IBIE - 2013 Show Daily, Tuesday - 34

SH
OW
CASE
FLEXIBLE CONVEYING SYSTEM

CONTINUOUS MIXING SYSTEM

Dorner’s SmartFlex is
a flexible conveyor system providing unmatched
performance in product
handling and conveyor
integration. SmartFlex enables users to have multiple
curves, elevation changes, or
jogs in longer runs of conveyors at speeds up to 200 fpm. SmartFlex can be used as a mainline
conveyor for product flow, or as an addition to an existing conveyor
system. The modular conveyor system allows for future changes in
line routing with ease for years of repurposing.
Web www.dornerconveyors.com; Booth No. 4737

The CODOS continuous
mixing/kneading system from
Zeppelin Systems ensures
consistent dough quality
with easy recipe changes and
customized controls. CODOS
is used for a variety of products
such as bread, rolls, pita,
tortillas, cookies, crackers,
pastry, bars and more. The
ingredients can be added to the process at any time, at any point, and
fragile materials such as flakes and fruit can be added with minimal
damage. The double-jacketed trough construction can be heated or
cooled to ensure a constant dough temperature. According to the
company, the CODOS system can help facilities realize an energy
savings up to 30% and increase production line efficiency.
Web www.zeppelin-systems.com; Booth No. 9235

PALM SHORTENING FOR PIE DOUGH
Scientists at Stratas Foods
recently introduced Flex Palm
palm shortenings that look, feel
and perform like soybean-based
partially hydrogenated shortenings.
According to the company, these
new shortenings, which are on
display at Stratas’ IBIE booth, are
smoother, creamier, more pliable and
easier to work with than other palm
shortenings. They also have a whiter
appearance, wider working functional
temperature range, more consistent texture from cube-to-cube and
lot-to-lot and desirable textural properties over a longer shelf life.
Web www.stratasfoods.com; Booth No. 2767

CHOCOLATE MOUSSE MIX
Mousse Mixes from Callebaut
offer chocolate mousse with the
true taste of the finest Belgian
chocolate. In fact, the first
ingredient is real chocolate. The
texture allows versatile presentation
for piping and scooping and can
be piped into dessert glasses or
chocolate cups before refrigerating.
When prepared and piped into
cups, the mousse can also be deep
frozen. One 800 g bag of the powdered mix combined with 1 liter of
milk yields 36 portions of 50 g. Web www.callebaut.com;
Booth No. 4133
Vis
it
IBI Us at
ES
Bo
oth HO the
#1 W
122
9

Manufacturer for dry bulk conveying – Food Industry
Cyclone High Efficiency (HE)

Diverter Valves

Roller Gates

Couplings, Clamps, Elbows,
Bends and Fittings

Slideflex Valves
Maintenance
Gates

Slidegates

For complete product information
Call Toll Free: Canada 1-800-263-1942
U.S.A. 1-800-263-7782
or VISIT OUR WEBSITE TODAY!

www.lorenzproducts.com
34

For more information, see Page 46

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IBIE

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Tuesday, October 8, 2013

http://www.dornerconveyors.com http://www.zeppelin-systems.com http://www.stratasfoods.com http://www.callebaut.com http://www.lorenzproducts.com

IBIE - 2013 Show Daily, Tuesday

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