instore - October 2016 - CI9


Equipment

of solutions, including apps, the new
user interface MIWE go!, and the services
MIWE remote and MIWE winCAB. This
is in line with the company's mission to
make operation simpler and more transparent at all stages of the baking process.
All MIWE baking stations, large ovens
and bakery refrigeration units come with
Internet capability as standard, which allows users at baking stations to connect
to them without any additional investment via mobile apps. The app MIWE
messenger provides continuous status
and fault updates for one or more baking stations, while the app MIWE zoom
allows online and remote control of the
baking stations.
In addition, as warm snacks are driving
growth in the on-the-go market, MIWE
presented several oven systems that are
perfect for the snack business: MIWE
aero e+, MIWE gusto snack, MIWE cube,
MIWE condo. The new convection oven
MIWE gusto snack offers all the functions required for the snack business:
steaming, gratinating and regeneration.
The MIWE gusto snack's easy-to-use
steamer and combined functions (steam
and hot air) allow almost completely
odour-free preparation and regeneration
of meat, fish and vegetables. The intelligent control system combines with the
wireless, multi-point core temperature
sensor to cook products on the spot.

Mixers and slicers
WP Bakery Group USA presented the
new Kronos Spiral Mixer, which features the company's three-zone mixing
principle that is effective for a variety
of doughs. The three-zone kneading process involves quick intensive mixing, so
there is higher absorption in the mixing
phase, as well as stronger gluten development and greater product volume.
In the realm of slicers, Doug Petrovich,
vice-president of Food Tools, was also
excited to show his company's wares,
specifically the new CS-8AW-1TD horizontal cake slabber, which provides single-blade, top-drive slicing. With an average speed of 1,800 products per hour,
the CS-8AW-1TD is built to slice cakes,
muffins, biscuits or other breads in half,
evenly and quickly. The single blade is
horizontal, reciprocating and Teflon-

coated, slicing through layers from 0.3 in
to 3.5 in thick, but is also automated and
removed from human hands to ensure
safety.
"This top drive holds the product while
slicing thin layers and allows for slicing
at higher temperatures," Petrovich said.
"It also features independent speed controls for the blade and conveyor, which
allows for infinite control of the slicing process for many different types of
products at different temperatures. It is
fully-guarded and has a sanitary design
to meet BISSC standards."
Food Tools new bench-top, a low-cost
wire cutter for fresh cake, was also in
evidence, and was presented as an "economical solution for bakeries needing
to portion fresh round products," said
Petrovich. The bench top has an average production speed of 1 - 50 products
per hour and is designed to fit into small
places. It uses a rotating platform with a
single wire for cutting, and because it's
mechanized, the results are the same no
matter who operates it. This machine in
particular, he said, is a great starter for
those bakeries just beginning to portion
out their cakes.

Maximizing bread sales
For IBIE attendees and others deciding
on their next purchase of a bread slicer,
there are a number of important questions to ask prior to making this investment. What's your daily production volume? Loaf size? Hard crust vs. soft crust?
Slice thickness? On-demand slicing vs.
wholesale? And most important, what
are the goals of your sliced bread program? "It's all about knowing your bread,
knowing your customers and knowing
what kind of in-store experience you're
looking to offer," says Joe Gallagher,
food equipment business leader for Oliver Packaging & Equipment Company.
For starters, a frame slicer is more suitable when you have a range of needs,
while a variable thickness slicer does the
job when you need to produce different
slice thickness. Or perhaps you are looking for a self-service model for customers "who are looking for a premium assortment of bread but not looking for a
relationship with the store," he adds.

Yvonne Johnson, director of marketing
at Oliver, recommends that any bakery
owner take a hard look at the bigger picture to plot your needs in a best-case scenario. "They need to look at the big picture. Can this slicer do everything I want
to do as I expand my product offerings?"
she says. "Don't buy based on what they
are doing at this moment. Buy based on
what they envision they want to do."
Bakers sometimes overlook the fact
that a new piece of equipment can catapult your operation into profitable new
directions. Instore bakeries and cafes,
for instance, may want to consider selling multiple types of sliced bread in one
bag to appeal to customers, especially
the growing number of single-person
or smaller households in America, who
want more variety but are less inclined
to buy a whole loaf.
Offering three different sliced sourdoughs in one loaf is a great example of
what may appeal to a lot of customers,
Gallagher says. "The sky is the limit to
reimagine how bread is sold," he says.
"Or make a sandwich with a certain kind
of bread and offer a half loaf of the same
bread for the customer to take home.
Simple things like that can add a lot of
breadth to the business."
JAC-Machines recently unveiled a compact variable thickness slicer, which
takes up less space than a frame slicer
because of its vertical cutting system.
Paul Molyneux of JAC-Machines points
out that slicer innovation has come a
long way since the days of using a lever to push the bread through the slicer.
Examples include state-of-the-art safety
features, as well as interlocking doors,
safety covers and photo eye sensors .
Gallagher at Oliver adds that self-service
is a growing trend, particularly among
younger customers who are looking for
a more fluid shopping experience. New
from Oliver,  the SimpleSlice Pro-Serve
and Self-Serve on-demand bread slicers
easily slice up to 18-inch long loaves,
the largest capacity in the industry. The
Pro-Serve model is used by bakery staff,
while the Self-Serve model offers consumers a simple and quick slicing experience that provides convenience.

commissary INSIDER

*

OCTOBER 2016 * 9



Table of Contents for the Digital Edition of instore - October 2016

instore - October 2016
Editor's Note - Knowing the consumer
Table of Contents
News - On our radar
Cover Story - What's Driving Retail Foodservice Consumers?
Commissary Insider - October 2016
Insight Insider - Bantam Bagels
Food Safety - Controlling salmonella
Equipment - IBIE machinery debuts
Packaging - Portion control
Operations & Logistics - Inventory software
By the numbers - Value-added fruit
Need to know - Sushi saturation?
Feature - Dietitians: the new necessity
Feature - Peanut Butter Black Bean Brownies
Consider - Holiday cheese trays
On display - New Year's Eve
First to Market
Ad Index
instore - October 2016 - instore - October 2016
instore - October 2016 - 2
instore - October 2016 - Editor's Note - Knowing the consumer
instore - October 2016 - 4
instore - October 2016 - 5
instore - October 2016 - Table of Contents
instore - October 2016 - 7
instore - October 2016 - News - On our radar
instore - October 2016 - 9
instore - October 2016 - Cover Story - What's Driving Retail Foodservice Consumers?
instore - October 2016 - 11
instore - October 2016 - 12
instore - October 2016 - 13
instore - October 2016 - 14
instore - October 2016 - 15
instore - October 2016 - 16
instore - October 2016 - 17
instore - October 2016 - 18
instore - October 2016 - 19
instore - October 2016 - 20
instore - October 2016 - 21
instore - October 2016 - 22
instore - October 2016 - 23
instore - October 2016 - 24
instore - October 2016 - 25
instore - October 2016 - 26
instore - October 2016 - Insight Insider - Bantam Bagels
instore - October 2016 - CI2
instore - October 2016 - CI3
instore - October 2016 - CI4
instore - October 2016 - CI5
instore - October 2016 - Food Safety - Controlling salmonella
instore - October 2016 - CI7
instore - October 2016 - Equipment - IBIE machinery debuts
instore - October 2016 - CI9
instore - October 2016 - Packaging - Portion control
instore - October 2016 - CI11
instore - October 2016 - Operations & Logistics - Inventory software
instore - October 2016 - CI13
instore - October 2016 - CI14
instore - October 2016 - CI15
instore - October 2016 - CI16
instore - October 2016 - 27
instore - October 2016 - 28
instore - October 2016 - 29
instore - October 2016 - By the numbers - Value-added fruit
instore - October 2016 - 31
instore - October 2016 - Need to know - Sushi saturation?
instore - October 2016 - 33
instore - October 2016 - Feature - Dietitians: the new necessity
instore - October 2016 - 35
instore - October 2016 - 36
instore - October 2016 - 37
instore - October 2016 - 38
instore - October 2016 - 39
instore - October 2016 - 40
instore - October 2016 - 41
instore - October 2016 - Feature - Peanut Butter Black Bean Brownies
instore - October 2016 - 43
instore - October 2016 - Consider - Holiday cheese trays
instore - October 2016 - 45
instore - October 2016 - On display - New Year's Eve
instore - October 2016 - 47
instore - October 2016 - First to Market
instore - October 2016 - Ad Index
instore - October 2016 - 50
instore - October 2016 - 51
instore - October 2016 - 52
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