Milk in Shape: ALPMA at the Anuga FoodTec 2015

This year, there is a special focus on curd preparation: with its Coagulator and Bassine System, ALPMA is the only manufacturer worldwide to offer comprehensive solutions which can be flexibly adapted to suit the wide ranging requirements and spatial conditions of both small and large-scale cheese-making companies. Further highlights at the ALPMA booth A040/B059 in Hall 9.1 are the FORMATIC semi-hard cheese portioning and the MultiSAN packaging machine.

While Cologne may not be famous for its cheese specialities, the Anuga FoodTec has long been a fixed date in the calendar for ALPMA Alpenland Maschinenbau GmbH, the world's leading equipment and plant engineering company for cheese-making factories: For more than 30 years, the company from Bavaria has had its booth at this leading trade fair for the international food and beverage, food processing and packaging industry – and in 2015, will once again be demonstrating its prowess in the field of process, cheese production, cutting and packaging technology in the cathedral city. “In recent years, we have invested heavily in research and development,” says ALPMA Managing Director Gisbert Strohn. "And so we are looking forward to the Anuga FoodTec and the opportunity to present the most important fruits of our labours to an international specialist audience.”

“Milk in Shape” is the motto of the company's booth in Hall 9.1. With an area of 450 square metres, it not only offers sufficient space to demonstrate plants for the production, processing and packaging of cheese, but also features an “Innovation island”, a fixed point of contact for visitors interested in finding out all about the latest ALPMA innovations. Representatives from all ALPMA business divisions and most international agencies will be present at the booth – including the French subsidiary Servi Doryl, the leading manufacturer of micro-perforated cheese moulds. 

Solutions for small- mid-sized and large-scale companies
ALPMA is the only equipment company worldwide to offer its customers solutions for widely varying requirements in the field of curd preparation – at this year's Anuga FoodTec, the company will focus on its flexibility in this field and demonstrate, for example, the  Coagulator, which can be used for both soft and semi-hard cheeses. This high-capacity system for continuous curd preparation processes up to 45,000 litres per hour – while at the same time offering premium quality and optimum yield. At the trade fair, ALPMA will also be addressing the requirements of the manufacturers of speciality cheeses, using the example of the Bassine System. This technology is used for the production of soft cheese, and its layout can be adapted flexibly to suit the available space on the customer's premises. 

Established technology for semi-hard cheese production
In addition to plants for the production of soft cheese, ALPMA offers its customers a wide range of technologies for semi-hard cheeses. At the Anuga FoodTec, this segment will be represented by the semi-hard cheese portioning device FORMATIC: It allows the continuous filling of yellow cheese curd in whey directly into the cheese mould. As a high-capacity portioning system, the outstanding features of the FORMATIC are its extreme flexibility with regard to product and format, its space-saving design and consistent portion weight with very few holes on the edge of the cheese and minimum effort required for cleaning. 

Maximum yield, minimum give-away
The latest generation of the CUT 32 portion cutting machine, too, lives up to its reputation for guaranteed product quality with extremely low costs: It combines state-of-the-art measuring technology with high-precision, hygienic mechanical engineering, inspection and simple control via servo technology. This means that the CUT 32 offers reproducible results during the cutting of fixed-weight cheese portions. In combination with the density scanner DS 32, the cutting machine even masters such tough challenges as cutting fixed-weight portions of Emmentaler. The density scanner scans the cheese bars for portioning in extremely small grid dimensions. The CUT 32 then automatically calculates the correct cut thickness and divides the cheese bar optimally into portions of the preselected weight. This allows optimisation of the yield by an average of 20 percent to almost 100 percent in comparison to conventional solutions and at the same time reduces the give-away to almost zero.

The intelligent packaging machine
The MultiSAN fold packaging machine ensures maximum packaging flexibility and speed. It can process cheeses of widely varying shapes, formats and consistencies, and the packaging material can be specified individually for each type of cheese. An intuitive touch panel guarantees optimum control throughout the entire packaging process and simple and problem-free handling. 

Source: ALPMA Alpenland Maschinenbau GmbH