fairs and exhibitions see you in dubai...baking+biscuit issue 01 2011 fairs and exhibitions see you...

B A K I N G + B I S C U I T I S S U E 0 1 2 0 1 1

F A I R S A N D E X H I B I T I O N S

See you in DubaiT H I S Y E A R ’ S “ G U L F O O D ” T R A D E F A I R T A K E S P L A C E I N D U B A I F R O M 2 7 F E B R U A R Y T O 2 M A R C H

2 0 1 1 . T H E F A I R I S R E G A R D E D A S T H E L E A D I N G E V E N T F O R T H E F O O D A N D B E V E R A G E I N D U S T R Y

I N T H E M I D D L E E A S T

+It’s no further from Pakistan and India

than from the new growth markets in

Arabia and Africa and Dubai is not only in a

central geographic position but the country

also developed long ago into a hub for inter-

national business contacts. With it has grown

the success of Gulfood, which offers an exhi-

bition and information platform to visiting

professionals and exhibitors from all around

the world.

Numerous baking industry suppliers also

have a presence in Dubai. These range from

raw materials logistics through to machinery

to manufacture bread, fine pastry, cookies

and cakes; all these present a comprehensive

product range for artisan and industrial pro-

ducer businesses. A Live Baking Theatre will

offer the baking industry the opportunity to

learn new skills from international demon-

strators from around the world. Daily live

seminars will cover everything from bread

making techniques through to the finer de-

tails of pastry preparation.

Opening Hours

+ Sunday 27 February – Tuesday 1 March

11 am – 7 pm

+ Wednesday 2 March

11 am – 5 pm

Tickets

In advance online:

free of charge – online registration required

at www.gulfood.com/page.cfm/link=40

At the event:

1 Day Pass – AED 75

4 Day Pass – AED 150

Gulfood and Ingredients Middle East are

open to trade and business professionals only.

Persons under the age of 21 will not be per-

mitted entry. Proof of trade status must be

available upon request.

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Gulfood – Exhibitors for the baking industry:

Anneliese Mertes GmbHEschweiler, Germany

Zabeel Hall, stand Z-F128

Anneliese has developed and produced “industrial bake-

ware and racks” at its Eschweiler site in the extreme west of

Germany for more than 50 years. Anneliese employs around

135 staff in various departments. More than 100 specialised

employees in the production and fabrication areas process

approx. 1,300 t of aluminium and approx. 1,500 t of stain-

less steel and alu-steel per year. The emphasis at Anneliese is

on “Customizing”. More than 80 % of all the products are de-

veloped to customers’ requirements or are tailor-made to

the needs of bakery operations throughout the world. In the

tin sets area, Anneliese now offers more than 70 different

shapes and sizes made by deep drawing – and a new shape

is added every two weeks. Nothing is impossible in this

area: customised and tailor-made special shapes can also be

fabricated.

AZO GmbH + Co. KGOsterburken, Germany

Shk Saeed 1, stand S1-D44

The Osterburken Company is a recognised specialist in the

reliable storage, dispensing, sieving, conveying, metering

and weighing of raw materials, ingredients, flavourings, ad-

ditives, colourings, pigments, small components and liquids

in fully automated processes. Future-proof, innovative pro-

cess technology and forward-looking process IT form the

basis for the highest possible quality standards in the areas

of nutrition, pharmaceuticals, plastics and chemistry. Azo is

among the trend-setters in the areas of gyratory screening

machines, pneumatics conveyors and mixer feeding. In

Dubai the company will present a model plant illustrating

the functions of conveying, storage, metering, mixing and

dispensing in operation in a single system.

backaldrin Österreich GmbHAsten, Austria

Zabeel Hall, stand Z-C10

backaldrin, internationally recognized as the inventor of the

Kornspitz® grain roll, is the leading manufacturer of baking

products in Austria, with successful business operations in

more than 80 countries worldwide. The family-owned firm,

founded in 1964, produces more than 400 different baking

products and improvers, as well as baking pre-mixes for

bread, rolls and pastries. backaldrin products are exported

throughout the world from the company’s headquarters in

Asten, Austria. In January 2006, backaldrin commenced

manufacturing operations at a second factory, located in

Jordan. In Amman, backaldrin produces basic baking �

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++ Anneliese Mertes ++ AZO

++ backaldrin

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from left: backaldrin-Hostess, former Upper Austrian secretary of state for agriculture Stockinger; Peter Augendopler; visitor; President of backaldrin-Arab Mahmoud Khader

from left: backaldrin-Hostess, former Upper Austrian secretary of state for agriculture Stockinger; Peter Augendopler; visitor; President of backaldrin-Arab Mahmoud Khader



ingredients for bread, rolls, buns and pastries, supplying

more than 20 countries. Customers from all Arab countries

and numerous African markets are supplied with products

made by backaldrin Arab Jordan. Due to good demand and

favorable overall business development, backaldrin expanded

its Amman facility with additional production and storage

capacities which came on board in 2010. backaldrin employs

more than 600 people. The Kornspitz®, a brand from back-

aldrin, is the most successful brand-name roll in Europe.

Together with its partner Heidi Chef Solution L.L.C. back-

aldrin will present its entire product range with a series of

new products and highlights. Bread, rolls, buns, pastries and

snacks will be there for visitors and will include first and

foremost Kornspitz®, PurPur® bread, wholegrain spelt bread

and a new corn bread. The company has developed its own

basic baking ingredient with popped corn. This has created

quite a furor in corn bread, especially with respect to its

appearance. Lye rolls and soft pretzels are becoming increas-

ingly popular and backaldrin’s master bakers will produce

these traditional baked goods from Bavaria with “Brezen-

gold” improver. Visitors will also have the opportunity to try

out the fresh snack pleasure of mini pizzas, garlic rolls and

new croissants based on the “KornMix”.

CSB-System AGGeilenkirchen, Germany

Shk Saeed 1, stand S1-F41

CSB-System provides innovative, industry-specific soft-

ware solutions for operative and strategic corporate man-

agement. By integrating customer-specific requirements in

pre-defined industry packages, CSB-System offers a business

IT solution combining consultancy with the appropriate

hardware and software components. By realizing enter-

prise-wide process optimization with their integrated ERP

solution, CSB-System helps customers worldwide to reach

their growth targets through increased efficiency and im-

proved profitability.

In Dubai, CSB-System will show an ERP software application

that meets user company needs for efficiency, cost-effective-

ness and transparency in every aspect.

From seamless traceability to transparent quality manage-

ment, mobile business, production optimization at the digital

control station or integration of automation and robotic

solutions – the CSB-System fully maps all requirements of

the food industry. User companies can quickly and easily

accelerate and optimize their business processes with the

help of the CSB-System.

CSM Bakery SuppliesDiemen, Netherlands

Zabeel Hall, stand Z-C34

CSM’s Bakery Supplies business is the worldwide leader of

bakery products, varying from ingredients to semi-finished

and frozen, almost-ready and ready-made products. Its cus-

tomers are artisan bakers, bakery chains, in-store bakeries,

industrial bakeries, food service and out-of-home-suppliers.

CSM brands have been well known by bakers and pastry

chefs in the Middle East markets for more than 20 years.

DIOSNA Dierks & Söhne GmbHOsnabrück, Germany

Zabeel Hall, stand Z-E130

Shk Saeed 1, stand S1-C34

In Dubai the company will exhibit the DIOSNA SPV 160A

F/T spiral kneader (model with CS 03 operating program

memory and membrane keyboard with infra-red tempera-

ture measurement). Diosna can also be found in the Sheikh

Saeed Hall on the stand of their representative RIECKER-

MANN, where the Diosna W 160A F/T spiral kneader (mod-

el with CS 03 operating program memory and membrane

keyboard with temperature measurement by PT 100 temper-

ature sensor), the RS 40 CS N stirring and beating machine

– stainless steel model – and the Diosna BPL 75 CS N plan-

etary stirrer – stainless steel model – will be exhibited. �

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Hygiene and sanitation are one of the major challenges the food industry

faces today. RONDO introduces a signifi cant contribution to successfully

meeting this challenge. The new ASTec industrial production lines comply

with cleaning and hygiene standards at the highest level. The computer aided

and documented cleaning process enables you to manage and record your

hygiene steps for auditing purposes. www.rondo-online.com

… Food Safety.

RONDO Burgdorf AG, 3400 Burgdorf, Switzerland, Phone +41 34 420 81 11, Fax +41 34 420 81 99, [email protected]

Dough-how & more …

Visit us in hall 3, booth D18

110126_FoodSafety_A4hoch_inklLogo_E.indd 1 27.01.11 08:27



ESTEVE S.A.S.Rians, France

Shk Saeed 1, stand S1-C34

Esteve will show its new flour sifter T 1000 with a sieving

capacity to 600 μm, designed to separate out foreign bodies

from powders and granules. The atmospheric version is used

upstream or downstream from the storage or discharge bins.

The pressurized version is used in-line inside closed pneu-

matic systems. Esteve also shows the new automatic water

doser/mixer “Regulo Green” and “Autopate Green”; these

enable 100 % use of the process water, with a by-pass valve for

wastewater. Also shown at the show will be a flour cooling

system with a cooling capacity of 18 °C.

Fortuna Maschinenbau Holding AGBad Staffelstein, Germany

Zabeel Hall, stand Z-G129

Fortuna, a traditional German company from the Bavarian

city of Bad Staffelstein, is one of the world’s oldest manu-

facturers of bakery equipment. Fortuna is the specialist in

gentle and precise dough processing, even for dough that is

difficult to handle. The company has received a large number

of awards for its innovations. This year visitors can gain in-

formation at Gulfood about Fortuna’s wide spectrum of bakery

machines. These range from dough dividing and moulding

machines for craft bakeries to computer controlled production

systems for the bakery product industry. FortunaCARE

proofi ng cloths represent another product segment. Th ey stop

mould formation and fulfil the highest hygiene requirements.

They can be used as liners for proofing hangers, proofing

trays and baking trays and also as proofing and brining

cloths for dough pieces.

Fritsch GmbHMarkt Einersheim, Germany


Fritsch is one of the world’s leading suppliers of laminating

plants to manufacture fine pastries and of dough sheet plants

to produce baguettes, ciabatta and bread rolls. In both product

segments Fritsch supplies not only individual machines and

plants but also undertakes the management of entire turn-

key projects. In Dubai, Area Sales Manager Luc Carpentier

and his colleagues will provide information about the whole

spectrum of products that can be manufactured using Fritsch

plants, from Arabian flatbreads such as pittas or wraps,

through to the traditional European speciality breads such as

toast, baguettes and ciabatta, to the very extensive assort-

ment of fine pastries.

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++ Esteve ++ Fortuna

++ Fritsch ++ GBT

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GBT GmbH Bäckerei TechnologieVillingen-Schwenningen, Germany


GBT GmbH Bäckerei Technologie is an expert with decades

of experience in the construction of industrial bread plants,

speciality bread plants, tunnel ovens and conveying systems.

The baking plant builders offer the following technology:

+ high performance bread dough dividing machines and

make-up plants

+ bread production plants

+ speciality bread production plants

+ wire mesh belt, stone plate and high temperature ovens

+ Arabic flat bread

production plants

+ bread cooling systems,

e.g. with spiral coolers

The complete range of

GBT services consists of

engineering and planning,

make- up plants, baking

plants, tunnel ovens, con-

veying systems, spiral

coolers as well as service

and maintenance.

Heinen Freezing GmbH & Co. KGVarel, Germany

Shk Saeed 1, stand S1-G16

Shk Saeed 1, stand E37

On both stands, the Ger-

man specialist for proof-

ing, freezing and cooling

will provide information

about its product range of

continuously operating

spiral systems. At the same

time, another focus will

be on the combined proof-

ing-freezing or cooling-

freezing lines. Combined

lines for proofing-freez-

ing (proofline. and arctic.)

or cooling-freezing (both

with systems of the arctic.

series) have gained in im-

portance within the scope

of an optimum process

solution for the industrial

production of bakery

products. Thus, Heinen

offers individual ‘turnkey’

solutions including con-

veying technique and ac-

cess platforms, for exam-

ple for the cooling and

freezing of bread rolls – �

A D V E R T I S E M E N T

F A I R S A N D E X H I B I T I O N S 4 1

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from taking them out of the oven to transferring them to the

packaging systems – by integrating components such as

slicing or decorating systems provided by the customer as

well, if required.

Alternatively, continuous pasteurising and cooling processes

are an important element of the production process for

semi-cooked or ready-made meals. Here a combination of

pasturic. and arctic. is the counterpart to the combinations

mentioned above.

Heuft Thermo-Oel GmbH & Co.KGBell, Germany

Zabeel Hall, stand Z-F137

Heuft is based in Bell, Eifel, in Germany, the heartland of

German manufacturers of baking ovens, and has specialised

exclusively in the production of bakery ovens since 1840.

As the oldest oven manufacturer in Germany, Heuft has

specialised in ovens heated by thermo-oil since 1968. Their

range extends from small artisan rack or deck ovens to in-

dustrial multiple deck tunnel ovens. All ovens bake to the

same quality with less drying during the bake and with con-

siderable energy savings! Their objective is clearly defined:

manufacturing ovens of the utmost quality – without any

compromises.

MIWE Michael Wenz GmbHArnstein, Germany


MIWE was founded in 1919 by Michael Wenz in Franconian

Arnstein and is well-known worldwide for its expertise and

experience in heating and cooling processes for bakeries,

automation technology and plant construction. Now in the

third generation, Sabine Michaela Wenz has managed the

growing company since 2002. She has transformed the

originally technically-oriented business into a modern com-

pany with more than 700 employees at three production

locations, Arnstein, Meiningen and Bräunlingen in Germany.

The company has eight subsidiaries (in the USA, Russia,

Austria, France, Australia, Italy, Canada and Switzerland)

and 40 agencies. Since the autumn of 2010, Miwe has worked

together with the well-established company HEIDI Chef

Solutions L.L.C, Dubai, to expand its business in the Middle

East. At Gulfood 2011 the two partners will show:

1. The new Miwe roll-in e+, a rack oven in which Miwe

combines energy efficiency and perfect baking capacity: The

revised Miwe aircontrol, with 9 stages, circulates 30 % more

air volume, with more sensitivity then ever before. Th e heating

gas conduction (patent pending) with an additional flue gas

channel on the back wall serves as a steam heating system

which contributes considerably to less energy consumption

and enhances uniformity of the baking result. This is because

the combustion efficiency is considerably more than 90 %

and the outlet temperature of the dissipated flue gas lies be-

low the baking chamber temperature of up to 122 ° Fahren-

heit. Moreover, the new Miwe roll-in e+ is an addition, for a

standard US double rack, to the Miwe roll-in for gas and oil

heating, which is still currently available. The roll-in is

available with the fixed program control Miwe FP or the

new Miwe TC Touch Screen display.

2. The Miwe condo, an authentic and versatile baking oven,

will be presented to the public in Dubai in the standard

version as well as in a new visual appearance. Its front can

also be black and in this way it can be ordered with the

already known features of the present Miwe condo. The third

baking component of the Miwe FreshFoodSystem has entered

the market in Europe as a specialist for all baked goods such

as pizzas, snacks, tarte flambée, and lye pretzels that require

especially high temperatures of up to 350 °C. Bakers can now

choose between three different baking modules for attractive

baking in the presence of the customer, and combine them at

will according to the individual components: the convec-

tion baking oven Miwe cube : air, the deck baking oven Miwe

cube : stone, and the pizza specialist Miwe cube : fire. In this

way every product can be baked to perfection. �

4 2

++ Heuft ++ Miwe

© M

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Turn Key

Projects

Cake/Pie production lines

Waffle production lines

Pizza production lines

Pastry production lines

Bread production lines

TROMP GROUP

CONCEPTS AROUND PRODUCTS

STAND ALONE EQUIPMENT

UNIQUE POSITION

MORE INFO:WWW.TROMPGROUP.NL

With this joint venture we are sure that we have created a unique position in the

bakery industry. A position which gives us possibilities to give an extra im-

pulse to you as our customer and to the total market which we are working in.

Within the Tromp Group every company has his own speciality and stand

alone equipment, while together we offer turn key solutions.

With our three company’s we bring years of knowledge and experience

together in order to give a wide range of total bakery solutions to you as our

customer.

We proudly introduce to you the new Tromp Group. From now on Tromp

Bakery Equipment, Vanderpol Baking Systems and Den Boer Baking Systems

will join each other in one group as a joint venture.



3. Miwe offers the complete range of bakery refrigeration

units from the tried and tested fully automatic Miwe GVA

proofing unit through to the fully automated proofing and

freezing lines and on to the corresponding modules for in-

store baking. Specialist consultants at the trade fair stand

are there to give advice to interested visitors about the units

and the custom-tailored refrigerating solutions.

4. The Miwe ideal deck baking oven, with 6 hearths, 1.80 m

wide and 2 m deep, is especially interesting for large bakeries.

In this case, loading is best carried out automatically by

means of the Miwe athlet loading system.

National Starch Food Innovation,National Starch & Chemical GmbHHamburg, Germany

Shk Saeed 3, stand S3-A11

National Starch Food Innovation will be showcasing its

diverse range of cost-cutting ingredient solutions. As part of

its continued commitment to fast tracking customers to

food innovation, the company combines consumer insights,

Culinology® expertise and technical know-how with an in-

novative and versatile range of nature-based functional

ingredients. These breakthrough solutions improve texture,

eating quality and visual appeal, whilst also cutting ingre-

dient and manufacturing costs.

Improving cost-efficiency lies at the heart of National Starch

Food Innovation’s commitment to the Middle East. By com-

bining reformulation expertise with targeted ingredient

tools, the company helps product developers overcome the

cost versus quality conundrum. Its starch-based alternatives

replace conventional but costly ingredients such as egg, to-

mato paste, milk powder, oils and fats, emulsifiers, gums

and hydrocolloids. By replicating essential texture, perform-

ance and shelf life, multifunctional starches significantly

streamline production costs without sacrificing consumer

appeal. For example, pioneering bakery ingredient, N-Dulge®

FR starch greatly reduces the cost of ingredients while im-

proving production efficiency. Precisa™ Spread 03 decreases

recipe costs for spreadable processed cheese products, such

as triangles, jars and tubes. On-stand experts will demonstrate

how specialty starches can offer dairy, bakery, sauces and

beverage manufacturers a wealth of cost saving opportunities.

To access further insights into value-adding opportunities

across the whole NPD landscape, visit www.foodinnovation.

com/valuematters.

Texture plays a key role in influencing the overall eating ex-

perience. As such, it is a key factor in new product develop-

ment and a vital tool in responding to consumer needs. National

Starch Food Innovation’s texture experts can help create ex-

citing, unique textures to diff erentiate products in a competitive

market. Visitors will be able to find out how to translate key

consumer purchase drivers into textural attributes to create

new products or improve existing offerings.

Ernst Neumärker GmbH & Co KGHemer, Germany

Zabeel Hall, stand Z-D124

Neumärker, founded 1894, has been internationally recog-

nised for decades in the areas of waffle, crêpe and grill

equipment. The company considers itself to be in the very

forefront in the professional field, especially for waffle irons,

with a selection of more than 20 different baking moulds

and a baking system with interchangeable baking sheets.

Neumärker also produces tartlet equipment which is also

marketed internationally. It also has interchangeable baking

trays. In addition to the goods that they produce themselves,

Neumärker is expanding its program with a large number of

articles from other manufacturers to offer the most complete

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++ National Starch ++ Neumärker

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possible product range for the catering trade. Thus in the

coming year, the product range will be enlarged by a “Pre-

mium Products” catalogue in order to clearly emphasize

their quality claim.

However, Neumärker will certainly show the waffle irons

and crêpes equipment in their new “Event” series. This

equipment has a ceramic coating (Clean Ceramic Coat-

ing), enabling both waffles and crêpes to be released from

the iron very easily, and it does not need greasing or at

worst only infrequent greasing, depending on the recipe.

Due to the ceramic component, the coating is particularly

hard-wearing compared to many other non-stick coatings.

Rademaker BVCulemborg, Netherlands

Shk Saeed 1, stand S1-F22

Rademaker is known for manufacturing sustainable and

highly specialized dough processing lines. Rademaker has

a wide variety of production lines; the Rademaker croissant

line is one of these machines and will be highlighted during

the Gulfood exhibition 2011.

At the Gulfood exhibition 2010 Rademaker introduced a

great “mini” development, the “mini” croissant, which im-

mediately proved to be very popular with numerous cus-

tomers. Not only can the mini croissants be deposited with

filling, but a sausage can also be rolled into it, creating a

great taste in a remarkable small size! The total weight of

this filled mini croissant is 22 g.

Since Rademaker is a family business based on traditions,

it highly appreciates products made in a traditional way

such as pizzas, a product with numerous methods of

preparation ranging from American to Italian style.

Rademaker pizza lines are designed to obtain the traditional

“look and feel”. Sheeted or pressed pizzas, with thick or �

++ Rademaker

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HOW DO WE KNOW THAT YOU WILL BE SUCCESSFUL IN MAY 2011?

FROM EXPERIENCE.Solutions ahead!www.interpack.com

Düsseldorf, Germany12 – 18 May 2011

Messe Düsseldorf GmbHPostfach 1010 0640001 DüsseldorfGermanyTel. +49(0)211/45 60-01Fax +49(0)211/45 60-6 68www.messe-duesseldorf.de



thin crust provided with a wide variety of toppings, are all

part of the possibilities of Rademaker’s pizza base and topping

lines.

Rheon Automatic Machinery GmbHDüsseldorf, Germany

Zabeel Concourse, stand CCZ-37

Rheon will show its Cornucopia KN 137 as an optimal

machine for Maamoul and Kuuba. The new Cornucopia KN

137 encrusting machine is applicable to wide varieties of

food materials. Equipped with a new type encruster, high-

quality products can be uniformly created. Large products

(spherical encrusting) in the weight of 150 g per piece can

be produced as well. By adding optional devices such as a

solid feeder or a double filling feeder, the machine creates a

further variety of high-value-added products. Product weight,

filling/dough ratio and length are flexible.

A wide variety of press moulded baked-confectionery prod-

ucts can be made automatically by combining the new smart

stamper with the Cornucopia encrusting machine. The

products coming out of the Cornucopia are dredged with

flour by a flour dredging section and then press moulded at

a stamping section into the desired original pattern and

shapes. The machine uses a sensor to recognize the product,

which in turn activates the stamp mould. Therefore accu-

rately positioned stamping and shaping can be created even

if the product pitch is varied.

Stern-Wywiol Gruppe Holding GmbH & Co KGHamburg, Germany

Sheikh Saeed 3, stand S3-G18

At this year’s Gulfood/Ingredients Middle East, five compa-

nies from the Stern-Wywiol Gruppe will be presenting their

latest new products.

Hydrosol develops customized stabilizing systems for dairy

products, desserts, ice cream, deli foods and ready meals,

and also for meat, fish and sausage products.

SternVitamin’s core business is individual vitamin and mineral

premixes for fortifying drinks, baked goods and pasta, cereals,

dairy products and sweets, and also baby food, margarine

and edible oils. Besides the whole spectrum of vitamins,

minerals and trace elements, SternVitamin offers special ac-

tive ingredients such as cholesterol-lowering plant sterols and

prebiotic inulin for dairy products. For energy drinks, plant

extracts including guarana, ginseng and ginko biloba are

available besides the standard additives caffeine, inositol, and

the amino acid taurine. In the cereal sector, there is a demand

for premixes containing the B vitamins, calcium and iron.

With the “gluten booster” EMCEgluten Plus and the enzyme

regulator Rowelit for wheat and rye flours, Mühlenchemie,

one of the international leaders in flour improvement, will

be presenting novel products that significantly enhance the

properties of the dough and the baking properties of the

flour. They reduce the use of additional substances for flour

improvement and thus the cost. �

4 6

Dubai information

Shopping – Dubai’s reputation as a shopper’s paradise

extends to many aspects of the city’s bustling commercial

life. One area where this is especially evident is that

shopping centres serve both a regional and tourist – rather

than purely local – market. Dubai’s retail trade encom-

passes traditional souk (market) shopping – where bar-

gaining is very much the order of the day – and modern

purpose-built shopping plazas. The emirate is teeming

with shopping malls and each mall reveals a different

theme and experience. Existing alongside modern marvels

such as the shopping malls, are the traditional markets,

also known as the souks. With their historic structures

still in place and restored to meet the demands of the

present day, Dubai‘s different souks may vary in their of-

ferings and character, but are all alive with the buzz of

trade and the spirit of a strong and traditional past. Normal

Dubai hours are from 9.00 am–1.00 pm and 4.00–9.00 pm

or later. Shopping malls and most shops are open on Friday

evenings until late.

Entertainment – Standards of international cuisine in

Dubai are high and the choice is diverse. Top class res-

taurants in the city’s hotels offer Arabian, French, Italian,

Spanish, Greek, Mexican, Russian, British, German, Chinese,

Japanese, Thai, Indian, Filipino and Korean cuisine to name

just a few.

Hotels offer a remarkably diverse range of food and bever-

age outlets, partly because they serve not only their own

guests but also attract large numbers of local residents.

Their restaurants cover everything from coffee shops to

fine dining and specialty outlets and the standard of

service is on a par with the best in the world. The night-

life is equally varied, with many bars, pubs, discos and

nightclubs open until the small hours. Outside the hotels,

small eating places are to be found in all parts of the city

including Deira, Bur Dubai, Satwa, Jumeirah and Dubai

Marina. While restaurants located outside hotel and club

premises are not permitted to serve alcohol, all are air-

conditioned, clean and are often culinary adventures in

their own right. International theme restaurants such as

TGI Friday’s, Planet Hollywood, Hard Rock Café and Henry

J Bean’s and Fashion Café are also popular.

Night Life – Dubai has a lively night life. Hotel bars range

from sophisticated cocktail lounges to typically informal

British and Irish pubs and Western-style lounges. Most of

them serve food and many feature pianists, guitarists,

duos and bands nightly. After-dinner revellers can enjoy

the latest sounds in a number of hotel nightclubs, each

with its own ambience. For a more exotic experience, there

are several excellent Middle Eastern nightclubs featuring

Arab singers and dancers.

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The new products from DeutscheBack also promise lower

production costs. For pastry goods, the specialist in bakery

mixes, baking ingredients and convenience products offers

new concentrates for the production of quality sponge cake

bases and muffins. The new gelatine-free stabilizers for

vegetable whipped cream in the flavours neutral, raspberry,

strawberry and maracuja combine a high degree of stability

with a natural taste. In the field of bread and bread rolls the

company will be presenting novel products from the Top-

Bake series. At a low dosage they optimize the production

process and enhance the quality of the end products (soft

buns, sandwiches). For gluten-free bakery products there is

also the baking concentrate TopBake Rice, that ensures good

dough properties and baked goods with very attractive

visual and sensory characteristics.

SternEnzym specializes in the development, production

and marketing of tailor-made enzyme systems for sweets,

bakery products and pasta, and also beer and spirits. At

the exhibition in Dubai the company will provide visitors

with information on special enzyme compounds that en-

hance the dough properties and the appearance and stability

of the finished goods in the case of biscuits, crackers and

wafers.

Werner & Pfleiderer IndustrielleBacktechnik GmbH Tamm, Germany


Werner & Pfleiderer is one of the most tradition-rich and

comprehensive suppliers of bakery technology from Germany.

The range of plant technology extends from plant and

machinery to manufacture freshly baked goods and long-

life-baked goods and from dough production to cooling and

packaging preparation. WP IB experts will be on the spot in

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++ Werner & Pfleiderer ++ Zeelandia

++ Zeppelin Reimelt ++ Ziegra

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Dubai and will present to clients, in discussions and multi-

media, WP IB’s engineering competence and comprehensive

product portfolio covering the entire industrial production

process.

Zeelandia H.J. Doeleman b.v., Memberof Koninklijke Zeelandia Group b.v.Zierikzee, Netherlands

Shk Saeed 1, stand S1-G19

Koninklijke Zeelandia Groep b.v. is an international concern

with operating companies in more than 20 countries. Zee-

landia’s key activities are the development, production, sale

and distribution of baking ingredients for the bread and

confectionery trade. In Dubai, Zeelandia will present its

products and will also demonstrate some machinery made

by Zeelandia Technical Solutions (Release agents) in com-

bination with Carlo & Carlex.

Zeppelin Reimelt GmbHRödermark, Germany


Zeppelin Reimelt has world-renowned expertise and a well

established reputation in the field of providing systems for

dry and liquid raw materials handling. As a plant supplier,

Zeppelin Reimelt offers overall solutions which set a high

standard at a very economic cost. At Gulfood, Zeppelin Reimelt

will show its continuous mixing system Codos. The compact

plant comprises dry ingredients mixers for pre-mixes, the

continuous dispensing and weighing out of all liquids, and a

combination mixer-kneader. Another key point in the presen-

tation is the Zeppelin Reimelt mixing technology together

with system solutions for raw materials handling.

Ziegra Eismaschinen GmbHIsernhagen, Germany


Ziegra is a company dedicated to the manufacture of ice for

use in food production. Ice, mainly crushed ice of various

particle sizes, e.g. micro-ice and ice slurry, is used for the

temperature management of dough. Machines particularly

suitable for hot conditions are attractive in this connection;

special designs that can even operate at an air temperature

of 50 °C or more. Ziegra will show in Dubai a machine of this

kind with a daily capacity of 3,500 kg. In addition the com-

pany will supply information about handling systems for ice

– not only automatic systems of the kind often in demand in

Europe, but also manual systems that are less technically

sophisticated, i.e. are easier for unskilled, “sturdy” workers to

understand and use, but whose construction is ergonomic

and thus efficient. Ziegra will also exhibit such a model at

the trade fair. In the design, Ziegra stresses the hygienic

construction of the closed ice production and handling

systems, which are intended to minimise contact with the

ice – an aspect whose importance is increasing in view of

hygiene regulations, and will occupy a firm priority position

in the consultancy discussions at the trade fair. +++

4 9

H O W M U C H E N E R G Y E F F I C I E N C Y C A N F I T I N A N O V E N ?

BAKING OVENS FROM WIESHEU – ENERGY-EFFICIENT TECHNOLOGY WITH OPTIMUM INSULATION.

Energy is a valuable commodity and not just from a cost point of view. That is why in the development of our

products we not only make high demands of the baking result and the ease of use, but also of the energy efficiency.

We set benchmarks here that can be measured in kilowatts. More about our products at www.wiesheu.de

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fairs and exhibitions see you in dubai...baking+biscuit issue 01 2011 fairs and exhibitions see you...

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