OUR PERMANENT CONCERN IS THE OBTAINING OF AN IMPROVED QUALITY OF THE FINISHED PRODUCT, WHICH MEETS THE CURRENT MARKET NEEDS, USING OPTIMAL RESOURCES WITH MAXIMUM EFFICIENCY.

ACQUIRING NEW EQUIPMENT

We offer consulting services regarding new equipment purchases and find optimized solutions for each individual client, depending on: client's financial possibilities, statistics and measurements on the efficiency of the available equipment on the market.

TECHNICAL EXPERTISE FOR NEW EQUIPMENT

We offer consulting services for optimal equipment purchase, based on a series of measurements like: energetic efficiency, optimal kneading diagram (dough behavior), optimal quantity of specific energy introduced into the dough, optimal temperature and relative humidity diagrams for final proofing, specific energy introduced into the dough during proofing, optimal proving time, prover energetic efficiency, optimal humidity and temperature diagrams during baking, optimal baking time, oven energetic efficiency, optimal humidity and temperature diagrams for the cooling process.

BREAD MAKING LINE ACQUISITION

We offer consulting services for complete bread making line purchase. Starting with the bread products and available budget as focal points, we establish together the necessary technical elements for complete technological sustainability.

NEW PRODUCT IMPLEMENTATION ON A BREAD MAKING LINE

At client's choosing, a series of products with specific desired characteristics can be implemented on bread making lines. We can also transfer products from one line to a different one, up to a certain level, and keeping the physio – chemical characteristics similar to the original product. We implement products on new bread making lines, we adapt the existent technical elements or we entirely change the technological process until the desired finished product is obtained.