AMF Bakery Systems strengthens its regional DACH team with a new team member; Alexander Beuschlein is going to be the partner for the German and Austrian bakery market, representing AMF and all its brands, including Tromp sheeting, laminating and depositing and Den Boer tunnel ovens and proofing systems.
Alexander Beuschlein might be a familiar face for many bakers, since he used to work in the German market for many years, also in bakery equipment sales. For the past year he was active in Canada and North-America for AMF Bakery Systems, and recently moved back to Germany, where he operates out of the Munich region for Germany and Austria.
With an extensive knowledge of industrial baking processes and industrial production lines, he will be able to partner with both large and medium size bakeries, for automation challenges and need for reliable and profitable equipment. Networking with bakers and being able to consult of their growing need for automation, digitalization and sustainability in the bakery, is where Beuschlein brings value to the table.
Frank van Hees is also part of the DACH team of AMF, as has been active TROMP and DEN BOER for many years already. Frank offers German and Swiss bakeries and food producers an experience and chance to visit the Innovation Centre of AMF: “We want to invite every German, Austrian and Swiss bakery to challenge us to upgrade their processes and their recipes tested in 2022 and 2023, we are open for free visit!” , say Van Hees and Beuschlein in their enthusiasm.
Active in many segments like Soft bread and Buns, Artisan Bread, Pizza and flatbreads, Pastry and Croissants, Cake and Pies, AMF is a solution provider and automation partner for bakeries, with complete systems and production lines, but also single units for specific functionality. Leading sheeting and laminating technology, decoration and topping are covered by its brand AMF Tromp. Tunnel ovens powered by natural gas, hydrogen and also 100% electricity are important sustainable products by AMF Den Boer, to support bakeries and food producers with their need for less carbon footprint and improved sustainability.
Editor, International Bakery
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