Baking & Snack - October 2016 - 125
Consistent dough chunking
Topos Mondial offers a variety of Overhead Dough Chunkers (ODC) for
portioning dough into a divider, a dough extruder or a primary dough feeder.
Topos can customize the hopper size and the support structure to meet a bakery's
specific layout and production needs. These chunkers use Teflon-coated triad
blades for consistent cutting.
(610) 970-2270 * www.toposmondial.com
Low-profile dump stations
Gemini Bakery Equipment/KB Systems' latest generation of low-profile indoor
super sack and bulk bag dump stations provide large volumes of storage capacity
with a compact footprint. It features a unique option to configure the system with
a closed loop conveying line that returns back to the bin.
(215) 673-3520 * www.geminibe.com
Artisan bread handling
Rademaker Handling Systems are developed to process a wide assortment of
artisan bread products for midsized to industrial bakeries. Baguettes, batards,
ciabatta, boules and other high-quality artisan breads will benefit from the gentle,
consistent retarding and proofing environment of this system.
(330) 650-2345 * www.rademaker.com
High-volume mixing
The Double Arm Triple Sweep Agitator from Shaffer, a Bundy Baking Solution,
provides fast, consistent mixing for wire-cut doughs, granola, energy bar and
other products at batch sizes above 2,000 lb. The newly engineered blade design
and efficient movement provide a thorough mix of product at reduced mix times.
(937) 652-2151 * www.shaffermixers.com
Pastry filling handling
Handtmann's VF 600 B divides filling material with a gentle movement through
its vane cell that protects valuable inclusions, then feeds it to Handtmann's DS 551
dosing unit for gram-precise dosing into cups or packs or onto sheets for pastries
and snacks using fruits, nuts or highly pasty or chunky fillings.
(937) 652-2151 * www.handtmann.us
www.bakingandsnack.com / October 2016 Baking & Snack 125
http://www.toposmondial.com
http://www.geminibe.com
http://www.rademaker.com
http://www.shaffermixers.com
http://www.handtmann.us
http://www.bakingandsnack.com
Baking & Snack - October 2016
Table of Contents for the Digital Edition of Baking & Snack - October 2016
Baking & Snack - October 2016
Table of Contents
Table of Contents
Editorial - First, it’s about the people
Newsfront - Kellogg thinking outside the box
Survey: Millennials prefer salty snacks
Mondelez to invest $65 million in RDQ network
Expansive nutrition database debuts
Study questions reliability of glycemic index
Peope/In Brief/In Memoriam
Advances in Technology - The Next Big Thing
Innovation on display at IBIE2016.com
Masada Bakery - The Masada Way
Going high-speed artisan
Building on an entrepreneurial base
Retail - Hitting the Accelerator
Tapping into “click and connect” e-commerce
Pies - A Reason to Celebrate
Making room for a little dessert
Fruits & Nuts - Get Zany
Trending: Flavored, candied nuts
Going nutty in more ways than one
Starches - Take Another Look
Four types, many functions
Patent covers resistant-starch wheat
FDA decides official definition
Ingredient App - The Cherry on Top
Mixing - The 'Art' of Automation
Sweet Goods Technology - Samll Deposits, Big Impact
Accessible depositors for easy cleaning
Inline Safety - Safe on all Fronts
Sanitation Strategies - Avoiding Accidental Allergens
Meeting Preview - Looming Label Changes
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - October 2016 - Baking & Snack - October 2016
Baking & Snack - October 2016 - 2
Baking & Snack - October 2016 - 3
Baking & Snack - October 2016 - 4
Baking & Snack - October 2016 - 5
Baking & Snack - October 2016 - 6
Baking & Snack - October 2016 - 7
Baking & Snack - October 2016 - 8
Baking & Snack - October 2016 - Table of Contents
Baking & Snack - October 2016 - 10
Baking & Snack - October 2016 - Table of Contents
Baking & Snack - October 2016 - Editorial - First, it’s about the people
Baking & Snack - October 2016 - 13
Baking & Snack - October 2016 - 14
Baking & Snack - October 2016 - 15
Baking & Snack - October 2016 - Survey: Millennials prefer salty snacks
Baking & Snack - October 2016 - 17
Baking & Snack - October 2016 - Study questions reliability of glycemic index
Baking & Snack - October 2016 - Peope/In Brief/In Memoriam
Baking & Snack - October 2016 - 20
Baking & Snack - October 2016 - 21
Baking & Snack - October 2016 - 22
Baking & Snack - October 2016 - Advances in Technology - The Next Big Thing
Baking & Snack - October 2016 - Innovation on display at IBIE2016.com
Baking & Snack - October 2016 - 25
Baking & Snack - October 2016 - 26
Baking & Snack - October 2016 - 27
Baking & Snack - October 2016 - Masada Bakery - The Masada Way
Baking & Snack - October 2016 - 29
Baking & Snack - October 2016 - 30
Baking & Snack - October 2016 - 31
Baking & Snack - October 2016 - 32
Baking & Snack - October 2016 - 33
Baking & Snack - October 2016 - 34
Baking & Snack - October 2016 - 35
Baking & Snack - October 2016 - Going high-speed artisan
Baking & Snack - October 2016 - 37
Baking & Snack - October 2016 - 38
Baking & Snack - October 2016 - 39
Baking & Snack - October 2016 - 40
Baking & Snack - October 2016 - 41
Baking & Snack - October 2016 - Building on an entrepreneurial base
Baking & Snack - October 2016 - 43
Baking & Snack - October 2016 - 44
Baking & Snack - October 2016 - 45
Baking & Snack - October 2016 - 46
Baking & Snack - October 2016 - Retail - Hitting the Accelerator
Baking & Snack - October 2016 - 48
Baking & Snack - October 2016 - 49
Baking & Snack - October 2016 - Tapping into “click and connect” e-commerce
Baking & Snack - October 2016 - 51
Baking & Snack - October 2016 - 52
Baking & Snack - October 2016 - 53
Baking & Snack - October 2016 - 54
Baking & Snack - October 2016 - 55
Baking & Snack - October 2016 - 56
Baking & Snack - October 2016 - 57
Baking & Snack - October 2016 - 58
Baking & Snack - October 2016 - Pies - A Reason to Celebrate
Baking & Snack - October 2016 - 60
Baking & Snack - October 2016 - 61
Baking & Snack - October 2016 - Making room for a little dessert
Baking & Snack - October 2016 - 63
Baking & Snack - October 2016 - 64
Baking & Snack - October 2016 - 65
Baking & Snack - October 2016 - 66
Baking & Snack - October 2016 - Fruits & Nuts - Get Zany
Baking & Snack - October 2016 - 68
Baking & Snack - October 2016 - 69
Baking & Snack - October 2016 - Trending: Flavored, candied nuts
Baking & Snack - October 2016 - 71
Baking & Snack - October 2016 - Going nutty in more ways than one
Baking & Snack - October 2016 - 73
Baking & Snack - October 2016 - 74
Baking & Snack - October 2016 - Starches - Take Another Look
Baking & Snack - October 2016 - Four types, many functions
Baking & Snack - October 2016 - 77
Baking & Snack - October 2016 - Patent covers resistant-starch wheat
Baking & Snack - October 2016 - 79
Baking & Snack - October 2016 - FDA decides official definition
Baking & Snack - October 2016 - 81
Baking & Snack - October 2016 - 82
Baking & Snack - October 2016 - Ingredient App - The Cherry on Top
Baking & Snack - October 2016 - 84
Baking & Snack - October 2016 - Mixing - The 'Art' of Automation
Baking & Snack - October 2016 - 86
Baking & Snack - October 2016 - 87
Baking & Snack - October 2016 - 88
Baking & Snack - October 2016 - 89
Baking & Snack - October 2016 - 90
Baking & Snack - October 2016 - 91
Baking & Snack - October 2016 - 92
Baking & Snack - October 2016 - 93
Baking & Snack - October 2016 - 94
Baking & Snack - October 2016 - Sweet Goods Technology - Samll Deposits, Big Impact
Baking & Snack - October 2016 - Accessible depositors for easy cleaning
Baking & Snack - October 2016 - 97
Baking & Snack - October 2016 - 98
Baking & Snack - October 2016 - 99
Baking & Snack - October 2016 - 100
Baking & Snack - October 2016 - 101
Baking & Snack - October 2016 - 102
Baking & Snack - October 2016 - 103
Baking & Snack - October 2016 - 104
Baking & Snack - October 2016 - Inline Safety - Safe on all Fronts
Baking & Snack - October 2016 - 106
Baking & Snack - October 2016 - 107
Baking & Snack - October 2016 - 108
Baking & Snack - October 2016 - 109
Baking & Snack - October 2016 - 110
Baking & Snack - October 2016 - 111
Baking & Snack - October 2016 - Sanitation Strategies - Avoiding Accidental Allergens
Baking & Snack - October 2016 - 113
Baking & Snack - October 2016 - 114
Baking & Snack - October 2016 - Meeting Preview - Looming Label Changes
Baking & Snack - October 2016 - 116
Baking & Snack - October 2016 - Events
Baking & Snack - October 2016 - 118
Baking & Snack - October 2016 - 119
Baking & Snack - October 2016 - 120
Baking & Snack - October 2016 - Ingredients & Formulating
Baking & Snack - October 2016 - 122
Baking & Snack - October 2016 - 123
Baking & Snack - October 2016 - Equipment & Packaging
Baking & Snack - October 2016 - 125
Baking & Snack - October 2016 - 126
Baking & Snack - October 2016 - 127
Baking & Snack - October 2016 - 128
Baking & Snack - October 2016 - Patents
Baking & Snack - October 2016 - 130
Baking & Snack - October 2016 - New on the Shelf
Baking & Snack - October 2016 - 132
Baking & Snack - October 2016 - Marketplace
Baking & Snack - October 2016 - 134
Baking & Snack - October 2016 - 135
Baking & Snack - October 2016 - 136
Baking & Snack - October 2016 - 137
Baking & Snack - October 2016 - 138
Baking & Snack - October 2016 - 139
Baking & Snack - October 2016 - 140
Baking & Snack - October 2016 - 141
Baking & Snack - October 2016 - 142
Baking & Snack - October 2016 - 143
Baking & Snack - October 2016 - 144
Baking & Snack - October 2016 - Ad Index
Baking & Snack - October 2016 - New Product Spotlight
Baking & Snack - October 2016 - 147
Baking & Snack - October 2016 - 148
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