BIBERACH, GERMANY — Handtmann opened its $9 million expanded Handtmann Customer Center at its corporate headquarters in Biberach. Cesar Zelaya, bakery sales and technology manager, made the announcement about the company’s expansion of testing and training opportunities for U.S. and Canadian customers at Process Expo in Chicago.
Handtmann’s research, demonstration and training capabilities for North American customers now cover topics such as dough dividing processes; portioning doughs and products into moulds, trays or other containers; forming and producing specially shaped food from a wide variety of raw materials; depositing fillings in continuous and spot depositing modes; and extruding dough sheets, butter/margarine on dough sheets as an endless sheet and portioning doughs, pastes and products for downstream packaging.
The expansion fits well with the company’s North American bakery efforts to demonstrate the dough handling advantages of Handtmann’s adjustable vane cell technology, Mr. Zelaya said.
He added that the capability for full production line testing is beneficial for North American bakery customers when evaluation metrics, including flexibility, reliability and total cost of performance, are more detailed than ever.