during the start-up phase”.

Further information can be found at

TECHNICAL FEATURES: Available versions: - MAMA 15 with display and MAMA 15 APP with touch screen - MAMA 30 with display and MAMA 30 APP with touch screen - Production capacity: MAMA 15: 14 LT – MAMA 30: 25 LT - Actual capacity: MAMA 15: 10LTMAMA 30: 17,5LT - 4 production programs for customized results - Electrical system with visual/ auditive control system for each component - Program storage system in case of blackout - Bowl inside wall with anti-ice system

- Bowl with overflow edge - Structure, bowl and tools made of stainless steel - Stainless steel tap of 2” ½ removable for cleaning - Mixing tool at variable speed, removable and with scraper - Bowl guard of transparent plexiglass with ventilation grid - Dust filter for refrigeration unit - Temperature range (room): 0° – 43° - Double probe for bowl and product temperature - Standard voltage: 220/1 ph/50 Hz.

www.dominovi.it

à l’énorme potentiel, mais aussi un technicien réel, qui aidera les professionnels au moment de la mise en service et sur place, pour connaître et utiliser la machine dans les plus courts délais ».

Pour de plus amples informations, veuillez vous rendre sur le site www. dominovi.it Fiche technique : - Versions disponibles : - MAMA 15 avec écran et MAMA 15 APP avec écran tactile - MAMA 30 avec écran et MAMA 30 APP avec écran tactile - Capacité productive : MAMA 15 : 14 LT – MAMA 30 : 25 LT - Capacité utile : MAMA 15 : 10 LT – MAMA 30 : 17,5 LT - 4 programmes dédiés pour la gestion du cycle de production afin d’obtenir des résultats personnalisés - Circuit électronique avec système de contrôle visuel/sonore de chaque composant

MAMA 30

- Enregistrement de l’étape du programme en cas de panne de courant - Parois intérieures du bac avec système antigel - Bac entièrement visualisable avec bord de trop-plein - Structure, bac et outils en acier inox - Robinet en inox à coupe de 2” ½, amovible pour le nettoyage - Outil à vitesse variable, amovible et équipé de racleur

- Protection du bac en plexiglas transparent avec grille d’aération - Groupe frigo tropicalisé avec filtre anti-poussière - Plage de température (ambiante) : 0°- 43° - Double sonde de température - Tension standard : 220/1 ph/50 Hz. www.dominovi.it

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BAKERY, CONFECTIONERY, PIZZA MACHINES

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he firm ITALPAN was established in 1988 and its activity spread into the sector of artisan bakery machinery. The firm’s headquarter is in Schio, in the province of Vicenza.

The firm soon specialized in the production of: Flour sieves, Bread-sticks making machines, Moulding machines, Baguette moulding machines, Taralli warmers, Sheeters.

These machinery stand out thanks to their simplicity combined with high reliability and quality.

The firm can supply small artisans to medium industry with machines suitable for already working plants; in fact, Italpan counts among its clients the most important producers of machinery and ovens present on both the domestic and international markets.

In the domestic market the brand is highly regarded, not only for the reliability of its production, but especially for the seriousness of its commercial approach

MACHINES POUR LA BOULANGERIE, LA CONFISERIE ET LES PIZZAS

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a société ITALPAN a été crée en 1988 et son activité s’est développée dans le secteur des machines de boulangerie artisanale. Le siège de la société est situé à Schio, dans la province de Vicence.

L’entreprise s’est rapidement spécialisée dans la production de : Cribles à farine, machines à gressins, machines de moulage, machines de

focused on customer satisfaction as a primary goal.

Mr. Luca Rizzato takes personally care of domestic market, in collaboration of specialized agents team working professionally since several years in these particular sectors.

The foreign market is developed both electronically and through foreign agents looking for customers that

IMPASTATRICE ITP F - MÉLANGEUR ITP F

moulage pour baguettes, machines à taralli et laminoirs.

Ces machines se distinguent par leur alliance de simplicité, de fiabilité et de qualité.

La société est en mesure de fournir aux petits artisans et aux entreprises industrielles de moyenne dimension des machines adaptées aux installations déjà présentes; en effet, Italpan

compte parmi ses clients les plus importants producteurs de machines et de fours sur le marché italien et international.

En Italie, la marque jouit d’une très bonne réputation, non seulement en raison de la fiabilité de ses produits, mais aussi et surtout grâce au sérieux de son approche commerciale, qui fait de la satisfaction du client un objectif primordial.

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Semplicità, Affidabilità, Qualità

sono le caratteristiche che contraddistinguono le nostre macchine: baguettatrici, scaldataralli, grissinatrici, laminatoi automatici, macinapane, taglierine per pane, formatrici automatiche, setacciatrici, tagliafrese. Tutte costruite per rispondere alle esigenze sia del piccolo artigiano che dell’industria, secondo le più aggiornate norme di sicurezza.

Simplicity, Reliability and Quality

these are the features that distinguish our machines: baguette moulders, taralli warmers, grissini machines, automatic machines with sheeter, mills, bench bread slicers, sheeter moulders, flour sieves and cutters, all built to meet the needs of both small artisans and large industries in accordance with the very latest safety regulations.

Italpan sas - 36015 Schio (VI) - Via Braglio, 68 - Tel. 0445 314.236 - Fax 0445 314.237 - info@italpan.com

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suits the characteristics of Italpan production.

The company’s strategy aims to consolidate and strengthen its image both in Europe and in other continents. Italpan’s point of strength is represented by its sieves for flour and bread-sticks machines; the latter range from bench, baguette mould-

FORMATRICE ITP 500-600 E MOULEUSE ITP 500-600 E

BAGUETTATRICE ITP 700 BAGUETTEUSE ITP 700

ing machines and home bread-sticks machines up to automatic machines with capacity of 60/70 kg/hour.

In addition to this, these machines can be also used to produce Taralli, which is a production typical of the South of Italy, where Italpan is very well-known and appreciated. As Italpan’s tradition says, great attention

has been paid to safety and to the respect of all norms referring to EC certification. The production Italpan combines aesthetic and functional skills in order to provide the end user an excellent and effective working tool. www.italpan.com

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Luca Rizzato se charge personnellement du marché italien, en collaboration avec des agents spécialisés qui travaillent professionnellement depuis plusieurs années dans ces secteurs particuliers.

Le développement de la société sur le marché international s’effectue à la fois par voie électronique et grâce à des agents à la recherche de clients potentiels adaptés aux caractéristiques des produits Italpan.

La stratégie de l’entreprise vise à consolider et à renforcer son image en Europe et sur les autres continents. Les points fort d’Italpan sont ses cribles à farine et ses machines pour la boulangerie ; ces dernières comprennent des machines de mou-

lage pour baguettes sur table, des machines de confection domestique de gressins, jusqu’à des machines automatique avec une capacité de 60/70 kg/heure. En outre, ces machines peuvent également produire des Taralli, un produit typique du sud de l’Italie, où Italpan est très connue et particulièrement appréciée.

Selon la tradition d’Italpan, une grande attention est accordée à la sécurité et au respect des normes en matière de certification CE. Les produits Italpan allient esthétique et fonctionnalité pour fournir à l’utilisateur final des outils de travail efficaces et d’excellente qualité. www.italpan.com

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A SIMPLE AND SMART VISION SOLUTION FOR SHAPE AND COLOR INSPECTION IN THE FOOD INDUSTRY 1: ALBERT™

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ision inspection machines play an increasingly important role in many industrial manufacturing processes thanks to their unique characteristic of both raising quality and cutting costs.

Although many vision tasks are nowadays easily addressed through machine vision (examples include determining the correct label position, inspecting the bottle seal finish, verifying that caps are securely tightened, reading QR codes, checking fill-levels), there

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UNE SOLUTION SIMPLE ET INTELLIGENTE POUR LE CONTRÔLE VISUEL DE LA FORME ET DE LA COULEUR DANS L’INDUSTRIE ALIMENTAIRE

es machines de contrôle visuel jouent un rôle de plus en plus important dans les processus de fabrication industrielle grâce à leurs caractéristiques uniques, visant à l’amélioration de la qualité et la réduction des coûts.

Bien que de nombreuses tâches visuelles soient désormais traitées par la visionique (par exemple, déterminer la position correcte des étiquettes, inspecter le conditionnement hermé-

tique des bouteilles, vérifier le bon serrage des bouchons, lire les codes à barres 2D, contrôler les niveaux de remplissage), il reste encore plusieurs défis à relever dans certains secteurs industriels, notamment en ce qui concerne le contrôle des produits alimentaires naturels.

En effet, les produits alimentaires, tels que les produits de boulangerie et surgelés, présentent un degré

de variabilité quant à la forme et/ ou à la couleur, que les systèmes traditionnels de visionique peuvent difficilement gérer. Dans l’industrie alimentaire, le critère d’acceptation est souvent une combinaison assez subjective de plusieurs paramètres, que même un opérateur préposé à l’assurance de la qualité aurait du mal à définir, et la gravité du défaut est un ensemble complexe de nombreuses variables.

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is still a number of challenges to face in certain industry sectors, especially when inspecting natural food products.

In fact food products, such as baked or frozen goods, naturally feature a degree of variability in shape and/or color that traditional machine vision systems can hardly handle.

In the food industry the acceptance criterion is often a quite subjective combination of many parameters that even a quality assurance operator would find hard to describe and the severity of the defect itself is a complex mix of many variables.

For such applications imaging-based automatic inspection is not widely used yet and human operators are still employed. On the other hand in those cases where machine vision is applied, the vision task is usually accomplished by highly customized solutions that prove to be costly and rigid since they require experienced engineers for programming and they cannot be easily adapted to new production requirements.

Quite often, in fact, one single production line is used for multiple products and the end users wish to simply and rapidly modify the acceptance criteria

2: ALBERT™ interfaces/ Interfaces ALBERT™

Pour de telles applications, le contrôle automatique à base d’imagerie n’est pas encore largement utilisé et les opérateurs humains y sont encore préposés. D’autre part, dans ces cas spécifiques, où la visionique est appliquée, les tâches visuelles sont habituellement effectuées par des solutions extrêmement personnalisées, qui s’avèrent coûteuses et rigides, car elles nécessitent des ingénieurs expérimentés pour la programmation et elles ne peuvent pas être facilement adaptées aux nouvelles exigences de production.

Bien souvent, en effet, une seule ligne de production est utilisée pour

de multiples produits et l’utilisateur final souhaite modifier rapidement et facilement le critère d’acceptation afin de suivre les changements dans les exigences de production (comme différents lots d’ingrédients) ou simplement afin de contrôler différents produits.

Les systèmes de contrôle visuel traditionnels sont conçus pour réaliser de meilleures performances que les opérateurs humains, en termes de vitesse et de fiabilité, mais ils ne sont pas adaptés pour satisfaire les besoins susmentionnés. En fait, ils sont surtout appliqués aux industries qui ont besoin de vérifier si un ensemble

in order to follow changes in production requirements (such as a different batch of ingredients) or simply inspect different products.

Traditional vision inspection systems are conceived to outperform human operators both in terms of speed and reliability but are not suited to meet the above-mentioned needs. In fact they have been mostly applied to industries that require to check whether a fixed set of parameters is out of tolerance or not, such as 2D non-contact metrology of turned or pressed parts.

To meet the specific needs of the food industry Opto Engineering in cooperation with its italian partner Sensure has applied neural networks technology to machine vision and developed an innovative and easy to use vision system that learns from examples as humans do: unlike traditional inspection systems, it can be quicky re-trained to sort a new product or adapted to a new batch of ingredients.

de paramètres fixes est hors tolérance ou non, comme la métrologie 2D sans contact de pièces tournées ou pressées.

Pour satisfaire les exigences de l’industrie alimentaire, Opto Engineering, en collaboration avec son partenaire italien Sensure, a appliqué la technologie des réseaux neuronaux à la visionique et a développé un nouveau système de vision, facile à utiliser, apprenant à partir des exemples, tout comme les êtres humains le font : contrairement aux systèmes de contrôle habituels, il peut très vite ré-apprendre pour trier un nouveau produit ou s’adapter à un nouveau lot d’ingrédients.

Le système, appelé ALBERT™ (Fig. 1), est essentiellement un système de vision auto-apprenant, pour le contrôle de la forme et de la couleur, basé sur les techniques d’intelligence artificielle (une approche combinée entre statistiques et technologie de réseaux neuronaux). Le logiciel de base s’ap-

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The system, named ALBERT™ (Fig. 1) is essentially a self-learning vision system for shape and color inspection, based on artificial intelligence techniques (a combined approach between statistics and neural networks technology). The core software is based on neural networks, software algorithms that mimic the human brain: vision systems based on these algorithms can learn from examples and are adaptive, i.e. they can be easily tailored to inspect new products.

Thanks to a set of built-in features and its self-learning ability, ALBERT™ learns the characteristics of food products directly from the production line on a standard batch of products without complicated settings. The learning process is easily performed by presenting some products on the production line and activating ALBERT™ in “LEARN” mode during normal operation. Once the learning process is complete, ALBERT™ is ready for the INSPECTION”

puie sur des réseaux neuronaux, des algorithmes logiciels qui imitent le cerveau humain : les systèmes de vision, basés sur ces algorithmes, peuvent apprendre à partir d’exemples et sont adaptatifs, c’est-à-dire qu’ils peuvent aisément être personnalisés pour contrôler de nouveaux produits.

Grâce à une série de fonctions intégrées et à sa capacité d’auto-apprentissage, ALBERT™ apprend les caractéristiques des produits alimentaires directement à partir de la ligne de production, sur un lot standard de produits, sans exiger de réglages compliqués. Le processus d’apprentissage s’effectue facilement en présentant des produits sur la ligne de production et en activant ALBERT™ en mode « LEARN » lors du fonctionnement normal. Lorsque le processus d’apprentissage est terminé, ALBERT™ est prêt pour la phase d’« INSPECTION » : les produits, considérés incompatibles avec le niveau de qualité souhaité, sont signalés

phase: the products deemed inconsistent with the desired level of quality are reported via an integrated light bar and can be rejected from the line by interfacing ALBERT™ with the most common ejection systems thanks to the preinstalled opto-isolated outputs. Users can additionally adjust the “severity” level of the control parameters without having to stop the line: a dedicated slider bar allows the user to loosen or tighten the sorting criteria, quickly and easily adjusting ALBERT™ to new quality parameters (Fig. 2).

The system has proven to be successfull especially in the bakery sector for

shape and color inspection of toasted bread slices (Fig. 3 and 4), cookies but also with meat products such as chicken chops in order to identify non-standard shapes or missing bread coating.

The system integrates a 1/1.8” 1.3mp camera coupled with an 8mm fixed focal length lens and “flat dome” LED illumination system (white color and strobe mode operation only designed for fast inspection) featuring a scratch resistant polycarbonate (Lexan Margard®) diffuser.

ALBERT™ can inspect products at an average speed of 1 m/s, processing ap-

3: Toasted bread slices inspected by ALBERT™/ Tranches de pain grillé contrôlées par ALBERT™

au moyen d’une barre lumineuse et peuvent être rejetés de la ligne grâce à l’interfaçage d’ALBERT™ avec les systèmes d’éjection les plus ordinaires, à l’aide des sorties opto-isolées préinstallées. En outre, les utilisateurs peuvent ajuster le niveau de « gravité » des paramètres de contrôle, sans devoir arrêter la ligne : une barre coulissante, prévue à cet effet, permet rapidement de durcir ou d’assouplir les critères de tri et de régler facilement ALBERT™ aux nouveaux paramètres de qualité (Fig. 2).

Le système s’est révélé particulièrement efficace dans le secteur de la boulangerie pour le contrôle de la forme et de la couleur des tranches de pain grillé (Fig. 3 et 4), les biscuits et également pour les produits à base

de viande, comme les poitrines de poulet, afin de détecter les formes non-standards ou l’absence d’enrobage de chapelure.

Le système intègre un appareil photographique de 1,3 mégapixels de 1/1,8 po, couplé à un objectif à longueur focale fixe de 8 mm et un système d’éclairage à LED de type « dôme plat » (couleur blanche et mode clignotant uniquement conçu pour un contrôle rapide) présentant un diffuseur en polycarbonate anti-rayures (Lexan Margard®).

ALBERT™ peut inspecter des produits à une vitesse de 1 m/s, en traitant approximativement 20 parties par seconde (il s’agit de valeurs estimées approximativement, des vitesses plus élevées sont possibles en fonc-

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proximately 20 parts per second (these are approximate and estimated values, higher speeds are possible depending on the type of production, the number of inspected parts per second may vary depending on their size and the speed of line). The system is designed to be fully compliant with the requirement of the food industry thanks to the IP65 protection and the adoption of appropriate materials. ALBERT™ communicates its status through a LED bar that turns red when defective products are detected. ALBERT™ features several I/

Os including one opto-isolated input for the trigger signal, three outputs for LED light towers (2 outputs for the lights 1 for the siren), 6 opto-isolated outputs to be interfaced with up to six rejection stations (also via PLCs). ALBERT™ also features 2 ethernet ports for communication with PLCs and industrial PCs, wireless wi-fi for communication with industrial tablets, four USB 3.0 ports, one HDMI port and one DVI port. Power must be supplied via a 24V source.

ALBERT™ can be easily installed by means of the four threaded holes (M8)

located on top of the unit, making sure to respect the correct working distance from the conveyor belt.

The system is designed to meet the increasingly demanding needs of the machine vision industry that requires inspection systems that are both flexible so that can be quickly used to inspect new products and easy to use, thus not requiring experienced engineers to program and maintain them. www.oe-albert.com

4: ALBERT™ software interface/ Interface logiciel ALBERT™

tion du type de production, le nombre de parties contrôlées par seconde peut varier selon leurs dimensions et la vitesse de la ligne). Le système est conçu afin de satisfaire pleinement les exigences de l’industrie alimentaire grâce à la protection IP65 et à l’adoption de matériaux appropriés.

ALBERT™ communique son statut à travers une barre à LED, qui devient rouge lorsque des produits défectueux sont détectés. ALBERT™ comprend plusieurs E/S, dont une entrée opto-isolée pour le signal de déclenchement, trois sorties pour les tours

d’éclairage à LED (2 sorties pour les lumières 1 pour la sirène), 6 sorties opto-isolées à interfacer avec un maximum de six postes d’éjection (aussi via des PLC). ALBERT™ présente aussi 2 ports Ethernet pour la communication avec les PLC et les PC industriels, wi-fi sans fil pour la communication avec les tablettes industrielles, quatre ports USB 3.0, un port HDMI et un port DVI. L’alimentation électrique doit être fournie par une source de 24 V. ALBERT™ peut facilement être installé à l’aide des quatre trous filetés (M8), situés dans la

partie supérieure de l’unité, en s’assurant de respecter la distance de travail prévue du tapis de convoyage.

Le système est conçu pour satisfaire les besoins de plus en plus exigeants de l’industrie visionique, qui requiert des systèmes de contrôle, qui sont, à la fois, flexibles, afin d’être rapidement utilisés pour inspecter de nouveaux produits, et faciles à utiliser, sans faire appel à des ingénieurs qualifiés pour les programmer et les entretenir. www.oe-albert.com

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HOUDIJK FIRST IN BISCUIT FEEDING

H

oudijk has been at the forefront of biscuit feeding for the last 50 years. With recent developments like the HOUDIJK CAPPER™, Houdijk is setting new standards for high speed biscuit feeding in combination with a low cost of ownership, hygienic designs and vertical startups.

In the HOUDIJK CAPPER™ two technologies meet: base cake handling & cream preparation and depositing.

Houdijk offers a turnkey solution with market leading technologies.

The HOUDIJK CAPPER™ is a state of the art system, in which the design is focused to maximize: • overall performance & efficiency • repeatability of all settings for product changeovers • operator friendliness • overall system safety • high hygienic and sanitation standards • uncompromised food safety production standards The Houdijk Capper™ has a modular design. The system can be composed of modules to configure the right solution for present and future requirements. It includes 10 features, which makes this system unique in its kind:

Feature 1. Automatic balancing Regular cappers require a balanced infeed to avoid empty lanes and broken or incomplete sandwiches.

But imbalance occurs regularly by taking away products upstream (for quality measurements) or misbakes.

Re-balancing then requires manual intervention, by adding new products to the line. Not any longer. Houdijk offers fully automatic re-balancing.

Missing products will only stop their own lane. When it is replenished, the lane will start again in synchronization with the other lanes.

Feature 2. No product, no deposit The Houdijk Capper features a revolutionary, new manifold/depositor.

With individually controlled squeeze nozzles. So no mechanically or pneumatically operated pistons and no mechanical adjustments. Any missing or broken base cake will be detected automatically through the Houdijk vision system and will not be deposited (the ‘half’ sandwich can be discharged by feature 6.)

Feature 3. Side-alignmentsystem To keep rectangular biscuits in control for a properly sidealigned sandwich, regular cappers use narrow channels. Creating potential blockages by small crumbs. The Houdijk Capper has wider and more forgiving

channels. And a realignment device that pushes rectangular and square base cakes sideways to their exact position. This will ensure a properly aligned sandwich.

Feature 4. Real-time motion adjustment Any capper features many mechanical movements. When properly synchronized, they create a perfect sandwich. However, the base cakes and the cream are subject to small daily (even hourly) changes. Requiring small mechanical adjustments to properly set the equipment. The Houdijk Capper features an allservo system, in which all important motions can be adjusted via the HMI in real-time. Right when the equipment is in production: no tools, no mess. The adjustments are intuitive and can be done by a regular operator.

Feature 5. Real-time deposit weight adjustment Each nozzle of the Houdijk Manifold can be tuned individually to a 1/100 second (through the HMI) for a perfect deposit shape and weight. Because of its unique way of opening and closing the valve (1-500 times per minute) round, rectangular and odd-shaped deposits are possible, as well as encapsulated deposits.

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Feature 6. Incomplete product discharge At the exit of the Houdijk Capper, incomplete or broken sandwiches can be discharged automatically and individually. Based on information gained by the vision system for the no-product-no-deposit feature.

Feature 7. Poka Yoke change-over From round to rectangular, from 12 lanes to 14 lanes…Whatever the required change-over, it should be done quickly and effortlessly. Houdijk features a Poka Yoke change-over requiring no tools, no mechanical adjustments, no finetuning, no tweaking. The only things required are an HMI recipe setting and lightweight change-over parts, which already have the correct and fixed settings designed into them. A change-over that can be done by an operator – no engineer or mechanic is required.

Feature 8. Vertical start-up after change-over A typical change-over will take 15 minutes – no further adjustments or tweaking is necessary. A vertical start-up is essential to meet today’s efficiency requirements.

Feature 9. Cleaning time The Houdijk Capper has a completely open, hose-down design with no hidden corners or spaces.

And easily removable change-parts, with designated trolley for storage.

This allows for a very short cleaning time, facilitating a quick return to full production. The manifold is provided with a COP-ready trolley and controls for proper HACCP cleaning.

Feature 10. Manning level Low maintenance is required for the Houdijk Capper because of state-ofthe-art design and first class commercial components. In the unlikely event of a malfunction, most faults can be traced through the HMI. Using commercial components ensure local availability and local support. A closely positioned cream kitchen will make sure that the Houdijk Capper can be manned by a single kitchen/capper operator.

You can calculate your savings based upon your own manufacturing figures. Just enter code ‘0704’ and calculate your benefit online at www.maximizeyourcapacity.nl

Experts in dough technology Customers demand the highest quality bakery products delivered on time and at the right price. Rademaker understands these challenges. We provide efficient bakery equipment for every possible production environment, based on your specific dough processes and product requirements. Resulting in the lowest cost of ownership in the market yielding maximal results in terms of product quality and return on investment.

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EUROPAIN INTRODUCES THE BAKERY OF 2020

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n 2018, the new edition of Europain will introduce a simplified structure segmented into three sections – MANUFACTURING – SELLING – MANAGING - which will make it easier to identify the latest services, products and equipment. How to manage a business? Optimise organisation? Treat customers? In an industry that is experiencing deep transformations. it is essential to make the right choices and find the best solutions. Europain brings together in one place all the major players concerned with the management of businesses in the bakery pastry industry SELLING: A FRIENDLY LIVING SPACE Today, when entering the shop customers want to find more than a simple baguette or a cake. They want to be able to sit down and enjoy a pleasant moment, find hot beverages, delicacy snacks to take away or savoury products at meal times. For professionals in the industry, creating a coffee corner or a workspace, as well as optimising design and layout are some of the opportunities available to help boost sales, but they also represent challenges to keep up with the customers and the market.

The exhibitors attending Europain 2018 will present a varied offering including cafeteria products, ingredients and finished products for bakery catering, but also small equipment, appliances and services to help professionals transform local shops into versatile places where customers can come to eat and exchange.

SELLING: THE CONNECTED SHOP Digital is also affecting consumer habits significantly throughout the whole Food Service industry, including bakery pastry naturally. From checking opening hours to online sale, mobile payment and click & collect, new technology is changing the business and the services that customers have come to expect, in particular the millennials.

All the players who can help professionals ensure the transition will be present at Europain: advice, dedicated technology and equipment etc., with an emphasis on central questions such as online ordering and managing unsold products.

dressed: legal support, insurance, accounting, production planning, and of course, training and human resources management. Visitors will find for instance software packages covering all the facets of staff management.

Many technological solutions designed to save time and optimise sales will also be featured: automatic debit, stock management and staff turnover are among the many examples together with numerous other services proposed to professionals in the bakery pastry industry, regardless of the size of their business.

Finally, in the heart of the “Managing” section, the Schools street presents training programmes for all the trades in the sector. The industry is flourishing and many types of training programmes are available today: basic training, continuous training, online, short-track, etc. Students or entrepreneurs retraining in the sector will find here information on the training programmes available and possibly future collaborators. www.europain.com

MANAGING: MANAGEMENT MADE EASY All the aspects related to running a bakery pastry business will also be ad-

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COZZI SAS: MACHINES FOR ALL KIND OF PASTA

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he holder Cavalier Aldo Cozzi, places itself from various years on the top of the domestic and international market in the construction and sale of machines for short and long, fresh, dry, pasteurised, dept freeze pasta and analogous products as Ravioli, Cappelletti, Tortellini, Gnocchi, etc., and also particular and typical products, also with special machines.

Near our centres you will be able to satisfy all Your requirement, as you will find machinery of every type and production, as new that used.

Some examples: Tip-up mixer, Semiautomatic Sheeters, Pasta Extruders, Automatic Cylinders, Pasta Cutters, Cappelletti

Machines, Tortellini Machines, Ravioli Machines, Dumplings Machines, Pasteurizers, Driers with trolleys and tunnels, semi-automatic and automatic Packaging Machines, Nests Machines, Butterflies Machines, Orecchiette and Trofie Machines, etc...

We are moreover in a position to opening complete shops and laboratories for fresh paste; and also we go on the place for installation and the instruction with prescription book for less expert (with great variety of fillings, from those classics of meat, to the annealed one, the spices, the salmon, etc.), deriving beyond more than twenty years of experience like producers of paste and ravioli.

KA 160 COMBINED AUTOMATIC MACHINE. Automatic extending machine with ravioli machine for detached ravioli of various shapes and sizes, as well as automatic dough cutter; it is provided with mixing bowl.

KA 160 COMBINÉE AUTOMATIQUE : laminoir à pâtes automatique avec machine à raviolis pour raviolis détachés de différentes formes et tailles et coupeuse automatique ; doté d’une cuve de pétrissage.

COZZI SAS: DES MACHINES POUR TOUS LES TYPES DE PÂTES

A.

Mod. RC 140 – RC 250 – RC 500 RC 540 CAPPELLETTI MACHINE for the production of cappelletti, tortelloni, and simple pastry ravioli of various shapes and sizes. Continuos filling feeding with rod distribution.

Mod. RC 140 - RC 250 - RC 500 - RC 540 MACHINE À CAPPELLETTI : pour la production de cappelletti, tortelloni et raviolis de différentes formes et tailles à Abaisse Simple. Alimentation farce en continu avec distribution à tiges.

Cozzi sas Machines pour Fabriques de pâtes alimentaires, propriétaire M. Aldo Cozzi, se place depuis de nombreuses années aux sommets du marché national et international dans la fabrication et la vente de Machines pour Pâtes courtes et longues, fraiches, sèches, pasteurisées, surgelées et de produits connexes tels que les Raviolis, Cappelletti, Tortellinis, Gnocchis, etc., ainsi que de produits particuliers et typiques, en utilisation également des machines spéciales.

Vous pourrez satisfaire toutes vos exigences auprès de nos locaux, puisque vous trouverez des machines de n’importe quel type et production, aussi bien neuves que d’occasion ; voici quelques exemples : Pétrisseuses basculantes, Laminoirs semi-automatiques, Presses pour pâtes, Cylindres automatiques, Coupeuses, Machines à Cappelletti, Machines à Tortellinis, Machines à Raviolis, Machines à Gnocchis, Pasteurisateurs, Séchoirs à châssis et à tunnel, Conditionneuses semi-automatiques et automatiques, Machines pour la for-

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WE MANUFACTURE EVERY KIND OF INDUSTRIAL PLANTS AND MACHINES FOR PASTA SHOPS. The Quality Used We are very strong in second-hand machines, too. We despose of a large stockyard of used machines.

These machines are revisited, made as new (thanks to their complete disassembly and substitution of all parts subject to weare and tear; as bearings, bushes, belts, chains, etc.) and have a 6 months guaranty.

All the machines, new and used, are in conformity to the laws in force.

Mod. GN 2 – GN 4 – GN 8 – GN 12 GNOCCHI MACHINE for the production of potato gnocchi with cold or hot dough; it is equipped with continuous feedingwith mixing bowl.

FRESH PASTA MACHINE PC95 MACHINE FOR FRESH LONG PASTA (spaghetti, tagliatelle, etc.), short (macaroni, fusilli, etc.), puff pastry (lasagne, cannelloni, ravioli, etc.). Easy to use and clean, very robust and allows you to produce about 14 kg/h of fresh pasta, complete with mixing tank, extrusion sleeve, electronic knife for cutting short-cut pasta at speed, fan, trolley with wheels.

MACHINE POUR PÂTES FRAICHES PC 95 MACHINE POUR PÂTES FRAICHES longues (spaghettis, tagliatelles, etc.), courtes (maccheroni, fusilli, etc.), abaisse (lasagnes, cannellonis, raviolis, etc.). Facile à utiliser et à nettoyer, très solide, permet de produire environ 14 kg/h de pâtes fraiches, équipée d’une cuve de pétrissage, manchon d’extrusion, couteau électronique pour couper les pâtes courtes à vitesse réglable, ventilateur, chariot doté de roues.

Mod. GN 2 – GN 4 – GN 8 – GN 12 MACHINE À GNOCCHIS : pour la production de gnocchis de pommes de terre avec pâtes à froid ou à chaud ; avec alimentation en continu.

mation de nids de pâtes, Machines à Farfalles, Machines à Orecchiette et Trofie, etc.

Nous sommes également en mesure d’ouvrir des magasins et laboratoires complets pour pâtes fraiches : ainsi que de nous rendre sur place pour l’installation et l’enseignement avec des recettes pour les moins expérimentés (avec une grande variété de farces, allant de celles classiques de viande, à la ricotta, aux fines herbes, au saumon, etc.), découlant de plus de vingt ans d’expérience comme producteurs de pâtes et raviolis.

Nous produisons des machines pour chacune de vos exigences, du magasin à l’installation industrielle.

Les Occasions de Qualité Un de nos points forts est également le marché de l’occasion, nous avons un large stock de machines (nous possédons un entrepôt de machines d’occasion).

Les machines d’occasion sont révisées, remises à neuf (grâce au démontage complet et au remplacement des pièces qui s’usent, tels que les roulements, bagues, courroies, chaines etc.) et garanties 6 mois.

Toutes les machines, aussi bien neuves que d’occasion, sont conformes aux normes en vigueur CE pour aliments et de prévention contre les accidents. www.aldocozzi.it

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FROM CONVEYOR BELTS TO WEDGE WIRE SCREENS COSTACURTA’S WIDE RANGE OF SOLUTIONS FOR THE FOOD & BEVERAGE INDUSTRY

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ostacurta S.p.A. - VICO is an Italian company specialised in the designing and production of metal components for industrial manufacturers and architecture, serving markets worldwide.

The company, with its 95 years of consolidated experience in the Made-in-Italy production, is based in Milan and has 2 production facilities in the province of Lecco.

Since 1921 Costacurta has been investing and researching to be more and more competitive on both the Italian and international market.

The company has a divisional structure allowing effective operations on different markets, where Costacurta works according to its mission and values.

Its entire product portfolio originates from wires and plates, and is made of: • Filtering elements • Conveyor belts • Products for the Oil & Gas, chemical and petrochemical sectors

Metal conveyor belts Metal conveyor belts are used in many industrial processes and sectors, from metallurgical engineering, to the pharmaceutical and food industry. These belts can be used for applications that require tem-

FROM CONVEYOR BELTS TO WEDGE WIRE SCREENS

LA LARGE GAMME DE COSTACURTA OFFRE DES SOLUTIONS POUR L’INDUSTRIE DES ALIMENTS ET DES BOISSONS

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ostacurta S.p.A. - VICO est une entreprise italienne spécialisée dans la conception et la fabrication de composants métalliques destinés à l’industrie manufacturière et au secteur de l’architecture, et est présente sur les marchés mondiaux. Forte de ses 95 ans d’expérience dans la fabrication Made-in-Italy, la société est implantée à Milan et dispose de 2 sites de production dans la province de Lecco.

Depuis 1921, la société Costacurta investit et entreprend des recherches afin de devenir toujours plus compé-

titive sur le marché italien et sur le marché international. La société dispose d’une structure divisionnaire, ce qui lui permet d’opérer efficacement sur les différents marchés, où elle est à l’œuvre en se fondant sur sa mission et ses valeurs.

L’ensemble de son portefeuille de produits, fabriqués de fils et de plaques, comprend: • Éléments filtrants • Tapis de convoyage • Produits pour les secteurs du pétrole et du gaz, chimiques et pétrochimiques.

Tapis de convoyage métalliques Les tapis de convoyage sont utilisés dans de nombreux processus et différents secteurs, depuis l’ingénierie métallurgique jusqu’à l’industrie pharmaceutique et alimentaire. Ces tapis peuvent être utilisés pour des applications exigeant des températures comprises entre approximativement -150° C et +1,150° C, même sous contraintes mécaniques ou chimiques. L’entreprise a acquis des connaissances approfondies dans la conception et la fabrication de tapis de convoyage et est en mesure d’ai-

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peratures ranging from approx. -150°C to +1.150°C, even under mechanical or chemical stress. The company has gained a deep understanding in the designing and manufacturing of metal conveyor belts and is able to support its customers in choosing the most appropriate solution, helping them in terms of materials and type of belt to purchase on the basis of operating conditions, shape, size and weight of the products to be conveyed.

In the beverage sector, Costacurta’s products can be used in different applications.

In particular, the belts are used for heat shrink tunnels or shrink wrappers where the final product needs to be wrapped with a heat-shrinkable film.

The belts are designed to guarantee an

der ses clients dans le choix des solutions les plus appropriées, en leur donnant des conseils concernant les matériaux et le type de tapis et ce, en fonction des conditions d’utilisation, de la forme, des dimensions et du poids des produits à transporter.

Dans le secteur des boissons, les produits Costacurta peuvent être utilisés dans différentes applications. En particulier, les tapis sont utilisés pour les tunnels chauffants de rétraction ou pour les emballeuses sous film rétractable, quand le produit final doit être emballé avec un film étirable à chaud.

Les tapis sont conçus pour garantir une parfaite stabilité au produit pendant tout le processus. Le fonctionnement du tapis à vitesse constante, la réduction du niveau des vibrations, ainsi que la fiabilité élevée de son fonctionnement, garantissent effectivement un emballage parfait pour chaque paquet, paquet de six, etc.

Grilles à fissures Parmi les systèmes de filtrage traditi-

excellent stability of the product during the whole process. The constant speed operation of the belt, reduced vibration levels and a high functioning reliability really guarantee the perfect wrapping for any pack, six-pack and others.

Wedge wire screens Among the usual filtering systems, Costacurta also offers the wedge wire screens.

This product allows an effective separation while guaranteeing a high mechanical resistance.

The VICO-Screen® is designed for retaining materials, filtering and sieving. It has countless applications, mainly in the chemical, mining, pharmaceutical, plastic, paper and food industries.

Thanks to their mechanical and construction features, which guarantee a high product resistance, the wedge wire screens can be considered in some cases a more efficient alternative to metal meshes and perforated plates, depending on the specific needs of the customer. The wedge wire screen is a filtering onnels, Costacurta offre également les grilles à fissures. Ce produit permet une séparation efficace, tout en garantissant une haute résistance mécanique.

VICO-Screen® est conçu pour la rétention, le filtrage et le tamisage des matériaux. Il a d’innombrables applications, notamment dans les secteurs suivants : chimique, minier, pharmaceutique, des matières plastiques, du papier et alimentaire.

Grâce à leurs caractéristiques mécaniques, combinées à celles de construction, ce qui garantit une résistance élevée au produit, les grilles à fissures peuvent être considérées, dans bien des cas, comme des solutions alternatives, plus efficaces, aux mailles métalliques et aux plaques perforées, selon les besoins spécifiques du client.

La grille à fissures est un élément filtrant constitué de fils métalliques à section en V, disposés de façon parallèle et soudés aux barres ou aux tiges de support. La section en V réduit le risque d’obstruction et permet

element made of V-sectioned wires, arranged in a parallel manner and welded to support bars or rods. The V-section minimises the risk of clogging, allowing an effective separation of solid elements (smaller than 1 mm) from liquids, both in coarse screening and finer screening procedures, thanks to the wide range of slots available.

The VICO-Screen® can also be supplied as a flat panel, often used during germination in the production of beer.

The VICO-Screen® can be made with wires and supports of different shapes, sizes and materials in order to be able to resist to different temperatures, pressures and corrosive or abrasive actions. Malt houses, breweries and distilleries can use Costacurta’s VICO-Screen® in their clarification and filtration plants. The slots (from the smallest of 30 µm) are suitable for many production processes, from the smallest plants to industrial scale productions. www.costacurta.it une séparation efficace des éléments solides (plus petits que 1 mm) des liquides, lors des procédures de filtrage grossier et de filtrage plus fin, grâce à la grande variété de fentes disponible.

VICO-Screen® peut être également fourni sous forme de panneau plat, souvent utilisé durant la phase de germination dans la fabrication de la bière.

VICO-Screen® peut être réalisé avec des fils métalliques et des supports de différentes formes et dimensions ou en d’autres matériaux afin de pouvoir résister à diverses températures, pressions et actions corrosives ou abrasives. Les malteries, brasseries et distilleries peuvent utiliser VICO-Screen® de Costacurta dans leurs installations de clarification et de filtration. Les fentes (à partir des plus petites de 30 µm) conviennent pour de nombreux processus de production, des plus petites usines aux sites de production à échelle industrielle. www.costacurta.it

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Z.MATIK HAS 30 YEARS OF EXPERIENCE IN THE PRODUCTION OF PASTRY AND BAKERY MACHINERY

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he company Z.matik has 30 years of experience in the production of pastry and bakery machinery, especially manual dough sheeters, croissant groups, working tables, planetary mixers, mixers and cutting rollers in AISI 304 steel.

By choosing the most appropriate materials, Z.matik ensures sturdiness and user-friendliness for every machine.

The Z.matik dough sheeters are designed to be functional, sturdy and easy to use, and thanks to their versatility, they can be used in small and medium-sized laboratories.

The materials used and the minimum maintenance required to ensure good results make the Z.matik dough sheeter an effective and profitable asset.

The Z.matik dough sheeters are supplied in various models: counter SF500BN, SF500BL (500x500, 500x750), with base SF500N, SF500L (500x750, 500x1000), SF600N, SF600L (600x1000, 600x1400) and SF600LT (600x1400 with cutting station).

The SF600L model, the company’s flagship product, now features an innovative design. All Z.matik dough sheeters are equipped with pull-out shelves, dual control (foot pedal and rocker arm) cylinders, with 80mm diameter and 4 7 m m open-

ing. Upon request, the Z.matik dough sheeters can be supplied in AISI 304 stainless steel and a 2-speed motor or inverter can also be applied according to customer needs.

The company’s latest innovation is the automatic dough sheeter, available in three versions: SF6514A (650x1400 mm), SF6516A (650x1600 mm), SF6520A (650x2000 mm).

This type of machine allows the customer to choose the mode of operation (manual, semi-automatic or automatic). It also includes several optional features, such as a cutting station, a winder and a flour duster, in AISI 304 stainless steel.

Thanks to a convenient 5.7” colour touch-screen panel, the customer can select the most suitable processing system and save 50 recipes.” www.zmatik.com

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One problem One solution

ARTIFICIAL VISION INSPECTION SYSTEMS Product and manufacturing lines automatic quality control through pictures product processes even in high speed production lines

AIR DRYING SYSTEMS

INDUSTRY 4.0

Removes superficial water from the sample in the production line blowing out with air. It prevents possible oxidation such as product water retention and facilitate all labeling processes. It does not need any external compressed air connection.

Our software tool seeks to improve the productive and bottling processes by focusing on the system and specially on the OEE (Overall Equipment Effectiveness). As well, on the improvement and quality of the product obtained.

EXPULSION SYSTEMS

DYNAMIC WEIGHING SYSTEMS

We offer a pneumatic system capable of removal from the non-conforming product or like diverters in the production line

Dynamic weighing control enabling insurance of the correct quantity of product provided. Connectivity with other monitoring unit for the dosage system synchronization

pygsa Sistemas y Aplicaciones, S.L. - C/ Villa de Bilbao, 10A- 46988 - Paterna. Valencia (EspaĂąa) - Telf: +34 961 856 867 - comercial@pygsa.es

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SPECIAL

BAKERY AND CONFECTIONERY INDUSTRY

CESARIN: INGREDIENTS OF SUCCESS FOR PRODUCTS OF NEW GENERATION

T

he Company was established in 1920 and has always operated in the agro-food industry. The special attention placed on innovation by qualified staff aimed at Research and Development has permitted the Company to cope with a rapidly evolving market that is ever more demanding as far as productivity standards are concerned and, moreover, to consolidate strong long term co-operative relationships with the main industries of the sector, on both domestic and foreign markets. That philosophy has enabled the Company to anticipate the market, broadening their own productive horizon, putting the transformation of fruit to that of vegetables side by side. The new range of vegetables was created by exploiting the knowhow matured during ten years of industrial activity.

The importance given to communication, their constant presence at the main international fairs and productive flexibility has taken Cesarin S.p.A. to the pinnacle of the industry, strengthening their presence on the internal and foreign market. During the course of these years, the Company has skilfully achieved the requirements of reliability demanded to meet the highest standards of the food industry, thereby becoming the ideal partner for the major players in the food market.

In order to compete in an increasingly demanding market in terms of quality, Cesarin Spa has made innovation and research its forte. A gamble that began in the mid-nineties, the Company has been able to succeed by

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• HG Vegetables: low humidity, low water activity (≤ 0.6), easy conservation, excellent organoleptic performance, high resistance to mechanical stress and elevated heat treatments.

Use: • LG Vegetables: preparations in vending machines such as sandwiches, dips and sauces, culinary preparations from counter with fresh meat and fish, salads and mix of fresh bench cereals, cakes and pizzas in vending machines and frozen foods.

being ahead of its time in believing in the importance of having its internal team entirely dedicated to R & D. The strength of the company lies in its ability to synthesise high-quality craftsmanship with the needs of industrial standardisation, now essential even in a sector such as the constantly evolving food sector.

Thanks to the success achieved in fruit market, Cesarin Spa in 2003 is developing a new range of Stabilised Vegetables (GreenLine). Within a few years, the Stabilised Vegetables line has earned an important place, earning the position as market leader.

The Company has made two Stabilised Vegetables lines: • LG Vegetables (Low grade), residual humidity 60/75%, IQF, Storage –18°/-25° • HG Vegetables (High grade), residual humidity 10/20%, room temperature storage.

Strengths: • LG Vegetables: excellent organoleptic and decorative aspect, low water release, resistance to mechanical stress.

• Hg Vegetables: special breads, focaccia, stuffed pastas, savoury muesli, granola bars, preparations made with tuna, chicken and meat in general.

The range, designed primarily by market input, comprises cherry tomatoes, tomatoes, peppers, aubergines and courgettes, green and black olives and carrots: all items are available in cubes and calibrated pieces and shortly, within the Hg Vegetables lines, granules of small calibre suitable for use in infusion. wwww.cesarin.it

The arduous objective that the company had set itself with the project for stabilised Vegetables, was to obtain an ingredient that would solve the problems deriving from the high quantity of free water present in frozen vegetables, and at the same make an easy product to be used and store as dehydrated, all without affecting the organoleptic characteristics of the fresh vegetables.

The result was achieved with success, thanks to an exclusive process developed by Cesarin and the careful selection of ingredients, which must be picked when ripe, cleaned and calibrated.

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MAKE YOUR BUSINESS RISE WITH INDUSTRIAL BAKERY LINE TECHNOLOGY

W

e are a leading Company in the food plants industry, specialized in the planning, manufacturing and on-site installation of highly automated production layouts and state-of-the-art machinery for the making of bakery products: from bread and puff pastry to any kind of biscuits and cookies. IBL is a young and emerging reality, yet already well accomplished and constantly growing, thanks to an innovative and flexible business formula which combines together strategic vision and technical innovation. The Company inherits a genetic legacy coming from multidecennial know-how and work experience in leading companies from Verona, traditionally the world’s capital in this very field.

EXCELLENT BAKERY PLANTS FOLLOW GREAT RECIPES Any production solution cannot part from some culture of the end product. IBL provides the Industry with very versatile layouts, which are easily and rapidly convertible for any kind and variant of product. IBL allows for the utmost versatility and flexibility in the production layouts: from the configurations that contemplate manual labour to fullyautomated lines and according to the different production needs and the desired product quantities. IBL also offers maintenance and assistance, upgradings and modifications of preexisting production layouts: always pursuing the most advanced concept of service and providing innovative solutions on a case-by-case basis.

GIVE YOUR BUSINESS THE BEST FRAGRANCE, TASTE AND ASPECT For the bakery segment biscuits and cookies, IBL designs and builds industrial layouts and turnkey

automated machinery for the completecycle production of the product genres: - SOFT COOKIES - HARD BISCUITS - AND CRACKERS - FILLED AND WIRE CUT - COOKIES - DROPPED COOKIES - CAKES and for the bakery segment bread and puff pastry: - PUFF PASTRY - CROISSANTS - BRIOCHES - TIN BREAD - BAGUETTES - BREADSTICKS - RUSKS - FOCACCIA BREAD - ARABIC BREAD - CIABATTA BREAD - PITA - PIZZA The production layout built by IBL are designed and manufactured in-

house, at the Company’s plant and headquarters nearby Verona.

The production layouts and machinery that are built and installed by IBL mirror the trade’s state-ofthe- art and guarantee the most fitting tailor-made solutions, always innovative and cost-effective, in every industrial context and economic situation.

IBL can offer the Clients the planning, manufacturing and installation of complete-cycle production layouts: from the stocking of raw materials, to dough making and moulding, to baking, to the final product wrapping.

Due also to the close technical co-operation with the Partners supplying components such as SEWEURODRIVE, ALLEN BRADLEY, SIEMENS, KOYO SKF, etc., our layouts for bakery offer: total reliability and long lasting durability, flexibility, simplicity of maintenance and multiyear warranty from the maker.

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FRESHLY BAKED NEWS: BIG CHANGES AT IBL The Company moved to larger Headquarters and sends a message to the Market – CEO Matteo Zumerle interview MR ZUMERLE, YOU HAVE MOVED TO NEW, FAR BIGGER PREMISES: A CLEAR SIGN OF GROWTH...

Our growth is the direct consequence of the increasing demand from the market. A fact we welcome with enthusiasm and proudly acknowledge, yet it represents a challenge at the same time, which calls for even more commitment on our part.

HOW DO YOU COMMIT YOURSELF TO THIS CHALLENGE? Well, to begin with, we are massively reinvesting our business profits in order to better satisfy the increasing demand.

Our recent moving to new, larger premises based in Villafranca - where Verona’s airport is located - comes as a natural

IBL - FP 6-17.indd 4

consequence, but it is not the only step necessary to achieve our market goals, of course.

WHAT OTHER INTERVENTIONS WOULD YOU IMPLEMENT IN ORDER TO ACHIEVE YOUR MARKET GOALS? Research and Development are a fundamental aspect, yet there is at least another factor which plays a crucial role: I mean the capability of coming up with the proper solution at the right time for our Clients, reacting promptly and effectively, whenever and wherever needed.

THAT’S CLEAR ENOUGH, MR ZUMERLE. CHANGING TOPIC, COULD YOU DESCRIBE THE MODIFICATIONS OF YOUR NEW COMPANY LOGO? Sure. The dot of the letter “i” has become an Italian flag to emphasize the “Made in Italy”. But the spike stem design represents perhaps the most radical change. The old one was a flat

line somehow epitomizing the Industrial Bakery Line, in other words our brand name. The new spike stem is curved like a crescent and shaped like the cross section profile of a grooved roller: it creates a perfect fusion between the wheat spike, symbol of bakery products, and an iconic machinery component.

Furthermore, it makes the whole IBL logo more compact and distinctive.

IN SHORT, IBL PROVIDES THE CLIENTS WITH: - HIGH GLOBAL QUALITY OF THE LAYOUTS - HIGH RELIABILITY AND DURABILITY - WIDE CHOICE OF TECHNICAL SOLUTIONS - FAST LAYOUT ASSEMBLY - REMARKABLE COST-EFFECTIVENESS - PLANNED MAINTENANCE BY PROTOCOL - REMOTE OR ON-SITE TECHNICAL ASSISTANCE. www.bakeryline.com

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BAKERY AND CONFECTIONERY INDUSTRY

PRODUCTION IN PERFECT FORM

Errepan is one of Italy's leading producers of baking pans and metal baking equipment for the confectionery and bread-making industries.

L

ove for the perfect form Over 25 years of passion for the perfect form have allowed Errepan to position itself on the Ita¬lian podium of metal pan and equipment manu¬facturers for the confectionery and bread-making industries. Technological evol¬ution, innovation and determina-tion have done the rest to satisfy an increasingly diversified and heterogeneous demand, borne of the international comm¬ercial relationships that the company has developed over the years.

Certified quality Errepan has been ISO 9001 certified since 1998 for its system of quality, guar¬anteeing respect for operational proc¬edures throughout the entire

production process. Complementing the company's certified quality is the quality of its daily inter¬actions with clients, with a part¬icular focus on meeting their needs.

International trade shows In addition to Italian events, Errepan has long had a pres¬ence in the biggest international trade shows to reach local mar¬kets and give potent¬ial clients the chance to "see with their own eyes" the reality that excell¬ence in the field currently represents.

The products With a broad, comprehensive line of products, Errepan is able to sati¬sfy every need of the confect¬ionery and

bread-making industry. The range of available forms is constantly expanding, motiva¬ted by (among other things) the push from clients, which the marketing department (with inim¬itable support from the technical office) then takes as its own and transforms into perpetually new products and solutions.

Pans for croissants, plum cakes, muf¬ins, tarts, the most original soft cakes, but also for pan¬bauletto, pan carré, and sand¬wich bread.

The tray with self-carrying paper cup holders is an inter¬esting and innovative solution. It can be used as a pan on the produc¬tion line or as a support in the product proto¬typing phase, with a consequent reduction in cost.

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in with the perfect shape shape in love love with the perfect baking bakingpan panfor for

croissants croissants

baking pan baking panfor for

cake

baking frame baking

Equipment for bread and cake baking industries

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muffins muffins

ERREPANs.r.l. s.r.l.

ERREPAN Via Terracini, 44 TREVIGLIO(BG) (BG)- -Italy Italy TREVIGLIO 0363301806 301806 Tel. +39 0363 0363 303473 303473 Fax +39 0363 www.errepan.it www.errepan.it--info@errepan.it info@errepan.it

01/12/16 16:18

BAKERY AND CONFECTIONERY INDUSTRY

SPECIAL

Loaf pan with ridged containers

Pan for croissants on a single aluminium tray or sheet

Flat sheet for high output machines

Semi-spheric form with highly non-stick Teflon.

Slotted loaf pan with automatic cover lock

Sheet for hamburgers for up to 125mm in diameter

Tray with self-carrying paper cup holders

Pan for muffins with a large selection of shapes and diameters

Stackable pan for panbauletto

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BAKERY AND CONFECTIONERY INDUSTRY

INNOVATIVE FLOUR COOLING SYSTEM BY AGRIFLEX SRL PATENT NR. 1401347

S

ince over 40 years, Agriflex srl is leader manufacturer of installations for the handling of raw materials. Thanks to our inhouse research department, we have successfully conceived, built an patented our innovative system for the flour cooling.

Let us introduce it to you as follows: Dough temperature control is a key factor in obtaining constant and ideal quality in the production of bakery products at industrial and small business level. Infact, the cooling process of the flours allows slowing down the rising of the dough and adequately adjusting it to the times of each production line.

Among the methods currently used for this purpose, often with high costs and poor results, one of the most common and popular is that of lowering the dough temperature by adding ice.

The limitation of this method is in the empirical approach used both to determine the amount of ice to be used in function of the detected temperature and the reduced quantity of water to pour in the dough since it is obtained by the melting of the ice.

Some people cool the dough by mixing liquid nitrogen, although this method is quite expensive and therefore impractical.

Others mix the flours using lamellar flows of cold air, but this is a poorly

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- complete system automation that, thanks to the reduced thermal inertia and the absence of accumulations, ensures the correct temperature of the dough, compensating the temperature variations of the other components and ambient temperature; - ease of maintenance since all areas can be easily cleaned.

efficient method, due to the reduced specific heat of the air and the risk of changing its humidity.

quently reduced operating costs; - high effectiveness thanks to the considerable temperature reduction;

The Agriflex Flour Cooling System is easily retrofitted on existing installations and it is particularly suggested in various productions.

Visit: www.agriflex.it

Finally, another cooling method uses screw heat-exchangers: while conveying flours to the mixer, their movement mixes them with liquid nitrogen or CO2 that is injected for cooling purposes. Unfortunately, despite being excellent for flour conveying, the screw is not equally effective in mixing flour with the cooling means, which consequently are used in large quantities and increase both plant and operating costs due to the difficulty of cleaning and maintaining such cumbersome heat exchangers in efficient working order.

The proposed method offers different, significant advantages: - high energy efficiency thanks to the direct exchange and conse-

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SPECIAL

LONG SHELF-LIFE CROISSANT PRODUCTION

C

roissants continue to gain popularity worldwide. Every region of the world has its own croissant products and therefore unique characteristics. In some parts of the World, the Middle East and Asian region in particular, demand long shelf life products.

This is the reason why the long shelf life croissants were developed. Croissant production lines were among the very first Rademaker bakery production lines produced and we are proud to be the global leader in Croissant production lines. With our three decades of experience, Rademaker is able to produce long shelf

L

PRODUCTION DE CROISSANTS A LONGUE CONSERVATION

es croissants continuent à être de plus en plus appréciés à travers le monde. Chaque région de monde a sa propre production de croissants, avec des caractéristiques uniques. Certaines parties de monde, en particulier le Moyen-Orient et l’Asie, exigent des produits à longue conservation. C’est la raison qui a conduit au développement des croissants à longue conservation. Les lignes de production de croissants furent parmi les premières lignes de production de boulangerie Rademaker, et nous sommes fiers de notre

position de leader mondial dans ce secteur. Grâce à ses nos trois décennies d’expérience, Rademaker est en mesure de produire des croissants à longue conservation qui répondent aux exigences de nos clients.

Pour les lignes de production de croissants à longue conservation, la première question majeure qui se pose est relative à la durée de conservation voulue. La durée de conservation peut aller de 7 jours à 6 mois. Celle-ci déterminera non seulement la recette, mais aussi la procédure de développement de la pâte. La manière

dont le croissant est refroidi et conditionné influe aussi considérablement sur la durée de conservation du produit.

Selon la technologie longue conservation Rademaker, la qualité et la durée de conservation du croissant dépendent de quatre facteurs.

1. La recette La recette des croissants à longue conservation est unique. Leur consistance moelleuse est rendue durable par l’utilisation d’un levain-chef et d’une recette riche incluant de la

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life croissant types that meet our client’s demands.

When it comes down to long shelf life croissant production lines, the first important question that arises is how long the desired shelf life should be. Shelf life can range from 7 days to 6 months. This shelf life will determine the recipe but also the procedure of dough development. The way the croissant is cooled and packed too, is of great influence to the shelf life of the product. According to the Rademaker long shelf life technology, four drives determine the quality and the shelf life of the croissant.

1. Recipe The recipe for long shelf life croissants is unique. Long lasting softness is created by making use of mother dough and rich recipe with

margarine, du sucre, des œufs, du sirop de glucose et un mélange spécial d’enzymes. Le mélange d’enzymes peut s’utiliser en association avec un améliorateur de pain pour apporter tolérance et volume.

La combinaison de ces deux ingrédients et leur mélange spécifique permet de réduire la quantité d’eau libre présente dans la pâte (aW).

Dans les pays chauds et humides, ou pour obtenir une longue durée de conservation, on utilise du propionate de calcium comme conservateur dans une proportion maximum de 0,3 % de poids de farine. L’odeur de propionate de calcium est généralement considérée comme désagréable, tandis que les conservateurs naturels (développés lors de la fermentation et en utilisant du levain-chef) sont considérés comme plus agréables mais moins efficaces.

margarine, sugar, eggs, glucose syrup and a special blend of enzymes.

The enzymes blend can be used in combination with a bread improver to contribute tolerance and volume.

The combination of these ingredients, in its specific mixture, will reduce the amount of free water inside of the dough (aW).

In hot, humid countries, or in case of a desired long shelf life, calciumpropionate (cp) as preservative is used to a maximum of 0,3% flour weight. The odor of cp is normally regarded as unpleasant, while as natural preservatives (developed during fermentation and by using mother dough) it is regarded as pleasant but less effective.

Another crucial aspect for the keepability of these products is the filling.

Un autre aspect crucial de la capacité de conservation de ces produits est leur garniture. Il est important d’utiliser des garnitures qui soient équilibrés avec la pâte du croissant cuite ; si la garniture est trop hygroscopique, elle attirera toute l’eau de la pâte. Si la garniture libère de l’eau, le résultat obtenu sera une pâte trempée et hétérogène avec une garniture sèche.

Enfin, le choix de la margarine (ou matière grasse, etc.) ou du beurre est également fondamental. Le beurre est beaucoup plus sujet au rancissement que les matières grasses végétales.

2. Le processus/la procédure Les croissants à longue conservation sont produits avec des temps de fermentation très longs. Il s’agit là d’une différence notoire par rapport au processus de production des cro-

Important is to use fillings that are in balance with the baked croissant crumb; if the filling is too hygroscopic it will attract all water from the crumb. If the filling will release water, the result will be soaked, patchy crumb with dried filling.

Last aspect, the choice for margarine (or shortening, fat, etc.) or butter is important as well. Butter is much more vulnerable for rancidity than vegetable fats.

2. Process/Procedure Long shelf life croissants are produced with very long fermentation times. This differs from the process for ‘normal’ croissants. The long fermentation times arise because mother dough is used (also called levains, brews, preferments, sauerteig, etc.) in combination with the us-

issants « normaux ». La longueur des temps de fermentation est due à l’utilisation de levain-chef (également appelée levain-mère, pâte acide, etc.) associée à l’utilisation d’une très faible quantité d’eau libre et à la très grande quantité de graisse et de sucre utilisée dans la pâte. Un développement maximum des arômes et, parfois, l’utilisation de conservateurs, tels que le propionate de calcium, contribuent également à ces temps de fermentation prolongés. Toutefois, c’est la procédure de production du levain-chef qui y contribue le plus.

La procédure de production du levain-chef commence par une petite quantité de culture ou souche. Cette culture est créée spontanément par la fermentation à l’air ou par une souche achetée. Cette souche est ensuite augmentée avec de la farine, de l’eau

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age of a very low free water amount and the very high amount of fat and sugar is used in the dough. A maximum of flavor development and sometimes usages of preservatives, like calcium propionate, also contribute to this long fermentation times.

However, the mother doughs procedure contribute to this the most.

The mother dough procedure starts with a small amount of culture or strain. This culture is created spontaneous by air fermentation or by purchased strain. Accordingly, this strain is up scaled by flour, water and temperature. This scaling can be done in several fermentation steps.

Whether the choice is made for one, two or three fermentation steps is depending on recipe costs, desired quality, pH, production equipment and dough handling. Important is the development of the strain called ‘Saccharomyces Exiguous’. This

et par la température. Cette augmentation peut s’effectuer en plusieurs étapes de fermentation. Le choix de procéder à une, deux ou trois étapes de fermentation dépend des coûts de la recette, de la qualité souhaitée, du pH, de l’équipement de production et de la manipulation de la pâte. Le développement de la souche appelée « Saccharomyces exiguus » est particulièrement important. Cette souche réduit l’acidité de la pâte et constitue un conservateur naturel.

Pour faire croitre la souche et conserver intactes toutes ses caractéristiques, il existe deux méthodes de base : 1. Achat ponctuel Il est possible d’utiliser une certaine quantité de la souche/culture comme levain pour le jour suivant. La stabilité de la culture/souche de levain-chef et sa capacité à exercer sa fonction de manière identique chaque jour dépend des conditions de production.

strain will decrease the acidity of the dough and creates a natural preservative.

process, especially the final proofing time, is much more reliable.

To upscale the strain and to keep the characteristics of the strain vivid, there are two basic ways: 1. One-time purchase.

A certain amount of strain/culture can be used as a starter for the next day. Whether the mother dough’s strain/culture remains stable and daily performs the same, depends on the bakery conditions.

3. pH Mother dough is necessary to, besides taste and crumb softness development, lower the pH of the dough. By doing so, natural preservatives (various types of lactic acid, citric acid, etc.) are created. During the fermentation of the mother dough, the pH will decrease to levels of < 4. After mixing and final proofing, the pH can reach 4,5 to 5.

2. Repeatedly purchase.

Every day a fresh batch is started up for croissants production. This method may be a bit more expensive but the predictability of the production

3. Dough equipment Dough shaping Rademaker offers Croissant production lines to produce long shelf life croissants. Capacities starting at 800

2. Achat répété Chaque jour, un nouveau lot est produit pour la production de croissants.

Cette méthode est peut-être un peu plus coûteuse, mais elle permet de prévoir le processus de production, et notamment le temps de levage final, de manière beaucoup plus fiable.

3. pH Le levain-chef est nécessaire non seulement au développement de la saveur et de la consistance moelleuse de la pâte, mais aussi pour abaisser le pH de cette dernière. Ce faisant, des conservateurs naturels

(divers types d’acide lactique, acide citrique, etc.) sont créés. Lors de la fermentation du levain-chef, le pH diminue jusqu’à devenir inférieur à 4.

Après le mélange et le levage final, le pH peut atteindre une valeur comprise entre 4,5 et 5.

3. Équipement de production de la pâte Moulage de la pâte Rademaker propose des lignes de production de croissants à longue conservation. Elles offrent un rendement minimum de 800 kg par heure,

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kg up to over 2,000 kg per hour leading to a product quantity of 12,000 pieces an hour up to 70,000 pieces per hour. Capacities depend on the size and weight of the croissants.

The Rademaker Sigma Laminator will provide the correct laminated dough sheet. This dough sheet is fed towards the Rademaker Croissant production line. Because of the Low Stress Sheeter it is possible to handle doughs that require the long fermentation times that are required for long shelf life croissants.

4. Proofing, Baking, Packaging Handling The final proofing time of the croissants is very long. This is due to the usage of mother dough, the rich recipe, the usage of preservative and the very limited amount of water. Depending on the recipe, we have seen final proofing times from 180 minutes to bakeries with over 300 minutes.

permettant d’atteindre une productivité comprise entre 12 000 unités par heure et 70 000 unités par heure. Les rendements dépendent de la taille et du poids des croissants. Le laminoir Sigma de Rademaker produira la feuille de pâte laminée appropriée. Cette feuille de pâte alimente la ligne de production de croissants Rademaker. La diviseuse sans stress permet de traiter des pâtes qui exigent des temps de fermentation prolongés, nécessaires notamment pour les croissants à longue conservation.

4. Levage, cuisson, conditionnement - Manutention Le temps de levage des croissants est particulièrement long. Cela est lié à l’utilisation de levain-chef et de conservateurs, à la recette très riche, et à la très faible quantité d’eau. Selon la recette, les temps de levage final varient de 180 minutes à plus de 300 minutes pour certains produits de boulangerie.

Pour éviter que le produit ne se dessèche et conserver l’humidité maximum

To avoid drying of the product and to keep the maximum of moisture inside of the product, the product should be baked with limited convection and maximum radiation and conduction.

Baking time depends heavily on the size of the product. For example for a 65-gram product, the baking time is approximately 11 minutes.

A very important aspect that also determines the shelf life and product quality is the final step in the production process: packaging. Assuming that the croissant is packed in flowpack (horizontal) or trans wrap (vertical) packaging, there is the possibility to increase shelf life by making use of gas flushing: a mixture of Nitrogen 40% - 0% and Carbon dioxide 60% - 100%. For this procedure, it is necessary to use special equipment and special foil.

dans ce dernier, il faut le cuire avec une convection limitée et un rayonnement et une conduction maximums. Le temps de cuisson dépend fortement de la taille du produit. Par exemple, pour un produit de 65 grammes, le temps de cuisson est d’environ 11 minutes.

Un autre facteur fondamental déterminant la durée de conservation et la qualité du produit est l’étape finale du processus de production : le conditionnement. Si l’on suppose que le croissant est conditionné en emballage flowpack (horizontal) ou trans wrap (vertical), il est possible d’augmenter la durée de conservation par balayage de gaz : un mélange de nitrogène 40 % - 0 % et de dioxyde de carbone 60 % - 100 %. Cette procédure exige l’utilisation d’un équipement spécifique et d’une feuille spéciale.

Récapitulatif de la conservation des croissants à longue conservation Il existe trois méthodes de base pour conserver le produit :

Summary of long shelf life croissant preservation Basically there are three ways of preserving the product: 1.. In the dough. By lowering pH by long fermentation/ mother dough technology or by adding calcium propionate. In addition, the filling can contain preservatives that has effect on croissant crumb.

2. Special crust treatment.

3. Around the croissant by gas flush during the wrapping process.

The long shelf life technology expertise is carefully applied in Rademaker’s Croissant lines and production solutions. As the global leader in Croissant production lines Rademaker can assure that the Croissant Production line will deliver the taste, texture, shape, and capacity that you and your customers expect. www.rademaker.com

1. Dans la pâte. En diminuant le pH grâce à une technologie de levain-chef/longue fermentation ou en ajoutant du propionate de calcium.

En outre, la garniture peut contenir des conservateurs qui influent sur la pâte du croissant.

2. Traitement spécifique de la croûte.

3. Autour du croissant, par balayage de gaz lors du processus de conditionnement.

Toute l’expertise dans la technologie de conservation longue durée est minutieusement appliquée dans les solutions de production et les lignes de production de croissants de Rademaker. En tant que leader mondial dans le domaine des lignes de production de croissants, Rademaker est en mesure de garantir que la ligne de production de croissant produira le goût, la consistance, la forme et la quantité que vous et vos clients attendez. www.rademaker.com

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BAKERY AND CONFECTIONERY INDUSTRY

RENGO - REVOLUTION IN THE PASTRY MARKET

Now Lauretta thermostable fruit and cream fillings are available in a new, smaller packaging: Rengo ready-to-use pastry bag. It’s a convenient 1 kg bag with a set of pastry tips both for professionals and amateurs

R

engo is easy to use, has a compact size and is available in various flavours.

You can use it for decorating, filling, layering or portioning. It is perfect for buns, doughnuts, muffins, cookies, cupcakes and cakes. Due to its smaller weight, it’s excellent both in small pastry shops, cafés, as well as restaurants and hotels. It can be used not only by professionals.

R is for revolution Rengo is the first product of its kind on the market. Lauretta fillings contained in the pastry bag are a reliable product appreciated by customers both in Poland and abroad. They are available in three options: as cream fillings, fillings with pieces of fruit or smooth/mashed fruit fillings. The selection of flavours is vast with a dozen or so options to choose from, including vanilla, chocolate, apricot, strawberry, raspberry 60% and black currant 50%.

While creating the new packaging, we focused on the speed and comfort of work while using Rengo. However, we mostly wanted to prove that Lauretta fillings can be used in all conditions.

E is for ergonomics One of the major advantages of Rengo is convenience. The bag is really handy and easy to use. It has a nice, colourful packaging that can be stored on a shelf or in a cupboard. It has a compact size. If after using the bag there is still some filling left, just

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close it and put it into the fridge. You can store it there for the next 4 weeks.

N is for new So far, Lauretta fillings were sold in 12 kg buckets. Such a packaging is perfect for large plants or pastry shops.

Now, we want to reach all those who do not need as much filling, don’t have a spacious kitchen and wish to use a high-quality product. We have designed Rengo especially for them.

The innovative, 1 kg packaging allows them to quickly fill or decorate pastries without using any additional equipment.

G is for go Rengo pastry bag is available with a set of pastry tips: for filling and decorating. Just unscrew it, put on the right tip and the bag is ready to use. If you need to do things quickly without making a mess, using Rengo is very convenient.

The filling is fully thermostable which means that it retains its shape during baking. It is especially important not only due to its flavour but mostly to the final visual effect. Lauretta fillings can be baked at a temperature above 230 °C, frozen or used as-is.

O is for Oh, the savings Using Rengo compared to a typical pastry bag saves a lot of time. First, you need to open the standard pastry bag, put it inside out, cut the corner and place the tip inside the bag. Then you need to bring the filling, spoon it into the bag and only then you can portion it.

Working with Rengo is much simpler; it saves time and money. Almost all employers are aware of the increase in labour costs and problems with employing the right staff. By introducing Rengo to the market, we have also considered those two issues, thus, with minimum work you can get the maximum effects. Just unscrew Rengo, put on the right tip and squeeze out the filling. Et voilà! www.lauretta.eu/rengopastrybag

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“SINCE 1970 THE ITALIAN QUALITY FOR THE TRUE ACCURACY”

Automatic Powder Ingredients Weighing Systems

L

awer provides products, solutions and services to the industry to increase the reliability, safety and efficiency of dosing and dispensing operations for powders and liquids. Our core market position, that of a leading global product and solution provider together with our aim to set strong standards in all areas of our business, are both reflected in our company motto: “the true accuracy “. We have almost 50 years’ experience in supporting the industry to ensure the highest quality of the products.

Our ability to do this is based on the “Italian Quality” of our products and services combined with our continuous investment in developing leading technology. As a result, more than 2500 customers put their trust in our company having allowed us to supply them with thousands of systems and solutions during our long history. Via our world-wide presence, we stand beside our customers around the globe and through the whole life cycle of our products, from the assistance with selecting the right equipment, design-in support, installation and after sale service.

Lawer is a global automatic dosing and dispensing systems manufacturer based in BIELLA area, providing products for various industries as Textile – Cosmetics – Painting/ Coating – Food – Plastic – Rubber.

Quality and Excellence expressed since the preliminary analysis to the commissioning of the equipment, to

ensure safe and automated systems operated by high-class software, able to adapt themselves to the changing needs of manufacturing companies.

• Ability to analyse, identify, translate the client’s needs in a personalized project. Short time in the projecting, manufacture and installation of the systems. A timeliness after-sales service, able to respond to every request and problemsolving, with qualified technicians, 4 Service Centres, a Web on-line remote assistance.

Support services program designed to optimize the interventions and reduce costs.

The true Accuracy it is in every small detail that is measured the great value of a Company. Lawer has made a hallmark of accuracy. In research, in the production cycle, in the technical support, every minimum detail is evaluated by the stricter controls.

Innovation We strongly invest in developing leading technology and new products. We encourage and facilitate a company culture of systematic and sustainable creativity and innovation.

Service via our world-wide presence, we stand beside our customers around the globe from assistance for selecting the right equipment up to the best after sale support.

Engineering Support • consultancy assistance for the optimal selection of the right system and the most innovative technical solutions • desing.in support for integrating our products and solutions into your production line • customisation to suit your individual needs.

After sale service and assistance • Flexibility, professionalism, capillarity of the international network with 45 highly qualified Agents.

Product portfolio • Automatic Powder Dosing Systems with: - single scale technology - double scale technology - multi scale technology CONCEPT : Automatic Powder Ingredients Weighing Systems The different models of UNICA have been designed and patented to organize production in an innovative way by automatically weighing the powder ingredient components of recipes and batches in different processes of the food preparation industry. The ingredients are stored in stainless steel silos and the products are dosed using stainless steel screws. The ingredients are dosed into buckets, either manually or automatically placed on the weighing trolley which has an electronic scale.

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The weighing trolley automatically positions the bucket under the silo from which the ingredients are to be dosed. The management software allows collects all information about the operation reports and statistics.

The pc can be interfaced with external systems to export the data.

24 L capacity silos on SD • single scale • max 13 small silos positions • scale 30 kg capacity, 1 gr resolution • loading operation by gravity from the front side • manual or automatic bucket loading/unloading For application in industrial production Lawer provide systems with high productivity and efficiency.

ADVANTAGES and BENEFITS 1. ACCURACY 2. REPEATABILITY 3. TRACEABILITY 4. SECURITY 5. EFFICENCY 6. SAVING 7. KNOW-HOW PROTECTION for application in small-medium size laboratory we offer differents models of UNICA systems.

UNICA TWIN •100 L. capacity silos • single or double scale • 12-24 or 36 silos configuration • scale 30 kg capacity, 0.1 gr resolution • loading operation by gravity from a rear platform • manual or automatic bucket loading/unloading

SUPERUNICA Superunica is a fully automatic weighing system, allowing accurate safe and clean powder recipes preparation. The system consists of a number of independent storage silos, installed in line on a modular structure. A weighing trolley incorporating the electronic scale is automatically transported to the correct silo position. Each module can accommodate silos with different capacities

(300, 150, 100 and 50 L) which are loaded by gravity or by means of a vacuum system. The bucket loading / unloading process takes place automatically and each bucket is identified by an ID-TAG system. An efficient suction / filtering device guarantees the maximum safety of operation and a clean working environment. The system operates by means of dedicated Lawer Software SUPERSINCRO Supersincro allows precise and safe automatic dosing operations of the ingredients required for the food industry preparations in automatic thermoformed bags consisting of tubular films. The modular configuration is based on the number of products used, and the physical characteristics and the packaging used.

At each cycle the package container is placed on a moving tray and transported on a U route placing the package under the different dosing units.

When the container is in the correct position for the product, the scale lifts up the container and starts the dosing procedure. At the end of the loop the bags are closed and placed automatically in boxes or pallets. www.lawerunica.com

UNICA HD • 50 L capacity silos • single scale • 8-16 or 24 silos configuration • scale 30 kg capacity, 1 gr resolution • loading operation by gravity from a front platform • manual or automatic bucket loading/unloading UNICA MD - SD • 18-36 L capacity silos on MD, 12-

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TECNOPOOL, THE BEST CHOICE

T

he story of Tecnopool is one born out from a big idea: design, manufacture and installation of machinery for the treatment and processing of food products.

A story that began in 1980 with the patenting of Anaconda: the first conveyor belt conceived by the company’s founder, Leopoldo Lago. A winning and above all versatile product, suitable for all manufacturing processes where food products need to be thermally treated.

It was the beginning of a success story that has never stopped, as the results achieved in the last 30 years have been testifying: growth of sales,

an increasingly widespread presence on foreign markets, and an ongoing evolution of the products. The story of Tecnopool began in Padua,

but today that story has crossed domestic boundaries to be told all over the world. From deep-freezing to cooling, from pasteurizing to proof-

TECNOPOOL, LE MEILLEUR CHOIX

L’

histoire de Tecnopool est née d’une idée : la conception, la production et l’installation de machines destinées au traitement et à la transformation des produits alimentaires.

Une histoire qui a débuté en 1980 par le brevetage d’Anaconda : le premier convoyeur à bande conçu par le fondateur de la société, Leopoldo Lago. Un produit à succès extrêmement polyvalent, adapté à tous les processus de production qui exigent le traitement thermique de produits alimentaires.

Ce fut le début d’une réussite qui dure encore aujourd’hui, comme en témoignent les résultats obtenus au cours des 30 dernières années : une augmentation des ventes, une pré-

sence de plus en plus étendue sur les marchés étrangers et une évolution

continuelle des produits. L’histoire de Tecnopool a commencé à Padoue,

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ing, from product handling all the way to baking and frying, the term flexibility goes hand in hand with all Tecnopool solutions.

Before developing a plant, Tecnopool thinks of those who will use it, because flexibility for it is not only a mental factor, it’s above all a work approach. This is precisely the purpose of its design office: it helps to establish an exclusive relationship with the customers, based on straightforwardness, clarity and competence.

A relationship built on the meeting and exchanging of ideas that starts early in the planning phase and ends with the construction of the system.

and the minimum in terms of maintenance.

The versatility of Tecnopool plants is proven by the sectors in which it is applied: it’s no coincidence that its technology is often behind the processing of a food product.

Freezing The know-how Tecnopool has acquired allows it to guarantee a method that is absolutely avant-garde for the treatment of packaged or bulk food products, which are conveyed on belt and deep-frozen in cabinets that have insulated walls with variable thickness.

Tecnopool développe ainsi des installations véritablement personnalisées pour chaque client et pour tout type d’espace, qui garantissent une productivité maximum et un entretien minimum. La variété de leurs secteurs d’application témoigne de la polyvalence des installations Tecnopool : ce n’est pas un hasard si sa technologie se cache souvent derrière la transformation d’un produit alimentaire.

C’est précisément cette flexibilité qui le rend adapté pour toute ligne de production et tout type de produit alimentaire, conditionné ou en vrac.

This is how Tecnopool develops plants that are truly customized for each customer and for every type of space, plants that guarantee the maximum in terms of productivity

mais elle a désormais dépassé les frontières nationales pour être contée dans le monde entier. De la surgélation au refroidissement, de la pasteurisation au levage, de la manutention des produits à la cuisson et à la friture, le terme de flexibilité s’applique à toutes les solutions Tecnopool.

Avant de développer une installation, Tecnopool pense aux personnes qui l’utiliseront, car elle ne considère pas seulement la flexibilité comme une caractéristique mentale, mais aussi et surtout comme une approche de travail. Et c’est justement l’objectif de son bureau d’études : contribuer à établir avec les clients un rapport exclusif, basé sur la franchise, la clarté et la compétence.

Un rapport construit sur la rencontre et l’échange d’idées qui commence dès le début de la phase de planification et se termine à la construction du système.

Congélation Le savoir-faire acquis par Tecnopool lui permet de garantir une méthode d’avant-garde pour le traitement des produits alimentaires conditionnés ou en vrac, qui sont transportés sur un convoyeur à bande et surgelés dans des chambres dotées de parois isolées de différentes épaisseurs.

Refroidissement Un système conçu pour deux types de refroidissement : Refroidissement par ventilation forcée en chambre froide.

Levage Un processus aussi délicat mérite toute notre attention. C’est la raison pour laquelle Tecnopool développe depuis toujours des installations parfaitement calibrées qui n›altèrent pas les propriétés des aliments et qui respectent donc aussi bien le produit fini que le consommateur.

Pasteurisation Pour que les produits traités atteignent la bonne température dans le délai requis, il est fondamental de tenir compte de chaque détail : ce n’est pas un hasard si Tecnopool conçoit des installations complexes qui utilisent des chambres isolées pour traiter les aliments selon des paramètres qui sont constamment surveillés.

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Cooling A system designed for two types of cooling: Ambient and with forced air in room.

It is precisely this flexibility that makes it suitable for any manufacturing line and any kind of packaged or bulk food product.

Proofing Such a delicate process deserves all attention. This is why Tecnopool has always developed plants that are perfectly calibrated that do not alter the properties of the food products and which therefore respect both the end product and the consumer.

Pasteurizing To make the treated products reach the right temperature within the required time, it is essential to carefully cover every detail: it is no coincidence Tecnopool designs complex plants that use insulated rooms to treat the food products in accordance with parameters that are constantly monitored.

Diathermic Oil Spiral Oven Tecnopool, faithful to its philosophy of simplifying production lines for mechanical and economic reasons, has completed its range of plants with a spiral cooking system which, thanks

to its configuration, allows for space saving and a smooth production process. In this way, it is possible to avoid the use of row gear up/gear down systems, which are very common in the pan lines used in tunnel ovens.

This is not something new; however, this spiral configuration makes it possible to make the best of the heating system designed by Tecnopool for this oven.

The absence of forced ventilation and the favourable balance of air/product volume in the cell, compared to a tunnel oven, makes it possible to work with room temperatures between 10° and 15°C lower than those used by tunnel ovens (cooking times being equal).

In special cases, according to Tecnopool’s experience, these differences can reach 30°C.

re le volume d’air/du produit dans la chambre, par rapport à un four à tunnel, permet de travailler à des températures ambiantes de 10 à 15 C inférieures à celles utilisées par les fours à tunnels (à temps de cuisson égaux).

Dans certains cas spécifiques, selon l’expérience de Tecnopool, ces différences peuvent atteindre 30 C.

Four à spirale à huile diathermique Fidèle à sa philosophie de simplification des lignes de production pour des motifs mécaniques et économiques, Tecnopool a complété sa gamme d’équipements par un système de cuisson en spirale dont la configuration permet à la fois de gagner de la place et de fluidifier le processus de production.

Il est ainsi possible d’éviter l’utilisation de systèmes de multiplication/ démultiplication en ligne, très communément utilisés dans les lignes de malaxage employées dans les fours à tunnel. Ce n’est pas nouveau ; mais la configuration en spirale permet d’optimiser l’utilisation du système de chauffage conçu par Tecnopool pour ce four. L’absence de ventilation forcée et l’équilibre favorable ent-

Quoi qu’il en soit, dans certains cas particuliers qui l’exigent, la ventilation forcée est également installée afin d’augmenter l’effet de convection.

La décision technique qui a conduit Tecnopool à opter pour un système à radiateur, ainsi que la configuration particulière permise par la spirale, a été dictée par les résultats obtenus après des années d’essais avec tous les types de produits et dans des conditions de fonctionnement très variées, qui indiquent une meilleure

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Anyway, also in some specific cases in which it is necessary, forced ventilation is also installed in order to increase the convective effect. The technical decision leading Tecnopool to choose a radiator system, together with the special configuration afforded by the spiral, comes from the results obtained after years of trials with all types of products and in very different working conditions, which show a higher thermal performance, thus improving the results compared with other systems.

Tecnopool spiral oven makes it possible to save space, simplify the flow of the production line and save energy.

The thermal fluid that runs through the tubes is diathermic oil, a system that has been chosen on account of its high thermal performance and its very low risk. It must be taken into consideration that the performance of a diathermic-oil boiler ranges between 87% and 91%, compared to 60% of an air-heating system or 30% of a direct-flame heating system.

Why choosing a Tecnopool fryer?

Thermal oil exchanger submerged in the frying pan to: - Reduce to a minimum the difference in temperature between the heat source and the required frying temperature of the oil; - Increase the rate of response and adjustment of the temperature; - Keep the frying oil as static as possible.

performance thermique, et donc de meilleurs résultats par rapport à d’autres systèmes.

nouvelle machine qui lui permet de compléter de nouvelles lignes de production en répondant aux exigences des clients dans les secteurs de la viande, du poisson, du pain et de la confiserie, des en-cas et des aliments pour animaux domestiques : la friteuse Tecnopool.

Le fluide thermique qui passe dans les tuyaux est de l’huile diathermique, un système choisi en raison de ses performances thermiques élevées et de son moindre risque. Il convient de noter que la performance d’une chaudière à huile diathermique est comprise entre 87 % et 91 %, tandis que celle d’un système de chauffage à air est de 60 % et celle d’un système de chauffage par flamme directe de 30 %.

Le four à spirale Tecnopool permet de gagner de la place, de simplifier le flux de la ligne de la production et d’économiser de l’énergie.

Friteuse à huile diathermique Fidèle à sa philosophie d’évolution et de croissance constantes, Tecnopool a enrichi sa gamme de produits d’une

Thermal Oil Fryer True to its philosophy of constant evolution and growth, Tecnopool increases its product range with another processing machine that allows it to complete new production lines that meet customer requirements in the areas of meat, fish, bread and sweets, snacks, peanuts and even pet food: Tecnopool fryer.

Pourquoi choisir une friteuse Tecnopool ? Échangeur de chaleur à huile immergé dans la cuve de friture pour : - Réduire au minimum la différence de température entre la source de chaleur et la température de friture requise de l’huile ; - Augmenter le taux de réponse et le réglage de la température ; - Maintenir l’huile de friture aussi statique que possible.

Hotte d’extraction des fumées avec filtres de séparation des graisses, turbine à haut rende-

Fume extraction hood with fat separation filters, high-efficiency turbine and glazed perimeter fence: - To facilitate the extraction of fumes and steam, prevent any condensation dripping back into the frying oil causing contamination; - To permit the visual inspection of the production; - To separate and condense the oil in suspension present in the fumes, to avoid odour.

Frying pan completely removable: - For easy and fast cleaning during maintenance work of the machine; - To permit the elimination of scrap as solids; - To use the frying pan as a decantation filter of the oil.

In short, the best choice for Tecnopool’s customers. www.tecnopool.it

ment et enceinte périphérique émaillée : - Pour faciliter l’extraction des fumées et de la vapeur et prévenir tout écoulement de condensation dans l’huile de friture qui causerait sa contamination ; - Pour permettre le contrôle visuel de la production ; - Pour séparer et condenser l’huile en suspension présente dans les fumées, pour éviter les odeurs.

Cuve de friture entièrement amovible : - Pour faciliter et accélérer le nettoyage lors de l’entretien de la machine ; - Pour permettre l’élimination des déchets comme des solides ; - Pour utiliser la cuve de friture comme filtre de décantation de l’huile.

En bref, le meilleur choix pour les clients de Tecnopool. www.tecnopool.it

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BOSS, AN UNCOMPROMISING OVEN

Real Forni’s new rotary oven Boss combines nnovation and researches with the yearly experience and tradition

F

or more than 50 years Real Forni has been working in the development of ovens and equipment for the baking sector supporting the professionals from all over the world in this important food sector. The new rotary oven Boss combines innovation and researches with the yearly experience and tradition of the company thus making Boss the reference model of its category.

Maximum efficiency, reduced overall dimensions and low consumption are the key features that allow the user to save energy and space, reduce the cost of maintenance and improve the result on the baked product. A good ventilated baking for a rotary oven consists in the correct distribution of the heat and in the ability to bake the product with a gentle and abundant flow of air: this is the only way to equal the baking of a static oven. Another ultimate point is the ability of the oven to produce a great quantity of steam in a very short time and to regenerate it for the following baking. Thanks to the steamer positioned in the middle of the air flow, the oven Boss guarantees quickness and power to obtain crumbly products with a crisp crust.

In the planning stage we have worked hard on the consumption and the results are real, indeed the oven Boss 60.80 heats up very quickly and it needs only 50.000 installed kcal/h!

This is possible thanks to a system of baking endowed with two powerful fans and an heat exchanger with triple turn of fumes and to a system of insulation consisting in three layers of rock wool compressed panels.

As for the consumption, this system is extremely virtuous and with the addition of reduced overall dimensions

it is possible to position the oven side by side on its three sides. These features give you the possibility to save a huge quantity of space inside your place in comparison to any other oven in commerce.

The range starts from the smallest 50.70 which is able to contain a trolley of 40x60, 40x80, 50x70 or 18”x26”of 16/18 trays, its reduced dimensions allow the transportation of the oven completely assembled. For trays 60x80 we can offer the classic Boss 60.80 with 18/20 trays or the “reduced” Boss with 16/18 trays (Boss 60.80 R) which is perfect for places not so high.

The range includes also the 60.100 model for trolleys 60x90, 60x100 and 80x80 and the largest Boss 80.100.

All models are available with gas or gas-oil burner or electric power supply. The ovens are provided with a lower platform for the rotative trolley in order to have an easy entry of the trolley, a motorised flue valve and stainless steel side panels. You can choose, as an optional feature, the fume exhaust from the rear wall of the oven or an advanced LCD display programmer.

external curved and openable glass for maximum safety, cleaning and beauty. This oven is perfect to separate the laboratory from the sale zone and it can be a great attraction both in shopping centers and in small bakeries because it guarantees a privileged view on the baking process, keeping a clear division between laboratory and commercial zone.

A LCD display inserted on the top, exposed to the public, is also available.

This LCD display shows the state and the type of product which is baking (Baguette - ready in 11 minutes) with photos in high resolution.

There is also the brand new innovative and spectacular “Panorama” version which has a glass on the back side that enable the direct view of the baking process inside the oven, which is realized with a double inside glass with a very high insulation and with an

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HALL B5 STAND 280

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VIMEK BAKERY, 20 YEARS EXPERIENCE IN THE FOOD PROCESSING MACHINES

V

IMEK BAKERY is a company with a 20 year experience in the food processing machine construction. Our internal workshop and the product building piece by piece, from the project to the machining of the single pieces, has led the VIMEK brand to be specialized on the creation of custom made machinery. The choice to provide only â&#x20AC;&#x153;custom madeâ&#x20AC;? machine ensure us to can fulfill all the customer needs. Thanks to a forefront 3D design department, VIMEK has the chance and the possibility to provide the customer the whole production line. Make up line, spirals and ovens have become, through the years, strength of our company.

VIMEK OVEN. Our ovens, direct flame and electric, are designed and realized according to the customer necessity. Through the use of a simple touch-screen, we can ensure the management of every single section of the oven with independent temperatures. We have a wide choice in matter of baking surfaces, that together with our own backing system, ensure

a perfect product quality. The customer will be followed through all the first production period by a specialized technician, in a way to find out the best oven setting possible.

VIMEK SPIRAL. We own an INTERNATIONAL PATENTED system for the external drive spiral building, that allow us to have a system with an extremely low friction, a low wear and an environment with no mechanic lubricant.

This ensure us to have the best product possible into a clean work space.

We have several application type, we can develop proofing, cooling, freezing and pasteurizing spirals for every kind of product. The versatility of our spiral ensure us to can create a totally automated plant, technologically advanced and reliable, with a chance to have aftersales modify with a really small environment in terms of money and time. www.vimekbakery.com

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GEA EXTEND PORTFOLIO WITH EXTRUSION AND MILLING TECHNOLOGY

W

ith the concluded acquisition of the Italian Pavan Group end of November 2017 the DĂźsseldorf engineering group GEA purchased a leading supplier of extrusion and milling technology for processing all kinds of fresh and dried pasta, pelleted snack products and breakfast cereals.

The acquisition is an important milestone in the declared growth strategy for further expanding food processing activities for the worldâ&#x20AC;&#x2122;s leading process solutions and components group for sophisticated production processes.

With the acquisition of the Pavan Group GEA gains specialist knowledge in extrusion and milling technology. (Photo Pavan)

The Pavan Group is a strong and solid organization, operating in the food industry as global supplier of industrial solutions, from the handling of raw materials to the final packaging.

a nozzle. The nozzle design is crucial as well. Extensive application and equipment know-how is required to know how to combine the various machines around the extruder.

The Italian specialist offers the widest range of solutions for the production of all types of pasta: long and shortcut dry pasta, nest shaped, precooked pasta, couscous, as well as machineries for filled, flat, and extruded fresh pasta, convenience food and gnocchi.

The German engineering group plans to build up on the 70-year expertise, its broad product range and sustained investment in research and development of Pavan Group and to grow business continuously, for example in geographical terms too. In the future, GEA will be able to offer customers new high-quality and innovative process and automation solutions for deployment in standalone installations, but also complete turnkey systems.

They also provide dies, cutting systems, die washing equipment and packaging lines in this segment.

GEA gains specialist knowledge in extrusion and milling technology The know-how lies for example in the selection of the appropriate temperature and the speed at which the raw material is pressed through

Pavan benefits of GEAs extensive sales and service network The Pavan Group benefits from the merger of the structures of the large corporation. In conjunction with GEA

and its extensive sales and service network, new markets are opening up around the world. As a result, GEA offers ideal growth opportunities as a globally established system provider for the food processing industry.

With head offices in Galliera Veneta near Padua, the Pavan group employs a staff of around 680 at several production sites in Italy and China.

In the 2016 financial year, Pavan generated revenue of around EUR 155 million. GEA has acquired several companies in Northern Italy over the past few years, including Comas and Imaforni.

This means that there are already a number of GEA locations in the region, which further encourages successful integration into the GEA family. gea.com

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PACKAGING PACKAGING LABELLING

WEIGHING

GRUPPO SACCHITAL: PAPERFLEX SYSTEM

T

he Paperflex System line consists of four categories: Vista Paper, Forma Paper, Natura Paper and Idea Paper.

Vista Paper was created by Sacchital Group in cooperation with Rana and introduced a new concept in packaging, setting an important change in the way fresh food is packed: a paper packaging, with a die cut see thru window, airtight, with hi barrier properties. The innovation has won Sacchital the Pack Award 2013 by Packology (Packaging and Processing Technology Convention) in the food packaging category. These envelopes offer a good impact on the consumer both visual and tactile, and reduce the number of printing cylinders and optimizing colour management of the entire graphic process. Today Sacchital is getting requests from different countries and industry sectors (confectionery, chocolate, bakery, cold cuts, cheese& dairy, IV Gamma, sand-

wich, hamburgers) to develop tailored paper based products.

The combination of paper and polymer films has generated Forma Paper: a packaging made from a hi-barrier lid film in paper with see thru window, sealed on a hi barrier bottom web in thermoformable paper According to the Aticelca Protocol (Italian Technical Association for Cellulose and Paper) for recyclable paper materials and together with the major players in the food industry, Sacchital Group developed Natura Paper, a line of paper based recyclable packaging products which selects the appropriate ratios between paper weight, polymer film thickness and adhesives composition.

Finally we have Idea Paper, a real “dress” in paper, tailored in style, shape and materials. Depending on the paper specifications and finish-

ing techniques it gives different touch feelings while enhancing the product and brand image.

All these solutions are extremely versatile and are suitable for any packaging machine, any packaging technique, and can satisfy multiple uses (outside or inside wrapping).

ID: Family-run business Founded in 1945 Core business: Roto-gravure print, flexo and DIGITAL print for flexible packaging for the food industry; production of mono film and multilayer film laminates up to 5 ply (solventbased, water-based, solvent-less, wax spreading) with special finishings (paper packaging with see thru window, embossing, hot gold stamping, etc.)

Materials Paper, aluminium, any kind of plastic film (Pet, Pe, PP, Opa, cellophane) in hot-melt, cold seal and thermal sealing lacquers applications Yearly production: 260 million of m2 2016 Turnover: €80 million Export performance: 50% Number of employees: 250 Production sites: Three in total: two of them are located in Milan and one is based in Lanzo Torinese Certifications: Iso, Brc, Fsc. www.sacchital.it

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ITALIAN PACKAGING MACHINERY TURNOVER TOPS 7 BILLION EUROS THIS MARKS 6.7% GROWTH ON 2016.

THE ITALIAN MARKET CONTINUES TO PERFORM STRONGLY WITH A FURTHER 8% UPTURN

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he Italian packaging machinery industry is set to complete another year of growth.

According to the preliminary figures published by the Research Department of Ucima (Italian Automatic Packaging Machinery Manufacturers’ Association), the sector’s year-end turnover is expected to reach 7.045 billion euros, 6.7% up on 2016.

Both the Italian and international markets have contributed to these results.

Exports continue to drive the sector with international sales of 5.6 billion euros in 2017, 6.3% up on the previous year and an 80% share of total turnover.

According to the latest disaggregated data available for the first eight months of the year, all geographical areas have seen strong performances. The only exception is the African continent which has experienced an overall 6.2% decline.

In detail, the best-performing area is non-EU Europe at +14.6%, with 25% growth in the Russian Federation but a two percentage point decline in Turkey.

Next comes Central and South America (+17.7%), with 33.6% growth in Mexico and a turnaround in Brazil with +17%.

In third position is North America with +12.1%. The United States remains the largest country of export for Italian technologies with sales of more than 300 million euros, up 6.2%.

The European Union also reported an excellent performance (+9.5%), with sales in France and Germany growing by +7.8% and +5.8% respectively. The region confirmed its position as the top area of export by value.

Asia and the Middle East, the second largest market for Italian technologies, saw 3.9% growth with China and India both marking up increases of more than 25%.

The Italian market also saw a record performance for the second year running. After an 9.8% upturn in 2016, this year is expected to see further 8.2% growth to 1.4 billion euros.

Enrico Aureli, Presidente UCIMA, 2016 - 2019

innovative technologies by an Italian clientele, although the market recovery is another contributing factor,” said Ucima’s Chairman Enrico Aureli.

According to the forecasts published by the Ucima Research Department, the Italian market is set to grow on average by 4% annually until 2019.

“For 2018 our Research Department expects our international penetration to strengthen further with average growth of +5%,” continued Aureli.

“The best performances are projected to be in Asia and Africa with growth of between 6% and 6.5%,” he said. www.ucima.it

“This is certainly in part due to the Industry 4.0 Plan which has facilitated the adoption of our companies’ most

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A GROUP OF GREAT SUCCESS IN THE WORLD OF PACKAGING

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he three companies from the Schio area exhibited at the 2017 edition of Interpack in a unique exposition area, where the public could experience first-hand examples of technological integration, applied to automation needs in packaging of user companies.

FP100

The new products and innovations were numerous.

Tecno Pack presented a fully automated line able to pack with primary

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flow pack and secondary robotised pack machines up to 72000 biscuits/hour.

Companies visiting the stand were able to appreciate an application at the top of the current state-of-theart, applied to industrial packaging.

FV210

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In this plant, we integrated the new FP 100 E horizontal flow pack machine, the result of dozens of years of technological evolution, used day after day by Tecno Pack S.p.A. The experience gained by serving the major players in the global market has enabled the Vicenza company to propose the most demanding users an even more advanced variation of horizontal flow pack machines.

This combination provides markets with a fully electronic packaging machine with highly-sanitised cantilever frame, motorised film unwinding calender, side-sealing unit with two separate motors, transversal sealing units, both long dwell (with the innovative, fast changeover system) and high-speed box motion.

The box motion version is currently the fastest prolonged sealing system with square motion of this type

FV210

UN GROUPE A L’IMMENSE SUCCES DANS LE MONDE DE L’EMBALLAGE

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es trois sociétés provenant de la région de Schio étaient présentes à l’édition 2017 d’Interpack, dans un espace d’exposition unique, où le public pouvait découvrir des exemples concrets d’intégration technologique, appliquée aux besoins d’automatisation dans le secteur de l’emballage des entreprises utilisatrices.

Les nouveaux produits et les innovations étaient légion.

Tecno Pack a présenté une ligne entièrement automatisée, en mesure de procéder à l’emballage grâce à des machines primaires flow pack et à des machines secondaires robotisées, allant jusqu’à 72000 biscuits/heure. Lors de leur visite du stand, les entreprises ont pu appré-

Diamond Tunnel

cier une application dernier cri, adaptée à l’emballage industriel. Dans cette installation, nous avons intégré la nouvelle machine horizontale flow pack FP 100 E,

le fruit de dizaines d’années d’évolution technologique, utilisée chaque jour par Tecno Pack S.p.A. L’expérience, acquise grâce aux services offerts aux principaux

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Diamond

in the world; it combines the typical operating velocity of traditional D-like motion cut-seal machines, also known as long dwell, with the versatility of translating cut-seal machines, aptly known as box motion.

Ultimate operational precision, design and solutions studied for high sanitization, ergonomics, mechanic and electronic stability, high-speed for prolonged sealing, controlled atmosphere (MAP), manometric

dosing of liquids (alcohol and antimould), integration into advanced print systems, upstream and downstream interaction with any integrated system, easy and user-friendly touch screen, reliability and long service, make the new FP 100 packaging machine, designed to be integrated into automatic lines, the best top-of-the-range alternative for food companies that require the highest quality and performance standards.

acteurs sur le marché mondial, a permis à l’entreprise de Vicenza de proposer aux utilisateurs les plus exigeants une variante encore plus sophistiquée des machines horizontales flow pack.

longue durée, avec la polyvalence des machines de découpe-soudage à déplacement, bien connues sous le nom de « têtes d’accompagnement ».

La précision absolue de fonctionnement, la conception et les solutions étudiées

Cette combinaison fournit aux marchés une machine d’emballage totalement électronique, constituée d’un châssis en porte-à-faux hautement aseptisé, d’une calandre motorisée de déroulement de film, d’une unité de soudure latérale, équipée de deux moteurs séparés, d’unités de soudure transversale, toutes deux de longue durée (avec un système innovant de changement rapide) et d’une tête d’accompagnement à grande vitesse.

Visitors were also able to see a vertical pillow pack machine based on the FV 210 model, a packaging machine completely made in stainless steel, equipped with an innovative cantilever frame, completely driven by brushless motors and able to produce 4-sided sealing bags with double gusset.

IFP Packaging revealed the TWIN T 75 N 90 automatic shrink-wrapping machine, which was integrated into the FV 210 vertical system with the task of automatically grouping the vertical bags and wrap them with shrink film, thus obtaining the socalled “secondary” packaging. A line for the automatic packaging of AFH

pour une désinfection élevée, l’ergonomie, la stabilité mécanique et électronique, la vitesse élevée pour une soudure longue durée, l’atmosphère contrôlée (MAP), le dosage manométrique des liquides (alcool et anti-moisissure), l’inté-

GSP55EVO

La version à tête d’accompagnement est actuellement le type de système de soudure longue durée le plus rapide au monde, caractérisé par un déplacement à angle droit ; ce système combine la vitesse de fonctionnement habituelle des machines traditionnelles de découpe-soudage, à déplacement en D, de

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industrial paper rolls in high-speed shrink film, based on the electronic continuous horizontal packaging machine – DIAMOND BOX – has made the visitor appreciate high technical profile solutions for the tissue industry.

General System Pack offered the public three electronic horizontal flow pack machines, including the

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GSP55EVO INOX L.D., specifically designed for packaging small and medium pieces of cheese in a modified atmosphere and ready to be positioned and to work in hostile environments.

The GSP65EVO for packaging food products in trays in a controlled atmosphere, followed by heat shrinking and the achievement of an excel-

INTERPACK 2017 visitors have received targeted responses, dedicated studies and extremely toplevel solutions from the team of the three companies, to solve all issues with packaging in the most varied application fields. The group of companies headed by Tecno Pack S.p.A. is confirmed as worldwide leader in the industry of machine manufacturers and packaging plants dedicated as “tailor-made clothing” to companies that entrust their success in this excellent Italian business.

GSP55EVO

gration dans des systèmes d’impression évolués, l’interaction en amont et en aval avec n’importe quel système intégré, l’écran tactile convivial et simple à utiliser, la fiabilité et la longue durée de vie font de la nouvelle machine d’emballage FP 100, conçue pour être intégrée dans des lignes automatiques, la meilleure alternative haut de gamme pour les entreprises alimentaires qui exigent les normes de qualité et de performances les plus élevées. Les visiteurs ont aussi eu l’occasion de voir la machine de conditionnement de type « coussin », basée sur le modèle FV 210, une machine d’emballage entièrement réalisée en acier inoxydable, équipée d’un nouveau châssis en porte-à-faux et actionnée par des moteurs sans balai, et capable de produire des sachets soudés sur 4 les côtés par un double soufflet.

IFP Packaging a dévoilé l’emballeuse sous film étirable TWIN T 75 N 90 ; celleci était Intégrée dans le système vertical FV 210 avec la fonction de regrouper automatiquement les sachets verticaux

lent aesthetic and shelf life result.

The presentation finished with the versatile and quick GSP50EVO, an electronic horizontal flow pack machine with great potential and excellent cost-quality- performance ratio; the excellent solution for worldwide medium-sized and artisan businesses – baking, for example.

et de les emballer sous film étirable, en d’autres termes, d’effectuer ce qu’on appelle l’emballage « secondaire ». Une ligne pour l’emballage automatique des rouleaux de papier industriel de consommation hors foyer, sous film étirable à grande vitesse, qui se base sur la machine électronique horizontale d’emballage continu – DIAMOND BOX – a permis aux visiteurs d’apprécier les solutions techniques haut de gamme destinées à l’industrie du papier tissu.

General System Pack a présenté au public trois machines électroniques horizontales flow pack, incluant la GSP55EVO INOX L.D., spécialement conçues pour emballer des portions de fromage de petites et de moyennes dimensions, sous atmosphère modifiée, et prêtes à être placées et à travailler dans des environnements hostiles.

La GSP65EVO est conçue pour l’emballage des produits alimentaires en barquettes, dans une atmosphère contrôlée, suivi du thermo-rétrécissement, afin d’obtenir un aspect esthétique parfait

ainsi qu’une très longue durée de conservation.

La présentation s’est achevée avec la GSP50EVO, polyvalente et rapide, une machine électronique horizontale flow pack, ayant une grand potentiel et un excellent rapport qualité-prix-performances ; la solution parfaite pour les entreprises de taille moyenne et les activités artisanales, comme par exemple, la boulangerie.

Les visiteurs d’INTERPACK 2017 ont reçu des réponses ciblées, des études spécialisées et des solutions de très haut niveau de la part de l’équipe des trois entreprises, afin de résoudre tous les problèmes d’emballage dans les domaines d’application les plus divers. Le groupe des entreprises dirigées par Tecno Pack S.p.A. a confirmé, à travers le monde entier, son rôle de chef de file des fabricants de machines et d’installations d’emballage, en offrant des « vêtements taillés sur mesure » aux sociétés qui font confiance à cette entreprise italienne de premier rang pour leur garantir le succès.

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INNOVATIONS IN FILM BARRIER TECHNOLOGY AT LINPAC (KLÖCKNER PENTAPLAST)

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ompeting demands and requirements make innovation in film barrier technology complex to achieve, according to Erwan Cadoret, Business Manager Barrier Films at LINPAC (Klöckner Pentaplast).

“An increasingly global food supply chain means accomplishing extended shelf life is paramount to food manufacturers and retailers. At the same time, the sustainability agenda, which combines the drive to reduce packaging, cut food waste and adopt more planet-friendly solutions, is pushing technological advancements in film barriers in a different direction,” said Cadoret.

“Added to these needs are societal pressures and trends, such as the move towards convenience foods as consumer lifestyles become ever more fast-paced, and industry requirements for solutions that enhance operations in terms of efficiency, cost and productivity,” he added.

Packaging films act as a barrier against water vapour and atmospheric gasses, helping to increase shelf life by protecting foods from rotting, spoiling and deterioration in taste, smell and appearance. Comprising multiple layers of plastics, polypropylene, polyamide, polyethylene, polyvinyl, chloride, ethylene vinyl alcohol and polyester are the main materials used in the manufacture of barrier films.

Chosen for their inert properties and ability to preserve foodstuffs, the complex multilayer structures enhance shelf life performance and

create a robust, secure pack seal to prevent leaks and improve product safety.

Barrier films are crucial sales tools, aiding consumer purchasing and driving retailer sales.

The right combination and engineering of layers can deliver crystal clear films with anti-fog properties that enrich the appearance of food and promote freshness.

Whilst adding layers is beneficial to creating higher performance barrier films, on the face of it, the strategy can appear to introduce challenges and complexities across efforts to develop solutions that are also sustainable.

Cadoret explained: “It is here that smart innovation in barrier films excels. At LINPAC (Klöckner Pentaplast) for example, in some cases we have increased the number of layers in our barrier films. Through clever engineering and downgauging initiatives, along with investment in a state-ofthe-art new production line at our manufacturing site in Pontivy, France, we are developing new generation film solutions which are thinner and lighter than ever before. These films have a lower carbon footprint and use less material, yet retain all func-

tionality in terms of shelf life performance and strength.”

A notable new formulation created using our new multi-layer extrusion process, is the ultra-thin LINtop® PE HSF - a 25μm high barrier lidding film for retail-ready modified atmosphere packaging (MAP) formats. The film contains anti-fog properties and a tailor-made shrink performance ensures tight, wrinkle free packs

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with outstanding clarity to boost consumer appeal. It is leak proof and the high barrier performance and excellent seal extends shelf life, keeping food fresher for longer and reducing food waste. Furthermore, the film is printable – removing the need for additional packaging around the pack.

Another breakthrough, is a new multi-layer thin-gauge LINtop® PE LSF a 30μm high barrier lidding film also for retail-ready MAP. It offers the same anti-fog properties, printable features and shrink performance as the high shrink film but is suitable for inside-cut tray sealers as well as outside cut and is designed for use on high-speed thermoforming lines including multiple dies-lines.

The films deliver multiple benefits to packers; available in longer rolls than standard, they help to reduce line downtime and increase produckp_FoodProcessing_Dec17_ENG.pdf 1 14/12/2017 17:06:08 tivity and efficiency.

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“Innovation in film barriers is constant at LINPAC (Klöckner Pentaplast); we are continually innovating our films range to deliver the latest technology to maximize performance, efficiency,

reduce costs and carbon footprint,” said Cadoret.

Visit: www.linpac.com

Next Generation Barrier Films Barrier Properties

Optics

Anti-fog

Shape Management

Sealing Performance

Puncture Resistance

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Y

CM

MY

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CMY

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Klöckner Pentaplast (LINPAC) Pontivy Parc d’Activités de Kerguilloten 56920 Noyal-Pontivy France tel: +33 (0) 297 28 70 70

For further information on the LINtop® range of films or any other LINPAC solutions, please email: info@linpac.com or visit www.linpac.com | www.kpfilms.com

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MODULAR AND COMPACT LABELLING SYSTEMS FOR FRONT AND BACK APPLICATION ONTO CYLINDRICAL PRODUCTS

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hanks to the countless labelling solutions already developed by LABELPACK, designed for the application of one or more labels onto cylindrical products, managing the in-line printing of variable data and barcodes, the company is able to face and solve many identification and customisation issues.

One of the most requested solutions is the labelling system for front and back application onto cylindrical, oval and rectangular products, which also includes the possibility of applying a warranty label. All these applications are now possible thanks to the MODULAR and COMPACT systems.

The highest technological solution is realised with the MODULAR system, an “open frame” modular structure made in stainless steel featuring several automatic labelling systems for top and bottom application. The system consists of a centralised electronic control panel placed on a balcony structure with PLC and Touch Screen operator panel. Moreover, the speed functioning can be electronically synchronized and the fast regulations with numerical indicators facilitate the format change and the following repositioning to previous position.

The MODULAR automatic labelling systems have different conveying equipments according to the dimensions, weight and shape of the relevant container. The conveying systems are placed on the balcony structure making them easy to clean and avoiding spillage onto remote parts of the machine that can be difficult to reach and clean.

LABELX labelling units operate with a maximum label width of 140-250mm and can integrate the units designed by MARKEM, VIDEOJET, SAVEMA, ALLEN, etc... for the in-line printing of variable data, barcodes and other relevant information.

COMPACT labelling systems are the “entry level” series including 8 standard models and several customised solutions. They are equipped with LABELX JR labellers, which operate with a maximum label length of 350mm and maximum label height of 140/250mm. COMPACT TS, COMPACT TB and COMPACT BS are the labelling systems for top and bottom applications onto trays, cases, boxes, flow-packs and bags. The conveying systems are available in different models (flat belt, plastic chains, stainless steel chains) and can be

customised in length and width according to the dimensions of the product and the requirements of the packaging production line.

All COMPACT labelling systems can be equipped with one or more thermal transfer printing units of variable data, barcodes and other relevant information. To complete the labelling system other accessories and options are available: sensors for transparent labels, product spacers and stabilisers, rotary tables for inline loading and accumulation.

LABELX and LABELX JR automatic labelling systems complete LABELPACK offer for the beverage sector. LABELX

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aging line and it is available in three different width: 140mm, 250mm and 350mm. Its high technology guarantees the best performance at high speed and with great application precision. The simple and functional Touch Screen operator panel allows managing all operations.

LABELX is also available in a RM version with motorized rewinder, suitable for high speed application â&#x20AC;&#x201C; it can reach an application speed of 80 m/min. This model is equipped with a 400mm diameter mechanical unwinder.

has proved to be the most appreciated solution, able to face many labelling issues. LABELPACK has already produced thousands of LABELX machines. It is a high-performance and reliable labeller, which disposes of a big range of accessories that ease the installation onto any automatic pack-

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LABELX JR complete the LABELPACK offer â&#x20AC;&#x201C; it is an automatic labeller for medium and low speed application, which can be equipped with thermal transfer printing units of variable data and barcodes.

LABELPACK offer a wide range of print & apply solutions ideal to be integrated

onto end of packing line and palletization systems. With the PandA and PandA JR systems it is possible to solve many application and printing issues onto bottle boxes of barcodes and variable data on a self-adhesive labels to be then automatically applied on the product to identify. PandA MASTER is the top-quality solution to apply & print the identification labels for pallet with Serial Shipping Container Codes (SSCC).

Thanks to its integral protection PandA MASTER can work in any particular environmental conditions and can apply labels onto one or two sides of a pallet. PandA machines are guaranteed by integrating industrial thermal transfer print units made by major international companies, such as DATAMAX, ZEBRA, SATO, NOVEXXAVERY, CAB, CARL VAENTIN and are controlled by the BarTender software, which is very easy to connect to any management system and control system of the production lines. www.labelpack.it

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BIG TECHNOLOGY ON A SMALL SCALE AT KHS

ADVANCED TECHNOLOGY IS NOT JUST THE PRIVILEGE OF THE BIG BEVERAGE PRODUCERS

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HS proves this with its new can filler whose capacity range is geared towards the needs of small and medium - sized breweries.

With its new Innofill CAN Compact can filler KHS specifically has the craft brewer target group in its sights, for whose lower output some KHS systems are simply too oversized.

“Whereas big machines can fill up to 132,000 can per hour, with our compact filler we cater for the segment producing between 10,000 and 48,000 can per hour.

Three years ago we introduced a completely new filling system with our Innofill Can DVD series which enables low oxygen pickup through efficient CO2 purging.

SMALL AND MEDIUM-SIZED BREWERIES DON’T HAVE TO GO WITHOUT CUTTING-EDGE TECHNOLOGY Less is more – under this motto KHS has now developed a labelling ma-

chine for small and medium-sized beverage producers. The result is a compact machine which couples KHS’ accustomed high standard of quality with low procurement costs.

Just enough – this is the motto KHS has allowed itself to be guided by when developing the Innoket Roland 40.

cifically tailored to the requirements of craft brewers. “We’ve specifically geared the new machine towards lines with a smaller output.” www.khs.com

The result is a compact, economical labelling machine with an output of between 2,500 and 25,000 bottles per hour – in other words, one spe-

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THE BEST OF ITALY IN ONE COLOR – RED OUR VISION, OUR MISSION AND PHILOSOPHY OF EXCELLENCE

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n a country with food manufacturing potentials, food manufacturing has to be set as one of the pillars of technological and economical progress.

PIGO set a goal to become an initiating force in technological and consequently economical progress in food processing industry, a leader in country and in the world in manufacturing of food processing machines from its program.

Today, PIGO has established itself as a world-class leader in the design and manufacture of high technology freezing, freeze drying and drying equipment, as well as fruit and vegetable processing equipment, with an extensive experience in both freezing and fruit and vegetables processing.

PIGO can proudly say that its machines achieve excellent operating characteristics and energy efficiency, while being user friendly, thus guaranteeing many advantages and privileges to the company’s buyers.

Main products PIGO has specialized in building fluidised bed freezers, EASY Freeze, the most suitable for IQF freezing all variety of fruits, vegetables and numerous sea, meat and cheese products, redefining IQF Technology With Adaptable Air Flow.

EASY Freeze technology is providing perfect shape of IQF product and no clumps - Full controlled fluidisation method keeps the product constantly suspended above the belt in a cushion of air. The result is the immediate crust freezing and efficient core freezing of individual pieces, regardless of type, variety or condition of product.

Maximized freezing efficiency for each unique product, whether the product is heavy, light, soft, sticky or fragile, thanks to Variable speed control of all fans and belts, allowing on-the-fly optimization of air flow conditions.

Interior video monitoring allows for real-time supervising of operating conditions, allowing the complete control and adjustments of the entire process from outside, without necessity to entering into the freezer.

EASY Freeze is considered as the freezer with the most superior sanitation, giving the possibility to user to freeze different products one after the other without risk of cross – contamination.

EASY Freeze is ENERGY SAVING and TROUBLE FREE solution for all your freezing needs.

Within the freezing equipment product line, PIGO also manufactures the innovative EASY Freeze SPYRO, the

“Our philosophy is very simple: Give our best for people who expect the best” (D.Z.)

latest generation of spiral freezers giving utmost advantages to the users in terms of energy efficiency, hygienic conditions and advanced technological caracteristics, such as: • Belts gear motors are positioned outside the insulated cabin (no lubrication inside the freezer) avoiding any risks of contaminations due to some oil leakages; • The unit doesn’t have any mezzanine floor and or intermediary platform, to avoid any dirtiness accumulation (presence of any mezzanine floor or intermediary platform are making more difficult the cleaning operations) – the absolutely highest hygienic standards; • Freezer design is made according to max. thermal load and max. surface occupied on the belt by the different products foreseen; • Low maintenance cost and low spare parts cost due to utilisation of high quality commercial components; • Low pressure fans to higher air speed. In order to obtain a quick freezing process EASY Freeze SPYRO is designed for high speed circulation (4 -10 m/sec) of cold air

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in contact with the product, on the whole length of the spiral conveyor; • Very low weight loss, which is two times less then with vertical air flow • Hitting the incoming product with the coldest air; the product is therefore immediately “crusted” and snow formation diminished; PIGO freezers are built in modular sizes and all components are made entirely of stainless steel, capable to provide perfectly frozen product even for delicate products like cooked rice, raspberries, etc.

PIGO also designs, fabricates and assembles sophisticated freeze dryers, EASY Freeze DRYER - LYOPHILIZER, product line which includes a broad range of standard and custom units, aplicating low temperature work and shorter cycle time. The freeze drying - dehydration technology allows to save delicate aromas while drying the frozen product under vacuum, producing premium quality product. Premium sensorial properties for finished product, absolutely superimposable to those of the fresh product. Machine execution is entirely in stainless steel (Chamber, doors, hinges, shelf modules, etc). In the EASY Freeze Drying concept Shelf modules and vapour condenser are contained inside chamber, giving as final result much shorter freeze dry-

ing time then any other freeze drying technology. Viewing ports are provided in the doors, allowing observation of both the vapour condenser and product trays during the drying cycle.

Each unit is equipped with complete refrigeration plant of corresponding size, including also refrigeration condensing unit is purpose-built with capacity control to allow economical use of refrigerant. Includes condenser unit. Besides EASY Freeze, EASY Freeze SPYRO, and EASY Freeze DRYER – LYOPHILIZER, one of the company’s main machines is automatic Pitting machine PG103 having up to five times higher capacity than other pitting machines on the market.

Experience of all PIGO’s clients confirms work with 0,00% of remained stones when adequate quality and

preparation of the fruit (clean, calibrated product with adequate ripeness) is provided.

EASY DRY PG 135 multistage belt adiabatyc dryer, with separate zones temperature and humidity control is sophisticated solution for air drying, even for delicate products. For extraordinary blanching results and efficiency is recomended SUPER STEAM Flow blancher-cooker.

PIGO systems are concepted to create a “High Added Value Fruit” production plant, which contains dozens of small innovations and a few large improvements for a more reliable system, all together also improving natural fruit characteristics. In the field of different drying technologies, PIGO is aslo providing CONTINUOUS INFUSION TECHNOLOGY and KNOW-HOW to it’s clients, giving possibility to improove also natural furit properties, as well as extended shelf life.

To get a better idea of what PIGO does, please visit the website www. pigo.it or just send an e-mail to info@ pigo.it, they will be very glad to send their detailed offer, and also a presentation with plenty of videos with its machines in the work.

Short video clips of PIGO machines in operation are available on www.youtube.com, look for PIGOsrl. www.pigo.it

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The most complete trade show of solutions and technology for the latin american food and beverage industry

visitors in 2017

81% 85% 85% 87% aim to visit 2018 edition

of the audience are purchase influencers or decision-makers

consider Fispal Tecnologia important for their business

consider the trade show with the best opportunities for business in the sector

For Further information: international@informa.com | +55 11 3598 7829 www.fispaltecnologia.com.br

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05/01/18 22/12/17 14:42 09:58

NEWS IN SHORT

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B&R INTEGRATES VISION INTO MACHINE AUTOMATION AUTOMATION SPECIALIST INTRODUCES IMAGE PROCESSING SOLUTION

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&R makes machine vision an integral element of the automation ecosystem. At this year’s SPS IPC Drives, B&R introduced the world’s first image processing solution to be seamlessly incorporated in the automation system. The solution comprises cameras, software and lighting accessories.

At the heart of the solution is a broad selection of intelligent camera technology. Options at the lower end will replace simple machine vision sensors, while the top of the range will harness the full potential of high-end smart cameras. Readymade software components are available for creating applications with minimal new programming.

Intelligent lighting Lighting elements are available integrated in the camera, as an external device, or even as a combina-tion of the two. Extremely precise synchronization for highspeed image capture and object-specific func-tions

such as bright-field or darkfield illumination are easy to implement. Image triggers and lighting con-trol can be synchronized with the rest of the automation system in hard real time and with submicrosecond precision.

B&R’s machine vision system is integrated on every level: the engineering tool, the real-time operating system and the application software. With a single development environment for every aspect of auto-mation, controls engineers will now be able to implement many machine vision tasks on their own.

www.br-automation.com/.

B&R’s machine vision portfolio ranges from simple vision sensors to high-end smart cameras.

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14/12/17 15:11

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THE UNIQUE DANTECH FORM PRESS

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uilt in Great Britain for the global market in forming raw bacon, ham and pork and other meats. The high capacity form press is the most technically efficient of its kind on the global market due to the intelligent design using mechanical advantage to gain the very high power needed for pressing frozen and tempered products with less than 50% of the power of similar machines.

Unique to the Form Press is the “inverted die” technology. The concept was to improve hygiene and reduce washdown times so today, the die section can be pressure washed up to 100 bar.

DanTech has made changing of dies a simpler process requiring just two tools and taking just a few minutes which allows for more production. A special feature of the DanTech Press is the “Low Pressure Pre-sensing”. When the raw product is placed in to the forming chamber the stainless steel hydraulic rams run at low pressure to sense the product and position it at the exit gate before applying the forming pressure. This unique benefit allows the user to have just the right pressure for the forming action to prevent damage to the muscle/fat structure. Universal power for the press between 380-600 VAC and 50/60 Hz. means that machines in build can be ready for most global markets. In addition to the lowest power, the MPr series requires no compressed air or cooling water. These benefits make the DanTech Form Press very simple to install, operate and maintain. With a capacity of up to 11 cycles per minute and options for autoloading the all stainless steel MPr- ID press makes for a sound long term investment.

EFSIS standards which is a legal and safety standard for manufacturers wishing to benchmark their businesses to the highest standards.

Working with industrial users and chemical supply companies, DanTech Sanitizers have been developed for spraying or misting of dilute disinfectants on to packed product, crates trays, packing

materials etc. for decontamination prior to moving from a low risk to high care area of production or for goods ready for dispatch. The system assures 360°disinfectant contact with the product. Adjustable air knives dispel the excess fluid once the product has passed through the application zone. The system is delivered as a ready to use package for connection to power and water. Two standard models are available for product up to 600 x 600 mm width and height, spaying or misting or bespoke models for large items such as pallets and boxes. www.dantechuk.com

DanTech Sanitizing Tunnel DanTech has had great success in Europe, USA and South Africa with the Sanitizing Tunnel especially for food manufacturers following BRC and

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16/01/17 16:16

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BI FREEZER, New Technologies in refrigeration

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QF CONTACT FREEZER The contact freezer features a thin polyethylene film conveyor belt. This passes over a high efficiency aluminium plate filled with pumped ammonia or direct expansion gas . On the upper part, inside the insulated cover, the evaporators provides a high speed air injection towards the product allowing one of the fastest and most efficient freezing processes known. An easy to use and fast cleaning device, the throwaway film guarantees high hygiene standards with a unsignificant cost per kg of product.

Retention time, air speed and other characteristic can be easily setup with the digital control panel or with the more traditional electromechanical panel.

Particularly suitable for thin products, even in consistent weight.

Fish, meat, shrimps, sauces drops, vegetables cubes, semiliquid cream layer, PET trayed products and many others.

The bigger machine, 12 meter long by 2 meter wide, is usually capable of a production rate between 700 up to 1000 Kg/h, depending on product characteristics.

freezing of sauces drops or lightweight or small products in short times.

The high heat exchange capacity of plates (3.5 KW/mĂ&#x2021;) makes it really efficient and perfect for continuous production cycles. The retention time can be adjusted within a wide range, from less than a minute up to several minutes and this allow treatment of high product volumes without wasting too much space. The useful sliding cover makes it hygienically safe and avoids energy wasting. The control panel is totally digital with a touch

screen and proprietary software, access and control can be also made from LAN/Internet. Wide selection of sizes is available. www.bifreezer.it

CONTACT HARDENER The Contact Hardener is a really versatile machine, small in dimensions and with great potential. Tipically used for hardening a thin layer of product (about 1 mm) on production lines with spiral freezers where the bottom layer will result damaged by the circular moving belt. But it is also used for direct IQF

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Sharing nature’s wonder from our garden to your kitchen.

We put our hearts into getting the very best from Mother Nature’s wholesome treasure.

Real food ingredients, 100% tomato for taste, texture and colour.

Natural food & beverage colours, that look good and are good.

Interested in clean label, all-natural, food ingredients for better colour, flavour and texture?

Get in touch with us by emailing: infos@lycored.com www.lycored.com

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Ingredients for meat & savoury applications

A white paper by Lycored

Clearly natural solutions for perfect flavour and texture

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eyond clean label Clean label has been a major trend in the food industry for the past decade, with food and beverage manufacturers keen to highlight that their products are free from synthetic ingredients and additives.But today’s consumers are looking for more.

They want to know what is in their food, not just what isn’t. They want their food to be made of recognisable natural ingredients and they want to know where those ingredients came from. This desire for more transparency is leading to a massive upsurge in clearer labelling.

So, while Innova Market Insights found in 2014 that a quarter of all food and beverage launches featured clean label claims, it also identifi ed greater transparency – a shift from ‘clean to clear’ - as the top labelling trend for 2015.

In tune with this trend, Lycored offers Real Food Ingredients made from 100% tomato, enabling formulators to label products with reassuringly simple food declarations that all consumers will recognise. What’s more, its verticallyintegrated business model guarantees farm-to-fork transparency and traceability. Lycored uses its own specially bred non-GMO tomatoes, carefully grown on farms in California and Israel.

Once the tomatoes are harvested, a proprietary extraction process is used to remove the delicate pigments, fi bres and serum from their pulp as effi ciently as possible.

Honest goodness The unique non-GMO tomatoes bred by Lycored are naturally four times higher in lycopene than standard tomatoes.

They are also rich in naturally occur-

ring taste compounds, including glutamate, which is an amino acid. Lycored’s Real Food Ingredients range builds on the goodness of these tomatoes to enhance the taste, colour and texture of food, while also providing an inherent nutritional advantage. There are four product types available from Lycored, as follows: • SANTE - this taste enhancer provides a high concentration of the naturalcompounds that produce umami (the fi fth taste) and kokumi (the Japanese word for deliciousness). SANTE accentuates existing fl avour characteristics while remaining taste neutral.

• Clear Tomato Concentrate (CTC) a concentrated serum with a savoury character that offers balanced sweetness from 60 brix combined with higher acidty than SANTE, which creates a smooth balancing taste effect.

In tomato-based products, it also increases tomato taste intensity.

• Lyco-Fibers - these modify the pulpiness, viscosity and mouthfeel of sauces, soups and meat products. The unique, authentic texture they provide cannot be achieved reliably using other texturisers. They lend products a

pleasant pulpy fi bre mouthfeel, without the slimy consistency of formulations that rely on alternative stabilisers such as gums and starches.

• Dry Tomato Pulp - this combines a fresh, vibrant and consistent red colour with a stable texture for red sauces, ketchups and soups. Its fi bre content can add to the health credentials of a naturally-positioned product. It also works well as a natural colourant and texture improver in meat-based products such as sausages, in which many food colourants or starches are not permitted.

4 dimensions of goodness, from our tomato

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SANTE - natural deliciousness Available as a liquid or powder, SANTE provides naturally occurring umami and kokumi tastes with a low sodium content.

Umami, meaning ‘delicious taste’, is also known as the fi fth taste – after bitter, sweet, salty and sour – and its savoury, meaty character is detected via the taste receptors for glutamate. Kokumi, meaning ‘rich taste’, provides balance and a hearty mouthfeel. Kokumi is delivered by foods with the right combination of amino acids. Importantly, SANTE manages to combine both of these attributes with a clean and clear label. Manufacturers may declare SANTE as ‘tomato concentrate’ or ‘natural fl avour’, according to local regulations. SANTE is taste-neutral, with no overt tomato taste, so it can be used to boost the fl avour of both sweet and savoury products. It is ideal for use in soups, sauces and marinades and in its powdered form it can also be applied as part of a seasoning mix for products such as potato chips and extruded snacks, and in spice blends for meat products. Low dosages of between 0.15 and 0.7% are suffi cient to deliver a highly accentuated taste experience, and SANTE is stable across a wide range of temperatures and pH. As well as providing all these positive attributes, SANTE enables formulators to reduce or eliminate a range of ingredients with negative labelling connotations, such as MSG, ribonucleotides, yeast extracts and hydrolysed vegetable proteins. In addition, thanks to its ability to enhance the salty fl avour of products, SANTE allows a reduction in sodium from salt by 30 to 50% in some applications. The secret of SANTE lies in the high levels of naturally occurring glutamate in Lycored’s specially bred tomatoes. Glutamate occurs naturally at high levels in many delicious foods, such as ham and Emmental cheese, Nori

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seaweed and scallops. Lycored’s special breed of tomato is also a rich source of natural glutamate. It has an amino acid concentration of almost 9%, of which 32% is natural glutamate.

Clear Tomato Concentrate - smooth fl avour CTC is a clear liquid that acts as a natural taste improver for food, bringing a smoother character to savoury products such as soups, condiments and sauces. It can also intensify the tomato character of tomato-based foods and act as an extender for tomato paste, which can be expensive.

CTC can be declared as consumer-friendly ‘tomato concentrate’ and, like SANTE, it gives formulators a way to reduce or eliminate their use of less attractive ingredients. It is stable across a range of pH and temperatures. It is colour-neutral and besides delivering a better taste and cleaner label, it can also produce a browning effect for a more appetising appearance in foods such as pies and pastries.

Lyco-Fibers - authentic texture Formulators can modify the pulpiness, viscosity and mouthfeel of sauces, soups and meat products naturally using Lyco-Fibers.

Not only do they deliver a cleaner label, but they also carry the positive benefi t of fi bre content. Their high stability means that Lyco-Fibers do not undergo syneresis when used in sauces. In addition, while alternative stabilisers such as gums and starches can lead to a slimy consistency, Lyco-Fibers deliver an authentic vegetable fi bre texture. Lyco-Fibers also improve the juiciness of meat products and prevent burning of the meat when barbecuing.

Dry Tomato Pulp - visual appeal with fibre Lycored’s Dry Tomato Pulp is perfect for formulators looking to produce tomatobased sauces, soups and dips with a fresh and vibrant ‘made from scratch’ look, taste and texture that remains stable throughout a product’s shelf-life. It also suits meat products such as sausages.

The pulp delivers a fresh, consistent, natural red colour thanks to its high lycopene content, combined with an authentic pulpy

texture. It also contains fi bre and can carry a consumerfriendly ‘crushed tomatoes’ or ‘tomato concentrate’ label within the EU. Conventional tomato pastes can be inconsistent, which may lead to formulation challenges. In contrast, Lycored’s Dry Tomato Pulp provides reliable, consistent, repeatable results. It also permits the removal of starches from sauces, leading to a shorter ingredients list.

Benefi ts of Lycored’s Real Food Ingredients at a glance: • Foodstuff label declaration • Cleaner label and a shorter ingredient list in many applications • Stable across a range of pH and temperatures • Allergen-free • Kosher and Halal • Fibre content • No added glutamates • Non-GMO • Vegan Inherent goodness – naturally Lycored is an international company committed to ‘Cultivating Wellness’ by harnessing the nutritional potential of nature using cutting edge science. The result is a growing portfolio of natural ingredients and products that formulators and – just as importantly - consumers can recognise and trust. Lycored’s fi rst ‘hero ingredient’ was lycopene, which has been clinically proven to help support general health and, more specifi cally, heart, skin, prostate and female reproductive health, among others. As global leaders in natural carotenoids for food, beverage and dietary supplement products, Lycored’s experts are constantly developing new fortifi cation blends using lycopene to support relevant health claims. Beyond this, simply including Lycored’s natural tomato ingredients allows customers to provide an ‘inherent goodness’ or betterfor-you positioning for their products.

Established in 1995, Lycored is based in Israel, with sales and production operations in the UK, Switzerland, the US, Ukraine and China. www.lycored.com

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17/01/17 12:17

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LEYBOLD AWARDED WITH THE MILESTONE AWARD FOR VACUUM TECHNOLOGY

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&R he use of vacuum in analytical technology and research and development is an essential factor that enables modern applications, for example in the field of measuring instruments. The selection of suitable equipment and the associated vacuum components is therefore crucial for success in laboratories.

Since 1850, Leybold has been a partner of customers who have dedicated themselves to research.

With innovative products such as the new ECODRY plus dry compressing vacuum pump, this company tradition is continuing into the future, and Leybold has received an award recognizing this.

There are few sectors as innovative as the industries involved in laboratory and analytical technology.

The trade magazine “Laborpraxis” has used its 40th anniversary as an opportunity to recognize some of the most spectacular technologies from this period in a milestone series under the heading “Laboratory and analysis technology - yesterday, today and tomorrow”. On this occasion, the vacuum special-

ist Leybold received the milestone award for vacuum technology in one of 15 categories, which were presented at a major jubilee gala of the Vogel Verlag in Würzburg, Germany.

B. Meidel, Dr. Sydow, P.Endrös, M. Platthaus

Group Publisher Gerd Kielburger commented at the award ceremony: “The laboratory and analytical industry is an essential enabler of global research and development - whether in universities or companies. We were able to award prizes to great companies that have led to countless innovations in other sectors and industries with their developments,” said Gerd Kielburger during the award ceremony.

Leybold is particularly honored and delighted with the award: “We see the award as recognition of our efforts to keep our customers’ challenges in focus. However, the award is also a great incentive for us to continue to develop smart and flexible solutions for our customers in the future,” says Senior Market Segment Manager High Vacuum Dr. Marlis Sydow and Petra Endrös, Head of Sales for Southern Germany, who received the award at the gala.

About Leybold Leybold is a part of the Atlas Copco’s Vacuum Technique business area and offers a broad range of advanced vacuum solutions for use in manufacturing and analytical processes, as well as for research purposes. The core capabilities center on the development of application- and customerspecific systems for the creation of vacuums and extraction of processing gases. Fields of application are secondary metallurgy, heat treatment, automotive industry, coating technologies, solar and thin films such as displays, research & development, analytical instruments, as well as classic industrial processes. www.leybold.com

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14/12/17 15:13

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GUIDE REVEALS OPPORTUNITIES FOR IMPROVED PROFITS FOR POULTRY PROCESSORS

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new white paper from Ishida Europe explains how increased automation and inline processing can help poultry suppliers improve profitability at a time when margins are continually being squeezed and quality and safety standards further tightened.

The Poultry Processing Blueprint highlights the increased pressures on the food supply chain fuelled by global population growth, in particular the emergence of a new middle class in developing economies. This is leading to further demand for poultry products, with one of America’s largest poultry producers, Pilgrim’s Pride, estimating a 1.2% annual growth rate in chicken production worldwide.

However, although this offers opportunities for the poultry sector, both consumers and retailers are also seeking more responsible and sustainable practices throughout the food chain while not expecting this to have a significant impact on the final shelf price. Poultry processors therefore have to balance cost increases in meeting new standards with further efficiencies elsewhere in their operations.

The Ishida white paper outlines ways these efficiencies can be achieved.

In particular, it points out the cost implications of any unnecessary handling or storage of meat during processing as well the risk of compromising hygiene. By comparison, the adoption of in-line processing, a philosophy derived from lean manufacturing where product is kept on

the move at all times, offers the potential to save time, money and factory space, as well as improving the quality of the final product.

Effective in-line processing enables automated technologies, optimised plant design and flexibility of resource to come together to deliver higher speeds, improved accuracy, maximum yield and superior quality.

Equally important, it has the flexibility to be adapted to the varying requirements of different sized businesses.

The white paper also includes practical examples of companies where the installation of such systems have made a noticeable difference, and showcases the emergence of a new automated technology for the marinating of products as an ideal ex-

ample of the effectiveness of in-line processing.

“The poultry industry is already wellregulated and highly scrutinised for its standards of manufacturing, while competition is driving prices down,” comments Ulrich Nielsen, Director of Business Solutions at Ishida Europe.

“This means processors are continually seeking ways to boost profitability.

The smarter and more efficient use of resources and raw materials can make a significant contribution and offers a major opportunity for processors in a market where marginal gains can make a huge difference.”

The Ishida Poultry Processing Blueprint can be downloaded at http://www.ishidaeurope.com/ poultry-guide/.

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09/01/18 11:42

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INNOVATION IN PIZZA CHEESE PRODUCTION AUTOMATIC LINE FOR PIZZA CHEESE

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o avoid the increasingly more complex importing of mozzarella, pizza cheese and spreadable cheese you can decide to produce them directly in your own country. Now it becomes easier thanks to the new automatic lines.

In particular if you would like to produce pizza cheese, MilkyLAB offers you an innovative solution: “Automatic line for pizza cheese”.

“Automatic line for pizza cheese” is an innovative line where you can find the stretching and moulding by steam in the same production process. It’s suitable for medium and high production capacity (up to 2.500 kg/hour). Our exclusive steam technology is characterised by direct steam injection or by steam injection in the double jacket at 4 bars, thanks to the double walls made in stainless steel AISI 316. By completing the line with the automatic moulding machine the production process becomes continuous.

In particular the moulding machine has been designed with a rotating moulding head with direct cooling time adjustment, as well as with the innovative automatic washing process and pre-cooling in the moulding head by means of cold water circulation.

Thanks to it’s innovative characteristics, “automatic line for pizza cheese” reduces manual working by obtaining energy and costs savings as well as high yields of production in less time.

MilkyLAB offers you its Trial & Training Center®, where you can experience

rella, pizza cheese and cheeses since 1980.

Thanks to the experience and knowMilkyLAB srl acquired Via Raimondo della Costa 670/A -how 41122 Modena ITALY over the years in the tel. +39 059 260723 - email: info@milkylab.it - www.milkylab.it Italian and international dairy industry, MilkyLAB guarantees clients the and learn to produce all our products best assistance and maximum proby using our lines and different ma- fessionalism in the choice of the right chines as well from the vast MilkyLAB technologies for the different manurange. facturing structures.

The Trial & Training Center® is a center of trials, tests and training with high technological content created and managed by our technicians with proven experience.

Contact MilkyLAB straight away and choose the best machine for your needs. www.milkylab.it

MilkyLAB has been a leader in designing and producing machines and automatic systems to produce mozza-

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YOUR ITALIAN TECHNOLOGY TO PRODUCE MOZZARELLA AND PIZZA CHEESE DIRECTLY IN YOUR COUNTRY. MORE THAN 35 YEARS OF DESIGN AND KNOW-HOW FOR YOUR BUSINESS.

MilkyLAB srl Via Raimondo della Costa 670/A - 41122 Modena ITALY tel. +39 059 260723 - email: info@milkylab.it - www.milkylab.it INGOMBRO ADV.indd 3

14/06/17 10:41

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SOLUTION PROVIDER FOR PROCESS INSTALLATIONS WORLDWIDE

Ventilex is a powerful brand for process industries throughout the world. Besides dryers and peripheral equipment we supply control and automation. In a nutshell, you can leave the entire drying process, including sterilising or pasteurisation to a single party: Ventilex.

A Pitco boiler for sterilising products.

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e have three branches in the Netherlands and the United States and work with agents throughout the world, e.g. in Australia, Asia and various European countries. We aim to operate closely with our customers and to be your solution partner for drying solutions in primarily food, minerals and chemicals. Ventilex has grown into a process specialist; and with this change we add dehumidification technology to our repertoire. Ventilex is currently strengthening its service arm. We aim to provide the supply and management of spare parts, remote assistance and preventive

and corrective maintenance in the form of contracts. Our ultimate aim is the 24/7 continuity of the entire process of drying/cooling, sterilising, pasteurisation and filtering for our customers. Below is an overview of our process installations.

Steam sterilising: removing bacteria naturally Our Ventilex ‘Continuous Steam Sterilising’ system has been developed for the natural decontamination of herbs and spices based on steam.

It produces products that are safe for human consumption and retains their external characteristics such

as shape and colour, or properties like taste and aroma. Our processing method especially maintains the excellent quality of the end product for the consumer! The process is simple: after brief exposure to steam the product is dried and cooled. Although the idea is relatively simple, the working of a continuous system that can process both powders and whole spices is unique. The continuous system is closed and uses self-cleaning rotary valves for product input and output. The system is opera- ted by a central control panel which is validated for data logging.

The sophisticated design enables

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ture and humidity. This results in as little as possible energy expenditure, optimal production time and continuous performance. Our belt dryers are also used, among others, in the pharmaceutical and food industries. With our sophisticated and hygienic stainless steel belt dryers, Ventilex helps industries produce an even better quality of product. Our belt dryers are designed for sustainability, reliability and produce a minimal and strict environmentallyfriendly amount of waste water. They continuously control the temperature and humidity in the production process and even provide the desired performance with a variable air supply.

A salt dryer delivered in the USA

the processing of both ground and whole products. Our Ventilex ‘Continuous Steam Sterilising’ system has proved its value for industry. It is successfully used to process chilies, chili powders, bell peppers, cloves, garlic and numerous other seeds and spices.

Fluid bed dryer: sturdy and reliable Ventilex fluid bed dryers are renowned for their high quality and efficient working. Our fluid bed dryers are used for drying and cooling in all industrial branches. Ventilex dryers are high performance and have low maintenance costs and a reliable transport design.

Our exclusive ‘shaking movements’ ensure that your product is ‘first-in, first-out’. This is especially important if products are sensitive regarding a certain drying time. In the food and feed industries fluid dryers are a frequent feature. Our process installations have a Clean-In-Place system and no sharp edges: without corners, crackers or places where the product can accumulate. With the high quality standards in the food and feed industries, Ventilex is an absolute must.

Fluid bed for sand, minerals and chemicals Ventilex fluid bed dryers are also extremely suitable for drying sand, minerals and chemicals. Drying sand to make mortar for the building industry is just one example of what they can

do. Ventilex supplies the dryers, including the intelligence, which is to say the PLCs, LCCs and MCCs. In cooperation with selected partners we can also provide that required for civil engineering.

Our dryers are de- signed for decadelong problem-free use and are highly energy-efficient. Energy conversation of up to 40% is possible. The technology we use, including our recircula- tion system whereby cooling air is reused for heating purposes, leads to continuous energy-saving, enabling customers to earn back their investments fast.

Belt dryers: for continuous performance Ventilex belt dryers and tunnel dryers help to create an industrial process environment with a controlled tempera-

Broad-based experience Ventilex currently supplies 800 of the installations described above throughout the world. We can therefore safely say that we have broadbased experience. This year is Ventilex’s 50th anniversary, and in the past 50 years we have developed to become the process specialist we are today. We develop, test, produce, put into operation and ensure after-sales and service. We have our own laboratory in Heerde, the Netherlands.

With our complete packet of process installations and ancillary peripheral equipment we are a real solution partner for customers! www.ventilex.com

A slag sand dryer delivered in cooperation with Brolton Group, Darwin (Australia).

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ZANIN F.LLI DESIGNS AND MANUFACTURES MACHINES AND SYSTEMS FOR THE AGRI-FOOD INDUSTRY AND GENERAL INDUSTRY

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he company ZANIN F.lli srl was established in Italy, in 1956 by Giuseppe and Arcangelo Zanin. Initially it was involved in manufacturing dryers for silk cocoons, and further to the realization of drying systems for cereals.

The firm, now managed by Oscar and Nicodemo Zanin, has gained a secure position on the market in the Industrial sector, for portual and railway logistic plants and in the Agro-Industrial sector with complete drying and cleaning plants, making constant research one of its cornerstones.

Always keeping up to date regarding the latest working systems and new technologies, the firm Zanin produces its machines and plants according to specific criteria aimed at satisfying the different requirements of its customers and guaranteeing efficient, complete service.

Industrial sector • Cereal, Fertilizer and Mineral handling plants

• Dock, Railway and Intermodal Freight transportation • Receiving, Screening, Storing, Fluidization and Bagging With an ISO 9001 TÜV SÜD certified production process, Zanin F.lli delivers quality through its exceptional knowledge of the industry that has been gained in almost 60 years of experience.

Our Products: Agro-industrial sector • Cleaning • Drying • Mechanization • Storage and Ventilation

• Personalized Solutions • Accessories and Components • Turnkey Plants Our latest line of products in the Agroindustrial sector is the PSS 200, a sieve cleaner for capacities up to 200 t/h.

The new mechanism for forced sieve oscillation with double suspension allows for the finest cleaning process, whilst maintaining the highest output capacity. www.zanin-italia.com

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Zanotti Spa , cooling systems since 1962

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anotti Spa, an Italian company, has been a point of reference for the design and implementation of cooling systems since 1962.In the cold chain since more than 50 years, its name echoes above all, in every field of application.

Zanotti, as we were saying, has developed each component of the cold chain.

From the storage of raw materials (such as cereals in silos), all the way up to supermarket, stores and restaurant distribution, including the processing of foods, transport with special units to handle and store food safely, Zanotti is always present, accurately and expertly responding to every need with a wide range of products, which actually is the most complete on the market.

Zanotti is now an international group with production sites worldwide like Spain, England and Brazil, and with a capillary distribution network to ensure reliability and assistance anywhere. Furthermore, its name is recognized at international level. In the Middle East area and Far East, Zanotti has been chosen by top class catering companies, Emirates Flight Catering and Oman Air, to realize the largest refrigeration systems for important airports. The total value of these projects rises approximately to 30 million euros and the plants are designed to comply with the highest hygienic and

reliability standards. Talking of ‘turn-key plants’ in the Republic of KabardinoBalkaria (Russian Federation), Zanotti has been awarded of a contract for the supply of a complete storage system for apples and fruits, beating the most important European competitors. The state-of-the-art technologies designed

by Zanotti, allow to store apples at controlled temperature and atmosphere for long periods of time, up to 7 months, using nontoxic food grade secondary coolants.

Zanotti realizes big plants also in other sectors and countries like, for instance, cooling systems for meat in Russia, cooling and freezing systems for chickens in Lebanon and Ethiopia, refrigeration units for yogurt and ice cream produc-

®

tion in Greece, logistic refrigerated warehouses in Middle East and Italy.

Zanotti is also active in the design and implementation of refrigeration systems for the ice rinks and the names included in its portfolio don’t leave any doubt.

It has designed and supplied the Olympic rinks of Turin, the World Championship Arena of Minsk (the biggest one in Europe), the Barys National Ice Rink in Astana and the new Dynamo Arena in Moscow.

The key of its success? The absolute research of the solutions able to respect the organoleptic qualities of foods, the care for the environment and, for its customers, the best energetic efficiency with the lowest running costs.

Zanotti’s cooling units do indeed make use of technologies that are in line with its customers’ expectations and, able to reduce the environmental impact: new natural gases and Ecodesign protocols for the total recycling of the equipment at the end of its life. Energy efficiency offers advantages for the environment, customers and foods.

Zanotti is innovation, green conscience, quality and expertise: these great premises for the future are based on its past experience. www.zanotti.com

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PROXAUT: solutions for intralogistics and material handling

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ROXAUT was established in 1996 since the beginning developed software for automatic system, software dedicated to management, contr ol and supervision in the plant focusing on the handling and later on warehousing.PROXAUT answered to the growing up needs of the market, started to including the production of automatic guided vehicle with different type of navigation systems, laser, floor wire, magnetic spot. During nearly 20 years of activity in logistics and experience in the implementation of automated systems for factories producing consumer goods, they have given Proxaut the awareness of being a global provider of innovative solutions for intra-logistics and material handling to optimize the supply chain of warehouses, and production facilities worldwide.

Strengths of Proxaut are modular solutions that can be installed step by step and this allows to implement the system without stoppage of production in existing plants, allowing you to improve efficiency both for the management of consumables for the activities of production and dispatch improving safety in the factory. The technologies used in our solutions are fully designed, engineered, manufactured and installed by Proxaut. This means that we have a complete mastery of the system.

We produce a wide range of AGV models, we have extended engineering capabilities in studying and simulating automatic systems we provide effective systems of groundbreaking technology, in efficiency, reliability and safety. We design customized systems for our customer reference list and also for other industrial sectors where products must be handled and transferred in automatic. Today the changing market is increasingly demanding, for this reason we believe that integration, flexibility and security are key elements that respond to the needs of today but can adapt to follow the growth and changing customer needs in the future. PROXAUT

draws of experience, expertise and knowhow in automating handling systems and offers a comprehensive technical study with the scope of determining the appropriate integrated solution according to the customer’s needs.

CASE HISTORY Previous situation Warehousing activities of picking up of the pallets through forklift drivers to operate in cold room at temperatures of -28° C. Operators, wearing protective work clothing to work at low temperatures, with the obligation to stay at least 30 min. at pleasant temperature after 90 min. permanent work in cold room.

Customer’ needs • Eliminate the thermal stress to operators.

• Improve the efficiency of the work cycle.

• Reduce operating costs.

• Increasing security and quality.

Benefits • Efficiency.

• Eliminating human mistakes origin,of

damages to the products and the enviroment.

• Space and internal logistics optimization (work flows).

• Company’s innovative and technological growth.

• Retun on investment (R.O.I.) in the medium / short term.

Current situation The customer with the installation of an automatic handling system with AGV, performs all the operations of wharehousing and picking up of the pallets inside the cold room with racks 6 meters high at -28 ° C.

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Perfect food packaging begins with the best packaging machinery Have you ever noticed the difference between a tightly wrapped ream of paper and one that is loose or improperly sealed? Maybe you have seen cartons with twisted flaps or rounded folds and wondered about the condition of the interior contents, especially when it comes to food or beverages?

Pemco can eliminate such worry. Packaging your products with our packaging machinery will assure you of a perfect finished product. Pemco has been satisfying sharp-eyed packaging customers for over 50 years. That is a long time and a lot of perfect reams and cartons for a demanding market. We work hard to deliver the best machinery available or develop new innovative solutions for diversified markets. Our customers want the best product for their customers. When quality matters to you, when quality matters to your customers, then Pemco is the quality provider that will deliver the type of packaging perfection that matters to everyone.

Pemco Inc. 3333 Crocker Avenue • Sheboygan, (Wisconsin) 53082-1146 - USA Tel.: +1 920 4582500 • Fax: +1 920 4581265 • E-Mail: pemco@pemco.kpl.net • www.pemco.kpl.net

NEWS IN SHORT

IN SHORT

INCI-FLEX: INTERNATIONALISATION PROJECT The Fisciano based company is building a growth strategy abroad, which starts from the North African coast

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eyond technology. This seems to be the new slogan of Inci-Flex, the Salerno-based company specializing in packaging prepress services (flexo digital plates, gravure cylinders, direct laser en- graving and liquid flexo plates), which has won the favor of the market thanks to its sizeable and farsighted investment in technology.

New development plans are part of this competitive advantage to look beyond, and here ‘beyond’ means abroad, more specifically overseas.

Maghreb the Objective This is not an absolute new feature, the first steps towards internationalization were made by Inci-Flex srl in 2013 when the company began to look at North Africa in terms of Egypt

and the Maghreb (in this case Tunisia and Algeria) as a potential outlet for its products and services.

In its field, this brave choice, going much against the grain given the current geopolitical situation, has sparked scepticism along with veiled admi- ration. Indeed, Inci-Flex has always distinguished itself in Italy and Europe for its “cutting edge” verve in purchasing new equipment and technolo- gies (first and foremost Full HD, CDI Crystal 5080 XPS Esko), that would subsequently become the benchmark for the entire flexible packaging indus- try.

But today Vincenzo Consalvo’s company takes a new step “beyond”, also acting as a trailblazer on new markets.

As the management explains «These countries are enjoying a period of growth, to which we can contribute by bringing real added value, based Visions This strategy is the result of the farsighted vision of Consalvo, CEO owner and administrator of Inci-Flex Srl, which after dedicating a spate to new technology, now fully opens its gates to international business.

«In an increasingly globalized market like the present one, and following the 2008 global crisis, meaning even further, radical transformation, we also need to break down the mental and structural boundaries» says the entrepreneur. «Today, we must be prepared to tackle markets with cultures, economies and methodologies that are different from our own, focusing on the ethical exchange of expertise to gain a sure, longstanding foothold on the market». www.inciflexspa.it

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IN SHORT

EYEVISION SUPPORTS INTEL REALSENSE D400

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yeVision now also supports the new Intel Real Sense D-400. The 3D command set of the EyeVision 3D software allows now also to capture 3D images and process point clouds with the Intel sensor. The new RealSense stands for high-speed-stereoscopy and exact depth perception, combined in one system.

Therefore with the combination of RealSense and EyeVision software it is possible to calculate point clouds, from the depth image, which are processed on the sensor, in only a few milliseconds.

And then the user can make evaluations on the point clouds with the commands of the EyeVision software. For example hight and depth measurements, object counting and recognition, and also 3D pattern matching with the 3D Object Match command, etc.

The Intel® RealSense™ is based on the Vision Processor D4 and uses advanced algorithms to process raw image streams from the

depth cameras and computes high resolution 3D depth maps without the need for dedicated GPU or host processor. A variety of depth modules and housed camera devices provide an easy solution for rapid integration into industrial vision systems.

EyeVision 3D uses the advantages of the high-speed stereoscopy since a few years now and has integrated several stereo-3D-sensors, as for example the Ensenso by IDS or the previous model of the RealSense.

The 3D commands of the EyeVision software are so easy and user-friendly manageable, that programming knowledge will not be necessary.

Commands such as the 3D Blob – for object detection – are so straightforward in their use, one could almost say that the commands can be used haptic. The EVT 3D image processing is emphasizing not only precision but also simplicity.

Intel® RealSense™ technology supports a wide range of operating systems and programming languages. The EyeVision 3D enables you to extract depth data from the camera and use the interpretation of this data in the platform of your choice, including Intel and ARM processors.

Application areas for the Intel RealSense - in combination with the EyeVision software – are for example any type of hight measurement in industries such as automotive, robotic and RobotVision, food & beverage industry, but also medicine and in engine building in general. www.evt-web.com

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NEWS IN SHORT

IN SHORT

ELMITI SRL, ELECTRIC HEATERS

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ur company ELMITI SRL is a leading reality in electric heaters sector.

It was founded in 1979 and now it is well known for its high quality, technology and flexibility. Our equipped warehouse permit us to ship the goods in a few days from the order reception.

Our great versatility allow us to manufacture customised heaters, using different tube diameters (6.5; 8; 10; 12.1; 16 etc. ) and various materials as mild steel, AISI 304, AISI 321, AISI 316 and INCOLOY 800.

We work for a lot of sectors, for instance: • FOOD AND CANNING INDUSTRYMACHINERY • SPRAY NOZZLES • ELECTRIC STEAMER BOILERS • SHOES FACTORY - MACHINERY • BOATYARDS • CHAFING DISH TRUCKS • DAIRY FACTORY - MACHINERY • TANNERY - MACHINERY • DISTILLATION • CONFECTIONARY SECTOR MACHINERY • DRYING SYSTEMS - MACHINERY • ANNEALING OVENS - CABLES • BAKERY, PASTRYAND PIZZA OVENS • IDUSTRIAL ELECTRIC OVENS • PAINT DRYING OVENS

• FRYERS • GALVANISATION - MACHINERY • HOT AIR AND VAPOUR ELECTRIC GENERATOR • BIG KITCHENS • PACKAGING - MACHINERY • SMOKING MACHINERY FOR SPECK/CURED MEATS • WASHING MACHINERY • OIL MACHINERY • DISHWASHERS – WASHING MACHINES FOR BIG COMMUNITIES • LAUNDRIES / DRY CLEANERS - MACHINERY • MEAT AND CURED MEATS MANUFACTURING - MACHINERY • HOT MILLWORK - MACHINERY • CABLES ENAMELLING – MACHINERY • WIRE DRAWING - MACHINERY • CABLES HOT TREATMENT - MACHINERY • INDUSTRIAL IRONING - MACHINERY • INDUSTRIAL CLEANING - MACHINERY • MEDICAL AND ELECTROMEDICAL – MACHINERY AND DEVICES • HONEY - MACHINERY • GOLSMITH’S SHOPS - MACHINERY • HOSPITALS - SUPPLIES • HAIRSTYLISTS - SUPPLIES • PASTEURIZATION • GASTRONOMY / PIZZERIAS - MACHINERY • INDUSTRIAL AND VAPOUR CLEANERS • SOLVENTS RECYCLING - MACHINERY • SAUNA AND TURKISH BATH EQUIPMENT • STERILISING - MACHINERY • ROASTING - MACHINERY • COOLING TOWERS

• METALS THERMAL TREATMENT MACHINERY • PAINTING – MACHINERY Our main products are the following: • TUBOLAR ARMOURED HEATING ELEMENTS • HEATERS FOR HEAT-SHRINKING TUNNEL • CARTRIDGE HEATERS FOR HOT LEVELS AND FOR BAG CLOSING • FINNED HEAT-GENERATING UNITS AND SETS • IMMERSION HEATERS • HEAT-GENERATING SLEEVES • NOZZLE HEATERS • HEAT EXCHANGERS • HEATING ELEMENTS FOR DEFROSTING • HEATING CABLES • SELF-REGULATING HEATERS WITH WATER TRAY • ANTI-CONDENSATION HEATERS • INFRARED CERAMIC HEATERS • ELECTRIC HEATERS FOR OVENS (BIG COMMUNITIES) • HEATING ELEMENTS FOR VENTILATED OVENS • ELECTRIC HEATERS FOR COFFEE MACHINES • ELECTRIC HEATERS FOR CHOCOLATE MANUFACTURING PROCESS • HEATING ELEMENTS FOR THE TOASTING OF NUTS You can visit our new website, translated in different languages including Arabic, where you can find our big products range.

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BAKERY CHINA 2018, MAY 9-12: WORLD LEADING BAKERY SERVICE PLATFORM HITTING THE HISTORICAL HEIGHT OF EXCEEDING 200,000 SQM

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s a professional B2B platform that serves customers from the entire global bakery industrial chain, Bakery China has been committed to exploring new opportunities and technologies for the bakery industry across the globe. Bakery China, launched in 1997, has witnessed the soaring development of China’s bakery industry, which has created the world’s largest bakery market with the fastest growth rate.

The huge vitality of China’s bakery market has also encouraged more domestic enterprises to upgrade their service portfolios, and has attracted top global brands from other countries and regions as well. To address new challenges and grasp emerging opportunities, Bakery China invites you to contribute to this global platform, which will provide high-quality services for your local development and global market expansion.

Bakery China 2018 will be held at the same venue - Shanghai New International Expo Center. For the first time in its history, Bakery China will occupy the entire exhibition site, including 17 halls that provide an exhibition area of over 200,000 sqm, which equals the size of 28 football courts and will contain more than

12,000 booths. The overall arrangement plan is as follows: Hall E1-E6 and Hall N5 for ingredients exhibition, where Hall E5 is for international ingredients; Hall E7 for coffee, drinks and high-end food; Hall W1-W5 and N1 for equipment, where Hall W3 is for international equipment; Hall N2-N4 for packaging.

“International Plus” - Over 2,000 sqm Government-sponsored Pavilions Government-sponsored pavilions from Germany, USA, Italy and

France will attend Bakery China 2018 for the first time, occupying an estimated exhibition area of over 2,000 sqm.

They will bring and exhibit superior bakery manufacturing equipment from Germany, high-quality bakery ingredients from the USA, high-end bakery ingredients and finished bakery products from France and renowned bakery equipment brands from Italy.

These official pavilions will join hands with existing government pavilions from Australia, etc., as well as featured national exhibition

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zones for Japan, South Korea, Britain, Switzerland, Netherlands, Belgium, India, Russia and Southeast Asian countries, to present the latest bakery products and technologies from every corner of the world.

TAP Buyers Program The bakery industry in China is a typical bi-lateral industry that aims at introducing advanced international technologies and helping Chinaâ&#x20AC;&#x2122;s bakery enterprises go abroad.

Its development has not only boosted the local bakery market, but has produced geographical effects as well - its influence has reached neighboring countries and regions, including Southeast Asia, South Korea, Japan, Central Asia, Middle East, etc.

The number of buyers at Bakery China is increasing at an annual speed of over 10%; for international buyers, this figure is even higher, keeping at 40% each year. In 2017, the number of international buyers exceeded one million, making Bakery China a de facto international exhibition. In 2018, we will further enhance our industrial and international influence. Through cooperation with more international governments and industrial organizations, we will invite more high-quality buyers to the exhibition, and endeavor to provide better and more comprehensive match-up services for domestic and international bakery companies.

Bakery + Coffee: Continuous Industrial Integration and Endless Possibilities The integration of bakery with highend food such as coffee, beverage and light food has been a spontaneous process. Yet high-end food manufacturers are now more willing to take advantage of the rapid

development of the bakery industry, as witnessed by Bakery China in recent years. Since its emergence at Bakery China in 2015, the Coffee, Beverage and Fine Food Zone has been growing at a rate of nearly 50% every year, exhibiting finished/ half-finished coffee products, coffee equipment of various sizes, creative coffee art, training, and a rich combination of services and products that cover the entire industrial chain.

The national MBA Coffee Art Competition has received wide attention and its winners have been pursued by industrial professionals.

High-end Bakery Competitions - An Amazing Stage for Bakery Skills Each year, many national and international bakery competitions are held at Bakery China, organized

by China Association of Bakery & Confectionery Industry and other authoritative industrial organizations. For example, the National Bakery Professional Skill Competition, jointly organized by China Light

Industry Council, China Association of Bakery & Confectionery Industry, China Employment Training Technical Instruction Center, and the Trade Union of Financial and Commercial Workers, Light Industry and Textile Workers, Tobacco Industry Workers, is a national competition for the most skilled bakery talents.

These competitions attract contestants with excellent bakery skills, and offer an amazing feast of visual enjoyment and recreation for the audience.

Bakery China 2018, Right Here Waiting Bakery China attracts the best enterprises and products in the global bakery industry, which represent the most advanced productivity, the most pioneering thoughts and the most fashionable life-style.

Bakery China 2018 is now open to registration. We will be right here waiting for your arrival! www.bakerychina.com

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IBATECH ISTANBUL IS READY FOR 2018!

MORE EXHIBITORS, MORE VISITORS AND MORE HALLS

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eeting Point of the Sectorial Professionals In 2016, IBATECH Istanbul hosted thousands of visitors from Asia, Europe and Africa. Opening its doors once again for the world’s leading brands to show their latest products, IBATECH Istanbul will represent the present and the future of the industry. IBATECH ISTANBUL 2016 has broken its own visitor record by a total number of 74.563 from 114 countries.

The efforts have been continuing for record breaking number of participation. The trade fair was held for the first time in five exhibition halls covering a gross exhibition area of around 50,000 square metres. After the record figure in 2014, the amount of exhibition space therefore increased once again by 5,000 square metres.

IBATECH Istanbul 2016 also attracted a record number of exhibitors. A total of 366 companies from 18 countries, i.e. a marked increase of just under 27 per cent compared with 2014, took part in the trade fair. For example, a large number of international market leaders presented their latest technologies and products. Visitors rated their attendance at the trade fair as extremely positive. Due to their satisfaction, nearly every visitor (98 per cent) also wanted to come back to the trade fair in 2018. 99 per cent of respondents were intending to recommend the event to work colleagues, superiors or business associates while 90 per cent believed that the trade fair would become more important in future. Confectioners represented the largest visitor group at

47 per cent (2014: 45 per cent), followed by bakers at 21 per cent (2014: 33 per cent). There was a substantial rise in the proportion of manufacturers of chocolate and confectionery (15 per cent compared with 9 per cent in 2014) and ice cream producers (17 per cent compared with 7 per cent in 2014).

In general, visitors demonstrated a high propensity to invest. 80 per cent of them were involved in purchasing and procurement intentions. In the official trade fair survey 82 per cent of visitors said they would definitely or probably make investments.

Visitor delegations from numerous countries such as Azerbaijan, Usbekistan, Kosovo, Tunisia, Oman, Cameroon, Bulgaria, etc. came to the trade fair to obtain information and were welcomed at the opening ceremony

by Cevdet Yılmaz, the Turkish Minister of Development.

The next IBATECH Istanbul will be held in Istanbul from 12 to 15 April 2018. Be part of this success story and shape the future of the rising market with us!

More information www.ibatech.com

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INNOVATION AT THE HEART OF GULFOOD 2018

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orld’s largest food event channels thousands of new product launches in line with consumer demand.

Following a record 2017 edition that welcomed in excess of 97,000 visitors across 1 Million square feet of exhibition space, Gulfood - the world’s largest annual food event is placing innovation at the heart of its 23rd edition taking place on 18 – 22 February 2018.

As the global F&B community gear up for this principal opportunity to source the latest and best products at the best price, Gulfood is promising a wave of new innovations and services to reflect changes in consumer demand.

The fully booked-out event will once again welcome more than 5000 exhibitors showcasing products across 8 primary market sectors. The World Food category will feature 120 country pavilions carrying a raft of “authentic”, niche and natural products that cater to a consumer shift towards food that is traceable by origin and source.

The latest World Food additions are Estonia, Serbia and Slovak Republic.

Maintaining a tight focus on diversity, this year’s event will feature a Newcomers Exhibition Lounge showcasing trend-driven products that have never been previously

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18 - 22 February 2018 Dubai World Trade Centre

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EXHIBITIONS MEETINGS

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available in the MENA region. This brand new trading opportunity will run parallel with an Innovation and New Products Zone spotlighting the most successful and relevant market entries that have never previously launched in the MENA region.

International newcomers Kerry, Juicy, Belmoca, Asian Blending, German Meat Association and Promar are just some of the highlights.

In total, buyers can look forward to meeting more than 1,000 new-toshow food and beverage producers that have been hand-selected to deliver greater volumes of consumer â&#x20AC;&#x201C; oriented products. These include health and wellness categories such as organic and sugar free plus third-wave coffee varieties and new taste and texture innovations across the board.

Gulfood Innovation Awards finalists will also form an integral part of the Innovation Zone showcase, with 2018 Award winners being announced during the prestigious annual Awards ceremony.

Additional networking features include a series of government accredited fringe seminars running throughout the exhibition plus live pitch demonstrations from some the most exciting global startups on the scene.

Gulfood Visitor Tickets will go on sale at www.gulfood.com in December. Visitors who book before 1 February 2018 will save AED 150 against the standard onsite price, paying just AED 250 until the deadline expires.

Convenient flight and accommodation packages are available through Official Gulfood Travel Partner Alpha Tours. International visitors should contact anisa@alphatoursdubai.com.

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XXiV exposition internationale spécialisée pour le marché de la boulangerie et de la confiserie 12–15 Mars 2018, Moscou, ieC «expocentre», pavillon 7, pavillon «Forum»

obtenez Votre morceau de gateau – obtenez billet gratuit à Modern bakery 2018!

TECHNOLOGIES ALIMENTAIRES ET ÉQUIPEMENT ÉQUIPEMENT RÉFRIGÉRANT ET TECHNOLOGIE

EMBALLAGE ÉQUIPEMENT DE RESTAURANTS, CAFES, MAGASINS INGRÉDIENTS POUR LES PRODUITS DE CUISSON ET DE CONFISERIE HYGIÈNE DE PRODUCTION

LES SERvICES

Votre billet gratuit

www.modern-bakery.ru e-mail: modernbakery@russia.messefrankfurt.com, tél.: +7 495 649 87 75

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ANUGA FOODTEC: ONE FOR ALL - ALL IN ONE

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nuga FoodTec has been experiencing considerable growth for years: Between 2009 and 2015 the attendance figures rose up to over 45,000 (+35 percent), over the same period of time the number of exhibitors increased up to approx. 1,500 (+25 percent). Last, but not least Anuga FoodTec confirmed its reputation as a business and innovation platform for all sections of the global food industry with the presence of the top ten most important food companies on the visitor front and as a result of its high level of internationality: The number of foreign trade visitors was over 54 percent, the share of international exhibitors was 56 percent. The visitors at Anuga FoodTec 2015 came from 139 countries.

As such, the exhibitors had the opportunity to meet up with all international customers at one trade fair.

THE NEXT ANUGA FOODTEC WILL TAKE PLACE FROM 20 TO 23 MARCH 2018 IN COLOGNE. Among others, the following exhibitors have already confirmed their participation at Anuga FoodTec 2018: Albert Handtmann, Almac, Andritz, Alpma, Auer, Beckhoff, Bizerba, Bruker, Cabinplant, CFT, Della Toffola, Ecolean, Exxon Mobil, Florin, Frontmatec, GEA, Gouda, IPI/Coesia, JBT, Konica Minolta, Kronen, Krones, Lagafors, Linde, Maja, Mettler, Mohn, Multivac, PHT, Rühle, Schur, Sealpac, Siemens, SPX Pöppelmann, Taghleef, Tecnal, Trepko, Weber and Vemag.

Furthermore, the following companies will be exhibiting at the Cologne fair grounds from 20 to 23 March for the first time or af-

ter a long break: A+F Automation, Atlas Copco, Barry-Wehmiller, Contitec, Cuddon Ltd., Dienst Verpackungssysteme, Espera, FBK, G. Monidin, Inox Meccanica, Perfinox, SSI Schäfer, Synerlink, Talsabel, Tavil, Twin Pack and Zudek. The early confirmation by Van Hees in

the exhibition section Ingredients is particularly pleasing. Whereby Van Hees is not merely participating as a ‘classic’ exhibitor, but also as an exclusive partner for the theme “Kebab” at the coming Anuga FoodTec. An appropriate own supporting programme including

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ity: Exhibitors from more than 39 countries had already registered by the end of the early bird campaign.

In addition to the excellent result of the exhibition space booked and the high level of internationality, diversity and top quality are also guaranteed at Anuga FoodTec 2018: Across all exhibition sections, nearly all of the market leaders and further renowned companies have confirmed their participation at an early stage.

Thanks to these very promising results after the first registration period, all the signs indicate that Anuga FoodTec 2018 will continue on its growth course. expert lectures will also be offered at the world’s most important supplier fair of the food and beverage

industry.

Anuga FoodTec is also on track regarding the level of international-

More information www.anugafoodtec.com

www.anugafoodtec.de www.anugafoodtec.com Internationale Zu Zuliefermesse für die Lebeensmittel-- und Getränkeindustrie Inteernational supplier fair for the fo food and beverage industry

KÖLN | COLOGNE, GERMANY 20.–23.03.2018

ONE FOR ALL. ALL IN ONE. Food Processing | Food Packaging | Safety & Analytics Food Ingredients | Services & Solutions

Koelnmesse GmbH Messeplatz 1 50679 Köln, Germany Tel. +49 1806 578 866 Fax +49 221 821-991020 anugafoodtec@visitor.koelnmesse.de

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IN THE “SPOTLIGHT”: PREMIERES AND INNOVATIONS AT FRUIT LOGISTICA 2018

THE LEADING TRADE FAIR FOR THE FRESH PRODUCE INDUSTRY PRESENTS WORLD, EUROPEAN AND TRADE FAIR PREMIERES

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rade visitors can start gearing up for the world’s leading fresh produce industry trade fair taking place from 7-9 February 2018 in Berlin with “Spotlight – Premieres and Innovations at FRUIT LOGISTICA 2018”.

Spotlight reports are also available on the FRUIT LOGISTICA website in German, English, Spanish and – new this year – in Italian.

The 68 Spotlight reports published so far include 23 world premieres and 11 European premieres – compelling testimony to FRUIT LOGISTICA’s status as an innovation platform.

According to FRUIT LOGISTICA Global Brand Manager Wilfried Wollbold: “Along with its unparalleled status as a business and information platform, Spotlight will help FRUIT LOGISTICA strengthen its leading role as an innovation platform.

We are delighted that exhibitors regard FRUIT LOGISTICA as the ideal place to present their premieres and innovations.

Spotlight gives trade visitors a chance to see a comprehensive overview of the event ahead of time and prepare for FRUIT LOGISTICA more efficiently.”

Spotlight further consolidates FRUIT LOGISTICA’s position as the industry’s platform for innovation. The new information format complements the FRUIT LOGISTICA Innovation Award (FLIA), which looks at products and services brought to market in the last twelve months, and the Future

Lab, which showcases innovative projects that will transform the fresh produce industry in the next two to five years.

Spotlight presents the year’s premieres and innovations and places them on centre stage.

Spotlight is a free service for exhibitors, trade visitors and industry journalists. It is available on the FRUIT LOGISTICA website under press service, visitor service, and in the Virtual Market Place®.

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09 • 12 APRIL 2018 SAFEX Exhibition Park - Algiers • Algeria

YOUR BUSINESS EVENT IN AFRICA

BOOK BOOK YOUR YOUR STAND STAND

djazagro.com

BENEFIT FROM A PREFERENTIAL RATE BEFORE NOVEMBER 30TH !

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NEWSROOM: NEW INFORMATION PLATFORM FOR FACHPACK IS ONLINE

• Content for all target groups laid out intuitively and attractively • All relevant content grouped together • Industry articles report on trends in the sector

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ith ten months to go before the next FachPack event cycle, preparations are in full swing. The European trade fair for packaging, processing and technology is launching a new information platform aimed at the wider professional community. The Newsroom offers exhibitors, interested companies, trade visitors and media representatives the latest information about the exhibition in a clearly structured form that is easy to follow.

Regular industry articles will deal with a wide variety of trending topics in the sector, providing inspiration and encouraging discussion.

The new “News” tab (www.fachpack. de/en/news) on the FachPack website brings together press releases,

photos and videos relating to the event, and is available now. The interested professional community will also find new developments in the packaging industry in the “Industry News” section. Cornelia Fehlner, FachPack Exhibition Director, explains: “With subjects like consumer trends, Industrie 4.0 or Smart Packaging, we are giving our exhibitors and visitors relevant stimuli in the months leading up to the event, as well as a foretaste of the new developments and solutions that will ultimately be presented during the three packed days of the show in Nuremberg on 25-27 September 2018.” She continues, enthusiastically: “Bringing together all the relevant information about FachPack in a central location, and the overview that the Newsroom provides about the latest industry topics, create an advantage for our

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All exclusive services for media representatives, like the press calendar, inclusion in the press mailing list, services for journalists on-site and accreditation guidelines, are provided in the “For Journalists” section (www. fachpack.de/press).

FachPack 2018: preparations under way The European trade fair for packaging, processing and technology is taking a scheduled break in 2017, and will resume its two-year event cycle in September 2018. cross-media communications. I also think the lively presentation, with lots of images and explanatory graphics, has worked out very well.”

Compact and attractive presentation The FachPack Newsroom scores with its multi-media linking of text, image and video material, while keeping it all completely user-friendly.

In addition to regular information updates, on important deadlines or services, for example, it also provides impressions from the last event in the form of images and videos, as well as an overview of the latest press releases.

The individual subject fields are presented in compact form and divided into easy-to-follow modules.

With ten months to go before the next event, preparations are already in full swing, and the team is counting on having all twelve exhibition halls fully booked by the end of the year.

Save the dates!

25-27 September 2018 24-26 September 2019 About FachPack FachPack is the European trade fair for packaging, processes and technology. Over a compact three-day schedule in Nuremberg from 25 to 27 September 2018, it will present its extensive range of solutions for the packaging process chain for industrial and consumer goods. Its new brand

image “Tomorrow begins when you create it” makes FachPack more up-to- date and more dynamic and gives it a more distinctive look.

It is solution- driven and focused but as reliable and pragmatic as ever. With a unique trade fair portfolio from the segments packaging materials, packaging and packaging accessories, packaging machines, labelling and marking technology, machines and equipment in the packaging periphery, packaging printing and finishing, intra-logistics and packaging logistics, and services for the packaging industry, FachPack is the No. 1 industry gathering for the European packaging market that attracts trade visitors from all packaging-intensive sectors: Food/beverages, pharmaceuticals/medical technology, cosmetics, chemicals, automotive and other consumer and industrial goods. www.fachpack.de

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CONFERENCES

IPM DUBAI AND WOP DUBAI 2017 Buti Saeed Al Ghandi inaugurates International Plants Expo Middle East – IPM DUBAI 2017 & International Perishables Expo Middle East – WOP DUBAI 2017 Green & fresh markets take centerstage with over 300 exhibitors, 37 country participants & 15 official country pavilions

H

.E Buti Saeed Al Ghandi, Second Vice Chairman of the Board, Dubai World Trade Centre Authority, along with H.E Thomas Kufen, the Lord Mayor of the city of Essen, led the opening of the Middle East’s leading horticultural fair, the IPM DUBAI 2017, being held today Tuesday, December 5 and running until Thursday December 7, at the Dubai World Trade Center under the patronage of His Highness (H.H.) Sheikh Ahmed bin Saeed Al Maktoum, President of Dubai Civil Aviation Authority and Chairman of Dubai Airports. The event is being held in conjunction with the WOP DUBAI 2017, the leading platform for fresh produce in the Middle East under the patronage of H.H. Sheikh Hamdan bin Rashid Al Maktoum, Deputy Ruler of Dubai, Minister of Finance and Chairman of Dubai Municipality. The everincreasing demand for greening cities through urban landscaping and parks development, among others has led to the boom in horticulture sector in the region, and has become a major interest for global floriculture, horticulture, urban landscaping and architecture markets, and other industry-related providers. The event, which is open for

business and trade visitors, welcomed over 100 exhibitors from 20 countries and 7 official country pavilions showcasing advanced technologies and innovation in products and services. The Netherlands will be attending the show with an official country pavilion for the first time. We are proudly welcoming Finca Holanda from Spain for the firsttime in DWTC to showcase one thousand-year old olive trees. Quality fresh produce was also among the highlights of the WOP DUBAI 2017, which hosted for the first time the Fruitnet Forum Middle East on December 4, a day before the opening. The brand-new networking event organized by leading industry publication Eurofruit, a member of the

publishing company Fruitnet Media International, brought together some of the region’s leading industry players and discussed some of the concerns of the fresh produce trade in the Middle East.

Tarek Sibai, Project Manager, Planetfair, said: “The opening day of the 12th edition of IPM DUBAI indicates the continuing growth of the industry as the UAE maintains its leading position in the region as the ideal hub for these markets given its strategic location and state-of-the-art logistics infrastructure.

Moreover, Dubai is hosting the Expo 2020, which sets the agenda for huge demand for greener spaces and more

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CONFERENCES

from Australia, China, Egypt and Unites States.

plants across the nation. Building a more sustainable and healthier environment is one of the country’s priorities in its efforts to become a leading global destination.”

The event is also hosting various seminars during the three days for both IPM DUBAI and WOP DUBAI. On December 5, discussions will focus on market opportunities from the Azerbaijan Promotion Board and China Global Trade Meeting. During the second day, the topic on cultivation technologies will discuss ‘Application of Humic Sub-

stances in Dry (Arid) Areas, Applications and Results’ by Dr. Yasser Degham of Humintech, Germany and ‘Control Options of Relevant Parameters for Optimal Plant Growth’ by Herald Braungardt of Step Systems based in Germany, followed by a Barbecue Seminar led by the European Barbecue Industry experts such as Norbert Jedrau, BIAG (Barbecue Industry Association Grill e.V.), Germany and Jaqueline Schneider of Thüros Grill GmbH, Germany.

On the third day, there will be various company presentations by exhibitors

A new floristry trend hotspot at the IPM DUBAI 2017 will show how European lifestyle trends can be translated into top-modern floral designs and decorations for a trend-oriented audience. In an inspiring showroom, German Florists’ Association (FDF) creative director Manfred Hoffmann presents the European floral designs in the European lifestyle themes “Harmonise”, “Equalise”, “Energise” and “Rebel”. This inspiring showroom with the floral designs in a trend-oriented presentation is a highlight in the fair. The presentation is supported by floranow.com, the Middle East’s first floral online marketplace. www.ipm-dubai.net

NEWS IN SHORT

IN SHORT

SPOON-IN-LID SOLUTION FOR DAIRY PRODUCTS

A

n innovative spoon-in-thelid from RPC Superfos for its popular 75mm container is guaranteed to make yogurts, desserts and other dairy products stand out from the crowd. The new solution is perfect for consumers who eat on-the-go, with the foldable polypropylene spoon simple to access, assemble and use. The APET lid features a fine PET seal that is easy to tear off. As such, it represents a significant improvement over similar lids which are sealed with aluminium foil, and thus oblige the user to find the spoon with which to eat the product.

“We have created a lid with a two-piece spoon which matches the widespread and popular small diameter typically used for a pot of yoghurt or a chocolate mousse,” explains Rikke Justenborg, Product Portfolio Manager at RPC Superfos Stilling. “In fact, it is a new option from RPC Superfos.”

Due to the intuitive nature of the seal, there is no need for instructions, meaning it can be fully exploited for branding messages with a choice of six colours.

In addition, the lid can be specified in any transparent colour, giving customers a wide range of design possibilities where the pot, lid and seal complement each other to create an attractive presence for maximum on-shelf impact.

As well as providing a good-looking alternative to more conventional pots, the lid height of the container has been kept to an absolute minimum, creating logistical benefits and reducing the amount of virgin material. The pot stacks well both filled and empty, and is also available with a diameter of 95mm.

A further option is a combined solution that features both the spoon and topping in the lid –

ideal for muesli, for example. This ensures a high level of hygiene, with the spoon kept separate from the topping.

“We are introducing this spoon-inthe-lid solution so that our customers have the potential to make their products stand out in refrigerated display counters,” concludes Rikke. “And, as we all know, getting attention is step one for increased sales.”

www.rpc-superfos.com

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EXHIBITIONS EXHIB FIERE - EXHIBITIONS FIERE - EXHIBITIONS

EXHIBITIONS

2017 SIGEP - AB TECH

21-25/01/2017 RIMINI Fair for the artisan production of icecream, pastry, confectionery and bakery.

PROSWEETS

29/01-01/02/2017 COLOGNE Fair for the sweets and snacks industry.

FRUIT LOGISTICA 2017

2017

CIBUS CONNECT

2017

12-13/04/2017 PARMA International food exhibition.

mcTER

06/04/2017 ROME Exhibition on Energy efficiency.

SAVE MILANO

08/10/02/2017 BERLIN International fair for fruit and vegetables.

19/04/2017 MILAN Exhibition on solutions and applications for automation, instrumentation, sensors.

ENOMAQ

mcT ALIMENTARE

14-17/02/2017 SARAGOZZA Fair of wine and oil, for innovation and internationalization.

INTERSICOP

19-22/02/2017 MADRID Bread baking, confectionery and related industries show.

IBATECH 2017

09-12/03/2017 ANKARA Fair for bread, patisserie machinery, ice cream, chocolate and technologies.

VINITALY

09-12/04/2017 VERONA International wine & spirits exhibition.

19/04/2017 MILAN Exhibition on technology for the Food&Beverage industry.

INTERPACK

04-10/05/2017 DÃ&#x153;SSELDORF Technology fair for packaging, packing, bakery, pastry.

TUTTOFOOD

08-11/05/2017 MILAN International B2B show to food & beverage.

MACFRUT

10-12/05/2017 RIMINI Exhibition of machinery and equipment for the fruit and vegetable processing.

SPS/IPC DRIVES/ITALIA

GLASS PACK 2017

08/06/2017 PORDENONE Fair on design and production management of glass bottle and containers.

SNACKEX

21-22/06/2017 VIENNA International savoury snacks and nut trade fair.

mcT COGENERAZIONE 29/06/2017 MILAN Conference and Exhibition on applications of cogeneration.

SIMEI@DRINKTEC

11-15/09/2017 MUNICH International exhibition for vine-growing, wine-producing and bottling industry.

POWTECH

26-28/09/2017 NUERNBERG The trade fair for powder processing

ANUGA

07-11/10/2017 COLOGNE International exhibition of Food& Beverages.

HOST

20-24/10/2017 MILAN Show for bakery, fresh pasta, pizza industry.

23-25/05/2017 PARMA Trade fair for manufacturers and suppliers in the industrial automation sector.

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EXHIBITIONS EXHIB FIERE - EXHIBITIONS FIERE - EXHIBITIONS

EXHIBITIONS

2018 SIGEP - AB TECH

20-24/01/2018 RIMINI Fair for the artisan production of ice-cream, pastry, confectionery and bakery.

PROSWEETS

28-31/01/2018 COLOGNE Fair for the sweets and snacks industry.

EUROPAIN

03-06/02/2018 PARIS International show for the bakery and confectionery Industry.

FRUIT LOGISTICA

07-09/02/2018 BERLIN International fair for fruit and vegetables.

ANUGA FOODTEC

20-23/03/2018 COLOGNE International food and beverage technology exhibition.

mcT ALIMENTARE

05/04/2018 MILAN Exhibition on technology for the Food&Beverage industry.

2018

CIBUS

07-10/05/2018 PARMA International food exhibition.

HISPACK

08-11/05/2018 BARCELONA Exhibition for the packaging industry.

MACFRUT

IBA

15-20/09/2018 MONACO Fair for the bakery and confectionery industry.

FACHPACK

25-27/09/2018 NUREMBERG International packaging trade fair.

09-11/05/2018 RIMINI Exhibition of machinery and equipment for the fruit and vegetable processing.

PACK EXPO

SPS/IPC DRIVES/ITALIA

13-15/11/2018 NUREMBERG Fair of raw materials, technologies, logistics for production of beer and soft drinks.

22-24/05/2018 PARMA Fair for manufacturers and suppliers in the industrial automation sector.

IPACK-IMA

29/05-01/06/2018 MILAN Exhibition for the packaging industry.

14-17/10/2018 CHICAGO International packaging trade fair.

BRAU BEVIALE

EMBALLAGE

26-29/11/2018 PARIS Exhibition about packaging technology.

GLASS PACK

13-14/06/2018 BRESCIA Fair on design and production management of glass bottle and containers.

FISPAL

VINITALY

15-18/04/2018 VERONA International wine & spirits exhibition.

26-29/06/2018 SÃ&#x192;O PAULO Exhibition for product from packaging materials industry.

mcTER

mcT COGENERAZIONE

03/05/2018 ROME Exhibition on technology for the Food&Beverage industry.

2018

28/06/2018 MILAN Conference and Exhibition on applications of cogeneration.

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EXHIBITIONS EXHIB FIERE - EXHIBITIONS FIERE - EXHIBITIONS

EXHIBITIONS

MEDIO ORIENTE GULFOOD

26-02/02-03/2017 DUBAI Fair for food and hospitality.

DUBAI DRINK TECHNOLOGY EXPO

07-09/03/2017 DUBAI Fair for the beverage industry.

WORLDFOOD

29-31/03/2017 UZBEKISTAN Fair for suppliers, manufacturers, dealers and professionals.

DJAZAGRO

10-13/04/2017 ALGERS Fair for companies operating in the agro-food sector.

FOOD WEST AFRICA

17-19/05/2017 LAGOS Fair for food, beverage&packaging technology.

IRAN FOOD BEV TEC

23-26/05/2017 TEHRAN Fair for food, beverage&packaging technology.

GULFOOD MANUFACTURING

31-10-02/11/2017 DUBAI Fair on processing and packaging technology and Food&Beverage plants.

DJAZAGRO

09-12/04/2018 ALGERS Fair for companies operating in the agro-food sector.

DINE

14 -15/04/2018 DUBAI MARINA Café & Restaurant show in Dubai.

IRAN FOOD BEV TEC

24-27/06/2018 TEHRAN Fair for food, beverage&packaging technology.

GULFOOD MANUFACTURING

06-08/11/2018 DUBAI Fair for processing and packaging technology and Food&Beverage plants.

RUSSIAN-CHINA UPAKOVKAUPAK ITALIA

24-27/01/2017 MOSCOW International packaging machinery exhibition.

BEVIALE MOSCOW

28/02-02/03/2017 MOSCOW International trade fair for the beverage industry.

MODERN BAKERY

13-16/03/2017 MOSCOW Fair for bakery equipment and food ingredients.

INPRODMASH & UPAKOVKA

12-14/09/2017 KIEV International packaging machinery exhibition.

UPAKOVKA - UPAK ITALIA

23-26/01/2018 MOSCA International packaging machinery exhibition.

BEVIALE MOSCOW

27/02-01/03/2018 MOSCOW International trade fair for the beverage industry.

MODERN BAKERY

12-15/03/2018 MOSCOW Fair for bakery equipment and food ingredients.

BAKERY CHINA

09-12/05/2018 SHANGHAI Fair for the bakery and confectionery industry.

GULFOOD

18-22/02/2018 DUBAI Fair for food and hospitality.

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EXHIBITIONS

2019 2019 2019 INTERSICOP

23-26/02/2019 MADRID Salone di panetteria, pasticceria e affini.

POWTECH

4/9/2019 - 4/11/2019 NUREMBERG The trade fair for powder processing.

IFFA

04-09/05/2019 FRANKFURT International trade fair for the meat processing industry.

TUTTOFOOD

06-09/05/2019 MILAN International B2B show to food & beverage.

ANUGA

05-09/10/2019 COLOGNE International exhibition of Food& Beverages.

SNACKEX

27-28/06/2019 BARCELLONA International savoury snacks and nut trade fair.

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WE’VE TALKED ABOUT..

WE’VE TALKED ABOUT...

COMPANIES

ADVERTISERS

CONTACTS

AGRIFLEX SRL 35-36 Via Barsanti, 6/8 47122 Forlì - FC - Italy

ESCHER MIXERS SRL 3 Via Copernico, 62 36015 Malo - VI - Italy

ALDO COZZI SAS 21/23 Via Achille Grandi, 4 20015 San Lorenzo di Parabiago MI - Italy

GEA MECHANICAL EQUIPMENT ITALIA S.P.A. 53 Via Da Erba Edoari, 29 43123 Parma - Italy

B&R AUTOMAZIONE INDUSTRIALE SPA 72 Via Sirtori, 13/C 20017 Passirana di Rho - MI Italy

GENERAL SYSTEM PACK SRL - GSP 58/61-67 Via Lago di Albano, 82 36015 Schio - VI - Italy

BAKERY CHINA EXHIBITIONS CO., LTD. 91/93 Rm. 612, Zhongkun Building, No. 59 , Gaoliangqiaoxie Street, Haidian District, 100044 Beijing - China CESARIN SPA 1-28-29 Via Moschina, 3 37030 Montecchia di Crosara VR - Italy COSTACURTA S.P.A.-VICO II COV-24-25 Via Grazioli, 30 20161 Milano - Italy DANTECH. 73 901 Merlin Park L40 8JY Burscough Lancashire United Kingdom DOMINO SRL 6/9 Viale dell’Industria, 96/A 36010 Zané - VI - Italy DUBAI WORLD TRADE CENTRE - DWTC 96/98 P.O. Box 9292 Dubai United Arab Emirates ELMITI SRL 90 Via E. Fermi, 36 10051 Avigliana - TO - Italy ERREPAN SRL 32/34 Via Terracini, 4 24047 Treviglio - BG - Italy

HOUDIJK 18-19 Trawlerweg 2-4, NL-3133 KS Vlaardingen The Netherlands IBL SRL - INDUSTRIAL BAKERY LINE 30-31 Via Spagna, 1A 37069 Villafranca di Verona VR - Italy INCI.FLEX S.R.L. 88 Via Mandrizzo, 2- Z.Ind.le 84084 Fisciano - SA Italy

LINPAC PACKAGING SRL 62-63 Via Monte Pastello, 40 37057 S. Giovanni Lupatoto VR - Italy

RADEMAKER BV 19-37/40 Plantijnweg 23 4100 AK Culemborg The Netherlands

MESSE BERLIN 102 Postfach 91740 Messedamm 22 14055 Berlin - Germany

REAL FORNI SRL 50-51 Via Casalveghe, 34 37040 Gazzolo D’Arcole - VR Italy

MESSE FRANKFURT RUS 99 Leningradsky prospekt, 39, building 80 125167 Moscow Russia

SACCHITAL SPA 54 Via Castellazzo, 7/15 20010 Pregnana Milanese - MI Italy

MESSE STUTTGART ARES FUARCILIK LTD. ŞTI. 94-95 Tekstilkent A-11 Blok No:51 34235 Esenler - İstanbul Turkey MILKY LAB ITALY SRL 80-81 Via Raimondo della Costa, 670/A 41122 Modena - Italy NÜRNBERGMESSE ITALIA SRL 104-105 Via Camillo Hajech, 45 20129 Milano - Italy

ITALPAN S.A.S. 10/12 Via Braglio, 68 36015 Schio - VI Italy

OPTO ENGINEERING 13/17 Strada Circonvallazione Sud, 15 46100 Mantova Italy

KHS CORPOPLAST GMBH 66 Meiendorfer Strasse 203 22145 Hamburg Germany

PIGO SRL 68/10 Via Visan, 46-48 36034 S. Tomio di Malo - VI Italy

KOELNMESSE GMBH 100-101 Messeplatz, 1 50679 Koeln Germany

PLANETFAIR DUBAI LLC 106-107 Office No. 506, Crown Plaza Hotel Sh.Zayed Road P.O. Box 29278 Dubai United Arab Emirates

LABELPACK TRADE SRL 64-65 Via Monte Cervino, 51/F 20861 Brugherio - MB Italy LAWER SPA IV COV-44-45 Via Amendola, 12/14 13836 Cossato - BI Italy

PROXAUT SRL 86 Via Caduti sul lavoro, 8 41013 Piumazzo - MO - Italy PRPH KANDY 41/43 ul. Fabryczna 1/3 97-300 Piotrków Trybunalski - Poland

SALONI INTERNAZIONALI FRANCESI SRL III COV-20 Via Caradosso, 10 20123 Milano - Italy TECNO PACK SPA 57/61 Via Lago Di Albano, 76 36015 Schio - VI - Italy TECNOPOOL SPA I COV-46/49 Via M. Buonarroti, 81 35010 S. Giorgio in Bosco - PD Italy UCIMA 56 Via Fossa Buracchione, 84 41126 Baggiovara - MO Italy VIMEK BAKERY AUTOMATION SRL 52 Via Pacinotti, 3/1A 35017 Piombino Dese - PD Italy ZANIN F.LLI SRL 84 Viale delle Industrie, 1 31032 Casale sul Sile - TV Italy ZANOTTI SPA 85 Via Martin Luther King, 30 46020 Pegognaga - MN Italy ZMATIK PASTRY MACHINES 26 Via Fiesso, 4 35020 Arre - PD Italy

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