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NEUHAUSER - Customer story

DE LA BALLINA is very pleased to count the Lorraine based NEUHAUSER group amongst its loyal customers. They have just started up a new 3 line, high cadence production unit in Folschviller.

This family business founded in 1906 in Folschviller in the Moselle area, took off industrially in the 1970s under the leadership of Alfred Neuhauser. The company has accelerated its growth over the last decade thanks to 150 million Euros of investments in its 20 production units, in the purchase of PBS "Pains et Brioches Sicard" in the Vendée area and, more recently, of the BCS Groupe of which the registered offices are in Tarascon (13).

The Neuhauser group, leader in France and one of the major European actors in industrial bakery and pastry, which now has over 3000 employees, produces over 50% of its products for export.

CEO since January 1st 2010, Monsieur Laurent BOUR, would like to maintain growth through permanently innovating industrial investment, product quality and, above all, the irreproachable service provided to its customers.

DE LA BALLINA: You have invested over 40 M€ in your new, ultra-modern Folschviller plant, why did you choose DE LA BALLINA for packaging ?

Laurent BOUR: With over 10 DE LA BALLINA lines (Aubignan 2, Maubeuge 3, PBS ST Hermine 2, St Quentin 2, Panpor (Portugal) 2), my predecessor Monsieur Lack, and myself are highly aware of the quality and performance of the machinery, but we also have an excellent relationship with Monsieur MARQUES who has been advising us for several years.
For an investment such as the Fürst 2 investment, considering the cadences and the size of the project, we wanted a trustworthy partner who could carry out both the packaging of deep-frozen, pre-baked rustic bread, deep-frozen pre-baked white bread and unbaked or pre-raised deep-frozen pastry, and also the palleting of the 3 lines. DE LA BALLINA met our requirements.

This is your first automatic palleting, is the test conclusive?

The project was not simple with a cadence of 27 pallets per hour and little available space. DE LA BALLINA used a single robot to manage all 3 lines. Thanks to the building of layers before handling, the cadence is respected. All of our other constraints are taken into account such as facing, the use of interleaves and the use of 2 formats of pallet (EUR and CHEP).

Your new pastry line is one of the biggest in Europe?

Yes it is, it is very fast and is already running three shifts thanks to the product quality and our revolutionary new line of Ready to Cook products. The packaging is entirely automatic and makes it possible, thanks to the use of industrial vision and the installed equipment, to use a multitude of different packaging. Both large and small bags with 10 or 12 products, both pre raised croissants and unbaked chocolate rolls. Further, the bags of products exiting the 4 baggers are automatically packed into the cases, which means that this line runs with very little staff.