Baking&Snack - July 2012 - 111

PRODUCTS & PACKAGING

BAKER GIVES “STARTING FROM SCRATCH” A NEW MEANING

Vacuum-assisted coiler
Fritsch’s CVS vacuum coiling system for filled and unfilled croissants uses low pressure for coiling and positioning of the dough pieces. A vacuum holds dough pieces firmly in place to ensure precise contact at all times. The servo-controlled gripping arms of the new bending unit simulate the manual process, producing a variety of different shapes from slightly bent croissants up to completely closed ring shapes. (973) 857-7272 • www.fritsch-usa.us

Precision topping
The Smart Rotary Seeder/Topper from Burford Corp. features automatic setup for each product, resulting in accurate topping coverage and seed savings from operator to operator. Constructed of stainless steel, the seeder/topper features a high-quality split water spray system and applies a wide variety of toppings. It offers an operator-side mandrel drive, and quick-change mandrels permit easy changeovers. (877) 287-3673 • www.burford.com

Gentle dough dividing
BackTechnik’s Soft 3B dough dividers, available from Cinch Bakery Equipment, use hydraulically controlled oil-pressure units that adapt to the dough consistency and minimize stress on the product. The divider can process dough with long fermentation times and hydration levels up to 80%. Interchangeable pistons accommodate weights ranging from 50 to 2,000 g (2 oz to 4½ lb). All housing and carrying parts are stainless steel. (973) 237-9673 • www.cinchbe.com

Automated dough feeding
Designed specifically with sanitation in mind, Food Process Automation (FPA)’s automated dough feeders feature hopper sides completely separate from the belt for high-pressure cleaning without limiting functionality. FPA’s fully automated power dough feed systems allow bakers to maintain a clean environment in their facilities while maximizing their production throughput. FPA’s standard offerings come in 24-, 32-, 39- and 48-in.-wide models with either a sheeting roll or kibbler-style head, supporting multiple dough types. (800) 968-9801 • www.fpa-usa.com

Monitoring tools for dough mixing
AMF Bakery Systems’ dough process control system, the AMF Dough Guardian, electronically monitors and controls the mixing process on the company’s horizontal mixers. The computerized system allows bakers real-time control to adjust their mixing process to day-to-day variations, thus achieving consistent dough performance. (804) 342-9716 • www.amfbakery.com

ndependent baker Fred Piechocki comes from a proud family of bakers. However, during the Great Depression, his grandfather, Stanley, and father, Edward, lost their bakery. As a result, this third generation baker had no recipes or business to carry on. So what did Fred do? He started his bakery from scratch. In 1979, Fred opened The Cakery Bakery in Philadelphia, Pennsylvania. Ten years later, he moved to Warrington, Pennsylvania, where he and longtime friend, Henry Stoughton, opened the Warrington Pastry Shop. Fred describes his business as a European style, traditional bakery where products are baked from scratch every day. Best known for the 60 to 100 decorated cakes it produces a week, Warrington Pastry Shop also turns out 10 to 15 wedding cakes a weekend during prime wedding season. It is also well known for Danish, regular cakes, cupcakes, butter cakes, cinnamon buns and donuts. “My greatest accomplishment is to consistently produce a high-quality product,” said Fred. International® Bakers Services has played a key role in maintaining this quality. “When I started out, I received a sample of International® Bakers Services B&V® and I have used IBS flavors ever since,” Fred recalled. His bakery also uses chocolate, banana, rum, coconut and hazelnut flavors. “I am very happy with IBS products,” Fred stated. “They are easy to use, very consistent and economical. Most importantly, the flavors hold up.” “Using ingredients that will keep product quality high will make you proud to be an independent baker,” Fred advised. If you value consistent quality, you should get to know International® Bakers Services. Contact us toll-free at (800) 3457175, by fax at (574) 287-7161, or in writing at 1902 North Sheridan Ave., South Bend, Indiana 46628. We have the flavors your customers deserve.
For more information, see Page 121

www.bakingandsnack.com

July 2012 / Baking & Snack / 111

http://www.fritsch-usa.us http://www.burford.com http://www.cinchbe.com http://www.fpa-usa.com http://www.amfbakery.com http://www.bakingandsnack.com

Baking&Snack - July 2012

Table of Contents for the Digital Edition of Baking&Snack - July 2012