IBIE, show daily - Sunday - (Page 28)

SH OW CASE COST-, PERFORMANCE-SAVING FUMARIC ACID Bakers can cut calcium propionate levels and reduce yeast in bread products by using encapsulated fumaric acid, according to an independent research study done at Kansas State University’s Department of Grain Science and Industry. Clabber Girl Corp. released results of the study that examined the company’s InnovaFresh Encapsulated Fumaric Acid in yeast-raised goods. The work confirmed that its use allows formulators to cut calcium propionate in half and reduce yeast requirements by 10%. These cuts have significant cost implications for price-sensitive bakery applications. Web www.clabbergirl.com; Booth No. 10043 SLICER WITH VACUUM HOLD-DOWN The Henry Group’s horizontal band slicer now features a bottomvacuum hold-down assist for better product quality compared with traditional top holddown-assist conveyors. Its slicer works for buns or specialty products requiring a horizontal slice including hamburger buns, pita, thin buns, hearth buns and croissants. The vacuum bed holds the product from the bottom as it travels through the slicing area equipped with a traditional band blade. Web www.thehenrygroup.com; Booth No. 7219 IMPROVES FROZEN DOUGHS, PASTRIES Arctic Frozen Dough Solutions from AB Mauri include a tailored yeast strain, dough conditioners with advanced enzyme technology and clean-label formulating options. These can be applied to all types of artisan and industrial frozen dough and pastry formulations, including breads, buns, rolls, croissants, Danish and par-baked breads. This product line resolves many of the technical challenges impeding consistency during production, according to the company. These ingredient products maintain finished product volume during shelf life and add tolerance to variations in proofing and baking. Web www.abmna.com; Booth No. 10619 28 • IBIE • Sunday, October 6, 2013 REDUCED-SODIUM LEAVENING Innophos provides a wide range of solutions for reduced-sodium applications in the baking industry. Cal-Rise is a unique leavening acid that delivers multiple benefits to enhance all bakery products. It leavens, conditions and, most importantly, reduces the sodium content and increases the calcium content without altering flavor, texture and appearance. It is perfect for layer and snack cake products, biscuits, scones, muffins, pancakes, waffles, dry mixes and self-rising flour batters. Web www.innophos.com; Booth No. 1366 INDOOR/OUTDOOR BULK FLOUR SYSTEMS KB Systems, Inc. specializes in indoor and outdoor bulk handling solutions with a wide range of storage silos including bolted and welded designs from 30,000- to 250,000-lb capacities. KB indoor systems are designed for bakeries needing to get started or expand current bulk capacity for storage of wheat flours and specialty ingredients. The indoor storage bins are available in standard configurations from 65,000- to 140,000-lb capacities and can often be installed with no pad and no permit. Web www.geminibe.com and www.kbsystemsinc.com; Booth No. 8430 HORIZONTAL MIXERS Shaffer Mixers & Processing Equipment will showcase its latest mixer design at IBIE. The mixers feature the new hybrid-frame design which incorporates the best features of the enclosed and openframe mixers. These benefits include greater energy efficiency using a direct drive and sanitation savings due to the open-frame design and water tight enclosures for hydraulic and electrical components. The mixer also has new bowl sealing technology and features a BFM flour gate connection and dust vent. Web www.shaffermixers.com; Booth No. 6130 http://www.innophos.com http://www.clabbergirl.com http://www.thehenrygroup.com http://www.geminibe.com http://www.kbsystemsinc.com http://www.shaffermixers.com http://www.abmna.com

Table of Contents for the Digital Edition of IBIE, show daily - Sunday

IBIE, show daily - Sunday