Adamatic Corp. engineers bread and roll systems to satisfy the needs of the smallest bakery operations to the largest frozen dough manufacturers including mixing equipment, divider/rounders, overhead proofing equipment, conveyors, moulders, panner tanners, tunnel ovens, rack ovens and industrial deck ovens. Phone (+1) 732 544 8400; Web www.adamatic.com

An educational institute providing training in food safety, baking science and technology and maintenance engineering, AIB International offers technical assistance for baked foods and specialty products. AIB provides a vast assortment of audits, including Good Manufacturing Practices (GMPs), Hazard Analysis Critical Control Point (HACCP), Quality Systems Evaluation (QSE) and Production Quality. Phone (+1) 785 537 4750;
e-mail info@aibonline.org; Web www.aibonline.org

Developed for low-trans-fat and low-calorie icings, cream fillings and whipped toppings, Sta-Crème emulsifying and stabilizing system from American Ingredients Co. results in excellent aeration and a creamy mouthfeel. It can also be used in aerated frozen desserts to achieve freeze-thaw stability. Its use allows reduction in total fat and a 40% cut in calorie content. Phone (+1) 816 561 9050; e-mail info@americaningredients.com; Web www.americaningredients.com

From custom pans fabricated to exact specifications to a variety of stock pans, American Pan offers state-of-the-art products because the company focuses on quality, commitment and service. It also offers DuraShield, a durable, nonstick release, multilayered pan coating. Phone (+1) 936 652 3232; e-mail info@americanpan.com; Web www.americanpan.com

AMF Bakery Systems’ Cyclone Bread Rounder features 2-stage rounding for precise sphere shaping. The cylindrical stage initiates the round shape, and the conical stage finishes the dough piece into a precise round shape. The roundness of the dough piece is critical to proper sheeting and moulding. It also helps seal fermentation gases inside the doughball. The rounder is designed to provide precise dough rounding for a wide range of bread doughs including specialty, whole wheat, rye, cinnamon raisin and white. Phone (+1) 804 355 7961; Web www.amfbakery.com

The VESTA A-70 tray oven from AMF Bakery Systems features an advanced electronically controlled burner system that reduces gas consumption. A PLC-controlled management system provides independent burner control, exhaust control, operator-friendly diagnostics and quick product changeover. Its dual temperature control system maintains precise baking temperature profiles. Phone (+1) 804 342 9716; Web www.amfbakery.com

Designed for continuous operation, the Mark 75 bread bagger from AMF Bakery Systems will package up to 75 loaves per minute. Its patented flusher discharge conveyor provides smooth transfer at high speeds. The bagger features electronic synchronization with the slicer and advanced interface control and diagnostics. Phone (+1) 804 342 9716; e-mail sales@amfbakery.com; Web www.amfbakery.com

Quick-change end effectors and adjustable basket indexing allow the VersaPak robotic product orientor loader from AMF Bakery Systems to run a wide variety of basket sizes with changeover taking just seconds. The patent-pending pneumatic collapsing cups activate on contact to provide secure product handling with no package damage. Phone (+1) 804 342 9716; Web www.amfbakery.com

Azo’s DosiBox batching system is a low-cost automated system for small components. This system enables the integration of all components in the automation process. It is based on assembling dedicated ingredient intermediate bulk containers, each with an integrated dosing device. The system can be configured for 250- to 1000-l IBCs. Phone (+49) 629192491; e-mail info@azo.de; Web site www.azo.de

Belshaw Brothers, Inc. offers its customers around the world a variety of better baking solutions to help meet higher quality demands with reduced labor input. The company provides customers with convection ovens, combination convection/deck ovens, bakery café equipment solutions, no-fry donut systems and pancake and batter depositors. Phone (+1) 206 322 5474; Web www.belshaw.com

Belshaw’s HD industrial donut systems are designed for high-volume wholesale production. Lines include a depositor, proofer and fryer. HD Multimatic cake donut depositors feature a heavy-duty cast hopper, an electronic deposit counter, an auto-stop and a high-speed depositing option. HD Vacumatic yeast-raised donut depositors continuously fill hoppers during operation. Both depositors allow the operator to adjust weights during operation with Roto-flex and feature fast, toolless cleanup. Phone (+1) 206 322 5474; Web www.belshaw.com

Bunge Oils offers a wide range of solutions to the challenges of trans fat reduction, all created from Bunge Oils proprietary technologies. These trans-fat-elimination solutions utilize both domestic and non-domestic oils. The company offers a complete line of products for the food service, food processing and baking industries. Phone (+1) 800 828 0800; e-mail info@bunge.com; Web www.bungeoils.com

Positive dough placement is obtained with the Model D573E dual bun pan shaker from Burford Corp. At 34 pans per minute, it is designed to handle output from 600 and 800 lines. Features include simple positive adjustment, variable-speed motor drive, linear guide bearings, user-friendly controls and easy pan-type setup. Phone (+1) 405 867 4467; e-mail sales@burford.com; Web www.burford.com

Burford Corp.’s PS-2 pattern splitters are fully automatic and include precise pan handling ability. The pattern splitter can be programmed to produce a variety of split patterns without pan stoppage. It comes standard with six spray nozzles, although extra spray manifolds are optional. Water pressure is 50 psi at 12 gal per hour. Phone (+1) 405 867 4467; Web www.burford.com

Designed to spray a precise pattern of oil and pan release agents on pans, oven bands or bakery products, Burford’s precision oiler saves up to 50% of material cost. The oiler features controlled liquid metering, electronic pan sensing, rapid cycle repetition, selectable nozzle activation, accurate spray pattern and fingertip digital oil quantity adjustment. Made from stainless steel, the equipment has a fully adjustable nozzle head with up to 10 nozzles. Phone (+1) 405 867 4467; e-mail sales@burford.com; Web www.burford.com

The Smart Rotary Seeder/Topper from Burford features 1-touch setup, which automatically adjusts system settings to provide more accurate coverage and results in seed savings. Pan guides, sensor location, seed quantity, hopper and nozzle height and mandrel recognition are fully automatic. Other features include stainless-steel construction, improved sanitation, quick-change mandrel and more. Phone (+1) 405 867 4467; Web www.burford.com

The Model TCS-100R Tape Closure System from Burford Corp. ensures clean, dependable tape closure for a variety of bag sizes. The PLC-controlled unit operates at 100-plus bags per minute. An optional tape printing system is available. Features include an integrated drive motor, quick-and-easy threading, no mechanical timing requirements, easy portability and stainless-steel and aluminum construction. Phone (+1) 405 867 4467; Web www.burford.com

Three new organic bases, all trans-fat-free in formulation, are now available from Caravan Products. They are Caravan Organic Oat Blend, Caravan Organic 12 Grain Bread and Caravan Organic Bread and Roll Base. All are certified organic and customized to meet the growing demand for organic breads. The bases come in 50-lb cartons, 36 cases per pallet. Phone (+1) 800 526 5261; e-mail info@caravanproducts.com; Web www.caravanproducts.com

Flav-R-Bites from Cereal Ingredients, Inc. provide color and flavor to baked foods. The soft, chewy bits are made without trans fats or GM materials. They can be formulated for specific customer needs and are produced with the company’s patented cold extrusion technology. No-sugar-added and low-carb versions are also available. Phone (+1) 913 727 3434; e-mail cereal@cerealingredients.com; Web www.cerealingredients.com

DSM Food Specialties introduces CakeZyme, a convenient, easy-to-use, enzyme-based ingredient that offers manufacturers a range of benefits including enhanced product quality, improved nutritional profile, extended shelf-life and reduced overall manufacturing costs. A microbial phospholipase, CakeZyme enables manufacturers to use fewer eggs in their recipes by enhancing emulsification, resulting in lower batter density, improved batter viscosity and a delayed crumb setting. The finished product benefits from increased volume, improved crumb structure and softness and a longer shelf-life. Phone (+31) 15 279 4123; Web www.dsm-enzymes.com

Recent studies by DSM Food Specialties highlight the effectiveness of Maxarome Select, a natural yeast extract, as a clean-tasting flavor enhancer that can replace monosodium glutamate (MSG) and salt in chips and other snacks. It is said to deliver fuller flavor, increased sweetness and creamy taste and helps reduce salt content by as much as 50%. Phone (+31) 45 578 8111; Web www.dsm.com

Esteve presents its HSD fully automatic high-speed metering plant for minor and micro ingredients intended for the industrial bakeries that produce a wide variety of recipes from a host of raw materials. With this system, up to 80 batches per hour with eight components each can be fully automatically metered, weighed and provided for processing. Phone (+33) 2 48 66 60 60; Web www.esteve.fr

Specializing in flour correctors, bread-making improvers, technological aids and functional and nutritional cereal ingredients, Eurogerm offers customized solutions to bakers striving to meet quality, regularity, safety, softness, crustiness, taste and texture criteria for baked foods. The majority of products are custom made following in-depth study in the company’s trial center. Each formulation is specifically engineered and tested prior to production. Phone (+33) 03 80 730 777; Web www.eurogerm.com

Marketing Intelligence Firm

Euromonitor International is the world’s leading provider of global consumer marketing intelligence. The company has offices in London, Chicago, Singapore, Shanghai and Vilnius. With more than 600 analysts and consultants worldwide, the company has a research network specializing in global consumer markets and service industries. Euromonitor’s clients include leading manufacturers and suppliers of consumer goods. Phone (+44) 020 7251 8024; e-mail insight@euromonitorintl.com; Web www.euromonitor.com

F.G.C. Bakery & Biscuit’s Complex Ovens join two ovens that can operate together as two complex lines or can simultaneously manufacture separate lines of biscuits and crackers. The self-programmable and self-adjustable ovens have two rotary cutting machines, a reversible folding machine adapted to the rotary cutting machines, a rotary moulding machine and a wire- or cross-cut machine. Phone (+34) 91 876 8000; e-mail info@fgctech.com; Web www.fgctech.com

Farhat Trading Co., manufacturer of pastry processing machines and systems, offers bakery operations customers a wide array of equipment options. Dough dividers, first proofers, flatteners, final proofers, tunnel ovens, cooling conveyors and main electrical panels are included in the company’s product options. Phone (+961) 3 527111; Web www.farhatbakery.com

The HTRO ice cream cone baking oven from Franz Haas allows fully automatic production of rolled ice cream cones with a sugar content of up to 50%. The oven can bake up to 8,200 cones per hour. Other features include gas heat and self-supporting baking plates for optimal energy efficiency and uniform wafer sheet color. There is also a separate cone-rolling device beside the oven containing rolling tools with horizontal drive axles and PLC with automatic temperature control. Phone (+1) 804 222 6022; Web www.haasusa.com

As a worldwide manufacturer of wafer and biscuit production lines, Franz Haas Waffelmaschinen offers, among other things, a fully automatic wafer baking oven for the production of flat and hollow wafers, an automatic slicer for cutting wafer books into wafer fingers and an automatic baking oven for rolled ice cream cones. Phone (+49) 6105 2020; e-mail export@haaswaffel.at; Web www.haaswaffel.at

A full-service flavor and color manufacturer specializing in custom formulation, Gold Coast Ingredient’s flavors are available in liquid, powder and spray-dried forms. The full line of pure extracts, WONF’s and flavors enables the company to offer optimum flavor and functionality at affordable prices. A growing line of certified-organic flavors is also offered, and Kosher-certified products are available on request. With production facilities in Los Angeles, California, USA, and Shenzhen, China, Gold Coast Ingredients can provide exceptional service worldwide. Phone (+1) 323 724 8935; Web www.goldcoastinc.com

With more than 1,500 flavors available, Gold Coast Ingredients can assist in developing the taste you choose. Its flavors are available in liquid and powder form, and customers can choose from a variety of package sizes. Phone (+1) 323 727 8935; Web www.goldcoastinc.com

Golden West Nuts is one of the largest independent almond processing companies in the US. Whole natural almonds, as well as blanched, sliced and slivered almonds are processed and shipped to customers around the world. Inshell varieties are available in 50 lb (22.68 kg) bags. Whole almonds are available in assorted varieties, sizes and grades. All specifications can be customized to fit individual needs. Phone (+1) 209 599 6193; Web www.goldenwestnuts.com

Hansaloy offers an adjustable-width lattice to meet baker’s changing slice width requirements. This is an alternative to a fixed-width lattice or a blade spacing mechanism that bakers may have used in the past. The adjustable-width lattice offers rigid blade support and the longest service life in the industry. Hansaloy offers three styles of blade guides on the lattice — standard offset, 4-prong and ceramic offset. Phone (+1) 563 386 7707; Web www.hansaloy.com

Hansaloy’s Alpha Series of slicing blades have been developed specifically to slice dense varieties of premium breads — multigrain, whole-grains and European loaves. The Alpha Series A3-H22 blades exclusively from Hansaloy improve slice texture and reduce crumb on variety bread lines. Phone (+1) 563 386 7707; e-mail sales@hansaloy.com; Web www.hansaloy.com

The Henry Group’s 3600 bun slicer produces a clean, high-quality and uniform bun slice. It features blade tracking and easy blade replacement. The 3600 bun slicer offers the same high level of innovation, quality and craftsmanship the industry has come to expect from The Henry Group. Phone (+1) 903 883 2002; Web www.thg1.com

Hughson Nut is a full service almond supplier offering natural inshell, shelled, blanched and manufactured almonds. They are able to meet the quality and quantity needs of worldwide customers both large and small. Phone (+1) 209 883 0403; e-mail info@hughsonnut.com; Web www.hughsonnut.com

Intralox’s new Series 800 SeamFree Open Hinge Flat Top belt provides a sanitary belt solution for processors. The belt’s open-hinge design enables rods and hinges to be more accessible for thorough cleaning, and its underside drive bar channels water and debris to belt edges for easy removal. Because the belt is not hinge driven, debris does not get pressed into the hinges. These factors eliminate conveyance issues, which have major sanitation and product quality repercussions. According to the company, when used in conjunction with its CIP system and angled sprockets, cleaning time is reduced by 60% and water usage by 25% compared with manual cleaning. Phone (+1) 504 733 0463; e-mail customerservice.baking@intralox.com; Web www.intralox.com

Spiralox belts from Intralox reduce product sticking, extend belt life and eliminate metal wear debris. With an option of 1.1, 1.6, 2.2, 2.5 or 3.2 turning radius, the rounded friction-top module provides greater product alignment and positioning capability. Phone (+1) 504 733 0463; Web www.intralox.com

Intralox conveyor belts are positively driven and can operate with low tension, even at high speeds. The belts’ technology eliminates the problem of metal-to-metal friction between the belt and conveyor bed, which results in longer belt life and reduced replacement costs. According to the company, retrofitting a tortilla line with Intralox’s cooling conveyor belts can decrease downtime and metal contamination while increasing worker safety in the plant. Phone (+1) 504 733 0463; Web www.intralox.com

J.R. Short Milling Co. expands its markets with Sunlite extruded snack pellets made from consumer-appealing whole grain, corn, rice, wheat, oat, potato, soy and tapioca in a variety of creative shapes, sizes, colors and flavors. Snack pellets are typically processed by frying or air popping. Phone (+1) 815 937 2633; e-mail info@shortmill.com; Web www.shortmill.com

The Menes 1.0 individually configurable dough string machine from König Maschinen GmbH producees puff pastry, Danish pastry, angular and round bread rolls, ciabatta and baguettes. Components include the dough portioning machine, dough string former, Twin-Sat twin satellite head and guillotine. Modularity allows cutting, pumping, filling, pressing, kneading, rolling, convoluting, folding, decorating, seeding and setting. Phone (+43) 316 6901 194; Web www.koenig-rex.com

The Artisan SFI machine from König offers versatility paired with gentle dough processing for soft doughs. Depending on the configuration, one or two satellite roller heads can be used to bring the continuous dough string to its final thickness, while minimizing shear stress. The machine features high-precision row positioning of preportioned pieces, exact calibration of the dough string and an easy-cleaning system. Phone (+43) 316 6901 0; Web www.koenig-rex.com

Semi-Automatic Closer

Kwik Lok’s Model 086 semiautomatic bag closing machine is new and improved, requiring few adjustments and little maintenance. It allows operators to quickly and easily close bags at speeds up to 30 per minute. Once an open bag is placed on the unit, the bag is closed with a Kwik Lok closure and then separated from the roll by a motorized break-off mechanism. The closed bag is then easily removed. Four models are available, depending on the type of closure and labels required. Phone (+1) 509 248 4770; e-mail sales@kwiklok.com; Web www.kwiklok.com

LeMatic’s GU9W-7-12 Hard Roll Slicer now comes in a wash-down model for fast and effective cleaning. Constructed of stainless steel and other corrosion-resistant components, it can be completely sanitized with water and cleaning solution. The wash-down version of this slicer keeps all of the popular features of the original model including the Floating Top Conveyor. Phone (+1) 517 787 2201; e-mail djlecrone@lematic.com; Web www.lematic.com

LeMatic developed a model of its BF-15W Single Band Slicer for pita chip manufacturers. The BF-15WSPW Pita Bread Single Band Slicer features precise control of slicing blade height across the full 34-in. product slicing width. Pita bread is fed into the slicer and horizontally sliced in half. Typical slicing characteristics result in each slice weighing within 10% of its corresponding half. Phone (+1) 517 787 330; Web www.lematic.com

Matiss’ RCPS-200, a cutting system for round products, is now available with an automated paper insertion option. This system is entirely servomotor driven. It cuts and inserts paper between the slice without the need for human handling, thus reducing contamination risks, paper jams and rejects. Only one size of paper roll is required, and the paper feeder is replenished every eight hours. Phone (+1) 418 227 9141; e-mail Jacques.martel@matiss.com; Web www.matiss.com

Moline Machinery’s makeup lines provide solutions from mixing to freezer for a wide range of applications. The company’s rotary cutters lead a long list of makeup accessories including automatic panners, moulders, dough oilers, moisteners and plows, flour dusters, flour removal and trim removal. All are built with Moline’s precision and rugged construction to withstand the rigors of high-speed production and washdown. Features include stainless steel construction, wash-down duty design, quick removal for changeovers and cleaning, user-friendly operation and integrated controls. Phone (+1) 218 624 5734; e-mail sales@moline.com; Web www.moline.com

In the past, industrial bakeries had no alternative for producing a stable dough than to use emulsifiers. Emulsifiers increase the strength of dough but also have the disadvantage of a strong acidic off-flavor. With the help of Lipopan F, an enzyme from Novozymes, emulsifiers can be partially or totally replaced, thus reducing or eliminating this off-flavor. Phone (+45) 88 24 99 99; Web www.novozymes.com

The Peters PT6 sandwiching machine from The Peerless Group features six lanes and produces biscuit or cracker creme sandwiches at speeds up to 4,800 per minute. It can handle all basecake shapes and has a standard product size range of 40 to 70 mm. Mini sandwiches (25 to 30 mm) as well as larger products (wider than 70 mm) can be produced with changes to the standard machine. Product is either penny stacked or discharged on the flat. The sandwicher features accurate creme deposits with positive displacement pumps and a proven rotary stencil system. Fillings including cremes, peanut butter, cheese and jam can be used. Double or split deposit also can be added. Phone (+1) 937 492 4158; Web www.thepeerlessgroup.us

The Fedco Spin Disk Coater from The Peerless Group accurately sprays solutions ranging from a fine mist to a heavy soaking to the all sides of a wide variety of products traveling on a conveyor. It sprays solutions such as oils, seasonings, flavorings, batters, glazes, preservatives, moisture barriers or release agents. Applications include breads, rolls, pizza crusts, pita bread, frozen breaded products, bagels, crackers, snacks and rice cakes. Total uniform coverage of the product is achieved through the use of spinning disks located above and below the conveyor. Phone (+1) 937 492 4158; Web www.thepeerlessgroup.us

Double Sigma Arm Mixers from The Peerless Group are suitable for all soft dough cookies, cake, cake doughnuts, muffins, pretzels, granola, energy bars, cremes/fillings and scones. They incorporate strong shaft gears, which are hardened and ground and have the highest rating from the American Gear Manufacturers Association. Uniquely designed shaft seals are sanitary and easy to remove. The mixers feature a heavy-duty hydraulic mechanism for up to 120° forward tilt, as standard. Other features include unibody design and construction; heavy duty stainless-steel jackets, bowl ends and canopy; cast stainless-steel agitators; a pneumatic butterfly-valve flour gate; two liquid inlets and flour dust vent with filter; 2-speed, constant torque; and an enclosed fan-cooled drive motor. Phone (+1) 937 492 4158; Web www.thepeerlessgroup.us

The patented ColdBar and ColdBarPlus Refrigeration Systems from The Peerless Group provide bakers with a solution to dough temperature problems without adding ice. The ColdBar system includes a refrigerated jacket, bowl ends and a breaker bar, and the ColdBarPlus comes with exclusive refrigerated agitator bars. When combined, the two systems provide a large refrigerated area so the dough is always in contact with a refrigerated surface. Dough temperatures can be lowered by 8 to 10 Fº more than other standard jacket cooling systems. The glycol system is designed so no jointed, moving elements are in the product zone. These systems are suited to production of English muffins, hamburger buns, bread and frozen doughs. Phone (+1) 937 492 4158; e-mail mzielsdorf@thepeerlessgroup.us; Web www.thepeerlessgroup.us

Reading Bakery Systems introduces an extruder for low-pressure extrusion of both baked and fried snack foods. Designed to address the specific needs of fried snack production, the extruder has a taller and more open support frame that allows easy integration with frying equipment. It also features optional free-float sections to discharge cut product into a fryer. The extruder manages dough flow for optimum consistency from the time it enters the infeed hopper through being cut off at the die face by the high-speed bandcutter. It can be positioned above the infeed of a fryer, or product can be transferred to a fryer (or oven) with an optional transfer conveyor. Different die plate assemblies can be easily interchanged. Phone (+1) 610 693 5816; e-mail info@readingbakery.com; Web www.readingbakery.com

The T.L. Green Biscuit and Cracker Pick-and-Place Laminator from Reading Bakery Systems uses an inline solution for laminating rather than a traditional right-angle approach. The dough sheet is cut into square sections and picked up by a 3-axis robotic vacuum system. The precise pick-and-place mechanism turns each sheet 90° for optimum development of gluten structure. The servo-driven mechanism allows the integration of multiple dough sheets and provides flexibility and new product potential. Phone (+1) 610 693 5816; Web www.readingbakery.com

T.L. Green Biscuit & Cracker, a division of Reading Bakery Systems, introduces the Independence Wirecut Machine for the production of traditional wire-cut cookies and other low-pressure dough forming applications. The machine provides optimum piece-weight accuracy using a precisely machined filler block that funnels dough from the grooved forcing rolls into the die cups mounted above the wire-cutting mechanism. The low-pressure system does not overwork the dough and enables final product shape consistency. The dough pieces are cut at speeds up to 150 cuts per minute and dropped onto a transfer conveyor belt or solid oven baking band. Typical machine widths are 39 in. (1 m) and 48 in. (1.2 m). Phone (+1) 610 693 5816; Web www.readingbakery.com

Rondo Doge introduces a new generation of makeup lines with its modular Polyline and Starline models. Starline is designed for industrial use; whereas, Polyline is suited for small- to medium-sized bakeries. The running direction of both lines can be chosen to integrate them seamlessly into existing work-flows. Machine tables are made of stainless steel and have robust 45° bent double-fold profiles with smooth surfaces. For safe transfer of even the smallest products onto subsequent machines, both lines are equipped with a small-radius belt catch. Quick belt releases for easy cleaning are standard. Phone (+1) 201 229 9700; Web www.rondodoge.com

ShickUSA’s integrated batch-management system is a flexible and reliable ingredient-management and batch-execution software solution that can be integrated with a bakery’s business systems to provide a powerful production management tool. By combining its practical controls experience with its knowledge of information technology, engineers in Shick’s controls group use proven methods applied to the right technology to create customized controls systems for today and tomorrow. Phone (+1) 816 861 7224; Web www.shickusa.com

ShickUSA’s OSC Model bag dump oscillates to break up hard-to-handle ingredients and then scalps the ingredients to remove unwanted objects. These materials often require additional labor to break and then push the lumps into the rotary valve. The oscillating feature helps ingredients move into the discharge device for conveying. Phone (+1) 816 861 7224; Web www.shickusa.com

ShickUSA’s Bulk Liquid Handling systems fit nearly any liquid bulk handling need. They are available for truck or railcar unloading with a modified head space environment of nitrogen in single or multitank systems. Options include clean-in-place capabilities, UV filtration, heating or cooling and multiple tank configurations. They combine practical flexibility and standardization to provide a cost-effective and efficient system. Controls for automatic valving and pump regulation can be added for complete automation. Features include local or remote control, automated supply valves, temperature control, water-jacketed or heat-traced piping, PLC or basic functionality, recipe integration and lot tracking. Phone (+1) 877 744 2587; e-mail info@shicktube.com; Web www.shickusa.com

ShickUSA offers complete engineering and design of its cream yeast storage and delivery systems, including fully integrated CIP metering and inventory control. Typically, each tank is sized to handle an entire bulk truck. One tank is filled and used for production. Upon reaching its reorder level, the other tank is filled by bulk truck. When the first tank is empty, the system is switched to the second tank, and the first tank is cleaned. This cycle then repeats. On a regular basis, the system is shut down, and the piping loop is cleaned. Phone (+1) 816 861 7224; Web www.shickusa.com

ShickUSA’s Insertable Quick Change (IQC) Filter features high-efficiency (99.99%+), spunbonded polyester filter elements with PTFE membranes. The IQC unit is suited for height restricted areas as well as on top of bins and silos. Because of its innovative design and filter configuration, a complete set of filter elements can be replaced in only a few minutes without tools, which reduces replacement parts and labor required. Featuring all-stainless-steel construction, the filter elements can be easily cleaned with water. Phone (+1) 816 861 7224; Web www.shickusa.com

Making traditional cremes for biscuit sandwiches requires a lot of handling. Tanis Food Tec has come up with a system where all this handling has been eliminated and where all temperature and density parameters are under 100% control. Phone (+31) 0 320 281213; e-mail annemij.bekker@tanisfoodtec.com; Web www.tanisfoodtec.com

Total Baking Solutions (TBS) specializes in the service of plant operations, automation and equipment remanufacturing and refurbishments for the baking industry. The company also builds band tunnel ovens, oven extensions and cooling tunnels. TBS offers consulting and engineering services with installation and relocation crews for jobs of all sizes from minor equipment changes to major plant relocations. Phone (+1) 406 323 3599; Web www.totalbakingsolutions.com

The inline, waterfall donut glazer available from Topos Mondial Corp. was designed with sanitation, ease of use and maximum performance and control in mind. The glaze conveyor has a 36-in.-wide stainless steel rod belt and features variable speed drives, two glaze catch pans that return glaze back into the tank and a removable partitioned overflow trough for uniform glaze curtain control. Fully enclosed and sanitary-welded stainless steel tubing frame allows ease of sanitation. The mobile glaze tank features a variable-flow sanitary air diaphragm glaze pump and all-stainless steel construction. The double-walled tank is water jacketed and can be thermostatically controlled. An air-actuated reciprocating sweep arm keeps glaze uniformly heated and mixed. The glazer uses a NEMA 4X electrical panel. Custom features and different widths are available as well. Phone (+1) 610 970 2270; e-mail sales@toposmondial.com, topos@topos-europe.cz;
Web www.toposmondial.com

Topos Mondial’s Model T-750 (370 qt) large removable bowl, double implement, planetary mixer offers fully programmable, PLC-controlled, variable-speed mixing, a heavy duty hydraulic system, a solid stainless steel bowl cover and all stainless-steel construction. Sanitation and maintenance are simplified on this new mixer. Various options and mixer implements also are available. Phone (+1) 610 970 2270; Web www.toposmondial.com

The SofTouch Divider from Turkington APV USA uses a servo motor to feed an intermediate proofing system. The ram-and-knife divider relies on servo-drive technology to control and monitor the pressure load in the cavity, which increases the weight accuracy. It features a touchscreen for operator interface. Phone (+1) 919 735 4570; Web www.turkingtonusa.com

The V 700 from Werner & Pfleiderer is a multipocket dough divider, designed and engineered to divide bread doughs with a high weight accuracy. The machine can be used for various types of doughs including wheat and rye (up to 70% rye content) and doughs with high water absorption rates. Doughs with a long bowl proof time and sensitive doughs with or without particles and dried ingredients can also be successfully processed. Phone (+49) 7141 202-315; e-mail info@wpib.de; Web www.wpib.de