Baking & Snack - August 2016 - 83

EQUIPMENT

Spraying, Seeding

SURFACE Value

At the end of the day, what goes
on a product is just as important as
what's in it, and how it gets there
is cause for consideration.
by Joanie Spencer

F

For years, bakers, chefs and food marketers of every variety have said the same thing: People eat with their eyes.
Whether it's a sheen, a perfect split or a baked product
seeded with all kinds of healthy goodness, consumers
put a lot of stock in what's on top of a product.
"Consumers love eye appeal," said Bo Maurer, vicepresident, sales and marketing, Wheat Montana, Three
Forks, MT. "People love to see all the grain and the
seeds." Sunflower seeds, chia, flaxseed or even a good,
old fashioned egg wash and even water are just a few
ways to get that visual aspect of baked foods and snacks.
With the rise in popularity of visible seeds and
grains, baking companies like Dave's Killer Bread,
Milwaukie, OR, and Wheat Montana are now enrobing their breads. "Enrobing is pretty hot in the market
right now," said Mitch Lindsey, technical sales, Burford

Corp. "We've taken that concept and built a new machine with that capability."
WP Bakery Group USA has also seen an uptick in
requests for this technology. "Fully enrobed loaves are a
hot trend," said Patricia Kennedy, president, noting that
the company's engineers have also developed enrobing
equipment.
No matter what's going on top - or all around -
these products all have a few things in common. They
have to be precise, they have to look good - and taste
good, too - and the equipment used for them has to be
food safe and safe to use.

The 'what' factor
Whether spraying or seeding, an important question every supplier will ask starts with the word "what" - as in,
"What ingredients are you topping with?"
Not all toppings are the same, and they aren't dispensed the same: Flour is different from salt, and salt
is different from seeds. Bakers must consider first what
they're applying, and then how they want it applied and
what level of accuracy they're looking for.
"Our dry material machines can do different things
When spraying certain ingredients such as synthetic egg, storage and
sanitation must be carefully considered.
Burford

www.bakingandsnack.com / August 2016 Baking & Snack 83



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
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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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