Baking&Snack - September 2011 - 136
136
PRODUCTS & PACKAGING
CLEAR LUBRICANT
GYRATORY SIFTERS
Bel-Ray No-Tox Clear lubricant is odorless, tasteless and waterproof. The high-performance, general-purpose lubricant is available in five grades and is formulated with high-quality usp white mineral oils and food-grade additives. No-tox clear grease meets nsf h1 and fda requirements for materials that may have incidental contact with food. It is kosher-and-halal-certified. (732) 938-2421 www.belray.com
Quality Assurance Sifters
Protect Your Products & Reputation
Our precision sifters are custom designed to match your stringent requirements. We have an exceptional line of BISSC certified sifters to meet your food production and quality assurance applications. Gentle gyratory action, an unparalleled focus on sanitation, easy access for inspection and maintenance, dependable, safe, quiet, vibration free designs to protect your products, people, reputation and plant. Let us show you the right unit for your application, with quality assurance second to none.
Sifter Parts & Service, Inc. manufactures the Model CS-1 allmetal stacked deck gyratory sifter. Formerly known under the names of Allis Chalmers, Ferrell Ross and Blount, this sifter can provide two to four separations of any dry freeflowing product from ¼ in. down to 400 mesh. The CS-1 can screen up to 50,000 lb per hour, and its passive, gentle gyratory motion keeps the product in constant contact with the screen for maximum capacity. The CS-1 provides 5 to 35 sq ft of screening surface by adding additional screen decks. This is done in a 4-ft-by4-ft area, minimizing the BISSCcertified sifter’s footprint. (800) 367-3591 www.sifterparts.com
DECK OVENS
www.gwmfg.com 913-682-2291
Product Protection & Production Sifters Since 1858
For more information, see Page 153
Tayso Dualhit ovens, available from Cinch Bakery Equipment, independently control the top and bottom temperatures on each deck with an exclusive heat transmission system. This allows the oven to adapt to any kind of bakery and pastry production. In addition, the steamtube oven features a control gas from combustion (CGC) system that ensures even baking throughout the oven. Each deck offers independent high-capacity steamers that can be driven manually or by a timer via the control panel. Service and maintenance can be performed using a safe and secure manual access door on the front, making installation against a wall possible for maximum space saving. Its efficient insulation improves its fuel efficiency and lets minimal heat escape the oven. (973) 237-9673 www.cinchbe.com
BAKING & SNACK / September 2011
www.bakingbusiness.com
http://www.belray.com
http://www.sifterparts.com
http://www.gwmfg.com
http://www.cinchbe.com
http://www.bakingbusiness.com
Baking&Snack - September 2011
Table of Contents for the Digital Edition of Baking&Snack - September 2011
Baking&Snack - September 2011
EDITORIAL - Bun-dle of Ideas
Contents
NEWSFRONT - Kraft’s big split indicative of larger trend
NEWSFRONT - FDA seeks comments on gluten-free labeling
NEWS IN BRIEF
NEWS - BEMA relocates to larger headquarters, expands off erings
NEWS - Open house features robotic demonstrations
NEWS - New online hub for Hostess
NEWS IN BRIEF
NEWS - Looking back at Sara Lee
NEWS - FDA launches food safety tools
NEWS - BCMA focuses on commodities and global markets
NEWS - Supermarket Guru launches iPhone app
NEWS - Sweet new book
NEWS - Correction
NEWS | PEOPLE
CONSTRUCTION REPORT - On the Road to Expansion
CONSTRUCTION REPORT - Greenfi eld vs. Brownfi eld
CONSTRUCTION REPORT - A Closer Look at the Numbers
CONSTRUCTION REPORT - Ohio in the Lead
CONSTRUCTION REPORT - Shearer’s Completes Phase Two at Millennium Plant
CONSTRUCTION REPORT - Pepperidge to Build Innovation Center
Engine of Innovation
Engine of Innovation - A Different Kind of Bakery
Engine of Innovation - Going for Sustainability
Engine of Innovation - Four in One
SCHOOL NUTRITION - Growing Pains
SCHOOL NUTRITION - The Case for Enriched Wheat
SCHOOL NUTRITION - Baking from Scratch
SCHOOL NUTRITION - Whole Grain Education
INDUSTRY INSIGHT - Small Leaps, BIG Gains
NEW ON THE SHELF
TOPPINGS - For the Eyes First
TOPPINGS - Protect and Support
TOPPINGS - Going for the Grain
CLEAN LABEL - Simplify
CLEAN LABEL - Taking it to the Shelves
CLEAN LABEL - 70 Years and Counting
INGREDIENT APP - Red Retained
INGREDIENT APP - Winning Choices
INGREDIENT NEWS
TOPPING SYSTEMS - Finishing Touches
TOPPING SYSTEMS - Sodium Under Assault
TOPPING SYSTEMS - Finishing Without Toppings
FOOD SAFETY Q&A - Minimizing Risks
FOOD SAFETY Q&A - Using vision systems to control the process
SITE SELECTION - Insight on Sites
ENERGY & ENVIRONMENT Q&A - a Pound of Cure
CASE STUDY - Flake & Bake
PRODUCTS & PACKAGING
CALENDAR OF EVENTS
PROCESS EXPO - The Learning Process
ALL THINGS BAKING - come Toegther
RECENT PATENTS
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT - Yeah, I Want Cheesy Poofs!
Baking&Snack - September 2011 - Baking&Snack - September 2011
Baking&Snack - September 2011 - 2
Baking&Snack - September 2011 - 3
Baking&Snack - September 2011 - 4
Baking&Snack - September 2011 - 5
Baking&Snack - September 2011 - 6
Baking&Snack - September 2011 - 7
Baking&Snack - September 2011 - 8
Baking&Snack - September 2011 - Contents
Baking&Snack - September 2011 - 10
Baking&Snack - September 2011 - 11
Baking&Snack - September 2011 - EDITORIAL - Bun-dle of Ideas
Baking&Snack - September 2011 - 13
Baking&Snack - September 2011 - NEWSFRONT - Kraft’s big split indicative of larger trend
Baking&Snack - September 2011 - NEWS IN BRIEF
Baking&Snack - September 2011 - NEWS - Open house features robotic demonstrations
Baking&Snack - September 2011 - 17
Baking&Snack - September 2011 - NEWS IN BRIEF
Baking&Snack - September 2011 - 19
Baking&Snack - September 2011 - NEWS - BCMA focuses on commodities and global markets
Baking&Snack - September 2011 - NEWS - Correction
Baking&Snack - September 2011 - NEWS | PEOPLE
Baking&Snack - September 2011 - 23
Baking&Snack - September 2011 - CONSTRUCTION REPORT - On the Road to Expansion
Baking&Snack - September 2011 - 25
Baking&Snack - September 2011 - 26
Baking&Snack - September 2011 - 27
Baking&Snack - September 2011 - 28
Baking&Snack - September 2011 - CONSTRUCTION REPORT - Greenfi eld vs. Brownfi eld
Baking&Snack - September 2011 - 30
Baking&Snack - September 2011 - 31
Baking&Snack - September 2011 - CONSTRUCTION REPORT - A Closer Look at the Numbers
Baking&Snack - September 2011 - CONSTRUCTION REPORT - Ohio in the Lead
Baking&Snack - September 2011 - CONSTRUCTION REPORT - Shearer’s Completes Phase Two at Millennium Plant
Baking&Snack - September 2011 - CONSTRUCTION REPORT - Pepperidge to Build Innovation Center
Baking&Snack - September 2011 - Engine of Innovation
Baking&Snack - September 2011 - 37
Baking&Snack - September 2011 - Engine of Innovation - A Different Kind of Bakery
Baking&Snack - September 2011 - 39
Baking&Snack - September 2011 - 40
Baking&Snack - September 2011 - 41
Baking&Snack - September 2011 - 42
Baking&Snack - September 2011 - 43
Baking&Snack - September 2011 - 44
Baking&Snack - September 2011 - 45
Baking&Snack - September 2011 - Engine of Innovation - Going for Sustainability
Baking&Snack - September 2011 - 47
Baking&Snack - September 2011 - Engine of Innovation - Four in One
Baking&Snack - September 2011 - 49
Baking&Snack - September 2011 - SCHOOL NUTRITION - Growing Pains
Baking&Snack - September 2011 - SCHOOL NUTRITION - The Case for Enriched Wheat
Baking&Snack - September 2011 - SCHOOL NUTRITION - Baking from Scratch
Baking&Snack - September 2011 - 53
Baking&Snack - September 2011 - 54
Baking&Snack - September 2011 - 55
Baking&Snack - September 2011 - SCHOOL NUTRITION - Whole Grain Education
Baking&Snack - September 2011 - 57
Baking&Snack - September 2011 - 58
Baking&Snack - September 2011 - 59
Baking&Snack - September 2011 - 60
Baking&Snack - September 2011 - 61
Baking&Snack - September 2011 - INDUSTRY INSIGHT - Small Leaps, BIG Gains
Baking&Snack - September 2011 - 63
Baking&Snack - September 2011 - NEW ON THE SHELF
Baking&Snack - September 2011 - 65
Baking&Snack - September 2011 - 66
Baking&Snack - September 2011 - 67
Baking&Snack - September 2011 - 68
Baking&Snack - September 2011 - TOPPINGS - For the Eyes First
Baking&Snack - September 2011 - TOPPINGS - Protect and Support
Baking&Snack - September 2011 - 71
Baking&Snack - September 2011 - TOPPINGS - Going for the Grain
Baking&Snack - September 2011 - 73
Baking&Snack - September 2011 - 74
Baking&Snack - September 2011 - 75
Baking&Snack - September 2011 - 76
Baking&Snack - September 2011 - 77
Baking&Snack - September 2011 - 78
Baking&Snack - September 2011 - 79
Baking&Snack - September 2011 - 80
Baking&Snack - September 2011 - CLEAN LABEL - Simplify
Baking&Snack - September 2011 - 82
Baking&Snack - September 2011 - 83
Baking&Snack - September 2011 - 84
Baking&Snack - September 2011 - 85
Baking&Snack - September 2011 - CLEAN LABEL - Taking it to the Shelves
Baking&Snack - September 2011 - 87
Baking&Snack - September 2011 - CLEAN LABEL - 70 Years and Counting
Baking&Snack - September 2011 - 89
Baking&Snack - September 2011 - 90
Baking&Snack - September 2011 - INGREDIENT APP - Red Retained
Baking&Snack - September 2011 - INGREDIENT APP - Winning Choices
Baking&Snack - September 2011 - 93
Baking&Snack - September 2011 - 94
Baking&Snack - September 2011 - INGREDIENT NEWS
Baking&Snack - September 2011 - 96
Baking&Snack - September 2011 - 97
Baking&Snack - September 2011 - 98
Baking&Snack - September 2011 - TOPPING SYSTEMS - Finishing Touches
Baking&Snack - September 2011 - 100
Baking&Snack - September 2011 - 101
Baking&Snack - September 2011 - 102
Baking&Snack - September 2011 - 103
Baking&Snack - September 2011 - TOPPING SYSTEMS - Sodium Under Assault
Baking&Snack - September 2011 - 105
Baking&Snack - September 2011 - TOPPING SYSTEMS - Finishing Without Toppings
Baking&Snack - September 2011 - 107
Baking&Snack - September 2011 - 108
Baking&Snack - September 2011 - FOOD SAFETY Q&A - Minimizing Risks
Baking&Snack - September 2011 - FOOD SAFETY Q&A - Using vision systems to control the process
Baking&Snack - September 2011 - 111
Baking&Snack - September 2011 - 112
Baking&Snack - September 2011 - 113
Baking&Snack - September 2011 - 114
Baking&Snack - September 2011 - 115
Baking&Snack - September 2011 - 116
Baking&Snack - September 2011 - 117
Baking&Snack - September 2011 - 118
Baking&Snack - September 2011 - SITE SELECTION - Insight on Sites
Baking&Snack - September 2011 - 120
Baking&Snack - September 2011 - 121
Baking&Snack - September 2011 - 122
Baking&Snack - September 2011 - ENERGY & ENVIRONMENT Q&A - a Pound of Cure
Baking&Snack - September 2011 - 124
Baking&Snack - September 2011 - 125
Baking&Snack - September 2011 - 126
Baking&Snack - September 2011 - 127
Baking&Snack - September 2011 - 128
Baking&Snack - September 2011 - CASE STUDY - Flake & Bake
Baking&Snack - September 2011 - 130
Baking&Snack - September 2011 - 131
Baking&Snack - September 2011 - 132
Baking&Snack - September 2011 - PRODUCTS & PACKAGING
Baking&Snack - September 2011 - 134
Baking&Snack - September 2011 - 135
Baking&Snack - September 2011 - 136
Baking&Snack - September 2011 - 137
Baking&Snack - September 2011 - CALENDAR OF EVENTS
Baking&Snack - September 2011 - PROCESS EXPO - The Learning Process
Baking&Snack - September 2011 - ALL THINGS BAKING - come Toegther
Baking&Snack - September 2011 - 141
Baking&Snack - September 2011 - 142
Baking&Snack - September 2011 - RECENT PATENTS
Baking&Snack - September 2011 - 144
Baking&Snack - September 2011 - 145
Baking&Snack - September 2011 - MARKETPLACE
Baking&Snack - September 2011 - 147
Baking&Snack - September 2011 - 148
Baking&Snack - September 2011 - 149
Baking&Snack - September 2011 - 150
Baking&Snack - September 2011 - 151
Baking&Snack - September 2011 - 152
Baking&Snack - September 2011 - AD INDEX
Baking&Snack - September 2011 - NEW PRODUCT SPOTLIGHT - Yeah, I Want Cheesy Poofs!
Baking&Snack - September 2011 - 155
Baking&Snack - September 2011 - 156
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