Baking & Snack - February 2005 - 112

Russian

PRODUCTS & SERVICES

BUN PAN OILER

The GSO-2010 bun pan oilier from Mallet
and Co. precisely applies a small amount of
oil to the pan
cavity. This
provides a
protective
b a r r i e r
between the
glaze and the steam escaping from the dough
piece during the baking process and reduces
damaged product by up to 70%. Phone
(800) 245-2757; Web www.malletoil.com
GARLIC BREAD SLICING SYSTEM

The GBS 4500 from I.J. White Systems
is the latest design to automatically slice
loaves and apply garlic spread in one
continuous operation. GBS is capable of

handling a variety of loaf sizes and garlic
spreads at rates up to 45 loaves per minute.
Its sanitary washdown design allows for
easy cleaning. Phone (631)-293-2211; Web
www.ijwhite.com
QUICK CHANGE FILTER

ShickUSA's Insertable Quick Change
(IQC) Filter features high efﬁciency
(99.99%+) spun bonded polyester ﬁlter
elements with PTFE membranes. The IQC
unit is suited for ﬁltering areas that have
height restriction as well as replacing ﬁlters
on top of use bins and silos. A complete set
of ﬁlter elements can be replaced in only a
few minutes without tools, which reduces
replacement parts and
labor required.
The plenum
is equipped
with a lockin-place door
through which
the ﬁlter elements are
accessed. The IQC ﬁlter provides maximum
ﬁlter area in a limited amount of space by
extending the sidewalls of the bin on which
it is mounted. Phone (816) 861-7224; Web
www.shickusa.com

PASTA BELT SOLUTION

Advertisement

Bakers

Producing

American Recipe Baked Goods

a

After 42 yeais of running Lee's Bakeiy
in M cLean, VA, retire d baker Lu cas

Intralox releases a new belt for companies
that use steam pasteurizers in sheet pasta
production. The series 900 Flush Grid
Nub Top belt has large open areas that
allow steam to ﬂow through during the
pasteurization process. The Nub Top surface
further improves the ﬁnished quality of
the product by promoting better release
than wire mesh belts. The modular plastic
components also eliminate contamination
concerns from metal debris and lubricant
use associated with wire belting. Phone
(800) 535-8848; Web www.intralox.com
RADINI LAMINATOR
Mention cost savings, ﬂexibility and
efﬁciency and you have described the Radini
Laminator
from
Rademaker USA.
The pre engineered,
modular concept
allows for straight
sheeting, and L-,
U- or Z laminator
configurations.
With a low initial
investment, a high level of control, and a
wide range of applications including puff
pastry, Danish pastry, croissant, pizza and
bread, the Radini line is the solution for
medium-volume requirements. Phone (330)
650-2345; Web www.rademaker.com
VARIABLE-SPEED DRIVE

The Peerless Group's AC variable-speed
drive with inverter duty motor on the
company's mixers offers bakers ﬂexibility in
product mixing and sanitation in addition
to increasing the mechanical life of the
mixer. Agitator RPMs can be adjusted to
improve mix time, dough temperature
and overall product quality and to mix a
variety of products on the same mixer at
each product's optimal RPM setting. The
AC drive features a built-in soft start and
accelerates the drive motor slowly when
starting and shifting. Phone (800) 9993327; Web www.thepeerlessgroup.us

Gallegos has found a new calling:
Teaching t
he art of line pastlymakirig to
bakers in eastern Europe. Through his
work wit
h the Volunteers for Overseas
CooperativeAssistance (VOGA), Callegos
has made several nips to Romania, Russia,
Albania and Bulgaria. While eastern
European bakers were familiar wit
hrnaking bread with unrefined flour , with
Gallegos' help, they are now producing
eclaii , Danish, cream puf1 , Napoleons
andother pastries.
"Finding adequate raw ingredients has
been a continual challenge for these bakei ," reports Gallegos. "However, thanks
to many internationa l suppliers, t
hese
bakers are being intro duced to some of
the finest bakin g ingredients in the world.
The ±1avoririg from International Bakers
Services have been particularly well
received," he said. 'Th i were aniiized at
the tremendous variety of flavors that
are available. B & V (Butter & Vanilla)
and Cinna-Butter Flavor Blends were
especially big hits."
After making his initial nip to Romania
in 1995, Callegos contacted Internationa l
Bakers Senices to enlist their aid. "I knew
that Bill Busse (founder of International
Bakers Services) had hosted a group of
American b aking professionals on a
goodwilltrip to Russiain 1966. Th were
very excited to hear about my trip and
were veiywi]ling to help."
While Gallegossays that helping his feb
low baker is t
he greatest j oy he has ever
known professiona lly, his goodwifi efforts
often extend beyond teaching his craft
On his most recent trip to Russia, for
instance, one particularly enterprising
baker, who was at least 40pounds heavier
than Lucas, offered to trade some homemade vodka for Gallegos' blue jeans.
Gallegos politely declined, but being the
goodwill ambassador that he is, presented
the Russian baker with a gift of a brand
new pair the next morning. '1hope they
fit," he quipped.
Good-will and good taste. A truly
International effort. For your free flavor

sample and product listing, contact

International Bakers Services at 1-800345-7175 or write 1902 N. Sheridan
Avenue, South Bend, IN 46628. We have
the u1avor your customers deserve.
For more information, see Page 129

February 2005 / BAKING & SNACK / 117
http://www.malletoil.com http://www.intralox.com http://www.ijwhite.com http://www.rademaker.com http://www.shickusa.com http://www.thepeerlessgroup.us
Baking & Snack - February 2005

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