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Ready for the big show

FRITSCH presents live and in action state-of-the-art production technology at the IBIE

(PresseBox) (Markt Einersheim, ) When the best of the trade come together on 26 September 2010 at the International Baking Industry Exposition in Las Vegas, you can be sure that FRITSCH will be among them. At the biggest FRITSCH stand ever in the history of the firm's participation at the IBIE, you will be an eyewitness to many of the newest FRITSCH systems and lines: the latest generation of the twisting and braiding robot, the FRITSCH MULTITWIST, for example. This comprises the centerpiece of the only industrialsized soft pretzel machine in the world that -- with the help of a variety of tool sets -- will not only twist your classically traditional German pretzel, but any number of twisted and braided baked goods as well. Not even soft pretzels made from doughnut dough will cramp its style.

Visitors can see for themselves just what a FRITSCH product is, what robustness and precision "Made in Germany", what simple hygiene and, above all, what gentle dough production with FRITSCH Technology SoftProcessing(C) really mean for the daily practice of the baking trade: Maximum availability, highly reliable even under extreme stress, satisfaction of the latest hygienic guidelines, and the chance to produce premium products with natural, soft dough rationally, automatically and yet, "as if from the master baker's hand".

Why go back and correct something when it is possible to avoid damaging it in the first place? The answer FRITSCH engineers give to this question is SoftProcessing(C) Technology, a system of doughspecific and design solutions that allow for precise formation, gentle dough processing and higher output in one perfect combination. As a result, the delicate structure of the dough can be preserved even when worked by machines. Nor is it a problem to work dough types requiring higher absorption rates and longer dough resting time in order to stay fresh longer.

The main reason FRITSCH lines are so gentle on the dough is that they are completely free of conventional doughdividing technology. FRITSCH lines work on the basis of a single dough sheet, from which nearly every product type can be made. It is hardly a coincidence that the early success of the FRITSCH enterprise begins with the ROLLFIX doughsheeter -- which, by the way, is making an amazing comeback in the USA and, as a result, will be featured in Las Vegas in three configurations.

Also along for the ride: The FRITSCH MULTILINE, the highperformance allpurpose continuous doughsheeter that fits into the tightest of spaces. And the FRITSCH MULTICUT, the multitalented spacesaver for all types of pastry, coiled products and specialty bread.

All this and more awaits you in Las Vegas at the IBIE from 26 to 29 September 2010. Come and see for yourself. FRITSCH: Hall C-3, Stand 7540.

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