Flow and energy measurements in a large confectionary company

Various flow and energy measurements as part of energy and environmental management and predictive maintenance

Ever since cousins Aloys Coppenrath and Josef Wiese had the idea at the beginning of the 1970s to use the then new method of shock-freezing to preserve their freshly made tarts and cakes without the addition of preservatives and thus be able to deliver them freshly baked to consumers, the motto at Coppenrath & Wiese is: “We offer the best alternative to home baking.“ For almost five decades, classic baking traditions and the know-how of the confectionery trade have been combined with modern manufacturing methods. It’s clearly a recipe for success as Coppenrath & Wiese is now the market leader for frozen baked goods in Germany.

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