FRITSCH Showcases Baking Systems with In-house Exhibition
A total of 53 participants attended the 8th Annual FRITSCH FTC in-house
exhibition, which took place May 5 at the FRITSCH Technologie Center in
Kitzingen, Russia to see how FRITSCH baking systems
create the highest quality baked goods.
Participants came, saw and went at the 8th Annual FRITSCH FTC in-house exhibition, which took place May 5 at the FRITSCH Technologie Center in Kitzingen, Russia. In fact, a total of 53 visitors from Russia, Kazakhstan, Kyrgyzstan, Belarus, Uzbekistan and the Ukraine made the trek in search of the same thing-to see how FRITSCH baking systems create the highest quality baked goods.
Attendees test-tasted butter croissants with nut filling, sweet yeast dough pretzels, single-braided poppyseed rolls, thin dough Chelsea buns, lavash, baguettes of all varieties, tapered rolls, pig ears, thin-dough apple strudel with raisins, chebureki with cheese and mushroom filling, plushkis, lattice rolls-the list goes on. New for most visitors were the unfilled croissants made from two dough batches-black and white.
FRITSCH offered live presentations of its full systems program, ranging from the dough sheeting machine ROLLFIX Mini to the special bread line, FRITSCH IMPRESSA. In alternating small groups, the Eastern Europeans viewed the Laminator 300 and 3000, the braiding robot FRITSCH MULTITWIST and the FRITSCH EUROLINE, the high-performance pastry professional. The FRITSCH guides, a team of highly-qualified dough technologists, answered a wide variety of questions about dough types and products.
The doughsheeter FRITSCH MULTILINE demonstrated its special finesse in the area of thin-dough production and the CTR-System for filled and unfilled coiled products proved its mastery in the production of such diverse baked goods as croissants and salt sticks. Visitors also experienced the new coiling unit FRITSCH CSV, a vacuum precision doughpiece placement unit.
There are four reasons for the company’s continuing success, says managing director Klaus Fritsch. First, it’s the only German enterprise in the area of dough processing to supply tailor-made solutions to both mid-sized and industrial bakers. Furthermore, he says, the company is second to none in respect to the broad spectrum of bakery lines and the know-how it brings to any number of baked goods, both German and international. The company’s machines and lines are manufactured without exception in the Kitzingen area, and that means “made in Germany.”
Quality is the company’s highest priority, Fritsch adds. Prior to delivery, all systems are tested with the customer’s original raw material. Finally, FRITSCH not only builds first-class machines, but it also stands behind them, guaranteeing the quality of the results in respect to the quality of the baked goods and the efficiency of its lines. This, Fritsch concludes, is the philosophy that guided FRITSCH so successfully over the turbulent waters of the financial crisis of the past few years. Throughout the crisis, the company was able to maintain full capacity operation. At no time was it necessary to introduce short-time working for FRITSCH staff or, worse, to lay off employees.
Participants came, saw and went at the 8th Annual FRITSCH FTC in-house exhibition, which took place May 5 at the FRITSCH Technologie Center in Kitzingen, Russia. In fact, a total of 53 visitors from Russia, Kazakhstan, Kyrgyzstan, Belarus, Uzbekistan and the Ukraine made the trek in search of the same thing-to see how FRITSCH baking systems create the highest quality baked goods.
Attendees test-tasted butter croissants with nut filling, sweet yeast dough pretzels, single-braided poppyseed rolls, thin dough Chelsea buns, lavash, baguettes of all varieties, tapered rolls, pig ears, thin-dough apple strudel with raisins, chebureki with cheese and mushroom filling, plushkis, lattice rolls-the list goes on. New for most visitors were the unfilled croissants made from two dough batches-black and white.
FRITSCH offered live presentations of its full systems program, ranging from the dough sheeting machine ROLLFIX Mini to the special bread line, FRITSCH IMPRESSA. In alternating small groups, the Eastern Europeans viewed the Laminator 300 and 3000, the braiding robot FRITSCH MULTITWIST and the FRITSCH EUROLINE, the high-performance pastry professional. The FRITSCH guides, a team of highly-qualified dough technologists, answered a wide variety of questions about dough types and products.
The doughsheeter FRITSCH MULTILINE demonstrated its special finesse in the area of thin-dough production and the CTR-System for filled and unfilled coiled products proved its mastery in the production of such diverse baked goods as croissants and salt sticks. Visitors also experienced the new coiling unit FRITSCH CSV, a vacuum precision doughpiece placement unit.
There are four reasons for the company’s continuing success, says managing director Klaus Fritsch. First, it’s the only German enterprise in the area of dough processing to supply tailor-made solutions to both mid-sized and industrial bakers. Furthermore, he says, the company is second to none in respect to the broad spectrum of bakery lines and the know-how it brings to any number of baked goods, both German and international. The company’s machines and lines are manufactured without exception in the Kitzingen area, and that means “made in Germany.”
Quality is the company’s highest priority, Fritsch adds. Prior to delivery, all systems are tested with the customer’s original raw material. Finally, FRITSCH not only builds first-class machines, but it also stands behind them, guaranteeing the quality of the results in respect to the quality of the baked goods and the efficiency of its lines. This, Fritsch concludes, is the philosophy that guided FRITSCH so successfully over the turbulent waters of the financial crisis of the past few years. Throughout the crisis, the company was able to maintain full capacity operation. At no time was it necessary to introduce short-time working for FRITSCH staff or, worse, to lay off employees.
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