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Business contacts for the Russian bakery market
The Russian Baked Goods Market: Looking Back and Looking Ahead
Bread has its special tradition in Russia. Bread puts its stamp on daily living. It is part of every meal. On average, the Russian person eats 100 kg (220 lbs) of bread annually. Roughly 10,000 Russian companies and bakeries produce about 7.7M tons of bread and other baked goods. By comparison, the average German consumes around 85 kg (178 lbs) of bread per year.
In contrast to many western and central European countries, industry is the dominant bread baker in Russia. This has worked out to quite some advantage for International equipment producers and providers of raw materials. 90 % of all Russian made baked goods are mass produced by large Russian companies.
MODERN BAKERY MOSCOW 2009 - Satisfied Visitors and Exhibitors
In spite of the currrent tense global economic situation, exhibitors and industry visitors appeared extremely satisfied with the 15th MODERN BAKERY MOSCOW. In the anniversary year, 156 exhibitors enjoyed inquiries, promising discussions and orders from approximately 12,000 visitors. The varied supporting programme supplemented the trade show and has met great interest from industry visitors.
Product news for the Russian market
The MIWE Company Showcases Its Comprehensive Lines of Ovens as well as Cooling and Automated Systems
The Franconian MIWE Company will exhibit on the MODERN BAKERY MOSCOW from June 23rd to 26th. You find the company together with its partner company Diosna at booth F.5 in Hall 7. The wide ranging exhibition will show MIWE as a first-rate provider of ovens and bakery cooling systems as well as a specialist in bakery installations and automation. The MIWE expert team will be there to answer your questions and discuss specific applications or solutions.
MIWE Product Innovations for the Russian Market:
- Launch of the new generation of MIWE thermo-static units
- Check out the roll-in MIWE deck oven. The MIWE touch control is now a standard feature for the MIWE aero, MIWE ideal and the MIWE roll-in.
- MIWE eco : nova - efficient energy capture and management in the bakery
- Baking in convection ovens: the MIWE aero
- Baking with the MIWE gusto oven
Sollich with new Machines for Russia
The following machines have been developed especially for the bakery industry:
1. Fondamat® a special coating system for cold and warm sugar icings as well as fondant, compound and jelly coatings.
2. Caramat® for enrobing biscuits and wafers with caramel.
3. Sollcofill® a depositing system which offers a multitude of value added features to biscuits and baked products. This most avant-garde servo driven depositing and piping technology allows you to fill almost any baked goods with fillings such as caramel, fondant, praline paste, jelly, milk and yogurt creams, chocolate etc. with one- and/or two-layers, in different colours.
Beldos - Belmixer 250
Belmixer 250/500 continuous aeration system is designed for providing a constant flow of fresh aerated product (creams, sponge, meringue, chocolate paste, etc.) for the hopper of a depositor. This machine combines a capacity of up to 600 kg/h and a foot-print of only 60x80 cm. The mixing head is horizontally placed completely inside the body. The machine can be manually or automaticaly controlled by means of a PLC with touch screen.
Crusto Bread Line - Rademaker
Rademaker's latest innovation is the Crusto Bread Line. The Rademaker bread Line is designed for a wide range of products, ranging from tin bread to high water absorption artisan breads for the medium to large scale bread manufactures. Due to the unique design, with several mobile functional units, flexibility and fast product changeovers are guaranteed. With this line concept you can lay-out your line to be able to produce different types of bread products.
ROLLFIX - Fritsch
There is a simple reason behind why Fritsch occasionally refers to the ROLLFIX 700 as its "marathon machine." It is designed in every respect for multi-shift marathons or for unrelenting and continuous operation in industrial bakeries. It can handle dough blocks up to approx. 20 kg an reaches an hourly output of 200 (folding) or 450 kg (sheeting).
Ceres bread plant - König Maschinen GmbH
The Ceres bread plant applies a gentle gravitation system to divide dough and meets the demand to process many different types of bread. No matter if 100% wheat or 100% rye. The base unit of the bread plant consists of the bowl hoist with an integrated dough scraping device and the patented gravitation dough dividing unit. Due to the modular design of the Ceres many optional units can be combined. This makes the Ceres to the all-rounder of bread production.
Crustica line - Werner & Pfleiderer
Dinkelix - Backaldrin
Dinkelix: This whole grain spelt bread tastes uniquely delicious and contains many valuable ingredients. "DinkeliX" (spelt bread) and its organic counterpart are recommended for all bread lovers, specially those who attach particular importance to a whole food diet.
