The bakery market today requires more than ever an optimized production. Reproducible quality is the key to lasting success. Because the consumer does notice the smallest irregularities in the recipe.
- Dry ingredients - Major ingredients
- Dry ingredients - Minor ingredients
- Sourdough
- Cold-soaked grains
- Hot-soaked grains
- Yeast system
- Liquid ingredients
- Receiving area
- Remaining bread recycling system
- Cleaning
- Kneader
In addition to systems for sourdough and liquid sponge, Reimelt FoodTechnologie GmbH offers system solutions for the complete range of raw material handling: from ingredient temperature control to drying, hydration and homogenizing, from sifting, mixing and grinding to recrystallisation.
Bulletins
> Reimelt is now called Zeppelin
> The new HorizontalMixer for the Food Industry... [more]
Trade Shows
> IBIE, Las Vegas
> südback, Stuttgart
> ipa, Paris
> BRAU, Nürnberg... [more]
Case Histories
State-of-the-Art System Technology for the
World’s First Continuous Bun Production Plant... [more]
Area of Expertise
The dust-free technology to combat baker's asthma: MoisTec is a preventative investment... [more]
