BBM Magazine Issue-Sayı: 40 Eylül/Ekim - September/October 2020

COVER STORY • KAPAK DOSYASI 50 BBM / SEPTEMBER-OCTOBER 2020 • EYLÜL-EKİM 2020 farklı çeşitlerdeki ekmeklerden, pizza hamuru ve ramazan pidelerine, dolgulu ve dolgusuz kruvasanlardan, danish tipi çöreklere ve ayrıca simit gibi geleneksel birçok farklı ürüne yönelik olarak entegre işleme ve paketleme çözüm- leri mevcut. Bu çözümleri bizlerle paylaşan Ali Suat Öz, “Unlu mamuller ve hamur işlemeye yönelik olarak giriş seviyesi hamur açma ve kesim makineleri, dolgulu veya dolgusuz farklı ürün çeşitliliğiyle çok geniş bir ürün gamın- da esnek çalışma imkânı sunabilen kesme, döndürme, sarma gibi farklı ihtiyaçlara yönelik ileri seviye çözümler ve bu ihtiyaçları çok yüksek kapasitelerde karşılayabilen endüstriyel ölçeklerdeki çözümlerimiz portföyümüzde mevcut. Salt paketleme tarafında ise ürün çeşidine bağlı olarak paket içerisine belirli oranlarda gıda gazlarının (ok- sijen, karbondioksit, azot vb.) verilmesi veya ortamdan uzaklaştırılmasıyla ürünlerdeki mikrobiyolojik etkinliklerin minimum seviyelere düşürüldüğü; böylece unlu mamul ürünlerinin raf ömürlerinin uzatılmasını sağlayan MAP (Modifiye atmosfer paketleme) çözümlerimizi, termoform ve hazır tabak kapatma makinelerimizde sunuyoruz. MAP çözümlerimiz, ürünlerin raf ömürlerini uzatarak üreticilerin ekonomik kayıplarını azaltırken stok ve lojistik maliyetlerini de optimize ediyor. Nihai tüketicinin ise ürünleri sağlıklı ve taze olarak tüketmesine olanak sağlıyor. Bu çözümlerimi- cessing and packaging solutions for the bakery industry, ranging from different types of bread, pizza dough and Ramadan pitas, filled and unfilled croissants to Danish cakes, as well as many traditional products such as Turkish simit. Sharing these solutions with us, Ali Suat Öz said, “Simple dough sheeter and cutting machines for bakery products and dough processing, advanced solu- tions for different needs such as cutting, rotating, wrap- ping that can offer flexible operation in a wide range of products with or without filling, and industrial solutions that can meet these needs at very high capacities are available in our portfolio. On the purely packaging side, depending on the type of product, we are presenting our MAP (Modified atmosphere packaging) solutions that reduce the microbiological activities of the products to minimum levels by giving or removing certain amounts of food gases (oxygen, carbon dioxide, nitrogen, etc.) into the package, thus extending the shelf life of bakery prod- ucts, in our thermoforming and tray sealing machines. Our MAP solutions extend the shelf life of the products, reduce the economic losses of the producers and opti- mize the stock and logistics costs. It allows the end con- sumer to consume the products healthily and freshly. In addition to these solutions, we are capable of setting up "tailor-made" integrated lines from a single source with our automation solutions applicable to labeling, weigh- ing, inspection and all processes before and after pack- aging.” "We observe a trend towards more product dif- ferentiation in the market" Ali Suat Öz stated that they have a high level of know- how in all areas of dough processing. “Recently, we have observed a trend towards more product differentiation in the market. This is not just in terms of a greater product variety; it is also the case in the number of new products that contain completely natural ingredients or are func- tional. Dough processes and types are of course becom- ing more diverse, as are in the demands for FRITSCH solutions. There is a trend towards a higher level of prod- uct differentiation, for example in the artisan products such as baguettes and rustic bread, for a greater variety and for gluten-free products. Consumers now want to see as many different and functional bakery products as possible in the breadbasket on the breakfast table. Our highly flexible dough processing systems are ideal also for these trends. With single FRITSCH equipment, many bakery products with different sizes, shapes and con- tents can be produced. The same is true for the systems we offer for croissant and patisserie products. In addi- tion, with our "MULTITWIST pretzel machine" which can produce up to 20.000 products per hour, we encounter a growing interest in twisted products both in our coun- try and in global markets. In addition, a significant trend