Milling & Baking News - February 26, 2008 - 55

Supplier Innovations

Three flavors join non-dairy icings line
Dawn Food Products Inc., Jackson, Mich., has added the
flavors of strawberry, crème de menthe (mint) and dulce
de leche (caramel) to its line of VelveTop pre-whipped nondairy icings.
"With VelveTop, everything from cupcakes to the most detailed and delicate wedding cakes are easy to pipe, stay crisp
and sharp, and won't weep," said Jennifer Wurzer, product
manager - ingredients.
For more information, call (800) 248-1144 or visit
www.dawnfoods.com.

Enzymes lead to better
dough quality
AB Enzymes, Darmstadt, Germany, has introduced
the Veron HPP enzyme and the Veron S 50 enzyme, both
of which are designed for use in dough.
Veron S 50 ideally is used to replace sodium metabisulphite, said Dr. Gerald Jungschaffer, business unit
manager, baking enzymes.
"Veron S 50 optimizes the properties of baked biscuits
and crackers as friability, browning, well-rounded edges, smooth surface, reduced cracking, uniform weight
and size for packaging," Dr. Jungschaffer said.
Veron HPP provides reduced dough resting times
with improved dough extensibility and dough handling in biscuit and cracker production, said Norman
Burkardt, sales development manager for AB Enzymes.
"The final products have an improved quality, e.g.
pleasant brown color, smooth surface, round edges and
products of the desired packaging size and weight," Mr.
Burkardt said.
For more information, e-mail info@abenzymes.com or
visit www.abenzymes.com.

More diameters for compressed
air system

Video inspection of ovens avoids
downtime, reduces maintenance
The new OvenScope video inspection system produces videos of the
internal surfaces of
continuous ovens as
it passes along the
conveyor. The system saves on costs by
reducing unplanned
maintenance and
avoiding downtime,
according to McQueen Cairns Technology, Middlesex, United Kingdom.
The battery-powered, PC-based system may make up
to four video recordings simultaneously. When the unit
emerges from the oven, the videos may be viewed by
plugging in a keyboard and monitor.
At 28 mm high, the OvenScope may pass through
most ovens. The modular system may be set up with
a range of camera and lighting configurations. A laser
provides a straight line reference to assist in image interpretation and for comparison between inspections.
For more information, e-mail mail@mcqueen-cairns.com
or visit www.mcqueen-cairns.com.

56 / February 26, 2008

Milling & Baking News

Kaeser Compressors, Fredericksburg, Va., has made its
SmartPipe compressed air distribution system available in
two new diameters, 76 mm and
100 mm. SmartPipe diameters
may be integrated into existing
systems and modified to accommodate changing needs.
For more information, call
(800) 777-7873 or visit
www.kaeser.com/smartpipe.com.

Trays come with 'green' value
TrayBon Bakery Packaging Systems,
Lombard, Ill., is emphasizing the environmental or "green" benefits of baking
in TrayBon trays. Among the benefits,
the trays are recyclable and 99% derived
from renewable sources. They eliminate
water used for pan washing, effluent
discharge from pan washing and energy
used in water-heating for pan washing.
The pans reduce energy requirements of
baking and also reduce stack emissions.
For more information, call (800) 876-2569 or visit
www.traybon.biz.
For information on submitting an item for Supplier Innovations, e-mail
mbnprods@sosland.com or contact Jeff Gelski at 816-756-1000, ext. 867.
bakingbusiness.com / world-grain.com

http://www.dawnfoods.com http://www.abenzymes.com http://www.kaeser.com/smartpipe.com http://www.traybon.biz http://www.mcqueen-cairns.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - February 26, 2008

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