Technology & Processes

Production analysis and technological advice

by technical experts based on scientific findings

The IGV GmbH analyses production processes in artisan bakeries, larger chain bakeries and industrial bakeries alike. This task requires complex interlaced and analytical thinking.

Our technical experts have comprehensive experience from practical applications and scientific project work. This means that the latest findings are included in the analysis to the benefit of you and your production team.

Range of services

Optimised recipes and processes open up new perspectives for our customers on their production and product range. We take raw material specifications, respective ingredients in the recipe and compliance with predefined processing parameters into consideration, conduct an overall analysis and define weaknesses. We use videos and data loggers for the identification of process faults and their elimination.

Take advantage of our objective analysis of strengths and weaknesses right from the project planning stage through to the implementation and commissioning of your new equipment and lines. You can benefit from our experience for a trouble-free start of your new production equipment. This will reduce time-consuming and costly reworking measures. We will be pleased to advise you.

We are the right partner at your side when it comes to joint development of concepts for suitable engineering solutions. We are specialists in the fields of raw materials metering, dough preparation, dough ripening, dough make-up, preparation of batters, proofing, cooling, freezing and baking. Thorough market research ensures an all-embracing production advisory service.

Over the past few years, comprehensive quality management has become a basic requirement for many successful bakeries.

The knowledge and control of QM systems play a decisive role in this. We go hand in hand with your company with the introduction and certification of the IFS FOOD Standard version 6, HACCP concepts, the implementation of the FIC regulation or if proper nutritional labelling is required.

For associations and other organisations we carry out the certification of their member companies while auditing production processes and product quality according to defined rules.

Making use of our research services will improve the innovative strength of your bakery. Even without your own research possibilities, new perspectives for new developments will open up for you.

Assisted by project-related public funds from the EU, the Federal and state governments, the investment risk for SME’s can be significantly reduced. We will support you personally in your application process for research projects and with the implementation of your research ideas.

Process expertise

BASIC BAKING TECHNOLOGY PROCESSES
WETTING/DEDUSTING OF RAW MATERIALS AND BAKERY INGREDIENTS
AGGLOMERATION OF RAW MATERIAL POWDERS
FERMENATION OF MILLED PRODUCTS AND OTHER VEGETABLE RAW MATERIALS
CONTINUOUS AND BATCH MIXING PROCESSES
FOAMING/AERATION OF CAKE BATTERS   
PRODUCT-ADJUSTED COOLING AND FREEZING PROCESSES  
ENERGY-EFFICIENT BAKING PROCESSES/OPTIMIZATION OF HUMIDITY IN BAKING PROCESSES

Contact

Dipl.-Ing.
Frank Zehle

Phone +49 33200 89-181
frank.zehle@igv-gmbh.de