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Rijkaart

Year: 2022

RijkaartNews2022
18 Oct 2022
0 Comments By Laura Geen categorie

IBIE 2022

What a show!

This year we were present at the 2022 IBIE! What an amazing show we had.

It was great to catch up with our friends and meet so many new ones in the USA. We had a blast!

We want to give a special shout-out to our partners Dough-tech and  Superior Bakery Systems for hosting us on their booths and making us feel at home. Our partners in the United States and Canada have given us new opportunities to introduce Rijkaart into the biggest market in the world again.

Brian, Ronald and Alexander have enjoyed meeting you and look forwards to helping you finding  possible solutions for your company in the future.

We also want to give a final thank you to the organization of the IBIE, the show was a big hit in our eyes. We really enjoyed the stay in Las Vegas.

Next up is Südback show together with our partner Backpartner in Stuttgart.

24 Aug 2022
0 Comments By Laura Geen categorie

Rijkaart present at the 2022 Südback show

Rijkaart will be present again at the 2022 Südback exhibition show in Stuttgart Germany.

For the first time this year Rijkaart will be present together with our German partner, Bäck Partner GmbH.

Ronald and Alexander Rijkaart are excited to catch up with all our customers and of course meet new potential customers. They will be more than happy to talk to you about our latest innovations in the field of Food Processing Equipment. More than ever, Rijkaart specializes its self in the industry, by focusing on our customers’ needs making our machines fit our customers specifications. Custom build equipment for a reasonable investment.

Not only is Rijkaart able to accommodate fully automated industrial bakeries, we also want to help bakeries who are ready for the next step towards automatization.

The Rijkaart name still stands for quality, innovation, customization and personal attention to our new and existing customers.

You will find Ronald and Alexander Rijkaart in Hall 7, stand D74.1 from 22-25 of October 2022.

They will be ready for you for a nice chat over a delicious cup of coffee!

 

17 Aug 2022
0 Comments By Laura Geen categorie

Rijkaart present at the 2022 International Baking Industry Exposition

This year Rijkaart will yet again be present at the 2022 International Baking Industry Exposition in Las Vegas, United States of America.

Just as during the IBA 2018 show in München we will be present under the name Rijkaart. Recognizing the name Rijkaart was a reunion with many old acquaintances and also resulted in many new contacts. The name Rijkaart still stands for quality, innovation, customization and personal attention to our new and existing customers.

From September 17th to September 21st. Ronald Rijkaart, Brian Ingles and Alexander Rijkaart will be ready to welcome our clients for a catch up and a delicious cup of coffee!

You can find us in the North Hall, The Dough tech stand #6119, the Superior Bakery Systems Stand #5809 and the Storcan Stand # 5418

// Las Vegas Convention Centre 17th till 21st of September

Register now: https://www.bakingexpo.com/registration/

 

23 May 2022
0 Comments By Laura 2022 / Frankfurt

Seminar – Quality improvement for the bakery – June 21, 2022 / Frankfurt

Back partner GmbH, based in Stuttgart, will hold a customer seminar on June 21 2022, in Frankfurt entitled “Quality improvements for the bakery”. On this day we want to highlight various aspects of quality improvement in and around bakeries. We have invited a number of specialist speakers to present practical topics.

 

details

June 21, 2022, 9:00 a.m. to approx. 3:30 p.m AMEDIA Hotel Frankfurt Airport

Anton-Flettner-Strasse 8, 65479 Raunheim

Topic overview

  • “Tradition meets current trends” from BÖCKER, a sourdough specialist in the 4th generation. Sourdough production is one of the oldest food fermentation processes. This ancient method has been on the rise for several years. The use of sourdoughs based on rye, spelled or wheat is used in bread and fine baked goods. Modern production processes bring decisive advantages when it comes to freshness, aroma and shelf life.

  • “High-Fiber Baked Goods with Enjoyment” from JRS. JRS the world leader in insoluble fiber. For more than 30 years, the JRS experts have understood how to extract pure roughage from plant-based raw materials in the agricultural and food industry. The nutritional and functional advantages of using plant fibers in baked goods. Their positive influence on the Nutri-Score are shown on the basis of application recipes and product reformulations that have been tried and tested in practice.

  • “The future of bakery and branch organization” by SEMCO. Service and organization specialist for bakery branches. The topic will be how you can use a holistic, scalable organizational principle in conjunction with industry experts and the digital industry solution SEMCO ONE to gain more time for the essentials while keeping your machinery in good shape and your employees happy.

  • “The fascination of fermentation – added value for your pastries” from the fermentation experts UNIFERM. In the dough maturing phase, aroma components develop that give the baked goods their characteristic structures and authentic taste. The lecture introduces a new method for using fermented fresh products based on natural grains, seeds, and fresh sourdough made from spelt, wheat, and rye. This allows the taste experience of the baked goods to be significantly and, above all, sustainably increased in a natural way.

  •  Back partner GmbH as a consulting and trading company for the bakery industry will use examples of specific production machines to show the influence on the quality of the end products. This involves consistent dough kneading, precise bulk water cooling and dosing as well as dough preparation using very gentle dough dividers and very compact multi-function dough sheeting systems.

 

We promise ourselves a very profitable day and look forward to seeing you.

Since places are limited, we ask that you register early using the contact form below on our website or to backpartner@backpartner.de.

 

Registration and participation fee

The participation fee is EUR 20.00. You will receive the bank details with the registration confirmation.

 

To sign up and get more information visit the website of Backpartner GmbH.

https://backpartner.de/seminar-qualitaetsverbesserung-210622/