Increased output with automated dough handling, claims Diosna

By Oliver Nieburg

- Last updated on GMT

Related tags: Germany

Using a computer-controlled process to move dough balls from mixers to the loading station can increase output and drive efficiency, according to German technology firm Diosna.

In this podcast, Ralf Bohne, sales manager at Diosna speaks to BakeryAndSnacks.com on the show floor at Anuga FoodTec in Cologne, Germany, where he delivered a presentation on his company’s Linear Transport System.

Here he claims that this automated process can handle up to 16 batches an hour compared to a maximum of 7 that can be achieved through manual loading by bakers.

Related news

Related products

Testing texture in gluten-free bakery

Testing texture in gluten-free bakery

Stable Micro Systems | 19-Mar-2018 | Technical / White Paper

Nothing beats biting into freshly baked foods, but without gluten, bakery products can fall flat. As gluten-free sales soar and competition intensifies...

Related suppliers

Follow us

Products

View more

Webinars