Baking&Snack - February 2013 - 100
SHEETING & LAMINATING
store bakeries, Mr. Thompson noted.
Sheeting and laminating systems
generally require a lot of square
footage, and bakeries can have issue finding the available floor space
for the equipment, according to
Clean...
Mr. Thompson. To this end, Rheon
introduced its compact MM3000
roll-in sheet maker that can be combined with a fat pump and layering
systems. The compact L-shaped
sheet maker fits into approximately
Not So Clean...
Both products purchased at supermarkets and have not been altered in any way. Photos have not been retouched.
Which would you prefer?
• Our griddles never require
Teflon coating, reducing costs
& the environmental footprint.
• Non contact removal system leaves
waffles undamaged.
• No burnt flashing due to our
innovative burner & plate design.
• Griddle cleaning system
insures carbon and gunk free waffles.
Reliable solutions for Pancake, French toast and Waffle manufacturing.
64 sq ft and processes up to 6,600 lb
(3,000 kg) per hour.
By definition, lamination of pastry
doughs requires interleaving with fat
to create the characteristic layering
and flakiness. A new fat pump from
Tromp also features a more compact design. It provides continuous,
consistent feed to the laminator in a
compact footprint, according to Mr.
Cummings. It also allows for fast
sanitation and less waste.
Rademaker developed a fat pump
to handle a full range of fats. It accommodates a wide range of fat
temperature requirements as well
as zero-trans fats, which can be difficult because they vary so much in
formulation between suppliers, Mr.
Riggle said.
To meet bakers’ demands for innovative products, Rondo offers accessories that allow production of
many different baked foods on one
line. It also builds special systems
such as the Twist & Place machine
(see “Further automating formation” on Page 98).
Donuts, gluten-free baked foods,
croissants and thin filo doughs are
also driving sheeting equipment
sales, according to Mr. Murphy.
“Thin filo-type dough lines will become more common to replace puff/
Danish dough because of its healthier nature,” he added. Rondo introduced a thin dough line at iba 2012.
Also at that show, the company
launched its integrated Rondo Control
Concept (RCC), which Mr. Murphy
described as an intuitive approach.
Creating consistency
Bakers face key issues today in controlling the flow of dough through
the sheeting and laminating process.
Mr. Smith cited the need for accurate stacking of laminated sheets
and precise dough thickness control
to achieve consistent dough density
throughout the process.
Thus, Reading’s systems control the amount of dough in the
972-243-8070 • www.griddlesystems.com
100
For more information, see Page 133
/ Baking & Snack / February 2013
www.bakingandsnack.com
http://www.griddlesystems.com
http://www.bakingandsnack.com
Baking&Snack - February 2013
Table of Contents for the Digital Edition of Baking&Snack - February 2013
Baking&Snack - February 2013
Table of Contents
Table of Contents
Editorial - Optimism in covering grain-based foods
Newsfront - FSMA regulations start to take shape
Kraft, Kellogg dispute resealable packaging technology
Bimbo to build $75 million bakery
Warehouse exemption comes to fruition
Institute predicts top health trends
In Brief
People/In Memoriam
2013 Baking Hall of Fame - Inspired Choices
2013 Baking Hall of Fame - A Baker's Baker
2013 Baking Hall of Fame - Master of Automation
2013 Baking Hall of Fame - Theory into Practice
Making the Safe Bet
Searching for the Sure Thing
Wholesome products = healthy profits
Master of convenience
A constantly diversifying company
Trends - In Pursuit of Healthier
Balancing the cost of health
Formulation - Proper Texture: It's Expected
Carbohydrate connection
Formulation - Natural Solutions
Formulations - Salt-reducing Salt
Equipment - Attaining the Best Bake
Equipment - Delivering Versatility and Variety
Equipment - Packaging Ups and Downs
Gravitating toward vertical packaging
Q&A Food Safety - New Standards for Sanitation
Sanitation Strategies - The (Not So) Good Old Days
Meeting Preview - IBIE: Where Business Gets Done
Calendar of Events
Innovations
Ingredient News
Products & Packaging
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - February 2013 - Baking&Snack - February 2013
Baking&Snack - February 2013 - 2
Baking&Snack - February 2013 - 3
Baking&Snack - February 2013 - 4
Baking&Snack - February 2013 - 5
Baking&Snack - February 2013 - 6
Baking&Snack - February 2013 - 7
Baking&Snack - February 2013 - 8
Baking&Snack - February 2013 - Table of Contents
Baking&Snack - February 2013 - 10
Baking&Snack - February 2013 - Table of Contents
Baking&Snack - February 2013 - Editorial - Optimism in covering grain-based foods
Baking&Snack - February 2013 - 13
Baking&Snack - February 2013 - Bimbo to build $75 million bakery
Baking&Snack - February 2013 - 15
Baking&Snack - February 2013 - In Brief
Baking&Snack - February 2013 - 17
Baking&Snack - February 2013 - People/In Memoriam
Baking&Snack - February 2013 - 19
Baking&Snack - February 2013 - 20
Baking&Snack - February 2013 - 21
Baking&Snack - February 2013 - 22
Baking&Snack - February 2013 - 2013 Baking Hall of Fame - Inspired Choices
Baking&Snack - February 2013 - 2013 Baking Hall of Fame - A Baker's Baker
Baking&Snack - February 2013 - 25
Baking&Snack - February 2013 - 2013 Baking Hall of Fame - Master of Automation
Baking&Snack - February 2013 - 27
Baking&Snack - February 2013 - 2013 Baking Hall of Fame - Theory into Practice
Baking&Snack - February 2013 - 29
Baking&Snack - February 2013 - Making the Safe Bet
Baking&Snack - February 2013 - 31
Baking&Snack - February 2013 - 32
Baking&Snack - February 2013 - 33
Baking&Snack - February 2013 - 34
Baking&Snack - February 2013 - 35
Baking&Snack - February 2013 - Searching for the Sure Thing
Baking&Snack - February 2013 - 37
Baking&Snack - February 2013 - 38
Baking&Snack - February 2013 - 39
Baking&Snack - February 2013 - Wholesome products = healthy profits
Baking&Snack - February 2013 - 41
Baking&Snack - February 2013 - 42
Baking&Snack - February 2013 - 43
Baking&Snack - February 2013 - 44
Baking&Snack - February 2013 - 45
Baking&Snack - February 2013 - 46
Baking&Snack - February 2013 - 47
Baking&Snack - February 2013 - Master of convenience
Baking&Snack - February 2013 - 49
Baking&Snack - February 2013 - 50
Baking&Snack - February 2013 - 51
Baking&Snack - February 2013 - A constantly diversifying company
Baking&Snack - February 2013 - 53
Baking&Snack - February 2013 - 54
Baking&Snack - February 2013 - 55
Baking&Snack - February 2013 - 56
Baking&Snack - February 2013 - 57
Baking&Snack - February 2013 - 58
Baking&Snack - February 2013 - Trends - In Pursuit of Healthier
Baking&Snack - February 2013 - 60
Baking&Snack - February 2013 - 61
Baking&Snack - February 2013 - 62
Baking&Snack - February 2013 - 63
Baking&Snack - February 2013 - 64
Baking&Snack - February 2013 - Balancing the cost of health
Baking&Snack - February 2013 - 66
Baking&Snack - February 2013 - Formulation - Proper Texture: It's Expected
Baking&Snack - February 2013 - 68
Baking&Snack - February 2013 - 69
Baking&Snack - February 2013 - 70
Baking&Snack - February 2013 - 71
Baking&Snack - February 2013 - 72
Baking&Snack - February 2013 - 73
Baking&Snack - February 2013 - Carbohydrate connection
Baking&Snack - February 2013 - 75
Baking&Snack - February 2013 - 76
Baking&Snack - February 2013 - Formulation - Natural Solutions
Baking&Snack - February 2013 - 78
Baking&Snack - February 2013 - 79
Baking&Snack - February 2013 - 80
Baking&Snack - February 2013 - 81
Baking&Snack - February 2013 - 82
Baking&Snack - February 2013 - 83
Baking&Snack - February 2013 - 84
Baking&Snack - February 2013 - Formulations - Salt-reducing Salt
Baking&Snack - February 2013 - 86
Baking&Snack - February 2013 - 87
Baking&Snack - February 2013 - 88
Baking&Snack - February 2013 - Equipment - Attaining the Best Bake
Baking&Snack - February 2013 - 90
Baking&Snack - February 2013 - 91
Baking&Snack - February 2013 - 92
Baking&Snack - February 2013 - 93
Baking&Snack - February 2013 - 94
Baking&Snack - February 2013 - 95
Baking&Snack - February 2013 - 96
Baking&Snack - February 2013 - Equipment - Delivering Versatility and Variety
Baking&Snack - February 2013 - 98
Baking&Snack - February 2013 - 99
Baking&Snack - February 2013 - 100
Baking&Snack - February 2013 - 101
Baking&Snack - February 2013 - 102
Baking&Snack - February 2013 - 103
Baking&Snack - February 2013 - 104
Baking&Snack - February 2013 - Equipment - Packaging Ups and Downs
Baking&Snack - February 2013 - 106
Baking&Snack - February 2013 - 107
Baking&Snack - February 2013 - 108
Baking&Snack - February 2013 - Gravitating toward vertical packaging
Baking&Snack - February 2013 - 110
Baking&Snack - February 2013 - Q&A Food Safety - New Standards for Sanitation
Baking&Snack - February 2013 - 112
Baking&Snack - February 2013 - 113
Baking&Snack - February 2013 - Sanitation Strategies - The (Not So) Good Old Days
Baking&Snack - February 2013 - Meeting Preview - IBIE: Where Business Gets Done
Baking&Snack - February 2013 - 116
Baking&Snack - February 2013 - 117
Baking&Snack - February 2013 - 118
Baking&Snack - February 2013 - Calendar of Events
Baking&Snack - February 2013 - Innovations
Baking&Snack - February 2013 - Ingredient News
Baking&Snack - February 2013 - Products & Packaging
Baking&Snack - February 2013 - 123
Baking&Snack - February 2013 - 124
Baking&Snack - February 2013 - 125
Baking&Snack - February 2013 - New on the Shelf
Baking&Snack - February 2013 - Marketplace
Baking&Snack - February 2013 - 128
Baking&Snack - February 2013 - 129
Baking&Snack - February 2013 - 130
Baking&Snack - February 2013 - 131
Baking&Snack - February 2013 - 132
Baking&Snack - February 2013 - Ad Index
Baking&Snack - February 2013 - New Product Spotlight
Baking&Snack - February 2013 - 135
Baking&Snack - February 2013 - 136
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https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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