Snack Food & Wholesale Bakery - December 2008 - (Page 44)

Equipment Briefs Continued from page 43 tors meet product quality speciﬁcations by collecting and reporting product data, monitoring critical points through the production process and tracking product characteristics for size, shape and color. It also can identify and remove undesirable product and segregate rejected product. In addition, it operates at speeds exceeding 300 pieces per minute. LeMatic Inc. Jackson, Mich. 1-517-787-3301 sales@lematic.com www.lematic.com The Hinds-Bock PLC control system allows for a quicker changeover from one item to another. It uses a recipe-driven operator interface to change depositor settings by entering in a recipe or SKU [stock-keeping unit]. The tool-free spout centerline feature eliminates the need to make multiple depositor adjustments. In addition, the match-marked gauge takes the guesswork out of spout location. Hinds-Bock Corp. Bothell, Wash. 1-877-292-5715 info@hinds-bock.com www.hinds-bock.com Advertorial Leader in Rounding and Dividing Koenig established U.S. operations in Richmond, Va., in 2007 to directly provide the company’s service, parts and new equipment sales support to its nearly 1,000 existing bakery installations around the clock and its growing number of new customers. Headquarted in Graz, Austria, Koenig has had the reputation as a world leader in dough dividing and rounding technology since ﬁrst developing the Koenig “REX” in 1969. The Rex has been continuously updated over the past 39 years with a focus on improvements in design, hygiene and production. The traditional Koenig roll line, comprising a Rex, intermediate proofer, stamper, moulder, seeder and panner, is a modular system allowing for an initial investment of a Rex and the subsequent addition of downstream components as the bakery grows. The Combi Line and Industry Rex lines can produce a variety of dough weight ranges from 0.5 oz. to 12 oz. and capacities from 1,800 to 42,000 rolls per hour. Typical rolls produced on the Koenig roll line can include Kaiser, hoagie, dinner and mini rolls. The traditional Koenig roll lines are supplemented by the Koenig Artisan stress-free bread lines. The Koenig “Ceres” bread divider was speciﬁcally designed using the unique principal of division by gravity to ensure that the stress on the dough is minimized and the cell structure remains intact. The modular design of the system allows for the addition of a moulding unit for French baguettes, a v-belt rounder for sticky rye boules, a loaf moulder and a working table for ﬁnal hand shaping. The Koenig Artisan “SFC”, “SFR”, “SFI” and “Menes” lines are modularly designed and engineered to meet the bakery need for gentle dough handling, high production and quick product changeover for a variety of artisan breads such as ciabatta, baguettes, round rolls, heroes, pizza dough and pita breads. For more information, visit www.koenig-rex.com or call Koenig, U.S. Operations at 1-804-377-9620. Editor’s Note: Koenig provided the information for this article. Also, check out our online Buyer’s Guide at www.snackandbakery.com. 44 Snack Food & Wholesale Bakery - DECEMBER 2008 www.snackandbakery.com http://www.lematic.com http://www.hinds-bock.com http://www.koenig-rex.com http://www.koenig-rex.com http://www.snackandbakery.com http://www.snackandbakery.com

Table of Contents Feed for the Digital Edition of Snack Food & Wholesale Bakery - December 2008

Snack Food &�Wholesale Bakery - December 2008 Contents Editor’s Note Now, That’s Haute! Bigger ‘n’ Better But Is It Art? New Products Branching Out Engineering Management Fits to a T Racing to the Finish The Final Word

Snack Food & Wholesale Bakery - December 2008

For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.