Baking & Snack - December 2015 - 75

BAKER GIVES
"STARTING FROM
SCRATCH"
A NEW MEANING

depositing of intricate chocolate designs
onto cookies and bite-sized pastries," Mr.
Kuperman said.
Unifiller, too, has seen an increase in demand for robotic technology to reproduce
intricate cake decorations that simulate
the handmade look, according to Stewart
Macpherson, vice-president, sales and marketing, Unifiller Systems, Inc., Delta, BC.
"Further developments we have achieved
include writing 'Happy Birthday' at high
speed onto the surface of cakes while they
are moving down a production line."
For small items like cupcakes, the
company improved the targeting programs for its systems. Its newest system
applies buttercreme roses onto the top
of cakes automatically. "Using the same
technology, we can produce multiple colored roses onto the top of cupcakes," Mr.
Macpherson added.
To better automate the decorating process for sheet and layer cakes, the problem of varying height had to be solved.
Unifiller turned to 3-D scanning with
laser sensors. These monitor and give instant feedback to the robot so it can automatically adjust the height of the decorating tips.
And a better robot was also needed.
"Very few robots today can withstand
being sprayed with water, thus not

Waterfall icers provide even coverage of angel food cakes
and their craggy tops.
Hinds-Bock

allowing
thorough
cleaning
with
detergents," Mr. Macpherson said. "So, we
designed our own that will work in washdown areas."
Another change was to simplify access.
"Most robots need to be surrounded by
huge safety cages," Mr. Macpherson said.
"The Unifiller Deco-Bot design overcomes
this and does not need to be contained
within a cage, dramatically reducing the
overall footprint requirements."

Updating the technology
Targeted depositing is getting a lot of attention these days, not only to cut costs
but also to meet corporate waste reduction goals. Mr. Aasness noted that targeted methods make the Hinds-Bock systems for spreading moist streusel or dry
toppings more efficient with less waste.
"These systems enable much more efficient operation, which equates to greater
yield and less mess at pan washers, conveyors, floor drains and packing equipment," he said.
Spot depositing is becoming more
fashionable, according to Mr. Anderson.
"Putting a precise amount of toppings in
a targeted manner is getting a lot of atten-

ndependent baker Fred Piechocki
comes from a proud family of
bakers. However, during the Great
Depression, his grandfather, Stanley,
and father, Edward, lost their bakery.
As a result, this third generation
baker had no recipes or business to
carry on.
So what did Fred do? He started his
bakery from scratch. In 1979, Fred
opened The Cakery Bakery in
Philadelphia, Pennsylvania. Ten
years later, he moved to Warrington,
Pennsylvania, where he and longtime friend, Henry Stoughton,
opened the Warrington Pastry Shop.
Fred describes his business as a
European style, traditional bakery
where products are baked from
scratch every day.
Best known for the 60 to 100 decorated cakes it produces a week,
Warrington Pastry Shop also turns
out 10 to 15 wedding cakes a weekend during prime wedding season.
It is also well known for Danish,
regular cakes, cupcakes, butter cakes,
cinnamon buns and donuts.
"My greatest accomplishment is to
consistently produce a high-quality
product," said Fred. International®
Bakers Services has played a key role
in maintaining this quality.
"When I started out, I received a
sample of International® Bakers
Services B&V® and I have used IBS
flavors ever since," Fred recalled.
His bakery also uses chocolate,
banana, rum, coconut and hazelnut
flavors. "I am very happy with IBS
products," Fred stated. "They are
easy to use, very consistent and
economical. Most importantly, the
flavors hold up."
"Using ingredients that will keep
product quality high will make you
proud to be an independent baker,"
Fred advised. If you value consistent
quality, you should get to know
International® Bakers Services.
Contact us toll-free at (800) 3457175, by fax at (574) 287-7161, or in
writing at 1902 North Sheridan Ave.,
South Bend, Indiana 46628. We have
the flavors your customers deserve.

Baking & Snack - December 2015

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