Handtmann set for key bakery and confectionery showcase at iba

German-based confectionery and bakery machinery firm Handtmann is set to unveil its latest range of systems at this year’s iba event, which returns after a five-year pandemic-impacted break, writes Neill Barston.

The company will be demonstrating a number of solutions for the baked goods sector, as well as applications for sweets and snacks segments during the key international show taking place in Munich, between 22-26 October.

Staged at the city’s Fairground, the company will be appearing in hall B3, Stand 140, the company will using its 360 square metre booth to showcase production methods for the processing of dough and many other fluid, viscous, firm or chunky products. The systems used in the process will be exhibited in different versions suitable for artisan small-scale producers and start-ups as well as medium-scale producers or industrial enterprises.

All systems are interface-capable and can be fully integrated even into complex line solutions. Handtmann experts will demonstrate the production processes of dough dividing, dosing, forming and extruding at the trade fair stand, supplemented by digitalisation and automation solutions. One exhibit for industrial dough dividing involves a VF 842 portioning machine, the SE 442-1 cutting unit with transfer to a conical moulder as well as a WS 910 advanced weighing system. The Handtmann WS 910 advanced weighing system is optimally suited for weight checking and control in baked goods production. Continuous communication between weighing system and the VF 800 portioning machine ensures precise, dynamic weight control and permanent process monitoring.

Improved operation
Thanks to its open interfaces, the weighing system is easy to integrate in complex production lines. The entire range of rye, wheat, spelt or gluten-free breads, including unmoulded bread, toast and more, can be divided with only one dough divide oil-free and with absolute precision to the gram.

From very firm dough (yield of 140) to very soft, almost fluid dough (yield of 200). The piston-less-free operating principle allows for scaling weights of 10 g to 10 kg. Dough dividing, forming and depositing in a single step will be demonstrated using a FS 520 forming system and a VF 830 portioning machine. A wide variety of product shapes such as round (Vinschgauer, gluten-free soft buns) or longish (rye rolls, gluten-free baguette rolls) can be produced with great bandwidth and flexibility. Small baked goods from soft and pre-proofed dough (e.g. rye rolls with a rye content of up to 100 %) can be deposited directly onto baguette trays or onto trays/peel boards after dividing and forming.

As an option, this process solution can be supplemented with additional modules, such as a flour duster for the dusting of portioned dough pieces. The system solution of VF 828 portioning machine and FS 510 forming system allows for the production of a wide range of snacks from the most diverse products.

Examples include all variations of bars, bread chips, vegetable sticks, crackers, chin-chin, pão de queijo and more. Even innovative product ideas such as snacks in alginate casing and more can be realised. The geometrical shape of the products can be set directly on the display of the VF 800 portioning machine.

In the process, the Handtmann Product Visualization (HPV) simplifies parametrisation and gives a graphic representation of the set product shape on the display. Product changes for a large product variety are thus quick and easy. The industrial dosing of a wide range of products from fluid and pasty to viscous or even chunky will be demonstrated on the VF 820 with DS 552 depositing system.

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