Milling & Baking News - May 18, 2010 - 47

Supplier Innovations 

Blueberries keep flowing
in processing
Oat-coated, lowmoisture blueberries are less likely
to get caught up
in processing
systems because
they are lightly
coated in oat flour
to help prevent
stickiness that may
occur when using
an infused berry,
according to Van
Drunen Farms,
Momence, Ill. Potential applications
include baked foods, bars and cereals.
For more information, visit www.vandrunenfarms.com.

Apply string, waterfall curtain icing
A new designed icer/glazer applies string icing and
waterfall curtain icing onto a variety of panned and unpanned products, according to Hinds-Bock Corp.,
Redmond, Wash. The icer
uses a double-walled heated and agitated tank.
An oscillating icing
head is used for string
icing. An adjustable waterfall trough is used for
curtain icing. The conveyor uses a two-part pass
through wire mesh conveyor with catch pans and an optional removable center
belt section.
For more information, call (877) 292-5715, e-mail
info@hindsbock.com or visit www.hinds-bock.com.

Increase deposit accuracy
A new patent-pending
precision depositor from
The Peerless Group,
which has a U.S. office in
Sidney, Ohio, increases
accuracy to reduce the
cost of product giveaway,
according to the company.
It uses programmable
recipes and calibration at
startup for rapid changeovers.
For more information,
call (800) 999-3327 or visit
www.thepeerlessgroup.us.
For information on submitting an item for Supplier Innovations, e-mail
mbnprods@sosland.com or contact Jeff Gelski at 816-756-1000, ext. 867.
48 / May 18, 2010 Milling & Baking News

Keep cakes, muffins fresh
Kemin Food Technologies, Chennai, India, has
launched Amplifresh, an antimicrobial system designed to
keep cakes and muffins fresh for a longer period of time.
A proprietary manufacturing process creates the system,
which offers benefits in pH, stability, solubility and dispersion.
"Celebrations are memorable events, and manufacturers take pride in delivering products that are fresh and
wholesome to their customers for these celebrations," said
Melanie Galloway, president of Kemin Food Technologies. "Amplifresh extends the freshness period of cakes
and muffins, allowing manufacturers to manage inventory
more efficiently, reduce product waste, address aftertaste
associated with conventional options and ultimately increase the satisfaction of their customers."
Kemin Food Technologies is a division of Kemin Industries, based in Des Moines, Iowa.
For more information, visit www.kemin.com.

Enzyme blend reduces bread
and roll staling
Fridge Soft, a new
ESL blend of enzymes,
is designed for extreme anti-staling applications in refrigerated, non-refrigerated
and frozen products,
according to Caravan
Ingredients, Lenexa,
Kas. Potential applications include products
kept in refrigerators
and vending machines, hamburger
buns and hot dog
buns.
For more information, call (800) 669-4092.

Use multiple formats from
one bagger
The Robag 3c, a new packaging machine, enables multiple bag formats from
one bagger, according to TNA, which has
a U.S. office in Coppell, Texas. It uses vertical form/fill/seal packaging technology
and features software that automatically
goes into three different standby settings
when not in use, which decreases energy
consumption without sacrificing speed,
quality or reliability.
A new back seal bar offers greater operator control and back seal quality, and a
new dancing arm increases reliability and
trouble-free operation, according to TNA.
For more information, call (972) 4626500 or visit www.tnasolutions.com.

bakingbusiness.com / world-grain.com

http://www.kemin.com http://www.vandrunenfarms.com http://www.hinds-bock.com http://www.thepeerlessgroup.us http://www.tnasolutions.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - May 18, 2010

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