Cain Food - Special Formulas - November 2020 - 6

How to Work with the Innovation Center
Sometimes, a stubborn quality problem
won't yield to anything you try at your
own bakery. On other occasions, you
may need some uninterrupted time - or
specialized instruments - to work out
a new product or formulation change.
That's when you can call on the Cain
Food Industries' Innovation Center.
"We have an open-minded team that
promotes mutual learning," Hinds said.
"We are open to sharing knowledge and
growing together. We have the capability
to produce a wide range of products and
then analyze them to find quantitative
data. This helps in decision making.
"Who says work can't be fun!" Hinds
added. "We enjoy it, and it shows."

Cain Food equipped its Innovation
Center with mixers (Hobart and
VMI, 12- to 80-qt capacity with hook,
spiral and McDuffy options), ovens
(direct-fired, convection, deck and
impingement), tortilla presses (6 to
12 in.), griddles and a blast freezer.
Analytical instruments include a texture
analyzer, laser volumeter, displacement
volumeter and colorimeter. The lab can
determine pH,TTA and a full range of
quality measurements. It provides wet
chemistry and HPLC capacity.
Formulating capabilities cover bread,
buns, rolls, tortillas, artisan bread, English
muffins, cakes, cookies, snack cakes,
flatbreads, pizza, biscuits and sweet
goods.

Cain Food Industries, Inc.
P.O. Box 35066 / Dallas, Texas 75235
214-630-4511 / www.cainfood.com

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Cain Food - Special Formulas - November 2020

Table of Contents for the Digital Edition of Cain Food - Special Formulas - November 2020

Cain Food - Special Formulas - November 2020 - 1
Cain Food - Special Formulas - November 2020 - 2
Cain Food - Special Formulas - November 2020 - 3
Cain Food - Special Formulas - November 2020 - 4
Cain Food - Special Formulas - November 2020 - 5
Cain Food - Special Formulas - November 2020 - 6
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