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24 Aug 2022

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

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

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/


 

12 Sep 2019

Rijkaart present at the 2019 Südback show

For the first time Rijkaart will be present at the 2019 Südback show in Stuttgart, Germany.

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 21 to September 24, Ronald and Laura will be ready to welcome our clients for a nice conversation with a delicious cup of coffee!

Hall 5, Stand 5E32 // Messe Stuttgart 21, 22, 23 and 24 September 2019

 

25 Feb 2019

Bakkersvak 2019 just around the corner!

In two weeks’ time the third edition of The Bakkersvak show will start for us, this year held for the second time in Evenementenhal in Gorinchem. We are already busy with the preparations and have some very impressive units ready to show you.

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.

We look forward to welcoming our visitors to our stand for a nice conversation with a delicious cup of coffee!

Evenementenhal Gorinchem 10, 11 and 12 March 2019 // Stand C107

 

09 Nov 2018

RINC present at Bakkersvak 2018.

This year RINC was present at the Bakkersvak trade fair, this year for the first time in Gorinchem.
Rinc is a manufacturer of high-tech bakery machines. A family business from the company that was founded in 1963 by the pioneer in the profession, C. Rijkaart. Today RINC is represented by Ronald and Laura Rijkaart, third and fourth generation of the Rijkaart race.
RINC specializes in customization. A customer-oriented company with short lines and flexibility. In our modern factory in Geldermalsen we produce industrial production lines as well as units that can be used on existing lines.
RINC’s product range includes laminating lines, luxury bread lines, pie and quiche lines and universal dough processing lines. In addition, we also supply a few units such as flour spreaders, dosing machines and all imaginable tools that are needed to automate your production process.
For more information visit our website www.rijkaart.eu, our YouTube channel www.youtube.com/rinceurope or call us for a no obligation appointment on 0345-473984.
We look forward to seeing you at the Bakkersvak stand E139.

09 Nov 2018

Rijkaart the ”next generation” has been a great success at IBA 2018.

Rinc IBS from Geldermalsen has reintroduced the name Rijkaart at the IBA show.
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.
At this IBA show everyone can get acquainted with the new generation of stress-free dough processing machines.
At our stand the new RSF4 four-roller was used for the processing of bread dough. In addition, the new version, from the stress-free star-roll distributor developed in the nineties, for very elaborate dough, such as ciabatta dough.
Did you not have the opportunity to come to the IBA show, or did you miss us? Please visit us at our factory in Geldermalsen.