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B A K I N G + B I S C U I T I S S U E 0 1 2 0 1 1
F A I R S A N D E X H I B I T I O N S
See you in DubaiT H I S Y E A R ’ S “ G U L F O O D ” T R A D E F A I R T A K E S P L A C E I N D U B A I F R O M 2 7 F E B R U A R Y T O 2 M A R C H
2 0 1 1 . T H E F A I R I S R E G A R D E D A S T H E L E A D I N G E V E N T F O R T H E F O O D A N D B E V E R A G E I N D U S T R Y
I N T H E M I D D L E E A S T
+It’s no further from Pakistan and India
than from the new growth markets in
Arabia and Africa and Dubai is not only in a
central geographic position but the country
also developed long ago into a hub for inter-
national business contacts. With it has grown
the success of Gulfood, which offers an exhi-
bition and information platform to visiting
professionals and exhibitors from all around
the world.
Numerous baking industry suppliers also
have a presence in Dubai. These range from
raw materials logistics through to machinery
to manufacture bread, fine pastry, cookies
and cakes; all these present a comprehensive
product range for artisan and industrial pro-
ducer businesses. A Live Baking Theatre will
offer the baking industry the opportunity to
learn new skills from international demon-
strators from around the world. Daily live
seminars will cover everything from bread
making techniques through to the finer de-
tails of pastry preparation.
Opening Hours
+ Sunday 27 February – Tuesday 1 March
11 am – 7 pm
+ Wednesday 2 March
11 am – 5 pm
Tickets
In advance online:
free of charge – online registration required
at www.gulfood.com/page.cfm/link=40
At the event:
1 Day Pass – AED 75
4 Day Pass – AED 150
Gulfood and Ingredients Middle East are
open to trade and business professionals only.
Persons under the age of 21 will not be per-
mitted entry. Proof of trade status must be
available upon request.
3 6
sxc.
hu ©
Dol
arm
ore
© G
ulfo
od
B A K I N G + B I S C U I T I S S U E 0 1 2 0 1 1
F A I R S A N D E X H I B I T I O N S
Gulfood – Exhibitors for the baking industry:
Anneliese Mertes GmbHEschweiler, Germany
Zabeel Hall, stand Z-F128
Anneliese has developed and produced “industrial bake-
ware and racks” at its Eschweiler site in the extreme west of
Germany for more than 50 years. Anneliese employs around
135 staff in various departments. More than 100 specialised
employees in the production and fabrication areas process
approx. 1,300 t of aluminium and approx. 1,500 t of stain-
less steel and alu-steel per year. The emphasis at Anneliese is
on “Customizing”. More than 80 % of all the products are de-
veloped to customers’ requirements or are tailor-made to
the needs of bakery operations throughout the world. In the
tin sets area, Anneliese now offers more than 70 different
shapes and sizes made by deep drawing – and a new shape
is added every two weeks. Nothing is impossible in this
area: customised and tailor-made special shapes can also be
fabricated.
AZO GmbH + Co. KGOsterburken, Germany
Shk Saeed 1, stand S1-D44
The Osterburken Company is a recognised specialist in the
reliable storage, dispensing, sieving, conveying, metering
and weighing of raw materials, ingredients, flavourings, ad-
ditives, colourings, pigments, small components and liquids
in fully automated processes. Future-proof, innovative pro-
cess technology and forward-looking process IT form the
basis for the highest possible quality standards in the areas
of nutrition, pharmaceuticals, plastics and chemistry. Azo is
among the trend-setters in the areas of gyratory screening
machines, pneumatics conveyors and mixer feeding. In
Dubai the company will present a model plant illustrating
the functions of conveying, storage, metering, mixing and
dispensing in operation in a single system.
backaldrin Österreich GmbHAsten, Austria
Zabeel Hall, stand Z-C10
backaldrin, internationally recognized as the inventor of the
Kornspitz® grain roll, is the leading manufacturer of baking
products in Austria, with successful business operations in
more than 80 countries worldwide. The family-owned firm,
founded in 1964, produces more than 400 different baking
products and improvers, as well as baking pre-mixes for
bread, rolls and pastries. backaldrin products are exported
throughout the world from the company’s headquarters in
Asten, Austria. In January 2006, backaldrin commenced
manufacturing operations at a second factory, located in
Jordan. In Amman, backaldrin produces basic baking �
3 7
++ Anneliese Mertes ++ AZO
++ backaldrin
© A
ZO
© b
acka
ldri
n©
Ann
elie
se M
erte
s
from left: backaldrin-Hostess, former Upper Austrian secretary of state for agriculture Stockinger; Peter Augendopler; visitor; President of backaldrin-Arab Mahmoud Khader
from left: backaldrin-Hostess, former Upper Austrian secretary of state for agriculture Stockinger; Peter Augendopler; visitor; President of backaldrin-Arab Mahmoud Khader
B A K I N G + B I S C U I T I S S U E 0 1 2 0 1 1
F A I R S A N D E X H I B I T I O N S
ingredients for bread, rolls, buns and pastries, supplying
more than 20 countries. Customers from all Arab countries
and numerous African markets are supplied with products
made by backaldrin Arab Jordan. Due to good demand and
favorable overall business development, backaldrin expanded
its Amman facility with additional production and storage
capacities which came on board in 2010. backaldrin employs
more than 600 people. The Kornspitz®, a brand from back-
aldrin, is the most successful brand-name roll in Europe.
Together with its partner Heidi Chef Solution L.L.C. back-
aldrin will present its entire product range with a series of
new products and highlights. Bread, rolls, buns, pastries and
snacks will be there for visitors and will include first and
foremost Kornspitz®, PurPur® bread, wholegrain spelt bread
and a new corn bread. The company has developed its own
basic baking ingredient with popped corn. This has created
quite a furor in corn bread, especially with respect to its
appearance. Lye rolls and soft pretzels are becoming increas-
ingly popular and backaldrin’s master bakers will produce
these traditional baked goods from Bavaria with “Brezen-
gold” improver. Visitors will also have the opportunity to try
out the fresh snack pleasure of mini pizzas, garlic rolls and
new croissants based on the “KornMix”.
CSB-System AGGeilenkirchen, Germany
Shk Saeed 1, stand S1-F41
CSB-System provides innovative, industry-specific soft-
ware solutions for operative and strategic corporate man-
agement. By integrating customer-specific requirements in
pre-defined industry packages, CSB-System offers a business
IT solution combining consultancy with the appropriate
hardware and software components. By realizing enter-
prise-wide process optimization with their integrated ERP
solution, CSB-System helps customers worldwide to reach
their growth targets through increased efficiency and im-
proved profitability.
In Dubai, CSB-System will show an ERP software application
that meets user company needs for efficiency, cost-effective-
ness and transparency in every aspect.
From seamless traceability to transparent quality manage-
ment, mobile business, production optimization at the digital
control station or integration of automation and robotic
solutions – the CSB-System fully maps all requirements of
the food industry. User companies can quickly and easily
accelerate and optimize their business processes with the
help of the CSB-System.
CSM Bakery SuppliesDiemen, Netherlands
Zabeel Hall, stand Z-C34
CSM’s Bakery Supplies business is the worldwide leader of
bakery products, varying from ingredients to semi-finished
and frozen, almost-ready and ready-made products. Its cus-
tomers are artisan bakers, bakery chains, in-store bakeries,
industrial bakeries, food service and out-of-home-suppliers.
CSM brands have been well known by bakers and pastry
chefs in the Middle East markets for more than 20 years.
DIOSNA Dierks & Söhne GmbHOsnabrück, Germany
Zabeel Hall, stand Z-E130
Shk Saeed 1, stand S1-C34
In Dubai the company will exhibit the DIOSNA SPV 160A
F/T spiral kneader (model with CS 03 operating program
memory and membrane keyboard with infra-red tempera-
ture measurement). Diosna can also be found in the Sheikh
Saeed Hall on the stand of their representative RIECKER-
MANN, where the Diosna W 160A F/T spiral kneader (mod-
el with CS 03 operating program memory and membrane
keyboard with temperature measurement by PT 100 temper-
ature sensor), the RS 40 CS N stirring and beating machine
– stainless steel model – and the Diosna BPL 75 CS N plan-
etary stirrer – stainless steel model – will be exhibited. �
3 8
++ CSM ++ Diosna
© D
iosn
a
© C
SM
Hygiene and sanitation are one of the major challenges the food industry
faces today. RONDO introduces a signifi cant contribution to successfully
meeting this challenge. The new ASTec industrial production lines comply
with cleaning and hygiene standards at the highest level. The computer aided
and documented cleaning process enables you to manage and record your
hygiene steps for auditing purposes. www.rondo-online.com
… Food Safety.
RONDO Burgdorf AG, 3400 Burgdorf, Switzerland, Phone +41 34 420 81 11, Fax +41 34 420 81 99, [email protected]
Dough-how & more …
Visit us in hall 3, booth D18
110126_FoodSafety_A4hoch_inklLogo_E.indd 1 27.01.11 08:27
B A K I N G + B I S C U I T I S S U E 0 1 2 0 1 1
F A I R S A N D E X H I B I T I O N S
ESTEVE S.A.S.Rians, France
Shk Saeed 1, stand S1-C34
Esteve will show its new flour sifter T 1000 with a sieving
capacity to 600 μm, designed to separate out foreign bodies
from powders and granules. The atmospheric version is used
upstream or downstream from the storage or discharge bins.
The pressurized version is used in-line inside closed pneu-
matic systems. Esteve also shows the new automatic water
doser/mixer “Regulo Green” and “Autopate Green”; these
enable 100 % use of the process water, with a by-pass valve for
wastewater. Also shown at the show will be a flour cooling
system with a cooling capacity of 18 °C.
Fortuna Maschinenbau Holding AGBad Staffelstein, Germany
Zabeel Hall, stand Z-G129
Fortuna, a traditional German company from the Bavarian
city of Bad Staffelstein, is one of the world’s oldest manu-
facturers of bakery equipment. Fortuna is the specialist in
gentle and precise dough processing, even for dough that is
difficult to handle. The company has received a large number
of awards for its innovations. This year visitors can gain in-
formation at Gulfood about Fortuna’s wide spectrum of bakery
machines. These range from dough dividing and moulding
machines for craft bakeries to computer controlled production
systems for the bakery product industry. FortunaCARE
proofi ng cloths represent another product segment. Th ey stop
mould formation and fulfil the highest hygiene requirements.
They can be used as liners for proofing hangers, proofing
trays and baking trays and also as proofing and brining
cloths for dough pieces.
Fritsch GmbHMarkt Einersheim, Germany
Zabeel Hall, stand Z-E131
Fritsch is one of the world’s leading suppliers of laminating
plants to manufacture fine pastries and of dough sheet plants
to produce baguettes, ciabatta and bread rolls. In both product
segments Fritsch supplies not only individual machines and
plants but also undertakes the management of entire turn-
key projects. In Dubai, Area Sales Manager Luc Carpentier
and his colleagues will provide information about the whole
spectrum of products that can be manufactured using Fritsch
plants, from Arabian flatbreads such as pittas or wraps,
through to the traditional European speciality breads such as
toast, baguettes and ciabatta, to the very extensive assort-
ment of fine pastries.
4 0
++ Esteve ++ Fortuna
++ Fritsch ++ GBT
© F
ortu
na
© E
stev
e
© G
BT
© F
rits
ch
GBT GmbH Bäckerei TechnologieVillingen-Schwenningen, Germany
Zabeel Hall, stand Z-G128
GBT GmbH Bäckerei Technologie is an expert with decades
of experience in the construction of industrial bread plants,
speciality bread plants, tunnel ovens and conveying systems.
The baking plant builders offer the following technology:
+ high performance bread dough dividing machines and
make-up plants
+ bread production plants
+ speciality bread production plants
+ wire mesh belt, stone plate and high temperature ovens
+ Arabic flat bread
production plants
+ bread cooling systems,
e.g. with spiral coolers
The complete range of
GBT services consists of
engineering and planning,
make- up plants, baking
plants, tunnel ovens, con-
veying systems, spiral
coolers as well as service
and maintenance.
Heinen Freezing GmbH & Co. KGVarel, Germany
Shk Saeed 1, stand S1-G16
Shk Saeed 1, stand E37
On both stands, the Ger-
man specialist for proof-
ing, freezing and cooling
will provide information
about its product range of
continuously operating
spiral systems. At the same
time, another focus will
be on the combined proof-
ing-freezing or cooling-
freezing lines. Combined
lines for proofing-freez-
ing (proofline. and arctic.)
or cooling-freezing (both
with systems of the arctic.
series) have gained in im-
portance within the scope
of an optimum process
solution for the industrial
production of bakery
products. Thus, Heinen
offers individual ‘turnkey’
solutions including con-
veying technique and ac-
cess platforms, for exam-
ple for the cooling and
freezing of bread rolls – �
A D V E R T I S E M E N T
F A I R S A N D E X H I B I T I O N S 4 1
++ Heinen
© H
eine
n
LOAD
ER
UNLO
ADER
GREASER
2 E 1
1 E 3
CLEANCAPC
OVEN 2.500 x 19.500
MMM
ROBOCAP 1RORO OCACAROBOCAP 1
SHEETSTORAGE
SHSHEHEETSTHE STOTORAG
STO AGGEGE
klimaklim
DOUGHCUTTER
STREWER
CAPSTEP COOLER
CAPSTEP PROVEROVOVROVROTEP P VEOVEVEVVEEEEEERERRER
PRPROEP PR
SSTSTTESTSTESTCAPSTCAPST
KNAB
BELB
AND
ELB
LOAD
ERDEOA
DER
D
DEPANNER
SWITC
SPRINKLER
KLIMA
CAPPROOF PROVER
CAPCAPPROOF PROVER
APP
OVEN 2000 / 6 TIERTIERS X 4 SECTIOONS
N 2020N 2N 2NO2N N 2
IOTIOOTIOOIOTIOOTIO
/ 6 ERSIERSRSIERERERERERE4 S
0 /O
ROBOCAP 1ROROOBOCAROB CACAP 1CA
PAN STORAGPPPAN STPA STTORAG
STO GEAGGEAG
PAN COOLING
1 E 2
1 E 1
2 E 2
CUTTER
CLEANER
GREASERGRE
+125
0
+155
0
B A K I N G + B I S C U I T I S S U E 0 1 2 0 1 1
F A I R S A N D E X H I B I T I O N S
from taking them out of the oven to transferring them to the
packaging systems – by integrating components such as
slicing or decorating systems provided by the customer as
well, if required.
Alternatively, continuous pasteurising and cooling processes
are an important element of the production process for
semi-cooked or ready-made meals. Here a combination of
pasturic. and arctic. is the counterpart to the combinations
mentioned above.
Heuft Thermo-Oel GmbH & Co.KGBell, Germany
Zabeel Hall, stand Z-F137
Heuft is based in Bell, Eifel, in Germany, the heartland of
German manufacturers of baking ovens, and has specialised
exclusively in the production of bakery ovens since 1840.
As the oldest oven manufacturer in Germany, Heuft has
specialised in ovens heated by thermo-oil since 1968. Their
range extends from small artisan rack or deck ovens to in-
dustrial multiple deck tunnel ovens. All ovens bake to the
same quality with less drying during the bake and with con-
siderable energy savings! Their objective is clearly defined:
manufacturing ovens of the utmost quality – without any
compromises.
MIWE Michael Wenz GmbHArnstein, Germany
Zabeel Hall, stand Z-G137
MIWE was founded in 1919 by Michael Wenz in Franconian
Arnstein and is well-known worldwide for its expertise and
experience in heating and cooling processes for bakeries,
automation technology and plant construction. Now in the
third generation, Sabine Michaela Wenz has managed the
growing company since 2002. She has transformed the
originally technically-oriented business into a modern com-
pany with more than 700 employees at three production
locations, Arnstein, Meiningen and Bräunlingen in Germany.
The company has eight subsidiaries (in the USA, Russia,
Austria, France, Australia, Italy, Canada and Switzerland)
and 40 agencies. Since the autumn of 2010, Miwe has worked
together with the well-established company HEIDI Chef
Solutions L.L.C, Dubai, to expand its business in the Middle
East. At Gulfood 2011 the two partners will show:
1. The new Miwe roll-in e+, a rack oven in which Miwe
combines energy efficiency and perfect baking capacity: The
revised Miwe aircontrol, with 9 stages, circulates 30 % more
air volume, with more sensitivity then ever before. Th e heating
gas conduction (patent pending) with an additional flue gas
channel on the back wall serves as a steam heating system
which contributes considerably to less energy consumption
and enhances uniformity of the baking result. This is because
the combustion efficiency is considerably more than 90 %
and the outlet temperature of the dissipated flue gas lies be-
low the baking chamber temperature of up to 122 ° Fahren-
heit. Moreover, the new Miwe roll-in e+ is an addition, for a
standard US double rack, to the Miwe roll-in for gas and oil
heating, which is still currently available. The roll-in is
available with the fixed program control Miwe FP or the
new Miwe TC Touch Screen display.
2. The Miwe condo, an authentic and versatile baking oven,
will be presented to the public in Dubai in the standard
version as well as in a new visual appearance. Its front can
also be black and in this way it can be ordered with the
already known features of the present Miwe condo. The third
baking component of the Miwe FreshFoodSystem has entered
the market in Europe as a specialist for all baked goods such
as pizzas, snacks, tarte flambée, and lye pretzels that require
especially high temperatures of up to 350 °C. Bakers can now
choose between three different baking modules for attractive
baking in the presence of the customer, and combine them at
will according to the individual components: the convec-
tion baking oven Miwe cube : air, the deck baking oven Miwe
cube : stone, and the pizza specialist Miwe cube : fire. In this
way every product can be baked to perfection. �
4 2
++ Heuft ++ Miwe
© M
iwe
© H
euft
Turn Key
Projects
Cake/Pie production lines
Waffle production lines
Pizza production lines
Pastry production lines
Bread production lines
TROMP GROUP
CONCEPTS AROUND PRODUCTS
STAND ALONE EQUIPMENT
UNIQUE POSITION
MORE INFO:WWW.TROMPGROUP.NL
With this joint venture we are sure that we have created a unique position in the
bakery industry. A position which gives us possibilities to give an extra im-
pulse to you as our customer and to the total market which we are working in.
Within the Tromp Group every company has his own speciality and stand
alone equipment, while together we offer turn key solutions.
With our three company’s we bring years of knowledge and experience
together in order to give a wide range of total bakery solutions to you as our
customer.
We proudly introduce to you the new Tromp Group. From now on Tromp
Bakery Equipment, Vanderpol Baking Systems and Den Boer Baking Systems
will join each other in one group as a joint venture.
B A K I N G + B I S C U I T I S S U E 0 1 2 0 1 1
F A I R S A N D E X H I B I T I O N S
3. Miwe offers the complete range of bakery refrigeration
units from the tried and tested fully automatic Miwe GVA
proofing unit through to the fully automated proofing and
freezing lines and on to the corresponding modules for in-
store baking. Specialist consultants at the trade fair stand
are there to give advice to interested visitors about the units
and the custom-tailored refrigerating solutions.
4. The Miwe ideal deck baking oven, with 6 hearths, 1.80 m
wide and 2 m deep, is especially interesting for large bakeries.
In this case, loading is best carried out automatically by
means of the Miwe athlet loading system.
National Starch Food Innovation,National Starch & Chemical GmbHHamburg, Germany
Shk Saeed 3, stand S3-A11
National Starch Food Innovation will be showcasing its
diverse range of cost-cutting ingredient solutions. As part of
its continued commitment to fast tracking customers to
food innovation, the company combines consumer insights,
Culinology® expertise and technical know-how with an in-
novative and versatile range of nature-based functional
ingredients. These breakthrough solutions improve texture,
eating quality and visual appeal, whilst also cutting ingre-
dient and manufacturing costs.
Improving cost-efficiency lies at the heart of National Starch
Food Innovation’s commitment to the Middle East. By com-
bining reformulation expertise with targeted ingredient
tools, the company helps product developers overcome the
cost versus quality conundrum. Its starch-based alternatives
replace conventional but costly ingredients such as egg, to-
mato paste, milk powder, oils and fats, emulsifiers, gums
and hydrocolloids. By replicating essential texture, perform-
ance and shelf life, multifunctional starches significantly
streamline production costs without sacrificing consumer
appeal. For example, pioneering bakery ingredient, N-Dulge®
FR starch greatly reduces the cost of ingredients while im-
proving production efficiency. Precisa™ Spread 03 decreases
recipe costs for spreadable processed cheese products, such
as triangles, jars and tubes. On-stand experts will demonstrate
how specialty starches can offer dairy, bakery, sauces and
beverage manufacturers a wealth of cost saving opportunities.
To access further insights into value-adding opportunities
across the whole NPD landscape, visit www.foodinnovation.
com/valuematters.
Texture plays a key role in influencing the overall eating ex-
perience. As such, it is a key factor in new product develop-
ment and a vital tool in responding to consumer needs. National
Starch Food Innovation’s texture experts can help create ex-
citing, unique textures to diff erentiate products in a competitive
market. Visitors will be able to find out how to translate key
consumer purchase drivers into textural attributes to create
new products or improve existing offerings.
Ernst Neumärker GmbH & Co KGHemer, Germany
Zabeel Hall, stand Z-D124
Neumärker, founded 1894, has been internationally recog-
nised for decades in the areas of waffle, crêpe and grill
equipment. The company considers itself to be in the very
forefront in the professional field, especially for waffle irons,
with a selection of more than 20 different baking moulds
and a baking system with interchangeable baking sheets.
Neumärker also produces tartlet equipment which is also
marketed internationally. It also has interchangeable baking
trays. In addition to the goods that they produce themselves,
Neumärker is expanding its program with a large number of
articles from other manufacturers to offer the most complete
4 4
++ National Starch ++ Neumärker
© N
eum
ärke
r
© N
atio
nal S
tarc
h
F A I R S A N D E X H I B I T I O N S
possible product range for the catering trade. Thus in the
coming year, the product range will be enlarged by a “Pre-
mium Products” catalogue in order to clearly emphasize
their quality claim.
However, Neumärker will certainly show the waffle irons
and crêpes equipment in their new “Event” series. This
equipment has a ceramic coating (Clean Ceramic Coat-
ing), enabling both waffles and crêpes to be released from
the iron very easily, and it does not need greasing or at
worst only infrequent greasing, depending on the recipe.
Due to the ceramic component, the coating is particularly
hard-wearing compared to many other non-stick coatings.
Rademaker BVCulemborg, Netherlands
Shk Saeed 1, stand S1-F22
Rademaker is known for manufacturing sustainable and
highly specialized dough processing lines. Rademaker has
a wide variety of production lines; the Rademaker croissant
line is one of these machines and will be highlighted during
the Gulfood exhibition 2011.
At the Gulfood exhibition 2010 Rademaker introduced a
great “mini” development, the “mini” croissant, which im-
mediately proved to be very popular with numerous cus-
tomers. Not only can the mini croissants be deposited with
filling, but a sausage can also be rolled into it, creating a
great taste in a remarkable small size! The total weight of
this filled mini croissant is 22 g.
Since Rademaker is a family business based on traditions,
it highly appreciates products made in a traditional way
such as pizzas, a product with numerous methods of
preparation ranging from American to Italian style.
Rademaker pizza lines are designed to obtain the traditional
“look and feel”. Sheeted or pressed pizzas, with thick or �
++ Rademaker
Rade
mak
er/©
Sto
ckfo
od
HOW DO WE KNOW THAT YOU WILL BE SUCCESSFUL IN MAY 2011?
FROM EXPERIENCE.Solutions ahead!www.interpack.com
Düsseldorf, Germany12 – 18 May 2011
Messe Düsseldorf GmbHPostfach 1010 0640001 DüsseldorfGermanyTel. +49(0)211/45 60-01Fax +49(0)211/45 60-6 68www.messe-duesseldorf.de
B A K I N G + B I S C U I T I S S U E 0 1 2 0 1 1
F A I R S A N D E X H I B I T I O N S
thin crust provided with a wide variety of toppings, are all
part of the possibilities of Rademaker’s pizza base and topping
lines.
Rheon Automatic Machinery GmbHDüsseldorf, Germany
Zabeel Concourse, stand CCZ-37
Rheon will show its Cornucopia KN 137 as an optimal
machine for Maamoul and Kuuba. The new Cornucopia KN
137 encrusting machine is applicable to wide varieties of
food materials. Equipped with a new type encruster, high-
quality products can be uniformly created. Large products
(spherical encrusting) in the weight of 150 g per piece can
be produced as well. By adding optional devices such as a
solid feeder or a double filling feeder, the machine creates a
further variety of high-value-added products. Product weight,
filling/dough ratio and length are flexible.
A wide variety of press moulded baked-confectionery prod-
ucts can be made automatically by combining the new smart
stamper with the Cornucopia encrusting machine. The
products coming out of the Cornucopia are dredged with
flour by a flour dredging section and then press moulded at
a stamping section into the desired original pattern and
shapes. The machine uses a sensor to recognize the product,
which in turn activates the stamp mould. Therefore accu-
rately positioned stamping and shaping can be created even
if the product pitch is varied.
Stern-Wywiol Gruppe Holding GmbH & Co KGHamburg, Germany
Sheikh Saeed 3, stand S3-G18
At this year’s Gulfood/Ingredients Middle East, five compa-
nies from the Stern-Wywiol Gruppe will be presenting their
latest new products.
Hydrosol develops customized stabilizing systems for dairy
products, desserts, ice cream, deli foods and ready meals,
and also for meat, fish and sausage products.
SternVitamin’s core business is individual vitamin and mineral
premixes for fortifying drinks, baked goods and pasta, cereals,
dairy products and sweets, and also baby food, margarine
and edible oils. Besides the whole spectrum of vitamins,
minerals and trace elements, SternVitamin offers special ac-
tive ingredients such as cholesterol-lowering plant sterols and
prebiotic inulin for dairy products. For energy drinks, plant
extracts including guarana, ginseng and ginko biloba are
available besides the standard additives caffeine, inositol, and
the amino acid taurine. In the cereal sector, there is a demand
for premixes containing the B vitamins, calcium and iron.
With the “gluten booster” EMCEgluten Plus and the enzyme
regulator Rowelit for wheat and rye flours, Mühlenchemie,
one of the international leaders in flour improvement, will
be presenting novel products that significantly enhance the
properties of the dough and the baking properties of the
flour. They reduce the use of additional substances for flour
improvement and thus the cost. �
4 6
Dubai information
Shopping – Dubai’s reputation as a shopper’s paradise
extends to many aspects of the city’s bustling commercial
life. One area where this is especially evident is that
shopping centres serve both a regional and tourist – rather
than purely local – market. Dubai’s retail trade encom-
passes traditional souk (market) shopping – where bar-
gaining is very much the order of the day – and modern
purpose-built shopping plazas. The emirate is teeming
with shopping malls and each mall reveals a different
theme and experience. Existing alongside modern marvels
such as the shopping malls, are the traditional markets,
also known as the souks. With their historic structures
still in place and restored to meet the demands of the
present day, Dubai‘s different souks may vary in their of-
ferings and character, but are all alive with the buzz of
trade and the spirit of a strong and traditional past. Normal
Dubai hours are from 9.00 am–1.00 pm and 4.00–9.00 pm
or later. Shopping malls and most shops are open on Friday
evenings until late.
Entertainment – Standards of international cuisine in
Dubai are high and the choice is diverse. Top class res-
taurants in the city’s hotels offer Arabian, French, Italian,
Spanish, Greek, Mexican, Russian, British, German, Chinese,
Japanese, Thai, Indian, Filipino and Korean cuisine to name
just a few.
Hotels offer a remarkably diverse range of food and bever-
age outlets, partly because they serve not only their own
guests but also attract large numbers of local residents.
Their restaurants cover everything from coffee shops to
fine dining and specialty outlets and the standard of
service is on a par with the best in the world. The night-
life is equally varied, with many bars, pubs, discos and
nightclubs open until the small hours. Outside the hotels,
small eating places are to be found in all parts of the city
including Deira, Bur Dubai, Satwa, Jumeirah and Dubai
Marina. While restaurants located outside hotel and club
premises are not permitted to serve alcohol, all are air-
conditioned, clean and are often culinary adventures in
their own right. International theme restaurants such as
TGI Friday’s, Planet Hollywood, Hard Rock Café and Henry
J Bean’s and Fashion Café are also popular.
Night Life – Dubai has a lively night life. Hotel bars range
from sophisticated cocktail lounges to typically informal
British and Irish pubs and Western-style lounges. Most of
them serve food and many feature pianists, guitarists,
duos and bands nightly. After-dinner revellers can enjoy
the latest sounds in a number of hotel nightclubs, each
with its own ambience. For a more exotic experience, there
are several excellent Middle Eastern nightclubs featuring
Arab singers and dancers.
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F A I R S A N D E X H I B I T I O N S
The new products from DeutscheBack also promise lower
production costs. For pastry goods, the specialist in bakery
mixes, baking ingredients and convenience products offers
new concentrates for the production of quality sponge cake
bases and muffins. The new gelatine-free stabilizers for
vegetable whipped cream in the flavours neutral, raspberry,
strawberry and maracuja combine a high degree of stability
with a natural taste. In the field of bread and bread rolls the
company will be presenting novel products from the Top-
Bake series. At a low dosage they optimize the production
process and enhance the quality of the end products (soft
buns, sandwiches). For gluten-free bakery products there is
also the baking concentrate TopBake Rice, that ensures good
dough properties and baked goods with very attractive
visual and sensory characteristics.
SternEnzym specializes in the development, production
and marketing of tailor-made enzyme systems for sweets,
bakery products and pasta, and also beer and spirits. At
the exhibition in Dubai the company will provide visitors
with information on special enzyme compounds that en-
hance the dough properties and the appearance and stability
of the finished goods in the case of biscuits, crackers and
wafers.
Werner & Pfleiderer IndustrielleBacktechnik GmbH Tamm, Germany
Zabeel Hall, stand Z-E128
Werner & Pfleiderer is one of the most tradition-rich and
comprehensive suppliers of bakery technology from Germany.
The range of plant technology extends from plant and
machinery to manufacture freshly baked goods and long-
life-baked goods and from dough production to cooling and
packaging preparation. WP IB experts will be on the spot in
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++ Werner & Pfleiderer ++ Zeelandia
++ Zeppelin Reimelt ++ Ziegra
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Dubai and will present to clients, in discussions and multi-
media, WP IB’s engineering competence and comprehensive
product portfolio covering the entire industrial production
process.
Zeelandia H.J. Doeleman b.v., Memberof Koninklijke Zeelandia Group b.v.Zierikzee, Netherlands
Shk Saeed 1, stand S1-G19
Koninklijke Zeelandia Groep b.v. is an international concern
with operating companies in more than 20 countries. Zee-
landia’s key activities are the development, production, sale
and distribution of baking ingredients for the bread and
confectionery trade. In Dubai, Zeelandia will present its
products and will also demonstrate some machinery made
by Zeelandia Technical Solutions (Release agents) in com-
bination with Carlo & Carlex.
Zeppelin Reimelt GmbHRödermark, Germany
Shk Saeed 1, stand S1-D46
Zeppelin Reimelt has world-renowned expertise and a well
established reputation in the field of providing systems for
dry and liquid raw materials handling. As a plant supplier,
Zeppelin Reimelt offers overall solutions which set a high
standard at a very economic cost. At Gulfood, Zeppelin Reimelt
will show its continuous mixing system Codos. The compact
plant comprises dry ingredients mixers for pre-mixes, the
continuous dispensing and weighing out of all liquids, and a
combination mixer-kneader. Another key point in the presen-
tation is the Zeppelin Reimelt mixing technology together
with system solutions for raw materials handling.
Ziegra Eismaschinen GmbHIsernhagen, Germany
Shk Saeed 1, stand S1-D34
Ziegra is a company dedicated to the manufacture of ice for
use in food production. Ice, mainly crushed ice of various
particle sizes, e.g. micro-ice and ice slurry, is used for the
temperature management of dough. Machines particularly
suitable for hot conditions are attractive in this connection;
special designs that can even operate at an air temperature
of 50 °C or more. Ziegra will show in Dubai a machine of this
kind with a daily capacity of 3,500 kg. In addition the com-
pany will supply information about handling systems for ice
– not only automatic systems of the kind often in demand in
Europe, but also manual systems that are less technically
sophisticated, i.e. are easier for unskilled, “sturdy” workers to
understand and use, but whose construction is ergonomic
and thus efficient. Ziegra will also exhibit such a model at
the trade fair. In the design, Ziegra stresses the hygienic
construction of the closed ice production and handling
systems, which are intended to minimise contact with the
ice – an aspect whose importance is increasing in view of
hygiene regulations, and will occupy a firm priority position
in the consultancy discussions at the trade fair. +++
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H O W M U C H E N E R G Y E F F I C I E N C Y C A N F I T I N A N O V E N ?
BAKING OVENS FROM WIESHEU – ENERGY-EFFICIENT TECHNOLOGY WITH OPTIMUM INSULATION.
Energy is a valuable commodity and not just from a cost point of view. That is why in the development of our
products we not only make high demands of the baking result and the ease of use, but also of the energy efficiency.
We set benchmarks here that can be measured in kilowatts. More about our products at www.wiesheu.de
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