IBIE - 2013 Show Daily, Tuesday - 38

SH
OW
CASE
SATURATE-SPARING SHORTENINGS

GLUTEN-FREE PRODUCTION LINE

UltraBlends All Purpose
Shortening from Bunge
gives a no-trans, lowsaturates choice for baked
foods such as biscuits,
cookies, crackers, pie
crusts, pastries and
cakes. It cuts saturates
by more than 40% using
proprietary non-lipid
ingredients, blending and
crystallization processes.
These shortenings carry zero grams trans fat per serving and provide
greater levels of heart-healthy mono- and polyunsaturated levels
compared with traditional shortenings. The non-lipid content consists
of powdered cellulose, which adds fiber and moisture-binding
functionality. The company plans to sample products made with these
new shortenings at its booth. Web www.bungeoils.com;
Booth No. 9019

A pioneer in
developing dedicated
solutions for gluten-free
baked foods, Minipan
srl manufactures the
SYR3 ROTO line. This
flexible, multipurpose
technology allows
bakers to produce both
savory and sweet baked
foods, including pizza
bases, focaccia, baguettes, crackers and cookies with large inclusions.
Changeovers are quick, and the line eases sanitation.
Web www.minipan.com; Booth No. 4524

BATTER DEPOSITING SYSTEMS
Reiser’s batter depositing
systems scale precise portions of
batter for applications including
cupcakes, muffins, cake, pie
filling and cookie dough. The
system can be integrated into
existing production lines. The
depositor attachment’s Rotary
Dripless Valve deposits exactweight portions without mess. The Vemag Stuffer’s double-screw
pump enables portioning accuracy and gentle transport of product.
Web www.reiser.com; Booth Nos. 6930 and 7230

DRY ICE BLASTING
Continental Carbonic has implemented dry ice blasting in several top
commercial bakeries. Because dry ice
blasting is a waterless cleaning method, it introduces no moisture to the
production area. Cleaning with dry
ice blasting reduces current bacteria
counts, including salmonella, E. coli
and listeria. It streamlines the cleaning
process and reduces labor costs. In
bakeries, dry ice blasting can be used
to clean production equipment such
as bakery moulds, conveyors, mixers,
ovens and slicers.
Web www.continentalcarbonic.com; Booth No. 1470

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IBIE

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Tuesday, October 8, 2013

FLAVORS FOR DESSERTS
PreGel America
added new flavors
to its existing line.
PreGel’s Tenero
and Gelato lines now include Green Tea Super Sprint, White Base
Super Sprint and Brownie Batter Super Sprint for gelato and soft serve.
The company also developed Pistachio Primavera Traditional Paste,
Pomegranate Arabeschi and Apple Pie Arabeschi for use in gelato, ice
cream, soft serve, frozen yogurt, pastry and dessert applications. Web
www.pregelamerica.com; Booth No. 2815

TAMPER-EVIDENT BAG SEALER
The InnoSealer from Innoseal is the most
reliable tamper-evident and resealable closure
on the market, according to the company.
The InnoSealer virtually eliminates the
movements associated with the repetitive
strain injuries that may occur with traditional
twist tie systems. Additionally, because it
does not require wire ties, the InnoSeal
contributes to reduced waste.
Web www.innoseal.com; Booth No. 4035

PNEUMATIC CONVEYING
Lorenz Conveying Products
manufactures couplings, tube and
pipe bends, fittings, diverter valves,
slide gates, cyclones and customfabricated accessories for pneumatic conveying and bulk handling
systems. The single-source-solution
company acts as a consultant and
manufacturer specialist, working
together with its clients to identify
their needs. Lorenz’s hallmarks are
quality, service and flexibility. Web
www.lorenzproducts.com; Booth No. 11229

http://www.minipan.com http://www.bungeoils.com http://www.pregelamerica.com http://www.reiser.com http://www.innoseal.com http://www.continentalcarbonic.com http://www.lorenzproducts.com

IBIE - 2013 Show Daily, Tuesday

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