BBM Magazine Issue-Sayı: 35 November/December - Kasım/Aralık 2019

INTERVIEW • RÖPORTAJ 54 BBM / NOVEMBER-DECEMBER 2019 • KASIM-ARALIK 2019 Just how did you become an inventor of bak- ery technology? What do you find so fascinating about the industry? My father had a bakery. I grew up in the industry and dealing with dough has always been a part of my life. I’m still fascinated by the variety of types of dough. No dough is the same. AND YET YOU DIDN’T BECOME A BAKER... That’s because I learned in my youth that machines are sometimes gentler with the dough than humans. I’ll never forget when my father worked the rolls himself. Later, he worked the dough with a Fortuna grinder – and the rolls were much looser. You don’t forget something like that. Everyone knows that the feeling of an experienced baker still can’t be replaced by a sensor. But machines can pro- cess a piece of dough much more evenly than a person. So can we say that technology doesn’t work without craftsmanship? Yes, that is definitely the case with dough process- ing. There’s still no sensor technology that can de- termine the degree of ripeness or consistency of a dough. In some cases, measurement methods are used that only capture snapshots. Don’t forget: The dough is always working. Once yeast is included, the dough is unstoppable. What about the MULTITWIST has been further developed since its launch? A lot. For example, the camera technology for mea- suring and regulating dough strand lengths. It’s typical in our industry to use the camera to detect the proxim- ity and location of products. We also do measurements to carry out outward transfers, among other things. That’s how we increase the degree of automation. We’re also increasingly working with ultrasound and sensor technology. The integration of RFID (radio frequency identification) helps our customers mount tools in the MULTITWIST properly. The MULTITWIST is actually a type of robot: It can be equipped with various tools such as grippers. If the customer inad- vertently installs the wrong tool, it could theoretically result in individual tools colliding with each other. When the machine starts up, the RFID chip checks whether the combination of tools fits together. This technology was also introduced by FRITSCH. SOUNDS LIKE BAKING 4.0... We are leaders in robot technology. Their use en- ables us to constantly increase the degree of automa- tion of machines and systems. Whether it’s the twisting of pretzels or the bending of croissants in connection Siz nasıl fırıncılık teknolojisinde mucit oldunuz? Bu sektör hakkında neyi bu kadar büyüleyici bu- luyorsunuz? Babamın bir fırını vardı. Bu sektörde büyüdüm ve hamurla uğraşmak her zaman benim hayatımın bir parçası oldu. Hâlâ hamur türlerinin çeşitliliğine hay- ranım. Hiçbir hamur aynı değildir. AMA YİNE DE SİZ FIRINCI OLMADINIZ… Çünkü gençliğimde makinelerin bazen hamura insanlardan daha nazik olduğunu öğrendim. Ba- bamın ekmek hamurlarını kendisinin yoğurduğunu asla unutamam. Daha sonra, hamuru Fortuna ma- kinesi ile yoğurdu ve ekmek hamurları daha gev- şekti. Böyle bir şeyi unutamazsınız. Herkes bilir ki tecrübeli bir fırıncının hissi hâlâ bir sensörle değiş- tirilemez. Ancak makineler de bir parça hamuru bir insandan çok daha dengeli bir şekilde işleyebilir. O halde teknoloji, ustalık olmadan işe yaramaz diyebilir miyiz? Evet, hamur işlemede durum kesinlikle böyle.