FRITSCH Bakery Technologies

Thank you for featuring our company on the title page and with a thorough profile of us, our philosophy and history. On to the next 100 Years of Passion for Dough!

The 191st Oktoberfest starts on Saturday on the Munich Theresienwiese and will run through October 4. Oktoberfest is the world’s largest folk festival, where every year, millions of people from around the world enjoy the unique atmosphere. Along with pork knuckle and roast chicken, pretzels are one of the most popular foods you can get at the "Wiesn". As you know, we're passionate about pretzels here, so we are honoring this Bavarian tradition with some of our own creations. Photo credit goes to the multi-talented Tomasz A. Hoekstra. We wish everyone a peaceful "Wiesn"!

Traditionally, September marks the start of a new year of apprenticeships and dual programmes (combination of a university course with work experience with us as employer). This year, we welcomed 11 new young colleagues, including our very first baker's apprentice. As a machine manufacturer, we place great importance on inspiring the next generation to pursue skilled trades; especially, of course, those that we bring together under one roof at FRITSCH. We wish all of our new team members a fun and successful time in their training! Inspired by the German "National Day of Trades" (Sept. 19, 2026) campaign "Building careers with heart" by Deutscher Handwerkskammertag e.V.. More information (in German): https://www.handwerk.de/

For us, your end product is always our focus. Because every high-quality baked good starts with a high-quality dough sheet, the PROGRESSA prime is designed for particularly gentle dough processing. In section 1, using our low-stress dough sheet shaping system, we ensure all doughs (even those with a yield of 145 to 175) are gently rolled and formed into an even, continuous dough sheet. Further down the line, the dough sheet is gradually reduced to the desired thickness with additional rolling steps via a combination of different dough sheeting systems. This way, we are keeping stress on the dough to an absolute minimum. The reward: more lift-up, better flaky texture, and a more appealing appearance. Want to know more? Getting in contact with us is easy: visit fritsch-group.com, select the envelope at the top right and send us an inquiry via the contact form! As you might know, the PROGRESSA prime is formed from a combination of a MULTIFLEX L 700 with a LAMINATOR 700 or DOUGHLINER 700. Recently we have introduced the Chausson aux pommes, produced semi-automatically on the MULTIFLEX L 700, which are also possible fully automatic on a PROGRESSA prime! Video: https://lnkd.in/eJd4dXGU

A state-of-the-art PROGRESSA prime has moved into our World of Bakery and will shortly be ready to showcase latest FRITSCH technology, including hygienic design and the comprehensive control system for the whole line. (see more: https://lnkd.in/eDVBSa5G).  The PROGRESSA prime integrates automated production of dough blocks or continuous dough sheets with further processing on our semi-automatic make-up lines. The product range includes, but is not limited to, pastry, bread and bread-adjacent products like baguette, and coiled products, i.e. croissants of all kinds. 

Specially designed for very soft and sticky doughs, the IMPRESSA bread and our SoftProcessing technology have proven time and time again to be capable of overcoming the unique challenges of high-hydration dough types like ciabatta or - in the case of today's video - Pinsa.  The combination of SoftDoughSheeter (SDS) and SoftDoughRoller (SDR) gently form even sticky doughs into a uniform dough sheet and makes up the foundation of high quality products at the end of the line. The IMPRESSA bread shines through: * Separating agents are reduced to the absolute minimum * Gentle guidance to preserve the delicate structure of the dough * High throughput of up to 9.000 kg/h Learn more: https://lnkd.in/dcNzrE6U

A consistent dough sheet and gentle handling are the secret when it comes to ensuring the highest quality of baked goods that are made from laminated dough. When feeding the MULTIFLEX L 700 line with a dough spool, the calibrating head homogenises the dough sheet (especially from one spool to the next) and provides exact weight distribution. Layers are kept intact throughout the production process, including folding and cutting. The results speak for themselves: neatly folded dough pieces filled with chocolate strips, ready to become pain au chocolat. In the last weeks, you have seen a few French products on this - revisit them here https://lnkd.in/eVfc5T7q, here https://lnkd.in/eJd4dXGU, or here https://lnkd.in/ewczYgeN. Bon appetit!  

Since the first predecessors were introduced in 1987, the FRITSCH industrial lines have been continuously developed and, since 2007, have carried the now well-known name “IMPRESSA.” Then as now, they are distinguished by their durability and reliability, as well as by their carefully engineered dough handling, enabling customers to produce a high-quality end product. Most recently, in 2023, the new hygienic design IMPRESSA bread demonstrated FRITSCH’s consistent advancement and implementation of hygiene standards tailored to industrial requirements. Check out our IMPRESSA playlist on YouTube: https://lnkd.in/erVbHiAs

Save the date!  From October 24 through 27, we are exhibiting at südback, the trade fair for bakery and confectionery at Messe Stuttgart, Stuttgart, Germany. Meet us 📍 Hall 5, Booth 5E53 See the 🥐 MULTIFLEX L 700 and ROLLFIX prime Live the 🫶🏼 Passion for dough