Baking&Snack - October 2011 - 36

6
RECYCLABLE

Kwik Lok Is The Bag Closure Of Choice When It Comes To Function, The Environment And Consumer Convenience!
Environment
The Kwik Lok Bag Closure is designed to be reused and RECYCLED. The closure has earned a recyclable symbol of 6, making Kwik Lok a truly recyclable closure. Other closures, such as wire surrounded by paper or plastic, or polyvinyl and polypropylene tape with paper between the two ends, cannot be recycled. Wire and tape closures are typically thrown into the garbage each and every time, seldom ever reused. During our extruding process, no processed water is used or expelled into our city’s sewer system. Kwik Lok cools its extruders within a closed loop cooling system. Our new enhanced filtration system prohibits nearly all particulates from being expelled into the air. Kwik Lok is actively seeking to reduce our electrical demands by inventing and installing new, efficient closure manufacturing machinery. No hardeners or additives are added to our plastic. Newly developed additives such as PLA (Polyactide Acid), Polystarch or others are not used. Such additives, while claiming to make plastic degradable, present a couple of problems. (1) Recycling of products made with additives is problematic. The Biodegradable Products Institute concurs, “The recycling of plastic products made with these types of additives is poor, the plastic products have to end up in the landfill ... they cannot be recycled in their original form.” (2) The use of these additives creates methane gas which is 20 times more potent than carbon dioxide emissions! Every landfill has a different content, be it wet or dry, compost, or general waste, mixed with or without moisture and oxygen. Thus the process of degrading is highly dependent upon each landfill’s composition. Should the Kwik Lok closure be tossed into the garbage, its degradation process began at the moment the closure plastic left the extruder since no inhibitors or additives were added to the Kwik Lok. When you compare the choices, Kwik Lok, wire or tape ... Kwik Lok is the logical answer to your bag closing requirements.



Baking&Snack - October 2011

Table of Contents for the Digital Edition of Baking&Snack - October 2011

Baking&Snack - October 2011
Contents
EDITORIAL - Standing the Test of Time
PepsiCo outlines path for global snack growth
Hostess hires restructuring advisers
Pepperidge Farm breaks ground on innovation center
Roquette opens US innovation center
NEWS IN BRIEF
Boulder best chips
Global concern about sustainability issues
Pringles uses the force
NEWS IN BRIEF
Transformers gives Hostess some spark
Energy benchmarks for baking
Hub for gluten-free community
Sweet and savory seven
Cookies go out to the ball game
NEWS | PEOPLE
IN MEMORIAM
Turning Old World into New
Birth of a Brand
Numbers Tell the Story
Pit Crew Mentality
New Products = New Equipment
What Bars Do Best
Snack Bar Dollar and Unit Sales
Just for Kids
NEW ON THE SHELF
Take A Radical Approach
Following Different Rules
Wording Matters
Gut-Level Change
Viscosity vs. Fluidity
Scope of the Problem
Fiber Mechanisms
Claims, Content, Cost
Catch-Up Strategy
Going Sodium Free
INGREDIENT NEWS
Quick Mix
For a 2-Stage Mixing Process
Freeze Up
Battery-Powered Bakery
Strapped In
It’s in the Pan
2 FOR 1
Fancy Footwork
Striving for Perfection
Fuel for Thought
Driving Out Co$T$
From Crop To Cookie
PRODUCTS & PACKAGING
Baking 100
Class Schedule
Tweets from #AIBseminar
Tortilla World
CALENDAR OF EVENTS
Baked Is Better
Baking&Snack - October 2011 - Baking&Snack - October 2011
Baking&Snack - October 2011 - 2
Baking&Snack - October 2011 - 3
Baking&Snack - October 2011 - 4
Baking&Snack - October 2011 - 5
Baking&Snack - October 2011 - 6
Baking&Snack - October 2011 - Contents
Baking&Snack - October 2011 - 8
Baking&Snack - October 2011 - 9
Baking&Snack - October 2011 - EDITORIAL - Standing the Test of Time
Baking&Snack - October 2011 - 11
Baking&Snack - October 2011 - Hostess hires restructuring advisers
Baking&Snack - October 2011 - NEWS IN BRIEF
Baking&Snack - October 2011 - Transformers gives Hostess some spark
Baking&Snack - October 2011 - 15
Baking&Snack - October 2011 - Cookies go out to the ball game
Baking&Snack - October 2011 - IN MEMORIAM
Baking&Snack - October 2011 - 18
Baking&Snack - October 2011 - Turning Old World into New
Baking&Snack - October 2011 - Birth of a Brand
Baking&Snack - October 2011 - 21
Baking&Snack - October 2011 - Numbers Tell the Story
Baking&Snack - October 2011 - Pit Crew Mentality
Baking&Snack - October 2011 - New Products = New Equipment
Baking&Snack - October 2011 - 25
Baking&Snack - October 2011 - 26
Baking&Snack - October 2011 - 27
Baking&Snack - October 2011 - 28
Baking&Snack - October 2011 - What Bars Do Best
Baking&Snack - October 2011 - 30
Baking&Snack - October 2011 - 31
Baking&Snack - October 2011 - Just for Kids
Baking&Snack - October 2011 - 33
Baking&Snack - October 2011 - NEW ON THE SHELF
Baking&Snack - October 2011 - 35
Baking&Snack - October 2011 - 36
Baking&Snack - October 2011 - 37
Baking&Snack - October 2011 - 38
Baking&Snack - October 2011 - Take A Radical Approach
Baking&Snack - October 2011 - Following Different Rules
Baking&Snack - October 2011 - 41
Baking&Snack - October 2011 - Wording Matters
Baking&Snack - October 2011 - 43
Baking&Snack - October 2011 - 44
Baking&Snack - October 2011 - Gut-Level Change
Baking&Snack - October 2011 - Viscosity vs. Fluidity
Baking&Snack - October 2011 - 47
Baking&Snack - October 2011 - Fiber Mechanisms
Baking&Snack - October 2011 - 49
Baking&Snack - October 2011 - Claims, Content, Cost
Baking&Snack - October 2011 - 51
Baking&Snack - October 2011 - Catch-Up Strategy
Baking&Snack - October 2011 - 53
Baking&Snack - October 2011 - 54
Baking&Snack - October 2011 - Going Sodium Free
Baking&Snack - October 2011 - 56
Baking&Snack - October 2011 - 57
Baking&Snack - October 2011 - 58
Baking&Snack - October 2011 - 59
Baking&Snack - October 2011 - INGREDIENT NEWS
Baking&Snack - October 2011 - 61
Baking&Snack - October 2011 - 62
Baking&Snack - October 2011 - Quick Mix
Baking&Snack - October 2011 - 64
Baking&Snack - October 2011 - For a 2-Stage Mixing Process
Baking&Snack - October 2011 - 66
Baking&Snack - October 2011 - 67
Baking&Snack - October 2011 - 68
Baking&Snack - October 2011 - 69
Baking&Snack - October 2011 - 70
Baking&Snack - October 2011 - Freeze Up
Baking&Snack - October 2011 - Battery-Powered Bakery
Baking&Snack - October 2011 - 73
Baking&Snack - October 2011 - 74
Baking&Snack - October 2011 - Strapped In
Baking&Snack - October 2011 - 76
Baking&Snack - October 2011 - It’s in the Pan
Baking&Snack - October 2011 - 78
Baking&Snack - October 2011 - 2 FOR 1
Baking&Snack - October 2011 - 80
Baking&Snack - October 2011 - 81
Baking&Snack - October 2011 - 82
Baking&Snack - October 2011 - Fancy Footwork
Baking&Snack - October 2011 - 84
Baking&Snack - October 2011 - Striving for Perfection
Baking&Snack - October 2011 - 86
Baking&Snack - October 2011 - 87
Baking&Snack - October 2011 - 88
Baking&Snack - October 2011 - Fuel for Thought
Baking&Snack - October 2011 - 90
Baking&Snack - October 2011 - 91
Baking&Snack - October 2011 - 92
Baking&Snack - October 2011 - Driving Out Co$T$
Baking&Snack - October 2011 - 94
Baking&Snack - October 2011 - 95
Baking&Snack - October 2011 - From Crop To Cookie
Baking&Snack - October 2011 - 97
Baking&Snack - October 2011 - PRODUCTS & PACKAGING
Baking&Snack - October 2011 - 99
Baking&Snack - October 2011 - 100
Baking&Snack - October 2011 - 101
Baking&Snack - October 2011 - Class Schedule
Baking&Snack - October 2011 - Tweets from #AIBseminar
Baking&Snack - October 2011 - Tortilla World
Baking&Snack - October 2011 - CALENDAR OF EVENTS
Baking&Snack - October 2011 - 106
Baking&Snack - October 2011 - 107
Baking&Snack - October 2011 - 108
Baking&Snack - October 2011 - 109
Baking&Snack - October 2011 - 110
Baking&Snack - October 2011 - 111
Baking&Snack - October 2011 - 112
Baking&Snack - October 2011 - 113
Baking&Snack - October 2011 - Baked Is Better
Baking&Snack - October 2011 - 115
Baking&Snack - October 2011 - 116
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