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September 2015 Number 80

5 - RESEARCHAntioxidant capacity of orange juice multiplied tenfold - The effect of inulin on dough and bread quality - New test counts total phenolics in fruits and veggies - Influence of water activity on the mechanical properties of cocoa products - Vitamin D deficiency linked more closely to diabetes than obesity - Infrared-based peeling of tomatoes may improve preci-sion and save water - Effect of beta-glucan on frozen yeasted dough - Electrospinning helps create protective coating around health-promoting food ingredients - Dairy products boost effectiveness of probiotics - Onion skin supplement may enhance the health-beneficial properties of wheat bread - Improving the aroma of gluten-free bread

14 - FOOD PROCESSINGWorld demand for food processing machinery - High-pressure homogenizers - Freezing equipment - Processing lines for fruit and vegetables - Fruit puree plants - Horizontal mix-ers - Cold extraction group

22 - BEVERAGE PROCESSINGA unique project for micro-breweries - Inline analyzer - Floor tiles for the beverage industry

24 - BAKERY AND CONFECTIONERYSlicing and packaging systems for bread - Tempering machines - Complete drying solutions for the confectionery industry - Insulated tanks for chocolate production - Experience and passion for bakery and pastry equipment - Chocolate production - The new solution for the cream

30 - FILLERS & CAPPERSInnovative electro-pneumatic filling valve - Filling machine for KeyKegs - Rinsing and steriliz-ing machines - Aseptic fillers

34 - PACKAGING EQUIPMENTItalian packaging goes beyond the 6 billion euros mark - Piston filling machine for food - Automated cartoning system - Automatic thermo-sealing machines - Packaging machinery

40 - ANCILLARY EQUIPMENTMicro batch feeders for pop corn production - The new gearbox by Varvel

42 - NUTRITIONThe end of the high protein food - Nutrition researchers develop the healthy beverage index - Omega-6 fatty acids associated with lower risks of heart disease and death - Vitamin D deficiency linked to cardiovascular risk - Is fat the sixth primary taste? - Vegetable peptones may reduce skin aging - Supplemental co-enzyme Q may prevent heart disease - Beetroot juice lowers blood pressure - Broccoli for cancer therapy - Effects of oatmeal and corn flakes cereal breakfasts on satiety - Whole grain dietary reduces risk of mortality

54 - CONSUMER TRENDSChanges in consumer behaviour influence high-intensity sweetener demand - Indulgent breakfast cereals in France - Ingredients and mixes benfit from boom in home baking

58 - PRODUCT TRENDSHow ingredients suppliers are responding to challenges and opportunities in speciality in-gredients - Supplements dominate weight management NPD activity - Fiber, wholegrains and protein lead health focus in cereals - Functional waters power ahead - Individual treat demand drives hand-held ice cream - Popcorn progresses on Clean Labels - Alternative sweetener market forecast - Stevia still at the starting gate in sugar-free confectionery? - Iced tea market heats up on health platforms

74 - PACKAGING TRENDSThe European market for rigid metal packaging - Beer in wood and cardboard - US demand for meat poultry & seafood packaging - Record year as European can market in 2014

80 - MARKETING REPORTSWhere your next great wine will come from - The future of the world meat market - Trends and forecast on condiment sauces market - Africa to become fastest growing beer market in the world

88 - NEWS & TECHNOLOGYHealth and wellness struggles in Italy - Enzymatic solutions for dough quality optimisation - Is diet or exercise the best way to reduce diabetes risk? - FINAT European Label Forum reflects the growing role of labels - Focus on beer at Simei

96 - ADVERTISER & COMPANY INDEX

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ItalIan Food & Beverage technology - lXXX (2015) september - 5

Antioxidant capacity of orange juice multiplied tenfold

Your morning glass of or-ange juice has just got bet-ter for you than you real-ised, according to research carried out by the Univer-sity of Grenada and pub-lished on Food Chemistry.

It is well known that or-ange juice is a good source of vitamins C and A, it may also have anti-inflammato-ry properties, may reduce blood pressure and may help lower cholesterol lev-els. Orange juice is also known as a source of an-tioxidants, which may pre-vent cell damage in the body.Until recently the anti-oxidant properties of or-ange juice have only been measured in the liquid part of the juice, as it was as-sumed that these chem-icals could only be taken up by the small intestine from the liquid phase.In their study at the Uni-versity of Grenada, Jos ngel Rufin Henares and his team used an in-vit-ro simulation of the hu-man digestive tract in a technique called glob-al antioxidant response or GAR. In these tests it

was demonstrated that the uptake of antioxidants was not limited to the small intestine from the liquid portion of the juice. Once the fibre portion of the juice arrives into the large intestine, gut mi-crobes can further break down the fibre allowing more antioxidants to be released and absorbed by the body.In this research the team was able to demonstrate that in many citrus juices,

the potential antioxidant properties were up to 10 times higher than previ-ously thought, using the GAR simulation.The information from this study could be used by health officials to better understand the oxidant properties, but also by food producers and man-ufacturers to better clas-sify raw materials to allow for better storage and pro-cess conditions.

rssl.com

The effect of inulin on dough and bread quality

Chinese researchers have published on Science and Technology of Food Indus-try journal. (No. 21): 282-285, 2014 a work where they investigate the ef-fect of inulin on dough and bread quality.

The rheological proper-ties and baking properties of blends of wheat flour with inulin at different pro-portions were measured by brabender farinograph, extensograph, and TA, re-spectively. The water-ab-

6 - ItalIan Food & Beverage technology - lXXX (2015) september

sorbing capacity of dough was stable by increasing inulin proportion, but the development time and stability time increased. The extensibility param-eters increased with pro-

longed proofing time, but the area under the curve, resistance to extension, maximum stretching re-sistance and extensibili-ty increased at first, then decreased at last. Add-ing inulin can bring down the hardness and reduce the bread dehydration rate significantly, extending the bread shelf-life.Sensory evaluations re-vealed that inulin can be added to flour at the lev-el of 6%, without causing deterioration of the bread sensory properties.

New test counts total phenolics in fruits and veggies

U.S. Department of Agri-culture (USDA) scientists have devised a new ana-lytical method for detect-ing and measuring con-centrations of phytochem-icals called polyphenols

in plant materials. Also re-ferred to as phenolics, the class of health-pro-moting compounds is found in certain foods and beverages. Agricultur-al Research Service (ARS) investigators have a long history of designing and developing reliable ana-lytical methods for meas-uring nutrients and other compounds in foods. ARS is USDAs chief intramural scientific research agency.At the ARS Eastern Re-gional Research Center (ERRC) in Wyndmoor, Pennsylvania, scientists first reported on the new test and used it on a vari-ety of samples of bever-ages, grains and flaxseed.

They used the new labo-ratory method to meas-ure the amount of pheno-lics in various food sam-ples by mixing them with Fast Blue BB diazonium salt. Under alkaline condi-tions, diazonium salt spe-cifically couples with phe-nolics to form stable com-plexes that can be direct-ly measured. The team then compared the new Fast Blue BB method to results using a traditional assay called Folin-Ciocal-teu (FC). The results sug-gested that FC does not assess all phenolics pres-ent during tests and inad-vertently measures other compounds besides phe-nolics.While the Fast Blue BB method, as originally de-veloped at the ERRC, was aimed at measuring phe-nolics only in plant tis-sue that does not contain

chlorophyll, other ARS re-searchers reasoned that the test should also work with green vegetables if the test is modified.ARS plant physiologist and national program lead-er Gene Lester led anoth-er study in which he and colleagues modified the Fast Blue BB assay so that it could be used to test green plant materi-al. The scientists used the modified method to gauge the amount of total phe-nolics in different spinach cultivars grown under dif-ferent production condi-tions. They showed that the Fast Blue BB can now be used universally to ac-curately assess total phe-nolics for all fruit and veg-etable plant tissues. The study was published in the Journal of Agricultur-al and Food Chemistry in 2013.

Influence of water activity on the mechanical properties of cocoa products

Polish researchers pub-lished on LWT - Food Sci-ence and Technology jour-nal a paper where they in-vestigated influence of content (cocoa, crystal and sugar powders, milk powder and maltodextrin) and water activity (at three levels of 0, 0.34 and 0.65)

on compressibility and mechanical properties of cocoa products. The flow characteristics of powders were deter-mined according to the Jenike test. Compression test was done by ZWICK 1445 at the compressive stress of 5.34 kPa. Ingre-

RESEARCH


dients of cocoa powder beverages are character-ized by very diverse par-ticle size distribution and bulk density which in turn has an influence on rela-tive humidity of powders. An increase of water activ-ity in powders causes an increase in cohesion for all powders. Particle size has an influence on the values

Vitamin D deficiency linked more closely to diabetes than obesity

People who have low lev-els of vitamin D are more likely to have diabetes, re-gardless of how much they weigh, according to a new study published in the Endocrine Societys Journal of Clinical Endocri-nology & Metabolism.The results help clarify the connection between vi-tamin D, obesity and di-abetes. According to the Societys Scientific State-ment on the Non-skeletal Effects of Vitamin D, stud-ies have found that peo-ple who have low levels of vitamin D are more likely to be obese. They also are more likely to have Type 2 diabetes, prediabetes and metabolic syndrome than people with normal vita-min D levels.Vitamin D helps the body absorb calcium and main-tain bone and muscle health. The skin naturally

of cohesive forces and compressibility ratio. The increase of water activity in powders causes the in-crease of flow index. The increase of normal con-solidating stress for co-coa causes the increase of flow index. Crystal sug-ar has the greatest values of flow index at all the lev-els of water activity.

produces this vitamin af-ter exposure to sunlight. People also absorb small-er amounts of the vitamin through foods, such as milk fortified with vitamin D. More than 1 billion peo-ple worldwide are estimat-ed to have deficient levels of vitamin D due to limited sunshine exposure.The major strength of this study is that it compares vitamin D levels in people at a wide range of weights (from lean to morbidly obese subjects) while tak-ing whether they had dia-betes into account, said one of the studys authors, Mercedes Clemente-Pos-tigo, MSc, of Instituto de Investigacin Biomdi-ca de Mlaga (IBIMA) at Complejo Hospitalario de Mlaga (Virgen de la Vic-toria) and Universidad de Mlaga in Malaga, Spain.The cross-sectional study

compared vitamin D bi-omarkers in 118 partic-ipants at the university hospital Virgen de la Vic-toria in Malaga as well as 30 participants from the Hospital Universitari Dr. Josep Trueta in Giro-na, Spain. All participants were classified by their body-mass index (BMI) as well as whether they had diabetes, prediabe-tes or no glycemic disor-ders. Researchers meas-ured levels of vitamin D in the participants blood streams and vitamin D re-ceptor gene expression in adipose tissue.The analysis found that obese subjects who did not have glucose metab-olism disorders had high-er levels of vitamin D than diabetic subjects. Like-wise, lean subjects with diabetes or another glu-cose metabolism disor-

der were more likely to have low levels of vitamin D. Vitamin D levels were directly correlated with glucose levels, but not with BMI.Our findings indicate that vitamin D is associ-ated more closely with glucose metabolism than obesity, said one of the studys authors, Manuel Macas-Gonzlez, PhD, of Complejo Hospitalar-io de Mlaga (Virgen de la Victoria) and the Uni-versity of Mlaga. The study suggests that vita-min D deficiency and obe-sity interact synergistical-ly to heighten the risk of diabetes and other meta-bolic disorders. The aver-age person may be able to reduce their risk by maintaining a healthy diet and getting enough out-door activity.aintaining a healthy diet and getting enough outdoor activity.

sciencedaily.com


Infrared-based peeling of tomatoes may improve precision and save water

Peeled tomatoes make a tasty, versatile and time-saving ingredient for hearty winter stews, homemade soups or clas-sic casseroles. In exper-iments with more than 6,000 field-ripened Ro-ma-style (sometimes called plum) tomatoes, U.S. Department of Ag-riculture (USDA) scien-tist Zhongli Pan and his in-dustry and university col-leagues have shown that using infrared heating to simplify removal of the to-matoes tight-fitting peels may offer advantages over other peeling technolo-gies.The researchers have demonstrated, for example, that infrared-based peeling is mostly waterless. Thats a benefit for canneries in sometimes-drought-strick-en California, the state that produces the majority of the nations processing to-matoes.Not only could the tech-nique cut the cost of bringing water to canner-ies, but it might also re-duce the expense of recy-cling the water or properly disposing of it.Disposal is of particular concern to processors who use sodium hydrox-ide or potassium hydrox-

ide to peel tomatoes. These substances can in-crease the cost of treat-ing factory wastewater, according to Pan.Whats more, the infra-red process may help re-duce wasteful overpeel-

ing of tomatoes that can occur when too many lay-ers of tomato are inadvert-ently removed along with the peel. In a study pub-lished in the journal Inno-vative Food Science and Emerging Technologies in 2014, Pan and co-research-ers showed that peel-re-lated loss was about 8 to 13% with infrared heating as compared to about 13 to 16 percent with sodium hydroxide-based peeling.The infrared studies are apparently the most ex-tensive to date of their kind for environmental-ly sound peeling of toma-toes.Pan, who is based at the

Agricultural Research Ser-vice (ARS) Western Re-gional Research Center in Albany, California, and coworkers Tara McHugh, research leader and re-search food technologist at the Albany center, Car-los Masareje of Precision Canning Equipment, and James Valenti-Jordan of Del Monte Foods recent-ly received a patent for the peeling process. Pan hopes to have the system ramped up to match can-nery operating speeds by 2016.This technology, highlight-ed in the January 2015 is-sue of Agricultural Re-search magazine, sup-ports the USDA priority of reducing food waste. ARS is the USDAs princi-pal intramural scientific re-search agency.

Effect of beta-glucan on frozen yeasted dough

Research has shown that prolonged frozen storage of bread dough reduc-es the quality of the end product.In this study, the effect of air-classified barley flour fraction rich in beta-glu-can (approximately 25%) on rheology and quality of frozen yeasted bread dough was investigated by researchers from Can-ada. The results were pub-lished on the Journal of

Food Science 79, (12): E2470-E2479, 2014.Wheat flour (W) was re-placed by air-classified barley flour fraction (B) at 10% without or with 1.4% vital gluten to produce be-ta-glucan enriched bar-ley dough (WB) or barley dough plus gluten (WB + G). Dough products were stored at -18 degrees C for 8 wk and their rheological properties were investigat-ed weekly. During frozen

storage dough extensibil-ity increased, while elas-tic and viscous moduli de-creased. Differential scan-ning calorimeter and nu-clear magnetic resonance data indicated that WB and WB + G dough products contained approximately 10% less freezable water and 9% more bound water compared to the control dough (W). beta-Glucan enriched dough also exhib-ited less changes in glu-

RESEARCH



ten network as shown by SEM photographs. The ad-dition of air-classified bar-ley flour fraction at 10% in frozen dough reduced de-terioration effects caused by frozen storage via min-imizing water redistribu-tion and maintaining rhe-ological properties of fro-zen dough. Practical Ap-plication. Incorporation of air-classified barley flour fraction rich in beta-glu-

can in bread frozen dough is able to preserve its rhe-ological properties during storage at -18 degrees C via restricting water mo-bility. Due to the rapid in-crease in frozen dough market and the health benefits associated with beta-glucan, adding barley fraction rich in beta-glucan to frozen dough recipe can find its way into the mar-ket.

Electrospinning helps create protective coating around health-promoting food ingredients

In a review published in Food Hydrocolloids, Gho-rani and Tucker describe electrospinning as a novel way to micro-encapsulate bioactive food ingredients. They explain its advantag-es over other encapsulat-ing techniques such as spray drying, freeze dry-ing, emulsification, coac-ervation, nano-precipita-tion, and liposome prepa-ration which often take place in harsh conditions such as high tempera-tures and use of organic solvents. Electrospinning work in aqueous solu-tion, at room temperature and without coagulation chemistry, hence protect-ing compounds from dam-age. Spray drying for ex-ample may reduce the vi-ability of incorporated bac-teria or damage the struc-

ture of the target mole-cule.Electrospinning uses elec-trostatic forces to draw a droplet of polymer solu-tion into a fine fiber and other forces to deposit it onto a grounded collec-tor. The polymer droplet is pushed out from the sy-ringe at constant pressure

and exposed to an electric field causing it to stretch and elongate. It is then exposed to other forces (electrostatic forces, grav-ity, columbic repulsion force and others) and the thin polymer fibers finally fall onto the collector. Elec-trospinning allows con-trol of the formation and

size of encapsulation ma-terial by modifying a num-ber of parameters for ex-ample viscosity of the pol-ymer solution, applied volt-age, distance from a drop-let dispenser to collec-tor, flow rate of the drop-let or temperature. Mate-rials used in encapsulation by electrospinning need to be easy to electrospin, be biocompatible, biodegrad-able and have high poten-tial to be modified. They are often protein or carbo-hydrate based. Common proteins used are whey protein isolate, whey pro-tein concentrate, soy pro-tein isolate, egg albumen, collagen, gelatin, zein and casein. Recently, amaranth protein isolate was also studied as an encapsulat-ing material with promising results. Examples of car-bohydrate based materials are starch, cellulose, pec-tin, guar gum, chitosan, al-ginate, xanthan or dextran.One aim of encapsulation is to protect ingredients from harsh conditions in the upper gastro-intesti-nal system and deliver it at particular sites within the body. Apart from the pro-tective function encapsu-lating material may also in-troduce a different texture and mouth feel to the food or mask unwanted odors or tastes. Electrospinning offers controlled and tar-get release of compounds that improves the effec-

RESEARCH


tiveness of micronutrients, ensures optimal dosage and broadens the applica-tion range of food ingredi-ents. The particle size gen-erated by electrospinning is less than 1 m that ena-bles more efficient absorp-tion of nutrients.

The authors suggest clos-er collaboration between academia and industry to stimulate further develop-ments of electrospinning as a technique to be used for preparation of func-tional foods.

rssl.com

Dairy products boost effectiveness of probiotics

The success of probiot-ics for boosting human health may depend partly upon the food, beverage, or other material carry-ing the probiotics, accord-

responding author Maria Marco, PhD, an associate professor in the Depart-ment of Food Science and Technology, at the Univer-sity of California at Davis.

The investigators also took a census of the microbio-ta before and after inges-tion of L. casei. This did not significantly alter the populations or diversity of the resident gut bacteria, suggesting that the bene-fits of the probiotic involve a direct effect of L. casei, or of a metabolic product of these bacteria upon the intestinal epithelium, rath-er than a global alteration of the indigenous intesti-nal microbiota, said Mar-co.Strains of L. casei are commonly added to dairy products as probiotics and, while strain BL23 is not commercially availa-ble, it is genetically sim-ilar to commercial strains and has also been stud-ied for its capacity to pre-

vent or reduce intestinal inflammation, she add-ed.According to the research-ers, dairy products are the most popular food matri-ces for probiotic strains. Remarkably, the ques-tion of whether it makes any difference to con-sume probiotics in dairy products rather than other foods or nutritional supple-ments has not been sys-tematically or mechanis-tically investigated in clin-ical or preclinical studies. Because we know that bacteria can adapt to their surroundings, we thought the conditions that probi-otics are exposed to pri-or to ingestion might in-fluence their capacity to maintain or improve hu-man health.

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ing to research published on July 10th in Applied and Environmental Microbiolo-gy, a journal of the Ameri-can Society for Microbiol-ogy.Our findings indicate that the manner in which a pro-biotic is delivered - wheth-er in food or supplement form - could influence how effective that probiotic is in delivering the desired health benefits, said cor-

In the study, the research-ers investigated the pro-biotic strain, Lactobacil-lus casei BL23 in a mouse model of colitis, or inflam-mation of the colon. The mice that ingested the probiotic in milk had re-duced symptoms com-pared to those that were fed milk without the probi-otic, and the ones that re-ceived the probiotic with-in a nonfood supplement.


Onion skin supplement may enhance the health-beneficial properties of wheat bread

Onion skin (OS) is an en-vironmentally problemat-ic waste that is extensive-ly produced during onion bulb processing. Note-worthy, it contains high amounts of bioaccessi-ble and bioavailable com-pounds with well-docu-mented biological activity.Polish researchers pub-lished in Food Research In-ternational journal a study in which they estimat-ed the effect of OS-sup-plementation and gastro-intestinal processing of wheat bread on its poten-tial anticancer activity and ability to modify activity of lipoxygenase (LOX), xan-thine oxidase (XO), cata-lase (CAT) and superoxide dismutase (SOD).Gastrointestinal process-ing releases XO and LOX inhibitors and CAT acti-vators from supplement-ed bread. Most impor-tantly, synergism be-tween these compounds derived from bread and OS was found. Gastroin-testinally adsorbed 3% OS-supplemented bread extract exerted a consid-erably stronger cytostat-ic and anti-invasive effect on gastric cancer AGS cells than its gastrointes-tinally digested and buffer masticated counterparts.

These effects only partly correlated with the phe-nolic content of the ex-tracts and their antioxida-tive activities. Gastroin-testinal digestion and ad-sorption slightly influence the bioactivity of non-sup-

plemented bread ex-tracts. However, the ac-tivity of gastrointestinal-ly adsorbed, OS-supple-mented wheat bread ex-tract switched from cy-tostatic and anti-invasive to cytoprotective upon DMSO extraction.These data directly show a complex network of synergetic and antagonis-tic effects of single phe-nolic compounds from onion skin and wheat

bread. They indicate that the bioactivity of phenol-ic compounds and poten-tially beneficial effects of wheat bread fortifica-tion with onion skin may be regulated by subtle in-teractions between OS and bread phenolic com-pounds, and food matrix. They are modulated by gastrointestinal process-ing.These findings may open perspectives for the in-troduction of onion skin into wheat bread supple-mentation which would increase its pro-healthy properties.

Improving the aroma of gluten-free bread

Gluten-free bread (GF) is different from wheat (W) or wheat-rye bread (WR) in terms of its sensory qualities, possessing not only a barely acceptable texture but also a weak aroma. Polish Research-ers from Poznan Universi-ty found a method to im-prove the aroma and the results were published in LWT - Food Science and Technology. A total of 77 volatile com-pounds, including al-cohols, aldehydes, ke-tones, pyrazines, furans, pyrroles, and others, were detected bin the crust and crumb of the analyz-ed samples using GC/MS.

tograph ratings of volatile compounds showed the similarity of samples with the addition of this pair of precursors (proline and glucose) to wheat bread, just like PCA in sensory profiling.For the consumer group consisting of patients with celiac disease the aroma of such gluten-free bread was more desirable than control one.

A total of 41 volatile com-pounds were identified in the W bread, 54 in the WR bread, and 33 in the GF bread.It was found that the most important feature of gluten-free bread flavor is its lack of key bread com-pounds, specifically pyra-zines and 2-acetyl-1-pyrro-line. The addition of differ-ent amino acid and sug-ar pairs to the dough pri-or to baking made these deficiencies lower and, in the case of the proline and glucose pair, this was achieved to a suf-ficient degree. Multi-variate analysis of data from chroma-

RESEARCH


FOODPROCESSING


World demand for food processing machinery

The Freedonia Group pre-sents the new study World Food Processing Machinery.Global demand for food processing machinery is projected to advance 7.6% per year to $73 billion in 2019. Industrializing na-tions, where strong con-sumer demand for pro-cessed foods is emerging, will drive growth.In developing economies, rising personal incomes

will result in a dietary shift to more processed foods that will generate relat-ed processing machinery demand. In response to the demand for more pro-cessed foods, numerous food and beverage firms in developing areas will tran-sition from manual to me-chanical food processing in order to increase out-put and develop new prod-ucts. China alone is pro-jected to account for near-

ly 40% of all new food processing machinery de-mand through 2019. Although Western Eu-ropes food processing machinery market is fore-cast to advance at a be-low-average pace through 2019, the region is still ex-pected to post significant gains. According to an-alyst Gleb Mytko, sales of processing equipment are expected to rebound in several West Europe-

an countries, including France, Spain, and the United Kingdom. The re-placement of older equip-ment will be a major driv-er of growth. In addition, changing consumer pref-erences in Western Eu-rope will encourage food and beverage firms to de-velop new products and invest in new processing equipment. North America is projected to record weak food pro-cessing machinery sales growth through 2019. Af-ter a period of rapid gains, product demand in the US is expected to advance only 2.2% per year be-tween 2014 and 2019. A significant portion of old-er equipment in use in the US was replaced in recent years; food processing machinery sales growth in Canada and Mexico, on the other hand, is expect-ed to accelerate.

www.freedoniagroup.com


FOOD PROCESSING

5-piston homogenizer (FBF Italia)

High-pressure homogenizers

For almost 30 years, FBF Italia has been develop-ing high-pressure homog-enizers, positive displace-ment pumps, laboratory homogenizers, and dosing systems, becoming a ref-erence company for plant manufacturers, suppliers of turn-key equipment and end-users in the food sec-tor. Moreover, it offers ex-cellent global service to all its customers with direct post-sale assistance in or-der to maintain friendly re-lationships.FBF Italia machines are suitable for processing a lot of products and can be inserted into a com-plete process/produc-tion, regarding both san-itary aspects and asep-tic design. The complete range of machines cov-ers different sectors, dairy and ice-cream industries,

food, processing, pre-serving and beverage in-dustries, and it consists of high-pressure homog-enizers, positive displace-ment pumps, laboratory homogenizers, and posi-tive displacement pumps for products containing particles.The homogenizer is often necessary to mix one or more substances within a liquid. The high-pressure homogenizer allows mi-cronizing and scattering of the particles suspended in the fluid, so that the prod-uct becomes highly sta-ble, no matter the follow-ing treatments and stor-age the product may un-dergo.The compression head is manufactured from a sin-gle block of high quali-ty stainless steel, forged and checked with ultra-

sounds, and each valve assembly is housed with-in an individually inspect-ed special AISI 316 stain-less steel block. Pump-ing pistons manufactured with a rear cooling cham-ber, have a double guide to maintain perfect align-ment. The valve group as-semblies have replace-able seats and hemi-spherical valve shutters, ideal for processing a very wide range of products. Homogenizing valves are designed to provide effi-cient use of energy, with high stability and align-ment of the moving parts

(impact head) due to the hydrodynamic assembly, which ensures a vibration free homogenisation.The Buffalo Series ho-mogenizers are devel-oped according to the EU Directives and are avail-able with capacity rang-ing from 50 up to 50,000 L/hour. Depending on the products to be processed, the requested pressure may vary up to 2,000 bars (29,000 psi).(FBF Italia - Via Are, 2 43038 - Sala Baganza - Pr - Italy - Tel. +39 0521548200 - Fax +39 0521835179 - email [email protected] )

Freezing equipment

Pigo has established it-self as a world-class lead-er in the design and man-ufacture of high technol-ogy freezing equipment and freeze dryers, as well as fruit and vegetable pro-cessing equipment.This company has spe-cialized in developing flu-idised bed freezers, Easy Freeze, the most suita-ble for IQF freezing varie-ty of fruit, vegetables and numerous seafood, meat and cheese products, re-defining IQF Technology With Adaptable Air Flow.Easy Freeze technology provides a perfect shape of the IQF product and no clumps. A fully controlled

fluidisation method keeps the product constant-ly suspended above the belt in a cushion of air. The result is the immedi-ate crust freezing and effi-cient core freezing of indi-vidual pieces, regardless of type, variety or con-dition of product. Easy Freeze is considered as the freezer with the most superior sanitation, ener-gy saving and trouble free solution for all your freez-ing needs.Easy Freeze Spyro is the latest generation of spi-ral freezers giving utmost advantages to users in terms of energy efficien-cy, hygienic conditions


and advanced technolog-ical characteristics.Pigo also designs, devel-ops and assembles so-phisticated freeze dry-ers, Easy Freeze Dryer-Ly-ophilizer, product lines which include a broad range of Standard and custom units. Besides Easy Freeze, Easy Freeze Spyro, and Easy Freeze Dryer-Lyophilizer, one of the companys main ma-chines is automatic Pitting machine PG103 having up to five times higher capac-ity than other pitting ma-chines on the market.

Pigos equipment for freezing.

(Pigo - Via Pontaron 30 - 36030 Caldogno - Vicenza - Italy - Tel. +39 0444 905709 - email: [email protected])

Cutter ProCut series (Inox Fer).

Processing lines for fruit and vegetablesLocated within one of the major food districts in the world between the prov-inces of Parma and Reg-gio Emilia, Inox-Fer is an Italian company that for nearly half a century has designed and developed equipment for the food and beverage industry. Founded as a manufacture of machines for mixing and producing beverages, spir-its and brines, today Inox-Fer is one of the leaders in the construction of com-plete processing lines for fruit and vegetables. Their technology is used to pro-duce fruit juices, sauces, jams, gravies and ketchup to name a few.Experienced staff, ad-

vanced technology and im-portant trade relationships are at the basis of a suc-cess in Italy and around the world.Their strong values have always been the willing-ness to understand and listen to the production needs of each individual client, producing feasibili-ty studies and ad hoc proj-ects based on the level of automation, the produc-tion capacity, and the final product to be obtained.Customers can rely on an exceptional after sales services made up of quali-fied personnel ready to in-tervene and resolve any situation that may occur.The ProCut series from In-

8 mm thick, made of stain-less steel specifically used for cutlery that ensure op-timal processing of the whole volume of the tank and a perfect balance; a condensation group and vacuum pump able to con-centrate the product up to temperatures around 50C; a bottom stirrer and drain valve specifically designed to discharge all the product without leaving any depos-it in the tub. The drain pump has a pressurization inter-nal tank for the discharge of thick products; thanks to the C.I.P. unit the entire ma-chine is automatically steril-ized, and the software pres-ents a touch-screen inter-face and works remotely.Finally, a 15 wide screen ensures easy use.(Inox-Fer - Via Borsellino 4/E - 42020 Borzano di Al-binea - RE - Italy - Tel. +39 0522 591660 - Fax +39 0522 349003 - email: [email protected])

ox-Fer is the industrial evo-lution of the traditional cut-ter that is no longer a sin-gle machine but a real plant for food processing complete with all the fea-tures associated with in-dustrial production starting from the accessories, the general ergonomics and the level of automation.ProCut has been designed with the aim to obtain a fin-ished product, starting di-rectly from the raw materi-als and using a single piece of equipment in a single work cycle. Starting from raw materials the user can cut, mix, cook up to 120C or under vacu-um, homogenize, con-centrate and cool the product under a sin-gle working cycle be-fore it is sent directly to the filling phase.Some of the main fea-tures that make the ProCut series unique are a block with three double toothed blades

Senza titolo-3 1 26/02/15 11:14


Fruit puree plants

Fruit is a product that can be placed in various delica-cies such as nectars, juic-es, yoghurt bases, baby foods, ice cream, and jam. The processing of fruit pu-ree has always been a fo-cus of Bertuzzi. For more than 70 years this compa-ny has developed fruit pu-ree plants.Fresh fruit is brought to the plant in cases or di-rectly by a truck and are sent by means of an ele-vator to the Inoxall wash-er (right). From the wash-ing tank the fruit goes onto the Selinox sorting line (left), consisting of a roller belt conveyor which allows the fruit to be in-spected very carefully.The Bertuzzi machines are especially used for ap-ples or pears but in all cas-es they assure a very fine chopping in order to reach an easily processable product.The Expeller Maxi ma-chine (patented) consists of special pitting drums with large diameter and in-creased depth reaching a capacity of up to 18.000 kg/h input of fresh fruit. The large spaces also pro-mote the treatment of hard and large fruit without severe losses in the yield.The Jumbocreamer stone cleaner has a large capacity and particular sturdiness, it Horizontal mixer (Nuova Guseo).

is fitted with interchange-able screens for the pulp-ing, refining or pitting op-erations of ripe, chopped or pre-cooked fruits. It is completed by an inverter.For a perfect separation of flesh and juice from peels, Bertuzzi presents the pulper, refiner and Turbomax turbo extractor. The machine can be sup-plied with an inverter suit-able for adjusting the ro-tation speed and an injec-tion device for inert gas

which protects the prod-uct against oxidation. The same machine is the ba-sis of the cold peeling system. Its capacity is up to 30 t/h according to the product characteris-tics, chopping- and cook-ing degree, the diameter of the sieve, and product temperature.Finally, the puree is heat-ed in a tubular cooker, which is characterized by low maintenance costs, short heating times, and efficient cleaning cycles.(Bertuzzi - Corso Sempio-ne, 212bis - 21052 Busto

Fruit processing lines (Bertuzzi).

Arsizio - Varese - Italy - Tel. +39 0331 356311 - Fax +39 0331 356299 - email: [email protected])

Horizontal mixers

The horizontal mixer RB and TS series developed by Nuova Guseo are suit-able for mixing both dry powders and pow-ders with liquid additives. Thanks to the wide range of models, these mix-ers meet every plant and production requirements even for the treatment of special products. Mixing takes place by means of a ribbon agitator that causes the product to move fol-lowing crossed lines.The RB and TS models are single or double shaft re-spectively and they can be supplied with a capacity of up to 10,000 I. By add-ing a lower V shaped hopper (TS), having the same capacity as the mix-

ing tank, it is possible to work continuously avoid-ing discharging intervals. Some models have been designed for the treat-ment of potential explo-sive substances according

to the 94/9/EC Atex Direc-tive and they are supplied with the relevant confor-mity declaration.The new hammer mill, Tur-bine, is based on widely tested grinding principles

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and represents the evo-lution of Nuova Guseos hammer mills. The new system has been pur-posely developed to satis-fy even the most exigent customers. It stands out for its easiness in radical cleaning and disassembly.Taking into consideration different characteristics of the product to be treated, the Turbine has been de-signed for an extremely ver-satile utilization thanks to the adjusting double profile rotor (hammers/knives), ro-tor speed and screen, with different opening diameter, shape, and allocation.Turbine is available in 3 dif-ferent models for the treat-ment of batches from 0,1 kg/h, (laboratory version) up to 2000 kg/h, reaching finenesses lower than 100 m. The final granulometry and productive capacity, of course, vary depending on physical-chemical charac-teristics and typical break-ing lines of substances to process.Special devices ensure au-tomatic charge/discharge and it can also be installed in pre-existing plants.In the presence of dan-gerous gas/dust mixtures, when the use in a classi-fied area is required, the Atex version is available for Zone 1-21 and 2-22. For the treatment of flammable or easily oxidable products another version, which works with injection of in-

ert gas, can be supplied. Furthermore, the compa-ny has also developed an-other special cryogen-ic version for the treat-ment of elastomers, resins and rubbers, heat-sensitive and oil substances. By the injection of liquid nitrogen the product becomes brit-tle and consequently it is possible to grind it.Inside the grinding cham-ber (standard supply with cooling jacket and tem-perature probe) a ro-tor, equipped with dou-ble profile hammers, dur-ing its rotation movement

causes the hammers to collide repeatedly with the product until the selected final size is obtained.In order to guarantee a radical cleaning, all parts in contact with the prod-uct are made of mirror polished Aisi 316L stain-less steel. It is made dust proof by LIP seals made of Gylon (FDA app.) on the rotating parts.(Nuova Guseo - Via Dante 8 - 29010 Villanova sullAr-da - PC - Italy - Tel. +39 0523 837149 - Fax 0523 837498 - email: [email protected])

Cold extraction group

Boema develops cold ex-traction groups, mod. PR411, with adjustable ro-tor, for fruit and vegetable purees. Each group, com-plete with the relevant ac-cessories, is also able to work as a hot extractor for puree extraction from pre-viously heated pulp.The machine mainly con-sists of a screw feeder with a product receiving hopper, driven by means of a motorized-gearbox in-stalled on a slide for trans-lation during the cleaning operations, and a pulping machine, that consists of a first section fitted with a front disk with teeth for crushing fruit and the sec-ond section assembled to the first one, complete

with radial paddles that give a centrifugal acceler-ation to the product forc-ing it to pass through a grooved surface cylinder.The AISI 304 stainless steel rotor is assembled to the pulping machine and composed of adjustable paddles. These paddles can be adjusted by vary-ing the distance from the static filter and the slope as to the machine axis. In

this case, the rotor with relevant support and the motor are installed on a slide, which enables their translation, and during the cleaning or maintenance operations the machine can be easily inspected in all its parts.Other features are the per-forated sheet basket with reinforced rings and fil-ter with perforation to be defined in AISI 304 stain-less steel; a casing fitted with a quick opening front door in AISI 304 stainless steel; a DN80 product in-let connection; a manifold for washing water distri-bution, and a product col-lecting hopper.The electrical motor with frequency changer con-trols the rotation speed of the rotor. The flat screw for scrap evacuation is pow-ered by means of an elec-trical motorized-gearbox; and a supporting frame in AISI 304 stainless steel closed tubulars.(Boema - Corso Scaglio-la 197 - Neive - Cn - Italy - Tel. +39 0173 678711 - Fax +39 0173 67626 - email: [email protected])

Cold extraction equipment mod. PR411 for fruit and vegetables

puree (Boema).

BEVERAGEPROCESSING


A unique project for micro-breweries

Cadalpe presents the CS8M, the ideal, easy to use product for those starting up with a limited budget. This equipment has considerable advan-tages. It drastically reduc-es investment, energy and labour costs and is easy to use due to the fact that it is entirely manual and intu-itive to manage. It provides the ability to boil twice in the same day and the pol-ished surfaces of all the vessels, including the wa-ter tank, all the pipes and ground polished welds reduce the consump-tion of detergents/saniti-zation products, making the equipment extreme-ly environmentally friendly. The compact dimensions makes it easy to install.In the boiling room, the hot water collection tank is in-sulated and provided with heating plates and temper-ature control by automat-

ic steam flow. It contains the amount of water need-ed for double boiling and equipment sanitization.The mixing/filtering vat is insulated and fitted with a gear motor for mixing and the automatic discharging of brewer grains, the grilles are removable for easy cleaning. There are heat-

ing plates on the outer plat-ing and a manually regulat-ed steam flow and temper-ature display on the general electrical control panel.The transfer pump, only one for both vats in the boiling room, can be manual or au-tomatic according to the op-erations to be performed and provided with a transfer

speed control on the gen-eral electrical control panel.The water and product transfer pipes are entirely polished inside and fitted with removable clamped on butterfly valves to facili-tate cleaning and hygiene.The electrical control panel IP55 provides simple intui-tive controls and stop push buttons conform to stand-ards. The safety devices conform to standards to protect the operator from accidents right from the start.A steam generator for the preparation of the water used for boiling and saniti-zation, heating the vats in the boiling room and bring-ing water to the boil is available as an accessory.(Cadalpe Service - Via C. Battisti, 87/A - 31028 Vaz-zola - TV - Italy - Tel. +39 0438 441580 441914 - Fax +39 0438 441588 - email: [email protected])CS8M equipment for micro-breweries (Cadalpe).

BEVERAGE PROCESSING


IB08 inline analyser for Brix/Diet and CO2 (Maselli Misure).

Inline analyzer

The IB08 inline analyser by Maselli combines ex-ceptional performance and easy installation, delivering a useful and simple anal-ysis tool for diet and sug-ared drinks. Due to the small dimensions of the frame and structure, the IB08 can be embedded on an OEM skid. With only a few connections and a new hydraulic design, the end customer can easily install the instrument.Inside the IB08 is a DR10 core, the Maselli revolu-tionary soft drink lab an-alyzer, and a must-have in the soft drink indus-try. From this experience came the UR71: the world leader analyser for Diet drinks.The IB08 system can be tailored to different soft drinks to be produced. CO2 measurement is from proven pressure-tempera-ture (p/T) Maselli technol-ogy, which now boasts a deep system-reengineer-ing unit, aimed at further improving the previous generation systems. This is the UC08: available also IB08 with UC07 IR CO2 unit, a no moving parts system, installation kit upon request for an easy installation, and Brix-Diet, Brix-Diet CO2 IR, Brix-Diet CO2 p/T system configura-tions.

The IB08 offers several ad-vantages such as an easy installation, user friendly handling of the collected data, no need for calibra-tion, reliable and accurate readings with diet soft drinks, quick changeover for both regular and diet soft drinks, syrup yield im-provement.(Maselli Misure - Via Ba-ganza 4/3 - 43125 - Par-ma - Italy - Tel. +39 0521 257411 - Fax +39 0521 250484 - email: [email protected])

Tiled floor at Coca Cola plant (Mombrini).

Floor tiles for the beverage industry

For nearly 60 years, Mom-brini have designed, sup-plied and laid flooring tiles for the entire food indus-try paying special atten-tion to wineries and bot-tling plants.This company has experi-enced innovative solutions as regards the patterns of installation, exhaust sys-tems and drainage of liq-uids in stainless steel and the study of the slopes of the floors according to the destination of various premises.Thanks to a highly skilled technical and experienced staff, Mombrini, together with the customer, ana-lyzes all the various prob-lems and plans every sin-

gle aspect of the desired flooring.(Mombrini - Via Leonar-do Da Vinci 218 - 24043

Caravaggio - BG - Italy - Tel. +39 0363 50449 - Fax +39 0363 350714 - email: [email protected])

BAKERYAND CONFECTIONERY


Slicing and packaging systems for bread

Brevetti Gasparin is a dy-namic company with over 50 years of activity and has grown constantly in the mar-ket as a specialized manu-facturer for the design and production of slicing and packaging systems for the baking industry. So, not only machines, but also auto-matic lines studied and tai-lored for each different cus-tomer request and custom-ized according to the high-est production standard.Its strong point is found in the combination of slicing and packaging with the

advantage in offering ef-ficient solutions, tailored to each specific need, while developing industri-al plants that are always more automatized.Each different product re-quires a specific tech-nique and typology of slicing and/or packaging which, thanks to the expe-rience acquired over the years, Brevetti Gasparin is able to offer.Among these stands out one of the latest lines de-veloped for the slicing and packaging of buns, ham-

burgers and hot-dogs in a large format called bulk-pack. The line is com-posed of a slicer ma-chine suitable for the cut-ting buns combined in exit with an automatic feeder, which loads the packaging machine automatically for the final pack. The companys goal is to optimize the production

processes of end line with reliable solutions which are functional, simple and easy to use, because the best solutions are always the most simple. (Brevetti Gasparin - Via 1 Maggio 19 - Z.A. - Mara-no Vicentino - Italy - Tel. +39 0445 560065 - Fax +39 0445 622484 - email: [email protected])

Slicing and bulk-packer line for buns (Brevetti Gasparin).

Tempering machines

Ideo Tecnica, specialized in machinery for the con-fectionery industry, espe-cially chocolate, has con-

sistently developed new technologies evolving em-phasis on quality, efficien-cy and effectiveness. Ac-curate operational proce-dures allow to obtain high-ly innovative products in strict compliance with the requirements of custom-ers. Founded in 1980 by Carlo De Carafe, it contin-ues today with new syner-gies, expansion and mod-

BAKERY AND CONFECTIONERY


ID-FB100 tempering machine for chocolate (Ideo Tecnica).

ernization of its facilities.Ideo Tecnica presents the ID-FBI 00 tempering machine, which is made of stainless steel AISI 304 and it consists of a storing and decrystalliz-ing tank of 65 kg heated by water complete with an extractable agitator; a worm screw with two stages, first for decris-tallization and the sec-ond one for chocolate tempering; a 7 PLC Ea-ton touch-screen for the management of all the machines controls and for the memorization of 100 recipes; a frigorific

AGV transport system for mogul pallet (Pinco).

compressor for icing wa-ter; finally a water heat-ing unit.A vane pump supplies the wonn screw to allow the tempering machine to also temper other thick products such as spread-able creams. Moreover, it is possible to supply oth-er devices placed at up to 7 mt from the tempering machine.(Ideo Tecnica - Via Silves-trini 4 - 12089 Villanova Mondov - CN - Italy - Tel. +39 0174 699554 - Fax +39 0174 699735 - e-mail: [email protected])

Complete drying solutions for the confectionery industry

Pinco SA develops equip-ment and devices for the confectionery industry and offers customised products according to cus-tomer requirements. With over 40-years experience and more than 250 dry-ing rooms installed world-wide, Pinco SA guaran-tees the best technical so-lutions to all drying and handling process prob-lems.The Pinco product range includes complete solu-tions for the drying pro-cess of mogul products with the most efficient drying rooms available

on the market, capable of processing all types of confectionery products such as gelatine, pectin, soft, foam, starch, gum arabic and marshmallow; cooling tunnels for en-robed products, with a built-in track system to keep pallets moving; mo-gul pallet transport sys-tems with rails or AGVs, ensuring the maximum precision in pallets dis-placement and fast pay-back of the investment. The system can be fully integrated with any mo-gul line to move pallets easily to the drying room

and back, with full flexibil-ity from a single operator station.

The fully automatic pal-letising systems for jelly products after demould-ing, with an integrated weighing station, guaran-tees the precise weight of the product in each box, with a tolerance as low as 20 grams per box; laboratory drying rooms for R&D departments and labs process up to 13 trays with possibili-ty to scale up quality out-comes to the industrial Pinco unit, thus reducing start-up times. Indicated also for the development of new recipes;Sanitation systems with Ozone technology guar-antees the product quali-ty and safety by means of CIP (Clean In Place) sys-tems.(Pinco SA - Via Pra Mag 9 - 6862 Rancate - Switzer-land - Tel. +41 91 6400800 - email: [email protected])


Insulated tanks for chocolate production

Established in the early 50s, today M.C.M. Mas-sa is a leading company in the production of machin-ery for the confectionery sector and for chocolate processing in particular.The insulated tanks are

M.C.M. Massa has de-veloped an increasing-ly state-of-the-art produc-tion in order to respond to the necessities of the pro-ducers in the chocolate in-dustry regarding melting, mixing, maintaining the liquid state and constant temperature of products such as chocolate and its substitute, cocoa pate and butter, vegetable fats, creams, and glucose.In only the capacities of 1,000 and 2,000 kg, the insulated tanks, thanks to a lowered height and re-duction unit positioned un-der the machine, allow the easy extraction of the agita-tor and the cleaning of the internal tank. Several mod-els are available, TCX Mikro, Mixer, Lab, RC, Mega Se-ries, and TCXT Series.The tanks have an elec-tro-welded AISI 304 stain-less steel tank body with Chinese hat bottom, double casing for temperature ad-justment on the sides and bottom of the tank, AISI 304 stainless steel mixer with adjustable scrapers on the walls and bottom, worm motor-reducer posi-tioned under the machine in order to allow the stirrer to be extracted and the inside of the tank to be cleaned, two lateral connections for any product discharge us-

ing displacement pump and Temperature-adjusted manual outlet.CE Standard approved elec-tric control board with con-trols for the digital heating water temperature adjust-er, digital product thermom-eter, stirrer control panel, product pump control pan-el, and mushroom-shape emergency button.On request, M.C.M. Mas-sa offers teflon scrap-ers, stirrer timer and stir-rer electronic speed vari-ator, daily or weekly tem-perature-adjustment pro-

gramming clock, solenoid valve for cavity water cool-ing management, uprated resistances, digital weigh-ing system with load cells, temperature-adjustable displacement litre meter, and product unload dis-placement pump. Finally, a temperature-adjustable fil-ter and touch-screen oper-ator panel.(MCM Massa - Via Ao-sta 15 - 10044 Pianezza - TO - Italy - Tel. + 39 011 9676018 - Fax + 39 011 9663921 - email: [email protected])

TCX Exa insulated tank for choc-olate (MCM Massa).

the core business of MCM Massa and repre-sent the companys larg-est range of machinery. All the systems can be customised to satisfy the requirements of each indi-vidual customer.

Experience and passion for bakery and pastry equipment

Alba & Teknoservice de-velops machinery for the bakery and pastry indus-try such as croissant ma-chines, make-up tables, dough billets preparing sys-tems, laminating lines, cia-batta and multisize bread lines, pita, num bread and lavash lines, cracker and special lines. The high qual-ity of these machinery is due to the great passion developed in over 30 years of experience.The founders experience, gained while working as technicians, in long-time leaders in the field of ma-chinery for pastry and bak-ery products, has lead them to develop projects which are increasingly

complex and technologi-cally advanced. Thanks to a continued collaboration with their customers, they have produced the first au-tomatic groups for crois-sants, make-up tables, ciabatta, bread and crack-ers lines, and a variety of customized automations.The companys strength is based on many years of experience serving cus-tomers, offering advice, projects and technology to companies of global signif-icance. Alba & Teknoser-vice satisfies their custom-er requirements and spe-cific requests by means of a careful technical anal-ysis which assesses the best type of intervention


according to the produc-tion. The company devel-ops customized solutions and provides a service of great experience and readiness. It is also able to develop new recipes and

Alba & Teknoservice

new products with the aid of expert technologists.The sales department is assisted by an organiza-tion aimed at customiza-tion for the customer and a suitable technical devel-opment, which is able to process the data on time for both making an offer and realizing the product.(Alba & Teknoservice - Via delle Industrie 26 - 35010 Villafranca Padovana - Pa-dova - Italy - Tel. +39 049 9070380 - Fax +39 049 9074042 - email: [email protected])

Chocolate production

PMChocolate company presents the UPD series chocolate moulding ma-chine available in 3 mod-els that can reach a pro-duction capacity from 260 to 540 kg/h.The machine can produce one-shot pralines, one-

La Combinata station for the production of hazelnut and pistachio spread (DSC).

Chocolate moulding machine UPD series (PMChocolate).

shot bars, liquor-based one-shot pralines, one-shot balls, bars with or without solid ingredients, triple and quadro-shot items, and decorated arti-cles. It is suitable for the use of standard or special moulds made of rigid or

flexible polycarbonate. The dimensions of the moulds may vary from 275 to 650mm.According to the model, the unit is equipped with 10 up to 40 pistons with a diameter of 16mm, quick and easy to remove for cleaning and chang-ing size/product. This unit is equipped with a mould feeder belt with a stand-ard length of 1500mm, brushless drives, PLC

for automatic cycle and alarm control, and touch screen operator panel. Heating is done with hot water in a double closed circuit (different temper-atures may be used for chocolate and cream) with a temperature preci-sion of 0.1C.(PMChocolate - Via Ber-nini 5/7 - 20094 Corsico - MI - Italy - Tel. +39 02 36516388 - email: [email protected])

The new solution for the cream

The La Combinata is the un-ion of two machines, a re-fining and a conching unit, suitable for the production of pasta products, toast-ed hazelnuts, pistachios, al-monds, sesame seeds and spreads. The main feature of the Combo is that it can work directly on whole fruit without doing pre-grinding.The machine ensures an hourly production of 10 kg/h and a production capacity of about 20 L. It is easy to use with the controls on the operator panel touch-screen, and easy to clean, simply lift the grinder and clean with a sponge or similar tool.The Conch consists of a screw that pushes the chocolate from the bottom upwards. The edges of the blades have a particular

design, which allows the best mixing and conching of chocolate or spreads. The conch has adjustable speed by means of an in-verter, with the possibility of timed reversing.The temperature of the product and the heating chamber can be adjusted independently by setting a work cycle in the recipe.(DSC New Tech - Via Tor-rette 55, Fraz. San Rocco - 12010 Bernezzo - CN - Tel. +39 0171 857363 - email: [email protected])

FILLERSAND CAPPERS


Innovative electro-pneumatic filling valve

GAI presents a new patent-ed electro-pneumatic fill-ing valve suitable for an ex-tensive range of products, such as sparkling wines, still wines, high quality beers and other beverages

that require extreme care in terms of oxidation, foam formation and sterilization. The valve can be set to suit the product with no manu-al intervention.The system ensures an

approximately 0.5 mm fill-ing precision, an extreme-ly low oxidation, and an easy and complete sterili-zation with dummy bottle automatic positioning.The 42000 E HP elec-

tro-pneumatic filling valve is suitable for bottling still, sparkling and champagne products. The de-gassing procedure is set on the control panel and can be changed with no manu-al intervention, hence, it is possible to quickly switch from one product to anoth-er. Bottling can be carried out under optimal condi-tions since the oxidation is minimized and maximum sterility is guaranteed.The level can be adjusted in an automatic and cen-tralized way with no man-ual intervention. Filling heights can be adjusted while the machine is op-erating. The valves have been designed to ensure precise filling height and the tolerance is reduced to 0.5 mm by using the automatic levelling device.The filling and return gas tubes are closed when the required filling height is Filling monoblocs equipped with the innovative electro-pneumatic filling valve (Gai).

FILLERS AND CAPPERS


nearly reached, thus ensur-ing precise filling heights even without using the au-to-levelling device. Howev-er, it is recommended that the auto-levelling device is used as it significantly re-duces the quantity of prod-uct contained in the gas re-turn tube before the begin-ning of the next filling cy-cle. If concerned about the return to tank of this min-imum amount of product, E2 should be chosen so as to offer a better solution with gas return to a sep-arate tank. This structure brings remarkable advan-tages during the de-gas-sing phase since the per-turbation caused by the de-gassing of the prod-uct in the gas return tube is completely eliminat-ed. This is significant for the production of cham-pagne-type wines.All the dummy bottles on the machine are automat-ically and simultaneously positioned with no manu-al intervention (for mon-oblocs with 20 spouts or more). The dummy bottles optimize sterilization be-cause the drain pipe can be opened or closed ac-cording to the circuit that needs to be washed. GAIs dummy bottle is under specific patent. The pro-cess improves sterilization and it also ensures for it to be securely carried out on any circuit on the filler. The machines are linked to an

automatic CIP system and the sterilizing cycle is car-ried out without the opera-tor being present, thus im-proving the plant produc-tion timing.The filling cycle, managed with timing phases, en-sures maximum repeat-ability. Thus, the operat-ing cycle is not affected by speed variations on the production line. This time management improves operating phases. The op-

Filling unit for KeyKeg container (Framax).

erating cycle may be per-sonalized according to the type of product to be bot-tled, thus enhancing work quality as well as pro-ductivity. Timing is deter-mined in 1000th of a sec-ond and repeatability is around 100th of a second.The proximity sensor on the edge of every spout is able to detect the pres-ence of the bottle and en-ables the filling cycle to be started exactly when

the bottle is held on the cone. This occurs without waiting for the bottle-lift-ing piston having complet-ed its stroke as happens in traditional pressure fillers. Thus, the proximity sen-sor ensures proper opera-tion and a filler productivi-ty 100th of a second.(GAI - Fraz. Cappelli 33,b - 12040 Ceresole dAlba - CN - Tel. +39 0172 574416 - Fax +39 0172 574088 - email: [email protected])

Filling machine for KeyKegs

Framax presents the filling machine for KeyKegs. The machine is constructed on a solid base made entirely of stainless steel AISI 304 while all product contact parts and service valves are made of AISI 316. The filling process has been designed and engineered specifi-cally in accordance to the guidelines issued by the manufacturer of KeyKegs.The process cycle starts with the positioning of the KeyKeg on the support surface. The machine car-ries out a series of checks to allow any faults to be detected in the container. The head of the machine is washed and dried pri-or to filling. Finally, a coun-ter pressure filling sys-tem with controlled sniff-ing during the filling opera-tion; washing and drying of

the filling head after filling; option to sterilize the filling head with steam; depres-surizing; KeyKeg removal.The machine includes safe-ty devices that allow mon-itoring of the correct open-ing of the keg prior to start-ing the filling. The bag is flushed with CO2 and vac-uumed prior to the start of the filling-cycle and the in-ner bag is also checked for leaks. The user also has the possibility to include or ex-clude certain optional steps depending on specif-ic requirements.All parts in contact with the product can be sani-tized with steam.(Framax - Via Marliane-se 31 - 51030 Serraval-le Pistoiese - PT - Italy - Tel. +39 0573 51435 - Fax +39 0573 079907 - email: [email protected])


Rinsing and sterilizing machines

Rinsing and sterilizing machine (Poggio).

Aseptic filler mod. RTT1/SB/200 (Parma Food Machinery).

ALBA pag BLOCK LINE e CROISTAR:Layout 1 3-04-2014 17:35 Pagina 1

The new range of Poggio rinsing machines is divid-ed into two macro-fami-lies, machines with fixed and mobile nozzles, which in turn can be subdivided into single and multi-treat-ment models. The whole range, featuring 5 to 120 grippers, offers a varie-ty of options to meet the needs of any type of cus-tomer, from small produc-ers to large companies.The whole production is available as freestanding machines or with synchro-block motorization (i.e. the rinsing machine is driven by the filler) and as turrets. The turrets are designed with all the technical fea-tures allowing them to be

perfectly fitted to the fill-ing monoblocks on which they are installed.The design and production systems implemented al-low Poggio to develop ful-ly customized turrets with times and costs compara-ble to those of the stand-ard ones. The versatility of their rinsing machines means that also jars can be treated with machines very similar to the ones used for bottles. In fact the machines for jars, if oppor-tunely equipped, can also work with bottles.(Poggio - Via Manlio Brosio 5/7 - 14053 - Canelli - AT - Italy - Tel. +39 0141 822426 - Fax +39 0141 831170 - email: [email protected])

Aseptic fillers

Parma Food Machinery, a company of TMCI Pado-van, develops a range of aseptic fillers for fruit and vegetable purees (concen-trated or natural) and clear juices with production ca-pacities up to 12,000 kg/h for the twin-head ver-sion and the possibility to fill aseptic and not-asep-tic bags up to 200 I in both single and palletized drums.Designed with a new head handling system that

promotes a linear move-ment with no mechanical components in the area over the heads (patent pending), these machines are developed to minimize and accelerate both the ordinary and extraordinary maintenance operations.Some groups will be pro-vided with a quick disas-sembly for easy mainte-nance and/or replacement on the working table. Even the aseptic heads can be disassembled,

separate from the struc-ture and quickly re-assem-bled on the working table in order to allow an easi-er extraordinary mainte-nance, or the immediate replacement with anoth-er head or the shipment to the machines manufac-turer, thus avoiding expen-sive local interventions.

The filling can be carried out alternatively through a magnetic flow meter (vol-umetric filling) or a mass flow meter or a load cell flow meter (weight filling).(Parma Food Machinery - Via A. Costa 8 - 43044 Lemignano - PR - Italy - Tel. +39 0521 804911 - Fax +39 0521 701614)

packagingEQUipMEnT


Italian packaging goes beyond the 6 billion euros mark

An industry of 621 com-panies that generate an overall turnover of 6,003 million euro, 9.2% up on 2012, and which employ 26,856 workers.Turnover that is generated on the international mar-kets (83.1%) and by sales on the domestic market (16.9%).These are the main figures that emerge from the 2nd National Statistical Survey carried out by UCIMA, the Italian national trade asso-ciation.Once again, in 2013 the Italian packaging machin-ery manufacturers sec-tor confirms its status as the most important Ital-ian capital goods sector (11 industrial sectors that produce a total turnover of 27,599 million euro), generating 21.8% of total turnover and 23.7% of ex-ports.

Structure of businesses

An analysis of the sector by turnover level shows a strong preponderance of small companies. Those with turnover of up to 5 million euros account for 69.4% of the total but only contribute 10% of the to-tal turnover in the sector.Meanwhile, only 6.8% of companies have a turno-ver greater than 25 mil-lion euro, even if they gen-erate the largest chunk (63.8%) of the overall turn-over in the sector.The majority of companies are located in Emilia Ro-magna, followed by Lom-bardy, Veneto and Pied-mont; Emilia Romagna is also first as regards its contribution to total turno-ver in the sector and total number of workers.Concentrating the analysis on the propensity of com-

panies to export, there are notable differences in the prioritising of the various markets. Smaller com-panies (up to 2.5 million euro) carry out over half of their business (50.3%) in the Italian market.The percentage of sales on the domestic market gradually falls as the size of the company increases, accounting for just 6.3% of the turnover of larger businesses (over 50 mil-lion euro).

Export markets

The propensity of each busi-ness size class per single geographical area to export is also extremely diversified. Whereas the European Un-ion remains the main export area for all classes, its over-all importance gradually di-minishes, dropping from

49.6% for the first business class (up to 2.5 million euro) to 30.6% for the sixth (over 50 million euro). This trend is inverted for the geograph-ical areas furthest from Ita-ly (Asia and South America above all), with the biggest and most structured compa-nies reliant on the EU for the greatest proportion of their exports.

Customer sectors

As for the division of turn-over between the various customer sectors, 2013 confirmed the prevalence of the food and beverage sector, which accounts for 63.7% of all business. More specifically, bever-age machines generate the largest share of turno-ver in the sector with 2,111 million euros (35.2%) and are most likely to be ex-


packaging EQUipMEnT

ported (88%). They are fol-lowed by the food sector (28.5% of the total) with a turnover of 1,708 million euros. 77% of sales in this segment are carried out on the international markets.In third place is the market of machines for the phar-maceutical sector with turnover of 929 million euro, 15.5% of overall busi-ness volumes.In Italy the biggest sector is food (38.6% of total turno-ver) followed by beverages and pharmaceuticals; cos-metics, chemicals and oth-er sectors (including tobac-co and tissues) have small-er market shares.

Type of machines, impact on turnover

The distribution of turnover by machine type is not uni-form but reflects their dif-fering levels of importance in the production cycle. The biggest-selling machines are sealing machines with a 38.2% market share (2,291 million euro), fol-lowed by filling and dos-ing, sealing and control machines, which account for 26.2% of total turno-ver with 1,575 million euro (84.5% of which deriving from exports). The rest of the turnover is equally dis-tributed among the other types of machines, led by those for secondary and end of line packaging.

Forecasts

This year the econom-ic indicators available to us and export trends sug-gest an additional increase in business volumes in the next few months, re-

marks Giuseppe Lesce, Chairman of UCIMA. The sectors turnover - he con-cludes - should therefore continue to grow, albeit at a more moderate rate compared with last year.

www.ucima.it

Piston filling machine for food

Carlo Migliavacca pres-ents TRIPLEX 150, a line of automatic volumetric mechanical piston-action dosers for mixed prod-ucts with whole pieces, liquid and pasty products in glass, metallic, or plas-tic containers sizes from 28 up to 5,000 ml. This system is suitable for high viscosity pasty products, even mixed with large-size and delicate products, and pasty and liquid products.The dosing system is char-acterised by a highly re-liable technology, devel-oped and deriving from a

lengthy experience. Vol-ume is pre-set mechani-cally by means of electric motors with micrometric adjustments for optimum dosing accuracy.The dispensers are easy to change and are available in different shapes according to the type of product be-ing processed. The dosing station is designed to min-imise the mechanical han-dling of the food product in order to keep its organ-oleptic characteristics un-changed.The conveyor belt can hold different kind of contain-

ers from 28 up to 5.000 ml such as round and shaped glass jars, bottles, metal-lic or aluminium tinplated cans, and plastic buckets.The machine complies with the conditions of the EEC Machine Directive. It is made of stainless steel, with a simple and easy disassembly of the filling head, and easy setting of the washing cycle for per-fect hygienic conditions.The dosing unit height is vertically adjustable by means of an electric mo-tor. Fine volume is adjust-able by means of an elec-tric motor independent for each filling head. Con-veyor rails have automat-ic centring by means of a single control hand-wheel. Hourly output and dosing speed are adjustable by an electronic frequency variator.The touch screen saves size recipes, rapid input of dosing parameters and washing cycles. Pressing the key corresponding to the size, the PLC loads pa-rameters automatically ad-justing volume, height, con-veyor speed, number of fill-ings, etc. Format change is therefore very fast and does not necessitate sub-stitution of spare parts.(Carlo Migliavacca - Via Monte Corno 5/A - 43122 Parma - Italy - Tel. +39 0521 771040 - Fax +39 0521 701859 - email: [email protected])

Automatic fillin gachine mod.

Triplex 150 (Carlo Migliavacca).


Automated cartoning system

Combi 15 carton forming, packing, and sealing systems (TMG).

Combi 15 is the series of automated integrated car-ton forming, carton pack-ing, and sealing systems developed by TMG.The new cartoning sta-tion consists of integrat-ed erecting, packing and sealing sections for RSC cartons. The compact footprint is designed to work with different types of products. Output and efficiency are guaranteed by the rational integration of the different working sections and the high re-liability of the monoblock with a simple movement

system optimised by the employment of reliable components and brush-less motors for the main movements.The Combi 15 has been designed for handling dif-ferent kinds of products in the food, beverage, chemical, and wine sec-tors. One of the last appli-cations that has been de-fined and implemented is that the machine works with doypack packaging, a growing choice for many multinational companies.(TMG Impianti - Via Re-gia 5 - 35018 San Martino

Ypsilon automatic thermo-sealing ma-chine (CA.VE.CO.).

di Lupari - PD - Italy - Tel. +39 049 9467911 - Fax +39 049 9467900 - email: [email protected])

Automatic thermo-sealing machines

The automatic thermo-sealing machine Ypsilon developed by CA.VE.CO. is suitable for the pack-aging of food products in preformed trays with com-patible thermo-sealable film in protective atmo-sphere (MAP).The Ypsilon is able to work only sealing (Ypsi-lon T), in vacuum and in vacuum+gas (Ypsilon VG), and with Skin system (Yp-silon VG SKIN). In partic-ular, the SKIN system al-lows to create, with the use of a specific film for this application, a skin ef-fect inside a preformed

tray, with the film perfect-ly following the shape of the packaged product. The machine is able to guaran-tee up to 8-15 cycles/min in simple sealing and up to 4-8 cycles/min in MAP or SKIN according to the characteristics of the prod-uct to package and of the sealing materials used.CA.VE.CO. invests great attention in the engineer-ing phase. In fact, the company seeks the best possible ergonomic solu-tion and produces intuitive and easy-to-use machine-operator interfaces, and personalizes the touch-

screen program in order to give the operator the best use of the machine itself. The machine is real-ized according the CE reg-ulation for safety.The machine is suitable for the packaging of a large range of food products such as meat, fish, fresh or

frozen ready meals, dairy and cheese, fresh pastas, etc. Entirely built in stain-less steel and anticoroda-laluminium, Ypsilon can be used in every produc-tion environment, even in the more aggressive ones. The machine, with an IP65 degree of water and dust protection, satisfies the demands of the level of

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MACCHINE IMBOTTIGLIATRICI

Quality

we design it , we built it,we bottle it

GAI SINCE 1946 BOTTLING LINES FROM 1.000 TO 15.000 B/Hfrazione Cappelli, 33/b - 12040 Ceresole dAlba (Cn) Italiatel. +39 0172 574416 email: [email protected] - www.gai-it.com

ITALIAN BEVERAGE TECHNOLOGY 220x290 [2015] singola:Layout 1 16-03-2015 16:18 Pagina 2

ScribaStudio

/phPao

loMarch

isio

MACCHINE IMBOTTIGLIATRICI

Quality

we design it , we built it,we bottle it

GAI SINCE 1946 BOTTLING LINES FROM 1.000 TO 15.000 B/Hfrazione Cappelli, 33/b - 12040 Ceresole dAlba (Cn) Italiatel. +39 0172 574416 email: [email protected] - www.gai-it.com

ITALIAN BEVERAGE TECHNOLOGY 220x290 [2015] singola:Layout 1 16-03-2015 16:18 Pagina 2


Cama booth at Anuga Foodtec.

cleaning and hygiene typi-cal of the food industry.Thanks to its PLC, pro-grammed by CA.VE.CO. technicians, specialized in the personalization of units for international

suppliers, the Ypsilon al-lows to store the work-ing parameters of differ-ent productions granting, thanks to the extremely fast tool change system, the most elevated flexibil-

ity of use in its category.(CA.VE.CO. - Via Golgi 18 (V.le Europa) - 25036 Pala-zzolo S/O - BS - Italy - Tel. +39 030 7300611 - Fax +39 030 7300996 - email: [email protected])

Packaging machinery

The Cama Group is re-nowned for the lean de-sign of its secondary pack-aging machines and ro-bots. Cama engineers have been designing TPM compliant machinery for over 10 years. Opera-tor safety is their primary consideration in designing machinery, with accessi-bility and enhanced sani-tation procedures very im-portant in design criteria.The Break-Through Gen-eration Machinery by Cama includes both car-toning and top load robot-ics. Such machinery is the result of a restyling that Cama Group has recently started in order to further reduce the machine foot-prints, by integrating the electrical and pneumatic component control cabi-nets into the angles of the machine pedestals.Such a most compact machine footprint helps to minimize cabling and makes it easier to place the utility devices right where they are needed and accessible.Cama presents the new

cartoning machine CL 175, which has been complete-ly redesigned, both in lay-out and functioning. The new Cama side loading cartoner offers maximum flexibility with minimal changeover. Going into de-tail, the CL 175 consists of 3 main operating stations: in the first one, the carton box is picked from the stor-age station, opened and placed into the pockets of the movers. After that, it moves to the next station for the product insertion. Two boxes at a time are picked and placed in con-

tinuous motion, with mov-ers adapting their speed to that of the rotary feed-er.

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