They came, they saw - and they bought

Enthusiastic participants at the 8th Russian in-house exhibition in the FRITSCH FTC

Markt Einersheim, (PresseBox) - Butter croissants with nut filling, sweet yeast dough pretzels, single-braided poppy seed rolls, thin dough Chelsea buns, an unleavened Armenian bread type called lavash, baguettes of all varieties, tapered rolls, pig ears, thin-dough apple strudel with raisins, chebureki with cheese and mushroom filling, plushkis, lattice rolls....The list goes on and on. In fact, what reads here like a cross-section of an ambitious range of baking products is in truth only a small fraction of the impressive variety on show at this year's Russian In-House Exhibition at the FRITSCH Technologie Center in Kitzingen. New for most visitors at the fair were the unfilled croissants made from two dough batches, black and white. Comments on the evaluation sheets testify to the fair's success: "They certainly put a lot of energy into this exhibition," one of the participants wrote. "We are pleasantly surprised and impressed by the variety of the baking lines on display here."

A total of 53 participants from Russia, Kazakhstan, Kyrgyzstan, Belarus, Uzbekistan and the Ukraine made the trek to the FRITSCH Technology Center in Kitzingen to attend the fair. In principle, they were all looking for the same thing: to see with their own eyes how FRITSCH baking systems create the highest quality baked goods.

Indeed, FRITSCH can offer live presentations of virtually its full systems program, ranging from the dough sheeting machine ROLLFIX Mini to the Special Bread Line FRITSCH IMPRESSA bread. In alternating small groups, the Eastern Europeans could view the Laminator 300 and 3000, the braiding robot FRITSCH MULTITWIST and the FRITSCH EUROLINE, the high-performance pastry professional. The FRITSCH guides, a team of highly-qualified dough technologists, were on hand to answer a wide variety of questions about dough types and products.

The doughsheeter FRITSCH MULTILINE demonstrated its special finesse in the area of thin-dough production and the CTR-System for filled and unfilled coiled products proved together with additional specialty coilers its mastery in the production of such diverse baked goods as croissants and salt sticks. Visitors were also amazed by the new coiling unit FRITSCH CSV, a vacuum precision doughpiece placement unit.

Managing director Klaus Fritsch referred to 4 reasons for his company's continuing success. FRITSCH, he said, is the only German enterprise in the area of dough processing to supply tailor-made solutions to both mid-sized and industrial bakers, consequently making the company dependent on neither the big nor the many small in the baking business. Furthermore, he tells us, the company is second to none in respect to the broad spectrum of bakery lines and the know-how it brings to any number of baked goods, German and international. The company's machines and lines are manufactured without exception in the Kitzingen area -- and that, purely and simply, means "made in Germany". Quality is the company's highest priority. Prior to delivery, all systems are tested with the customer's original raw material. Finally, FRITSCH not only builds first-class machines, it stands behind them as well, guaranteeing the quality of the results in respect to the quality of the baked goods and the efficiency of its lines. This, Klaus Fritsch concludes, is the philosophy that guided FRITSCH so successfully over the turbulent waters of the financial crisis of the past few years. Throughout the crisis, the company was able to maintain full capacity operation. At no time was it necessary to introduce short-time working for FRITSCH staff or, worse, to lay anybody off.

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