Cologne: 23.–26.03.2021 #AnugaFoodTec2021

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Innovative technologies for bakery production | Event on the Anuga FoodTec 2018
DLG e.V. / German Agricultural Society

Innovative technologies for bakery production

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Appointments
20.03.2018 | 3:00 p.m. - 5:00 p.m.
Food Processing
english
DLG e.V. / German Agricultural Society
Eschborner Landstraße 122
60489 Frankfurt
0049 69 24788 388

The event

The production of bakery products is subject to very high quality pressure and cost pressure and in recent years this has led to an increase in the automation of bakery machinery and installations. Against this backdrop efficient design of processes is becoming increasingly more important.
Consequently there is a demand for innovative technologies that pair energy efficiency with production ecology and economics and at the same time offer potential for improving the product quality. The session "Innovative technologies for bakery production" shows current process engineering solutions with energy-related and qualitative benefits

15:00-15:10 Opening and Chair
Hartmut Grahn, GfB Gesellschaft für Backtechnik mbH, Berlin, Germany

15:10-15:30 Technologies for more efficient production and functional use of wheat protein along the value chain
Julien Huen, ttz Bremerhaven, Germany

15:30-15:50 Efficient liquefied-gas applications in bakery production
­Flour chilling in pneumatic conveyors
­Spiral freezer for high production rates
Dr. Rudolf Berghoff, Linde AG, Pullach, Germany

15:50-16:10 Development of a new mixer principle for batch and continuously produced doughs in the food and baking industries
Dr.-Ing. Christian Faber, Zeppelin Systems GmbH, Rödermark, Germany

16:10-16:30 Hybrid Virtual Engineering of Novel Production Systems in Baking Industry based on Modelling, Simulation, Optimization, Sensing and Control: A Path to Industry 4.0
Prof. Antonio Delgado, M. Hussein, A. Zbogar-Rasic, V. Jovicic, A., Friedrich-Alexander-Universität, Erlangen-Nürnberg, Germany

16:30-16:50 Status Quo: Industry 4.0 in the bakery industry:
Dr. Klemens van Betteray, CSB-System AG, Geilenkirchen, Germany

16:50-17:00 Summary and closing

Hartmut Grahn, GfB Gesellschaft für Backtechnik mbH, Berlin, Germany