How to produce delicacies

Gea will high­light its inno­v­a­tive process and tech­nol­o­gy solu­tions for the bak­ery and pas­ta pro­cess­ing indus­tries at iba 2018, the world’s lead­ing trade fair for bak­ery, con­fec­tionery and snacks. Cus­tomers are invit­ed to join the inter­na­tion­al tech­nol­o­gy group at booth 211 in Hall A6 to dis­cov­er the com­pre­hen­sive port­fo­lio of equip­ment and pro­cess­ing solu­tions and to dis­cuss with experts how they can best use the in-house Gea Bak­ery Expe­ri­ence Cen­ters for the indi­vid­ual chal­lenges of the pro­duc­tion processes.

Capptronic sandwiching line

The new Capp­tron­ic HS from Gea Comas allows users to pro­duce sand­wich, filled or spot-deposit­ed bis­cuits direct­ly in line with the bak­ing oven from Gea Imaforni to elim­i­nate the use of com­plex, expen­sive, tra­di­tion­al­ly used stack­ing sys­tems. Capp­tron­ic HS is equipped with a new bis­cuit tilt­ing sys­tem and has a new man­i­fold design for weight accu­ra­cy. High per­for­mance, com­bined with deposit­ing accu­ra­cy, enables the machine to meet the expec­ta­tions of the cus­tomers and appli­ca­tions. The machine con­trol is com­plete­ly elec­tron­ic owing to the use of brush­less motors on all the con­trol devices. The work­ing para­me­ters can be adjust­ed while the machine is run­ning with­out hav­ing to stop production.

DFV3 multi-extruder

The new high-per­for­mance co-extrud­er is designed to simul­ta­ne­ous­ly deposit two dif­fer­ent types of dough, plus a third, flu­id fill­ing. The DFV3 mul­ti-extrud­er is ide­al for pro­duc­ing filled bis­cuits with 2–3 col­ors, or fig bars, as well as tra­di­tion­al wire cut and smooth mix cook­ies. It has a remov­able stain­less steel depos­i­tor head for easy clean­ing and fast prod­uct changeover.

New rotary molder + wire cut extruder

The soft-dough and cook­ies sec­tor of the bis­cuit mar­ket com­pris­es a wide-rang­ing fam­i­ly of prod­ucts. Wire-cut­ting, deposit­ing and rotary mould­ing are three of the key process­es for man­u­fac­tur­ing high qual­i­ty final prod­ucts. Flex­i­bil­i­ty is a must! Gea Imaforni basic wire-cut­ting and deposit­ing sys­tems are robust and high-pre­ci­sion units, and can be con­fig­ured with option­al aux­il­iary equip­ment to man­u­fac­ture a wide selec­tion of inven­tive shapes and forms, and prod­ucts with inclu­sions, top­pings and dec­o­ra­tion. The new rotary mold­er RM 2000 is an upgrad­ed ver­sion of the stan­dard one with a high­er capac­i­ty and big­ger work­ing width up to 2,000 mm. It can be part of a com­plete pro­duc­tion line for soft dough cook­ies, bis­cuits and short­breads. The EM 1000 wire cut extrud­er is a new extrud­er in stain­less steel con­fig­u­ra­tion, which uses wire cut move­ment with a brush­less motor. Designed for a quick tool-free belt changeover, this machine is in full wash-down con­fig­u­ra­tion. It can be inte­grat­ed into a com­plete line for the pro­duc­tion of wire cut bis­cuits and soft dough cookies.

A new inline freezer control system

The new freez­ing process con­trol sys­tem Cal­lifreeze con­tin­u­ous­ly mea­sures the lev­el of prod­uct frozen­ness at freez­er out­feed and adjusts freez­ing time, air tem­per­a­ture and fan speed to achieve the exact freez­ing qual­i­ty with min­i­mum ener­gy con­sump­tion. The new sys­tem reduces pow­er con­sump­tion and improves effi­cien­cy. The con­trol unit can be con­fig­ured for Gea S‑Tec and A‑Tec freez­ers han­dling a wide range of food prod­ucts includ­ing bakery.