IBIE, show daily - Sunday - (Page 30)

SH OW CASE HIGH-VOLUME DONUT FRYER OPTIMIZE TEXTURE, SWEETNESS Belshaw Adamatic Bakery Group, in partnership with JBT FoodTech, introduces the TFF-IV high-volume donut fryer, designed to use today’s transfat-free frying oils. It takes advantage of the large surface area of a THERMoFIN heat exchanger to efficiently transfer gentle heat to the frying oil for longer-lasting oil and better quality products. Because the heat exchanger is only 4 1/16-in. high, shortening volume can be kept low relative to overall frying surface. Web www.belshaw-adamatic.com; Booth No. 7507 Ingredion can help create exciting new baked foods that add fiber, reduce calories, eliminate gluten or support bone, joint, digestive or immune health while still keeping the taste, texture and clean-label qualities consumers expect. The company’s proprietary Dial-In Texture Technology and Dial-In Sweetness programs help optimize products to match the originals when ingredients are removed or reduced. This approach can also leverage signature textures or match a competitive target. This helps gluten-free products retain the texture provided by wheat gluten. Web www.ingredion.com; Booth No. 11437 COMMERCIAL BOWL-LIFT STAND MIXER KitchenAid’s commercial series bowl-lift stand mixer is the company’s most powerful yet quietest mixer. The long-lasting and efficient mixer features speed control protection, professional bowl-lift design, a commercial attachment power hub and heavy-duty metal control knobs. The bowl is brushed stainless steel and has a “J” style handle for easy handling and storage. The mixer is NSF-certified and includes both 5- and 8-quart bowls, a solid stainless steel flat beater, an elliptical 11-wire whip and a spiral dough hook Web www.kitchenaidcommercial.com; Booth No. 3205 UNIVERSAL BINDER MOLDA 13 from Molda AG/Pocantico Resources is a premium binding material which revolutionizes the production process of cereal, bar, cookie and many other applications by eliminating the need for complex cooking. Uniquely requiring no oven baking, MOLDA 13 is mixed only with water, heated up to 176° F and then blended with any desired ingredients to bind them together. The resulting mixture is immediately usable and easy to shape, cut or sculpt. Web www.molda.de (Europe); www.pocanticoresources.com (North America); Booth No. 1962 ESOURCE GLUTEN-FREE OAT PRODUCTS In 2013, Sosland Publishing, in cooperation with the leading baking trade associations, launched a revolutionary electronic search engine and buyer’s guide exclusively for the baking industry. esource is the hub for companies, products, services, trade groups and other entities that do business in the baking industry. The sponsoring trade groups include the American Bakers Association, the American Society of Baking, the Bakery Equipment Manufacturers & Allieds and the Biscuit & Cracker Manufacturers’ Association. Stop by the Sosland booth to see how esource can enhance the way you conduct business. Web www.soslandesource.com/baking; Booth No. 5612 Grain Millers offers a full line of certified gluten-free oat products in the form of whole grains, flakes, flours, brans and oat fiber along with certified gluten-free baking blends, mixes, concentrates and ancient grains. For more than 20 years Grain Millers has been a leading manufacturer of conventional and organic whole grain ingredients used in cereals, breads, bars and many other products served around the world. These grains include oats, wheat, barley and rye, which the company mills into flours, flakes, brans and fibers. Web www.grainmillers.com; Booth No. 1953 30 • IBIE • Sunday, October 6, 2013 http://www.belshaw-adamatic.com http://www.ingredion.com http://www.kitchenaidcommercial.com http://www.molda.de http://www.pocanticoresources.com http://www.soslandesource.com/baking http://www.grainmillers.com

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

IBIE, show daily - Sunday