by naegele-inc | Oct 25, 2019 | Bakery Equipment, New Developments
Earlier this month, we published an interview with Frank Brakenhoff, sales director at the Kaak Group, about current global bakery trends. In the interview, Frank touched on some of the ways bakery equipment is changing to meet the needs of today’s manufacturers....
by naegele-inc | Jul 2, 2017 | Company News, New Developments
A newly developed and patented system addresses the problem of “bursting seams” that occurs after baking panned breads when the seam is positioned at the top of the dough piece in the pan. This fully-automatic seam position control system eliminates the need to...
by naegele-inc | Jul 28, 2015 | New Developments
For cake processing lines, there are two main types of batter mixing systems: Batching and Continuous. Outlined below are some of the advantages and processing capabilities of Continuous Mixing Systems that are currently available. The Pros and Cons of Batch...
by naegele-inc | Aug 1, 2014 | New Developments
Fully functional self-contained test unit: R&D RotoPilot Lab-sized continuous aerating & tempering For continuous aeration of cake batter, mousse, marshmallow, chocolate, candy bars, etc. New generation mixing head. Stronger & more hygienic than...
by naegele-inc | Oct 1, 2013 | Company News, New Developments
On Display at IBIE: RotoSheeter Continuous, pressure-less depositing of all kinds of products RotoCompact Continuous aerating & tempering units R&D RotoPilot Lab-sized continuous aerating & tempering Learn more about: Direct & Indirect Fired...
by naegele-inc | Sep 25, 2013 | Company News, New Developments
Advantages of Kaak HMI Control System Similar screen layouts for entire line Monitoring and control of the complete plant from everywhere along the production line Visual support for recipe parameters Visual support for alarm locations with detailed diagnostic...
