IBIE, show daily - Monday - (Page 30)

SH OW CASE ASSERT BAKERY CREATIVITY ROBOTIC FORK DEPANNING Consumer tastes are ever-changing, noted Ingredion, and the company offers its services with consumer insights to define bakery product goals and sensory evaluation to target and achieve the perfect texture. Its bakery technical experts, Culinology teams and pilot plant are available to assist with formula development for faster scale-up. The company also offers regulatory expertise. Ingredion’s broad portfolio of innovative sweeteners, texturizers and nutrition ingredients helps customers to capitalize on emerging market trends and ramp up profitability. Web www.ingredion.com; Booth No. 11437 Colborne Foodbotics introduces new technology for picking and packing batter-based products such as muffins, cupcakes, layer and sheet cakes. The 4-axis robot allows for more efficient pick-andplace routines, enabling users to pick-and-pack up to 22 pans per minute. The proprietary end effector technology uses individually controlled fork grippers that are ideal for topped products such as blueberry- or streusel-topped muffins. Web www.colbornefoodbotics.com; Booth No. 4907 REFINED TASTE AND TEXTURE Callebaut now makes it easier for bakers and decorators to add taste, texture and refined looks to pastries, desserts and confectionary. Crispearls offer a beautiful, tasty and crunchy way of finishing products. Only 2 to 3 mm in diameter, Crispearls look like tiny beads of caviar. The core of every pearl is a toasted biscuit kernel, giving them a surprising and lasting crunch, even in liquidbased interiors such as chocolate mousse or ice cream, according to the company. Web www.callebaut.com; Booth No. 4133 UNIVERSAL CUTTING MACHINE The versatile UCM from Erika Record is designed for compact spaces and is capable of cutting square, rectangle, triangle and rhombus shapes in cakes or pies either in a baking tray or on a cutting board. The UCM measures 6 ft by 4 ft with a flexible and precise 6-axis lightweight robotic arm. Web www.erikarecord.com; Booth Nos. 2351 and 2443 30 • IBIE • Monday, October 7, 2013 WHOLE FOOD FIBER Florida Food introduces FiberGel LC, a whole food fiber produced through an allnatural process. It can replace 100% of the egg content in many bakery products, as well as develop structure, retain moisture and extend shelflife. Additionally, FiberGel LC can shorten baking times, contribute to gluten-free formulations and reduce the requirement for bleached and/or high protein flours in baked goods. At IBIE, soft dough cookies (egg and gluten-free), gluten-free natural tortillas and cakes (egg and gluten-free) will highlight FiberGel LC benefits. Web www.floridafood.com; Booth No. 2137 NUTRITION-RICH COOKED BEANS Available pre-washed, cooked and ground into a variety of forms including powders and grits, VegeFull Cooked Ground Beans from ADM add nutritional value to baked foods and snacks as well as pasta, cookies, dips and more. These ingredients reconstitute in minutes and can be added easily without changing the taste, texture or color of the food. The cooked, ground beans also permit benefit claims such as rich-in-fiber or gluten-free. Web www.adm.com/vegefull. Booth No. 9619 http://www.colbornefoodbotics.com http://www.ingredion.com http://www.callebaut.com http://www.floridafood.com http://www.erikarecord.com http://www.adm.com/vegefull

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

IBIE, show daily - Monday