.

Bakery Equipment
.

Dough dividers
and rounders

Hygiene concept

Compact lines for

small bakery products

Modular lines for

small bakery products

Automation Bakery Equipment

Bread lines

World of
Fortuna
 Dough dividers and rounders

Key for your success

When producing small bakery goods the pieces with perfect surfaces therefore be- chose the proven Fortuna technology. We
dividers and rounders are crucial for the ing the key for the whole process. If they provide high-quality dividers and round-
further processing. They are at the begin- do not deliver good quality the plant can- ers for different performance classes and
ning of the production chain. Out of shape- not make up this deficit. The best thing fields of application. For handicraft pas-
less dough they form even little dough is to be on the safe side right away and tries in absolute top form!
Divider and rounder Primus 2-pockets Technical specifications
Number of pockets 2-pockets
Maximum hourly output* 2,400 pcs
Scaling range 40-100 g
(infinitely adjustable)
Machine weight approx. 530 kg
Power approx. 1 kW

Divider and rounder Primus 4- to 6-pockets Technical specifications

Number of pockets 4-pockets 5-pockets 6-pockets
Maximum hourly output* 5,300 pcs 6,600 pcs 8,000 pcs
Scaling range 24-60 g 24-60 g 24-60 g
(infinitely adjustable) 30-70 g 30-70 g 30-70 g
35-80 g 35-80 g 35-80 g
40-100 g 40-100 g 40-100 g
50-125 g 50-125 g
60-150 g
Special scaling ranges available on request
Machine weight approx. 700 kg
Power approx. 1.5 kW

Divider and rounder Magnus 3- to 7-pockets Technical specifications

Number of pockets 3-pockets 4-pockets 5-pockets 6-pockets 7-pockets
Maximum hourly output* 9,000 pcs 12,000 pcs 15,000 pcs 18,000 pcs 21,000 pcs
Scaling range 12-380 g 12-370 g 12-340 g 12-170 g 12-110 g
(depends on size of pistons Special scaling ranges available on request
and dividing drums)
Machine weight approx. 1,900 kg (6-pockets)
Winner o
Power approx. 4.5 kW f the

* depending on the dough used

2

Equipment
Helpful hoppers
In order to facilitate your daily work in
the bakery we offer a wide choice of
hoppers for our dividers and rounders,
which allow a comfortable dough feed.
Depending on your individual needs and
Plastic hopper - foldable (up to 160 kg)
What type would you like?
Your customers love variety? Then For-
tuna is exactly the right choice because
we do everything to allow you a produc-
tion of a large choice of goods without
much effort. Our stamping unit for exam-
Dinner roll Double roll
Tartaruga round After work
Tartaruga long Three-cut
the available space in your bakery, you
can choose between different versions.
The hoppers are different in size, func-
tion and material; they are available
either permanently installed or movable
Top hopper - movable (up to 240 kg)
ple is equipped with a rotatable turret on
which you can mount different punching
tools. This creates a greater variety of
shapes and causes short changeover
times when changing products. Cutting
Kaiser roll Button roll
Double cross Sun
Double-cut roll Marraqueta
2 2011
or foldable for better cleaning. Addi-
tional oiling of the hopper walls or the
dough flow control are only two of many
other options for a perfect start to your
production of pastries.
Dough chunker - movable (up to 400 kg)
tools and a device for double-bread rolls
open up further possibilities in order to
extend your product program. We would
also like to bring your individual motive
or logo on the dough piece.
Star Pressed roll
Three star Football
Poznan roll Houska
(extract from the complete list)
3
 Hygiene concept
the clean solution
Who does not know this problem: mould
deposit on proofing trays, cloths and
baking trays. In the bakery, where flour,
warm temperatures and moisture meet,
prevail the ideal conditions for the spread
of the troublesome and extremely stub-
born mould spores. Once the grey mould
stains are settled in the proofing cloths,
it is hardly possible to get them out of the
Material properties:
Carrier material made oft 100 % polyester
Rear side with polyurethane coating
100 % breathable and antibacterial
Washable up to 60 C
In accordance with HACCP standard and
German Consumer Goods Ordinance
The clever way to cool down your bakery products
Your dough pieces can quickly and effectively
cool down on these new baking trays which
are made of plastic with a sophisticated tech-
nology of grids in the floor thus being designed
in accordance with the bakers needs: they are
stable, stackable and much lighter than tra-
ditional baking trays made of metal or wood.
In this way, they make the work in the bakery
easier day by day, tray by tray. Also when
4
fabric even by means of intensive clean-
ing. Together with practitioners from the
bakery industry, Fortuna has developed
a proofing cloth, which stops the mould
formation and fulfils the highest hygiene
requirements. FortunaCARE is breathable,
resistant to dirt and moisture and is there-
fore especially easy to clean. Due to the
special coating, impurities remain on the
Impregnation:
Invisible, molecular protection
Colourless and odourless
No discolouration through ultraviolet light
Semi-hydrophobic
Resistant to food
Neutral pH
it comes to hygiene the plastic baking trays
are the first choice. Since the trays are cast in
one piece, they can be easily and thoroughly
cleaned. Wood splinters as can be found
when using wooden baking trays or other
foreign objects do not come into contact with
your bakery products at all. Moreover, in com-
bination with FortunaCARE proofing cloths the
trays meet the highest hygiene standards.
surface and cannot enter into the fabric. A
condition therefore is the constant clean-
ing of the line depending on the extent of
production. FortunaCARE can be used as a
liner for proofing trays and baking trays.
Due to the precise cut the TV-tested
cloths are suitable for almost all proofer
systems. They are available both with ad-
hesive strips and with hook and loop tape.
The advantages at a glance:
Lighter than traditional trays made of
metal or wood
Suitable for use with foodstuffs, in dish-
washers and for freezing
Integrated hollow chambers store the cold
for hours
No skin formation on the dough pieces
Stackable and very robust

Hygiene concept
Fortuna sets new standards
The state technical school for food technology
in Kulmbach, Germany, carried out laboratory
experiments and tested the hygiene cloths
thoroughly. The result is: If the cleaning and
hygiene requirements are complied with hard-
ly any mould growth can be found when using
the FortunaCARE cloth on the swing trays.
Nevertheless, we additionally integrate a UV
disinfection station for the empty swings of
our plants because fungal spores can also be
Frames made of stainless steel
No high-maintenance chain drives
Cup cleaning unit
transmitted from other sources and, despite
the FortunaCARE coating, settle on the sur-
face. However, with an undamaged surface
they do not enter into the fabric and are then
effectively killed by the UV light. Important is
the duration of exposure to the UV radiation
which should be at least 9 seconds.
But thats not all. When constructing our
plants we do much more to provide a plus of
hygiene in the production process:
Non-rusting swing tray chain
FDA-certified belts
Flour dust suction
2 2011
The frames are made of stainless steel
The swing tray chains are made of nonru-
sting material
Large, wide doors allow an easy access
Shaft-mounted motors and direct drives re-
place high-maintenance chain drives
We use FDA-certified belts
The stamping cups are made of dough re-
pellent plastic
Cup cleaning unit and flour dust suction
(optional)
Easy access due to wing doors
Stamping cups made of dough repellent plastic
Plastic baking tray with FortunaCARE
5
 Compact line concept

Compact plant with Primus

The 2-pocket bread roll system with long
moulding unit and intermediate proofing unit
offers high performance on minimal space. It
is used for the production of round and long-
moulded dough pieces in handicraft quality.
Due to the compact 2-pocket version it even
fits in the smallest bakery.

Long moulding unit

Working width 270 mm
Intermediate proofing 4 minutes
Manual discharge of the dough pieces

Panning device with Primus

The Fortuna panning device is the ideal solu-
tion to deposit round dough pieces from the
divider and rounder directly on the sheet pans
or the proofing tray. It is particularly easy to
use and fits in every bakery.

Universal deposit device for all common

types of bread rolls
Working width 600 mm
Very precise panning
Variably adjustable panning programmes
Continuously moving discharge belt
Long moulding unit (optional)
Double roll device (optional)
Ideal for the filling of sheet pans and
proofing trays with the dimensions 58 x 78
cm, 58 x 98 cm and 60 x 40 cm with inter-
mediate frame

6

Compact line concept
Combined plant Premium K with Primus
From now on the well-proven combined
bread roll line Fortuna Premium K is also
available as a short version. With a length
of merely 4 meters it is a real space miracle
and offers at the same time all functions of
an ordinary 4-pockets Premium K. With it,
both round and long bread rolls are a suc-
cess, as well as stamped or cut products.
Even double-bread rolls belong to the reper-
toire. This versatile line is ideal for an out-
put up to 4.000 pieces per hour!
4-pockets
Hourly output approx. 4,000 pieces
Compact construction design with a
length of only 4 meters
Working width 600 mm
17 pulses per minute
Intermediate proofing 10 minutes
Adjustable long moulding pressing board,
can be removed for cleaning
Cutting unit with pulling knive
Stamping unit with rotatable turret for a
greater variety of shapes
2 2011
Bypass (optional)
Double roll device (optional)
Exact final panning
Computer controlled with SPC and
operating panel
Automatic UV disinfection and drying of
the swing trays before every new filling
Panning via discharge belt on proofing
trays, e.g. pans or trays 60 x 40 cm, 58 x
78 cm or 58 x 98 cm
Oscillating device for shifted deposition
Machine on wheels (optional)
7
 Automation technology

More efficiency for your bakery

Many work steps, formerly performed by hand
in a laborious and time-consuming manner,
can be automatised. Fresh impetus to auto-
mation is given by the process technology,
which slowly but surely is finding its way into
our bakeries. You can optimize the operational
procedure in your production even more with
transport systems. The empty trays or bins are
filled at the deposition station and introduced
automatically into the ready transport system.
Like this you can put into effect the continu-
ous automation of the production processes
as well as considerable cost savings. Fortuna
therefore offers diverse solutions, which can
be adjusted individually to the bakery.

Piled empty
bins Info

The arrangement of the

elements can be adjusted
1
individually to the clients space
conditions.

Individual
empty bins

3
7 90 corner
conveyor

6 4

Piled full bins Individual full

bins
5

90 corner
conveyor

Info

The maximum capacity of the line

amounts to 900 to 1,100 bins per
hour, depending on the construction.

Dough pieces

8
 2 2011

Automation technology

Thats the way it works Info

1. The operator places a pile of empty bins up to a height of 1.30 m on the rear con-
veyor belt, which offers space for 3 piles. The pile automatically moves into the The system is also available in
a semi-automatic version. At
de-piling machine. From there the bins come out one by one.
this the empty bins are brought

2. There is also an option to place folios in the bins with a corresponding device. to the line in an automatic way,
whereas the full bins are taken
out and piled up manually.
3. The bins are transported in a 90-angle and placed by pairs under the deposition
of the Fortuna bread roll line.

There they are positioned in an exact way. Afterwards the filled bins come out
4. automatically from the deposition station, so that again two empty bins can enter
the station.

5. The full bins are transported forth in a 90-angle.

6. In the piling machine the bins are piled up to a height of 2.20 m and brought out
from the front conveyor belt.

7. The pile is pulled onto a carriage by the operator and transported away.

9
 Modular line concept

Combined plant Premium K with Primus

This combined bread roll line is made for the
rational production of formed and cut bread
rolls in best artisan quality. Equipped with a
long moulding unit, stamping-cutting unit and
seeding unit, it covers all options of bread roll
production. Short setup times make product
changes especially easy. The mobile seeding
unit, with its different seeding containers for
ruff and fine seeds, makes possible even more
variety. Due to the integrated refeeding of the
seeds, the excessive seeds are automatically
reconducted into the seeding containers. One
of the lines highlights is the deposition for
the connection to an automation system for
trays. Therewith the labour-intensive manual
operation of the deposition can be omitted
and the plants capacity can be completely ex-
ploited. Additionally the Fortuna constructing
engineers have developed a clever system in
order to fill the trays of a 6-pockets line as if it
was a 4-pockets line. Because of this techni-
cal finesse it is possible to use the full product
length of cut bread rolls also in a 6-pockets
line.

Combined stamping-cutting unit

Dough pieces are delivered into

round or long cups, depending on
the product, and cut or stamped |
Turret for a quick change of differ-
ent types of bread rolls
4

Cup cleaning unit

Rotating
Panning unit for the connection to an automation system brushes for
cleaning the
swing trays
Self-supporting panning
unit for the connection of
pan or tray transport sys-
tem provided by the client |
58 x 78 cm standard tray or
60 x 40 cm tray
7 3

10
 2 2011

Long moulding unit Bypass

For the creation of products such as long rolls with Transport of round dough pieces from the divider
cut or Houska and rounder directly to the panning unit

2 1

2
4 3

Seeding unit Seeds recirculation

Moistening of the Excessive seeds are

dough pieces via reconducted into the
injectors | Pinpoint corresponding seeding
accurate seeding | container by means of
The unit can be taken the seeds recirculation
out from the line for
cleaning purposes

5 6

11
 Modular line concept

Berliner plant with Magnus

It goes and goes and goes. With an hourly out-
put of up to 4,700 pieces this plant produces
Berliners at a high rate and with an absolutely
constant quality and a weight accuracy that
is second to none. In order to have a constant
dough flow it is fed through a hopper with a
capacity of 160 kg. With the integrated addi-
tional oiling the extremely soft Berliner doughs
can be processed without problems. After the
moulding process the dough pieces pass the
fully climate-controlled proofer for 100 minutes
of which 10 minutes are intended as stiffening
zone. Subsequently they arrive via a panning belt
at the grease pan. Due to the integrated upper
belt long moulder and the side discharge other
products can be executed as well with the plant.
Additionally it provides smart hygiene solutions
like the dust flour suction and the cup cleaning
unit. In addition, all transport pans are equipped
with the FortunaCARE hygiene cloth. All in all, a
time-saving and above all very clean system!

Divider and rounder Magnus as special version Cup cleaning unit

3-pocket divider and Rotating brushes

rounder with special clean the swing
moulding drum and trays | Integrated
moulding belt for dust flour suction
Berliner doughs | with circulating air
Pivoting mechanism filter meets highest
provides the trans- hygienic require-
fer to 9 pockets ments

1 2

12
 2 2011

Stiffening section Transfer unit

Automatic passing
Cooling zone of to the grease pan
10 minutes (9-pockets)

4 6

3
4

5 Picture without isolating cladding

Fully climate-controlled proofer Line in operation enclosure of cooling

Equipped with The enclosure

turning and press- of the air-condi-
ing unit as well tioned proofing
as automatic UV cabinet makes
disinfection | Dry- it possible to
ing blower for the control, filter and
empty swings cool the air

3 5

13
 Modular line concept

Combined plant Profiline K with Magnus

With a capacity of up to 9,000 pieces per hour
the combined bread roll line makes a big vari-
ety of round and long moulded products. The
assortment varies from the classical Kaiser-,
cut bread roll, Houska, Krntner- and botton
bread roll to the Poznan roll, a Polish special-
ity rich in tradition. The final proofing unit is
designed for a throughput time of 30 minutes.
If required, the dough pieces get directly to the
panning unit via a direct throughput, without
final proofing. And in order the mildew has
no chance to extend in the proofing unit, the
transporting trays are equipped with the hy-
gienic textile FortunaCARE. This dirt-repelling,
antibacterial cloth inhibits the mould forma-
tion and thus contributes considerably to the
improvement of the hygiene during the pro-
duction process.

4
1
3

Final proofing unit (fully climate-controlled) Combined stamping-cutting unit (following)

Throughput time of 30 minutes | Dough pieces are delivered in

Automatic UV disinfection and drying round or long cups, depend-
blower for the empty swings | Cups ing on the product, and cut or
covered with FortunaCARE hygienic stamped | Turret for a quick
textile change of different types of
bread rolls
5 1

14
 2 2011

Seeding unit (extendable) Distribution belt

Moistening of the dough pieces by means of injectors | Transport of the dough pieces without final proofing to
Pinpoint accurate seeding | Exchangeable seeding containers the panning unit

4 3

Program control

Touch display for the

comfortable plant control
and changeover of the
products
2

15
 Bread line Panus

The components
Our product line Fortuna Panus for the divid- ated as a complete system. At the construc- gentle with the dough. Like this the sensi-
ing and rounding of bread doughs consists tion we set an especially high value on the tive proofing cells of the dough are being
of various components, which can be oper- exact portioning and a mode of operation preserved as far as possible.

Suction divider Panus

Dough friendly dividing process with pressing pistons by means of oil hydraulics
Production output of up to 3,000 pieces per hour
Scaling range 50-2,000 grams
Processing of all common doughs with high weight accuracy
Short changeover and cleaning time

Cone round moulding unit Panus

Length of the moulding channel approx. 3,600 mm

Equal and exact oil distribution
Moulding drains do not have to be adjusted even with different dough weights

Belt rounder Panus

Rounding length 3,000 mm

Production output of up to 2,500 pieces per hour
Scaling range 300-2,000 grams
Especially apt for rye-, wheat- and mixed doughs

Long moulding unit Panus

3 rollers gently shape the dough

Moulding board can be adjusted to different doughs or dough shapes
Moulding path up to 2,000 mm
Easy cleaning

16
 2 2011

Bread line Panus

The configuration
There are two configurations to the proofing unit makes it easier to However configuration 2 is perfectly
chose from, both being widespread continue processing the doughs, thus apt for the processing of rye- and
among our clients. At configuration 1 it is mainly used for wheat doughs. brown bread.

Configuration 1 incl. proofing unit (especially for wheat doughs)

Suction divider Cone round moulding unit Proofing unit Long moulding unit

Configuration 2 (especially for rye- and brown bread)

Suction divider Belt rounder Long moulding unit

17
 Ecological Bakery Mauerer
Ecological bread of the finest
The ecological bakery and
confectionery Mauerer
GmbH ko-Bckerei Kon-
ditorei from Munich has
completely committed it-
self to the fabrication of
delicious organic bakery
products. With the new
bread line Fortuna Panus the bakery produces
a huge assortment from toast to rye bread and
crust bread.
In the traditional eco-bakery it is of course out
of bounds to use artificial additives for the im-
provement of the dough quality. For this rea-
son processing the organic Mauerer doughs is
a real challenge. Partly the bread doughs are
very difficult to handle and require extreme
gentle handling. Not surprisingly, so far they
have been weighed manually because of qual-
ity reasons and havent been passed through
an automatic line. But there was a change
when Fortuna launched a new product line for
the dividing and rounding of bread doughs.
Flexible and gentle with the dough
With the new Fortuna Panus the organic bak-
ery Mauerer has made seven different kinds of
bread every day since March 2011 and with a
total dough charge of only 800 kilograms. The
18
Eco? Logical!
assortment comprises whole grain-rye bread, Founded in
sunflower seed- and crust bread, as well as 1936, the
Gassenhauer-, farmhouse- and spelt bread eco-bakery
or toast- and white tin loaf. Due to the short Mauerer
setup time the product changes have become is an authentically traditional business,
really easy, compliments Daniel Hagl, the meanwhile carried by the third genera-
general director. This flexibility has enthused tion. Already back in 1993, long before
us from the very beginning. It allows us to pro- the organic-boom, the first ecological
cess many small charges through the line and, bakery products were introduced into the
despite the fact of automatic dough process-
ing, keep the vast product variety, which our
clients appreciate so much.
A further plus factor of the line, according to
Hagl, is the extremely gentle dough handling
during the mode of operation, making it pos-
sible to preserve the sensitive dough struc-
ture. Consequently, the products still taste like
handmade. Also the relation between price
and achievement is more than attractive. Thus assortment. Five years later the complete
the general directors rsum turns out to be adjustment of the assortment to ecologi-
throughout positive: In the meantime the line cal ingredients and process of manufac-
has passed its baptism of fire and is a real ture took place. The bakerys good fame
benefit for our bakery. With it we can bring out is known far beyond Munichs bounda-
the best of every single grain and will also in ries, thus also clients from Nuremberg,
the future be able to pamper our clients with Tegernsee or Starnberg can enjoy the
our demanding eco-bread assortment. fine organic bakery products.

Bakery Eymann
Good for generations
Semi Askars bakery pre-
sents itself in a modern
and traditional way at the
same time. At the bake-
ry Eymann the products
are made manually and
according to traditional,
original recipes, so that
they taste to the clients as much as it has been
the case for generations already. However the
machines used in the bakery meet the latest
hygienic prescriptions and guarantee the out-
standing quality of the bakery products.
The delicacy of the Eymann bakery, the Pret-
zel, which is still made on hot plates of stone,
and also the Star bread roll are outermost po-
pular among the clients. For that reason Semi
Askar decided end of 2010 to buy a new bread
roll line for stamped bread rolls and with a
side discharge for the feeding of the wrap
machine. It was an important criterion for
me that the quality of our pretzels would not
be changed by the automatic handling of the
dough, explains the master baker. Because
the pretzel is the showpiece of our bakery.
Convincing presentation
After a baking test in the Fortuna-show
bakery Semi Askar quickly new which au-
tomatic line to choose. The concept of the
combined bread roll line Fortuna Premium
K perfectly matches our company and the
quality is absolutely convincing, explains
Askar.
He was especially fascinated by the vast
product variety that can be made with the
line. With the new line we can produce
much more than originally planned and we
can introduce new products in our assort-
ment, the master baker happily utters. He
was also convinced by the lines compact
construction technique, with a total length
of only four meters, the divider and rounder
included. The line offers really a big out-
put on a small surface. It is versatile and
flexible, extremely gentle with the dough
and very easy to clean due to the removable
casing. For me a real all-rounder!
2 2011
The customer
In 1988 Semi Askar, the
owner of the company,
started his apprentice-
ship in the bakery Ey-
mann in Aalen, rich in tradition. Ten years lat-
er, after having graduated successfully from
the master school, he inherited the bakery
and has been carrying it until today according
to well-proven family tradition. Since 2001
Eymann-clients can also enjoy the bakerys
delicacies fresh from the oven, directly on-
site, in the coffee shop of the bakery. It is the
ideal place for the little break in between and
a popular meeting point for young and old.
Special features of the equipment:
Intermediate proofing unit with climate
control
Side discharge for pretzels or winded pro-
ducts at the end of the proofing time
Stamping-cutting unit for star bread rolls,
cutted bread rolls and crosswise-pressed
bread rolls
Automatic UV disinfection and drying of the
swing trays before every new filling
Machine on wheels
19
 Bakery Bertschi Zum Brotkorb

Baking bread rolls at Bertschi The customer

The Swiss bakery Bertschi supplies about 1,000
products to more than 450 clients in the region
around Zurich and in Switzerland. Bertschi
worked mainly by hand in the past, but has now
changed over to a bread roll plant for part of the
production.
Four months ago, the bakery decided to acquire
a bread roll plant from the Fortuna Maschinen-
bau Holding AG Company from Bad Staffelstein,
Germany. One of Bertschis decisive purchasing
criteria was the ability to manufacture a wide
range of the highest quality products. The plant
also needed to be able to process doughs with
a long bowl fermentation time of up to 120 min-
utes. Fortunas technology has enabled Bertschis
quality standards to be implemented success-
fully.
Fortunas 4-row Premium K small baked goods
plant, 12.6 m long, manufactures a maximum of
7,200 bread rolls/h in straight-through mode and
approx. 4,800 items/h in intermediate proofing
unit operation. 26 products are produced in the
plant. Initially, the Magnus KI 4 divider-rounder
is filled with dough. Due to the soft dough flour
duster which it contains, the Magnus can pro-
cess very soft doughs with long floor times with-
out any problems. Bertschi needs this facility: the
company uses long-term floor times for its baked
goods, in which almost no dough is proofed for
less than 2-3 h. This means that dough pieces
with a dough yield of up to 172 with pure wheat
dough are run in the Premium K.
The plant provides two long moulding systems to
roll long dough pieces: the flat belt long roller for
endless long moulded products, e.g. plaits, and
the over-belt long roller with an additional wrap-
ping function. It is removable, enabling operation
with and without the wrapping function. If the
driven over-belt is adjusted to run in the same
direction, the dough pieces are pressed flat in a
round shape instead of being long-rolled. For ex-
ample, Hamburg bread rolls or small flatbreads
are produced.
After the intermediate proofing unit, the bread
rolls are pressed or embossed in the stamping
station while they lie in plastic stamping cups.
Changeover, e.g. from emperors rolls to but-
ton rolls, is via a 180-rotatable revolver turret.
Complete re-tooling of the revolver turret is pos-
sible within a couple of minutes, since the carrier
plate with the stamping tools mounted on the
revolver turret is removable. A customised con-
struction for Bertschi is the blue step belt at the
end of the bread plant, which can perform offset
transfers. This enables long products to undergo
further processing in two rows.
(The extensive original version of this article can
be found in issue no. 03/2011 of baking+biscuit
as well as on www.bakingbiscuit.com.)
Husband and wife Emil and
Anna Elisabeth Bertschi-
Linder founded the bakery
in 1896 in Zurichs Markt-
gasse 115 years ago.
Three generations of the
Bertschi family managed the business before it
was taken over in 1986 by Christian and Anne-
marie Hertig, who at that time, had already been
working for Bertschi for eight years. By the late
nineteen-nineties the premises no longer met
the entrepreneurs needs, so the entire produc-
tion operation was relocated to Glattbrugg. This
was also linked to the end of its own sales outlet
in the Zurich old town Bertschi has been purely
a supply operation since then. Today, however,
Christian Hertig says that was only a temporary
solution and now at last after ten years in the
rented building, an 8,000 m plot of land has been
purchased in Kloten, not far from Zurich airport.
Issued in baking+biscuit 03/2011

Fortuna Maschinenbau Holding AG

Auwaldstrae 1 96231 Bad Staffelstein Germany
Phone: +49 9573 9630-0 Fax: +49 9573 9630-96
www.fortuna-schroeder.de info@fortuna-schroeder.de

and are registered trademarks of Fortuna Maschinenbau Holding AG.