Baking & Snack - August 2016 - 118
equipment & packaging
For more information on these companies, go to www.esourcebaking.com
High-speed cutting, dividing
Available in conjunction with Handtmann's VF 600 Bakery Series, the SE 442 cutting system divides dough with a pneumatically operated blade at as high as 200 portions per min depending on scaling weight and dough consistency. It provides efficient dough portioning with accurate weights at all speeds and with all dough densities.
"It makes a very good option for a flexible system for operations at 200 ppm or less that also require efficient product changes with
very high levels of portioning accuracy and operational reliability," said Cesar Zelaya, bakery technology manager for Handtmann.
The high dividing capacity of the SE 442 makes it a good option for pizza production, and is also suitable for producers who want to
divide or portion a large range of products with high volume requirements via a multifunctional cutting unit. The SE 442 boosts productivity by allowing quick changeovers when a baker is managing multiple products on the same line.
"The system is so simple and reliable - a real work horse that maintains accuracy, is easy on parts and is simple to work with because it's been hygienically designed for fast, thorough changeovers and easy operation," Mr. Zelaya said.
(847) 808-1100 * www.handtmann.us
Gentle pan handling
The PALSUS Pan and Lid Stacker-Unstacker from AMF Bakery Systems contains 70% fewer moving parts than conventional magnetic units, significantly
reducing maintenance. Handling multiple pans or lids at one time, a "soft
touch" end-of-arm tool creates smooth, multi-servo movements for quieter,
gentler pan handling.
(800) 225-3771 * www.amfbakery.com
Streamlined doughnut production
Fritsch USA donut lines use a sheet of dough, making them flexible with regard
to shape, size and weight of product. Production starts with a continuous mixer
with scrap dough infeed, then moves to the portioner. The dough is then laminated and holes are punched. Finally, donuts are spread crosswise for proofing.
(609) 662-4649 * www.fritsch-usa.us
118 Baking & Snack August 2016 / www.bakingandsnack.com
http://www.esourcebaking.com
http://www.handtmann.us
http://www.amfbakery.com
http://www.fritsch-usa.us
http://www.bakingandsnack.com
Baking & Snack - August 2016
Table of Contents for the Digital Edition of Baking & Snack - August 2016
Baking & Snack - August 2016
Table of Contents
Table of Contents
Editorial - Getting it right
Newsfront - IFT panel stresses need for values-based discourse
Shick Solutions joins Bretèche Group
BBU takes Eureka! organic bread national
Burford receives American Freedom Award
Kellogg to close Indiana snacks plant
People/In Brief/In Memoriam
Workforce Gap Study - Bridging the Gap
Learning from the best
For the bakers, by the bakers
Clif Bar & Company - Breaking Away
Hiring people and the right ‘ingredients’
Company with a conscience
Going green, staying cool
Foodservice Sandwiches - Between the Lines
Flat sales spur creativity
Fortification - In Pursuit of Lifestyle Nutrients
Corn masa gets folic boost
Salt - The Heavy Lifter
Clean-label salt
Ingredient App - Organic, Muscled Up
Baked Snack Tech - Layered Innovation
Chill out for challenging doughs
Spraying, Seeding - Surface Value
Splitting it up
Bench to Oven - Up, Up and Away
Packaging Lines - Conquering the Final Frontier
Serving all sides of the packaging world
Industry Insight - Securing Safe Horizons
Industry Images - Creating Connections
Meeting Preview - Top Reasons to Attend IBIE 2016
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
Baking & Snack - August 2016 - Baking & Snack - August 2016
Baking & Snack - August 2016 - 2
Baking & Snack - August 2016 - O1
Baking & Snack - August 2016 - O2
Baking & Snack - August 2016 - 3
Baking & Snack - August 2016 - 4
Baking & Snack - August 2016 - 5
Baking & Snack - August 2016 - 6
Baking & Snack - August 2016 - 7
Baking & Snack - August 2016 - 8
Baking & Snack - August 2016 - Table of Contents
Baking & Snack - August 2016 - 10
Baking & Snack - August 2016 - Table of Contents
Baking & Snack - August 2016 - Editorial - Getting it right
Baking & Snack - August 2016 - 13
Baking & Snack - August 2016 - Shick Solutions joins Bretèche Group
Baking & Snack - August 2016 - 15
Baking & Snack - August 2016 - Kellogg to close Indiana snacks plant
Baking & Snack - August 2016 - 17
Baking & Snack - August 2016 - People/In Brief/In Memoriam
Baking & Snack - August 2016 - 19
Baking & Snack - August 2016 - 20
Baking & Snack - August 2016 - Workforce Gap Study - Bridging the Gap
Baking & Snack - August 2016 - Learning from the best
Baking & Snack - August 2016 - 23
Baking & Snack - August 2016 - 24
Baking & Snack - August 2016 - 25
Baking & Snack - August 2016 - For the bakers, by the bakers
Baking & Snack - August 2016 - 27
Baking & Snack - August 2016 - 28
Baking & Snack - August 2016 - 29
Baking & Snack - August 2016 - Clif Bar & Company - Breaking Away
Baking & Snack - August 2016 - 31
Baking & Snack - August 2016 - Hiring people and the right ‘ingredients’
Baking & Snack - August 2016 - 33
Baking & Snack - August 2016 - 34
Baking & Snack - August 2016 - 35
Baking & Snack - August 2016 - Company with a conscience
Baking & Snack - August 2016 - 37
Baking & Snack - August 2016 - 38
Baking & Snack - August 2016 - 39
Baking & Snack - August 2016 - 40
Baking & Snack - August 2016 - 41
Baking & Snack - August 2016 - Going green, staying cool
Baking & Snack - August 2016 - 43
Baking & Snack - August 2016 - 44
Baking & Snack - August 2016 - 45
Baking & Snack - August 2016 - 46
Baking & Snack - August 2016 - Foodservice Sandwiches - Between the Lines
Baking & Snack - August 2016 - 48
Baking & Snack - August 2016 - 49
Baking & Snack - August 2016 - 50
Baking & Snack - August 2016 - 51
Baking & Snack - August 2016 - Flat sales spur creativity
Baking & Snack - August 2016 - 53
Baking & Snack - August 2016 - 54
Baking & Snack - August 2016 - Fortification - In Pursuit of Lifestyle Nutrients
Baking & Snack - August 2016 - 56
Baking & Snack - August 2016 - 57
Baking & Snack - August 2016 - Corn masa gets folic boost
Baking & Snack - August 2016 - 59
Baking & Snack - August 2016 - 60
Baking & Snack - August 2016 - 61
Baking & Snack - August 2016 - 62
Baking & Snack - August 2016 - 63
Baking & Snack - August 2016 - 64
Baking & Snack - August 2016 - Salt - The Heavy Lifter
Baking & Snack - August 2016 - 66
Baking & Snack - August 2016 - 67
Baking & Snack - August 2016 - 68
Baking & Snack - August 2016 - 69
Baking & Snack - August 2016 - Clean-label salt
Baking & Snack - August 2016 - 71
Baking & Snack - August 2016 - 72
Baking & Snack - August 2016 - Ingredient App - Organic, Muscled Up
Baking & Snack - August 2016 - 74
Baking & Snack - August 2016 - Baked Snack Tech - Layered Innovation
Baking & Snack - August 2016 - 76
Baking & Snack - August 2016 - 77
Baking & Snack - August 2016 - Chill out for challenging doughs
Baking & Snack - August 2016 - 79
Baking & Snack - August 2016 - 80
Baking & Snack - August 2016 - 81
Baking & Snack - August 2016 - 82
Baking & Snack - August 2016 - Spraying, Seeding - Surface Value
Baking & Snack - August 2016 - 84
Baking & Snack - August 2016 - 85
Baking & Snack - August 2016 - 86
Baking & Snack - August 2016 - 87
Baking & Snack - August 2016 - Splitting it up
Baking & Snack - August 2016 - 89
Baking & Snack - August 2016 - 90
Baking & Snack - August 2016 - Bench to Oven - Up, Up and Away
Baking & Snack - August 2016 - 92
Baking & Snack - August 2016 - 93
Baking & Snack - August 2016 - 94
Baking & Snack - August 2016 - 95
Baking & Snack - August 2016 - 96
Baking & Snack - August 2016 - Packaging Lines - Conquering the Final Frontier
Baking & Snack - August 2016 - 98
Baking & Snack - August 2016 - Serving all sides of the packaging world
Baking & Snack - August 2016 - 100
Baking & Snack - August 2016 - 101
Baking & Snack - August 2016 - Industry Insight - Securing Safe Horizons
Baking & Snack - August 2016 - 103
Baking & Snack - August 2016 - 104
Baking & Snack - August 2016 - Industry Images - Creating Connections
Baking & Snack - August 2016 - 106
Baking & Snack - August 2016 - 107
Baking & Snack - August 2016 - 108
Baking & Snack - August 2016 - Meeting Preview - Top Reasons to Attend IBIE 2016
Baking & Snack - August 2016 - 110
Baking & Snack - August 2016 - 111
Baking & Snack - August 2016 - 112
Baking & Snack - August 2016 - Events
Baking & Snack - August 2016 - 114
Baking & Snack - August 2016 - 115
Baking & Snack - August 2016 - Ingredients & Formulating
Baking & Snack - August 2016 - 117
Baking & Snack - August 2016 - Equipment & Packaging
Baking & Snack - August 2016 - 119
Baking & Snack - August 2016 - 120
Baking & Snack - August 2016 - 121
Baking & Snack - August 2016 - Patents
Baking & Snack - August 2016 - New on the Shelf
Baking & Snack - August 2016 - Marketplace
Baking & Snack - August 2016 - 125
Baking & Snack - August 2016 - 126
Baking & Snack - August 2016 - 127
Baking & Snack - August 2016 - 128
Baking & Snack - August 2016 - 129
Baking & Snack - August 2016 - 130
Baking & Snack - August 2016 - 131
Baking & Snack - August 2016 - 132
Baking & Snack - August 2016 - 133
Baking & Snack - August 2016 - 134
Baking & Snack - August 2016 - 135
Baking & Snack - August 2016 - 136
Baking & Snack - August 2016 - 137
Baking & Snack - August 2016 - 138
Baking & Snack - August 2016 - Ad Index
Baking & Snack - August 2016 - 140
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