Baking & Snack - May 2017 - 67

Set up for success
Healthy alternative snacks can often contain allergens and
need intense sanitation between changeovers to ensure
that cross-contamination doesn't happen. And then there
are those uber-sticky gluten-free doughs. Extruders and
related equipment have been designed to streamline the
sanitation process.
"When producing bars and snacks containing allergens,
equipment sanitation is key," said Cesar Zelaya, bakery
sales and technology manager, Handtmann Inc. "Ensuring
food safety in these environments means that fully cleaned
and sanitized equipment is a must." The company's extruders are designed to offer operators full access to all product zone contact areas on the equipment, thus enabling a
full washdown execution.
Clextral's Evolum+ twin-screw extruder features hygienic
design that optimizes food safety and simplifies sanitation.
Reading Bakery Systems took sanitation beyond the
extruder to the hopper feed box. Traditionally, these boxes
were made by assembling various parts, creating hard-toclean joints and dead areas. Reading developed injectionmoulded, one-piece hopper boxes. Not only did that eliminate these hard-to-clean places, but the small, lightweight
boxes can also be handled and cleaned by one operator.
"More and more companies are designing with cleaning in mind," said Vince Pasquini, technical sales engineer,
pretzel and snack, Reading Bakery Systems. "Our old hopper box was very functional, but it was a big, heavy assembly that required two people to put it on and take it off
of the machine. Now, they're small and lightweight so one
person can handle it."
Hygienically designed equipment can set operators up for success when it comes to sanitation.
Clextral

Baking Is All In
The Family
Baking has been in the Manderfield family
for four generations. Manderfield's Home
Bakery got its humble beginnings in 1934
when Frank and Marie Manderfield opened
their doors in Fox Valley, Wisconsin. It
continued successfully until Frank retired in
1964. Frank's son Dennis opened a bakery
in Menasha, Wisconsin, and ran it for 16
years before he sold it in 1972.
Dennis' kids all had a passion for baking. So
in 1979, they reintroduced Manderfield's
Home Bakery to Appleton, Wisconsin.
Today,
this
third
generation
of
bakers-Mike, Paul, Jerry, Doug and
Matt-continues to run the full-line retail
bakery. It offers doughnuts, muffins,
Danish, iced and decorated cut-out cookies,
cakes and Artisan breads. And in 2012,
Travis Manderfield, great-grandson of
Frank, proudly joined the family business.
"We all got started in the business because we
grew up with parents who were bakers," said
Doug Manderfield. "We are all creative in
our own ways, and have found our strengths
that helped bring about our success."
Though the business has grown over the past
35 years, they remember their roots, and
maintain a home-town feel in the bakery.
"We treat all of our customers as guests in
our home," said Manderfield. "We focus on
consistent quality products with excellent
customer service." The bakery has gone
from one location with 15 employees to
three locations with 120 employees.
"Using flavors from International® Bakers
Services (IBS) has helped our bakery
produce consistent, unique and very
flavorful products that our customers enjoy
on a regular basis," said Manderfield. "My
father used these flavors for over 30 years,
and we continue to use the same formulas
and flavors. The flavors include True
Butter, B&V®, Cinnabutter blend and V&R®
for our tasty treats."
If you want flavors that keep your customers
coming back time after time, turn to
International® Bakers Services. We have the
flavors your customers deserve.
Contact us toll-free at , by
fax at , or visit our website at:
XXXJOUFSOBUJPOBMCBLFSTDPN.
International Bakers Services,
1902 North Sheridan Ave.,
South Bend, Indiana 46628.

http://www.internationalbakers.com

Baking & Snack - May 2017

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