bake - February 2015 - 60

products

DRY INGREDIENT DEPOSITOR

HIGH HEAT COCONUT OIL

PC-BASED COMPUTING RETAIL SCALE

The new Hinds-Bock dry ingredient
depositor is ideal for dry, free ﬂowing
products such as sugar, sprinkles, chocolate chips, oat ﬂakes, sliced nuts, dry low
fat streusel and ﬂour. The dry ingredient
depositor can be mounted on existing
equipment or new Hinds-Bock conveyors. www.hinds-bock.com

Par-Way Tryson, the industry leader for
innovation, quality and performance, is
proud to announce the newest offering
in their Vegalene Food Release Spray
line, Vegalene Coconut Oil. Incredible
stability at temperatures up to 380°F,
allows savvy chefs to craft their dishes to
perfection. www.parwaytryson.com

Rice Lake Retail Solutions launches the
Ishida Uni-9 Series PC-Based Computing
Retail Scale. Compact and multi-functional, the scale delivers a gourmet experience in retail weighing. Fit for virtually
any size counter, the scale is available
with a seven- or 12-inch LED backlit customer display. www.ricelakeretail.com

CLEAN LABELS

EASY FONDANT STRIPS

SPRINKLING JOY INTO BAKING

Today's consumers are more health-conscious and looking for labels with easyto-understand ingredients. The Pristine
line of products helps reduce the number
of ingredients needed to create even the
most unique offerings, helping meet consumer preferences for products without
unwanted additives. www.corbion.com

Introducing the latest Lucks innovation
Sweet Shapes Fondant Strips. Create
high-end easily with one of eight new
patterns. Just peel and place precut
strips, ideal for independent bakeries and
in-stores. Call 800-426-9778 or go to
lucks.com to order or to enter our Sweet
Shapes contest. www.lucks.com

Colorful, sweet fun is what consumers
look for in their desserts. That's what
the Sprinkelina line of Sprinkles from
BakeMark is all about. Offered in a wide
variety of colors, combinations and ﬂavors, they deliver the perfect ﬁnish. Add
that bit of magic to whatever you can
imagine. www.yourbakemark.com

60 < FEB 2015 | bakemag.com

http://www.hinds-bock.com http://www.parwaytryson.com http://www.ricelakeretail.com http://www.lucks.com http://www.corbion.com http://www.lucks.com http://www.yourbakemark.com http://www.bakemag.com

bake - February 2015

Table of Contents for the Digital Edition of bake - February 2015

Bake - February 1, 2015
Editor's Note - The Outlook for Retail
Table of Contents
News Bites - AB Mauri North America moves headquarters
Bay State expands Arizona milling capacity
Guild announces Bread Lab workshop
My Favorite Things
Management - Benefits Attract Quality
Labor Front - What is Full Time?
Food Safety - Food Allergy Friendly
Ingredients - Research Fuels Strawberry Innovation
Equipment - Divider/Rounders
All Cracked Up
Grow Business with Granola
Catering to Healthy Lifestyles
Building Strength
Go Artisan
Fifty Shades of Pretty Cake
Spring Approaches
What’s Ahead for Cookies?
Cafe - Get Into Pizza
Gluten Free Pizza
Creating a Unique Menu with Flavored Coffee
Products
Product Showcase
Classifieds
Ad Index
Online
bake - February 2015 - Bake - February 1, 2015
bake - February 2015 - 2
bake - February 2015 - Editor's Note - The Outlook for Retail
bake - February 2015 - 4
bake - February 2015 - 5
bake - February 2015 - 6
bake - February 2015 - Table of Contents
bake - February 2015 - Guild announces Bread Lab workshop
bake - February 2015 - 9
bake - February 2015 - My Favorite Things
bake - February 2015 - 11
bake - February 2015 - Management - Benefits Attract Quality
bake - February 2015 - 13
bake - February 2015 - Labor Front - What is Full Time?
bake - February 2015 - 15
bake - February 2015 - Food Safety - Food Allergy Friendly
bake - February 2015 - 17
bake - February 2015 - Ingredients - Research Fuels Strawberry Innovation
bake - February 2015 - 19
bake - February 2015 - Equipment - Divider/Rounders
bake - February 2015 - 21
bake - February 2015 - All Cracked Up
bake - February 2015 - 23
bake - February 2015 - 24
bake - February 2015 - 25
bake - February 2015 - 26
bake - February 2015 - 27
bake - February 2015 - 28
bake - February 2015 - 29
bake - February 2015 - Grow Business with Granola
bake - February 2015 - 31
bake - February 2015 - 32
bake - February 2015 - 33
bake - February 2015 - Catering to Healthy Lifestyles
bake - February 2015 - 35
bake - February 2015 - 36
bake - February 2015 - 37
bake - February 2015 - Building Strength
bake - February 2015 - 39
bake - February 2015 - 40
bake - February 2015 - 41
bake - February 2015 - Go Artisan
bake - February 2015 - 43
bake - February 2015 - 44
bake - February 2015 - 45
bake - February 2015 - Fifty Shades of Pretty Cake
bake - February 2015 - 47
bake - February 2015 - 48
bake - February 2015 - 49
bake - February 2015 - Spring Approaches
bake - February 2015 - 51
bake - February 2015 - What’s Ahead for Cookies?
bake - February 2015 - 53
bake - February 2015 - Cafe - Get Into Pizza
bake - February 2015 - Gluten Free Pizza
bake - February 2015 - Creating a Unique Menu with Flavored Coffee
bake - February 2015 - 57
bake - February 2015 - 58
bake - February 2015 - 59
bake - February 2015 - Products
bake - February 2015 - 61
bake - February 2015 - Product Showcase
bake - February 2015 - 63
bake - February 2015 - Classifieds
bake - February 2015 - Ad Index
bake - February 2015 - Online
bake - February 2015 - 67
bake - February 2015 - 68
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https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
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http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
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http://digital.bakemag.com/sosland/bake/2018_12_01
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