Baking & Snack - June 2005 - 27

Super-blend
makeup lines to proofers and ovens as well
as specialized equipment for dumplings,
croissants and other products. In conjunction with Rademaker Den Boer (the oven
division), turnkey projects can be delivered.

cook & cool th e

tou gh j obs with...

f in

A TOUR. A Rademaker three section laminator resides in an area air conditioned to a
constant 13° C (55° F) because butter is used
in the Danish, croissants and other pastries
produced there. Many different set-ups
are possible, including bread. "Within six
months, we plan on installing a dedicated
bread testing line," Mr. Groenewegen noted.
In another area of the Technology Center
is a Radini laminating and sheeting system
set up for full production.
The oven room contains a Rademaker
MultiBake direct-gas-fired 6-module oven
that can be equipped with either a mesh or
steel band. During our tour, technicians were
changing the line over from mesh to steel,
readying it for a customer test the next day.
A few feet over is an Aermoflex 4-module
impingement oven equipped with moisture
control. Also observed was a test pie press
and a variety of depositing systems.
"We provide customers the ability to
test, produce and taste their new product
concepts or improve existing procedures,
and we offer them the confidentiality they
need while staying deeply involved with the
process," Mr. Groenewegen added.
TIES TO FABRICATION. Being adjacent to
fabrication allows for close communication
from testing to fabrication to installation,
according to Jerry van Blokland, president
and c.e.o. "We have fully skilled assembly
teams that double as installers of the equipment at customers' bakeries. This provides
full ownership of the process from our side,
and it provides a single point of contact for
our customers. It also allows us to continuously improve our designs because feedback from the installation is from the same
team that fabricated the equipment. We feel
this is a real competitive advantage."
As more suppliers commission, improve or
expand such test facilities, bakers will benefit
from better opportunities to make smart purchases and to have the confidence that what
they purchase is precisely what is needed by
their companies now and in the future.
Ⅲ

4bSL4N.E

ii

The Cooker Cooler from CI oi'Jer en
Th i s tainIeeo oteel a aped eurE ce proce or w h Il
unique, U ipe -mIx 9 prowen a tat r system.h ndIe
ne riy II pumpable food productz gerilly and fa t r Ihan
you wo iId be lieve .

Cj

Ch

ter-J en en

PC. Box 9Q

Chest& PAI

Ui

ft our web iIe

Co, Inc.

FAX 4 1 Q 78-O48S
IY p:I frr i.chE J -jensan.eom

For more information, see Page 117

June 2005 / BAKING & SNACK / 29



Baking & Snack - June 2005

Table of Contents for the Digital Edition of Baking & Snack - June 2005

Contents
Baking & Snack - June 2005 - 1
Baking & Snack - June 2005 - 2
Baking & Snack - June 2005 - 3
Baking & Snack - June 2005 - Contents
Baking & Snack - June 2005 - 5
Baking & Snack - June 2005 - 6
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