bake - February 2015 - 20
equipment
Divider/Rounders
Retail bakeries are wise to invest in new equipment that saves
From JAC Machines, the Div and Div-R comprise its range of
both time and money. Labor costs are going up in most parts
hydraulic dividers. Available in square (stainless steel tank)
of the country, particularly as minimum wage increases are
or round (cast iron tank) versions, they enable dough to be
implemented in many states for 2015. Bakeries that purchase
divided into 20 portions of 100 grams to 900 grams in weight.
new equipment for dividing and rounding dough also enjoy the
The square version is available with a 10/20 option that enables
ability to broaden your product lineup.
division of 10 wide dough pieces with a maximum weight of
1,800 grams. The Div-R model comes with a pressure adjustment feature to process dough with high or low water content
without compromising the quality of product. It is also fitted
with a flour dust collection system to ensure optimal working
conditions. For larger volume production, JAC's Pe50P is a
volumetric divider with an integrated pressurized hopper. This
system ensures accurate, consistent weighing without compromising the quality of the dough, thanks to the limited travel of
the piston.
Erika Record offers a wide selection of top-quality divider/
rounders. This broad selection of models, coupled with their
more gentle rounding action, enables you to produce a great
deal more than the regular line of buns and rolls. These products include Portuguese rolls, airy French rolls, flour tortillas,
miniature breads or individual pizza.
Oliver's Semi-Automatic Bun Divider/Rounder accurately scales
and rounds individual dough pieces. The head tilts in both directions for easy cleaning. Casters are available for easy mobility.
Reiser supplies a variety of Vemag bakery equipment for all
types of applications and production requirements. The Vemag
is an incredibly versatile machine that combines the highest
levels of portioning accuracy, speed and product quality. The
Vemag is a single machine that incorporates many innovative
attachments specifically designed for bakery applications. Each
Vemag attachment is carefully designed to produce consistent, high-quality bakery products. Attachments can be easily
swapped out in minutes so that you can produce a variety of
different products. The Vemag can be used as a dough divider
to produce breads, rolls and buns and is easily adaptable to all
ranges of dough absorptions and crumb structures.
It's important to divide and shape your dough pieces with
maximum efficiency in order to ensure the highest returns.
20 < FEB 2015 | bakemag.com
http://www.bakemag.com
bake - February 2015
Table of Contents for the Digital Edition of bake - February 2015
Bake - February 1, 2015
Editor's Note - The Outlook for Retail
Table of Contents
News Bites - AB Mauri North America moves headquarters
Bay State expands Arizona milling capacity
Guild announces Bread Lab workshop
My Favorite Things
Management - Benefits Attract Quality
Labor Front - What is Full Time?
Food Safety - Food Allergy Friendly
Ingredients - Research Fuels Strawberry Innovation
Equipment - Divider/Rounders
All Cracked Up
Grow Business with Granola
Catering to Healthy Lifestyles
Building Strength
Go Artisan
Fifty Shades of Pretty Cake
Spring Approaches
What’s Ahead for Cookies?
Cafe - Get Into Pizza
Gluten Free Pizza
Creating a Unique Menu with Flavored Coffee
Products
Product Showcase
Classifieds
Ad Index
Online
bake - February 2015 - Bake - February 1, 2015
bake - February 2015 - 2
bake - February 2015 - Editor's Note - The Outlook for Retail
bake - February 2015 - 4
bake - February 2015 - 5
bake - February 2015 - 6
bake - February 2015 - Table of Contents
bake - February 2015 - Guild announces Bread Lab workshop
bake - February 2015 - 9
bake - February 2015 - My Favorite Things
bake - February 2015 - 11
bake - February 2015 - Management - Benefits Attract Quality
bake - February 2015 - 13
bake - February 2015 - Labor Front - What is Full Time?
bake - February 2015 - 15
bake - February 2015 - Food Safety - Food Allergy Friendly
bake - February 2015 - 17
bake - February 2015 - Ingredients - Research Fuels Strawberry Innovation
bake - February 2015 - 19
bake - February 2015 - Equipment - Divider/Rounders
bake - February 2015 - 21
bake - February 2015 - All Cracked Up
bake - February 2015 - 23
bake - February 2015 - 24
bake - February 2015 - 25
bake - February 2015 - 26
bake - February 2015 - 27
bake - February 2015 - 28
bake - February 2015 - 29
bake - February 2015 - Grow Business with Granola
bake - February 2015 - 31
bake - February 2015 - 32
bake - February 2015 - 33
bake - February 2015 - Catering to Healthy Lifestyles
bake - February 2015 - 35
bake - February 2015 - 36
bake - February 2015 - 37
bake - February 2015 - Building Strength
bake - February 2015 - 39
bake - February 2015 - 40
bake - February 2015 - 41
bake - February 2015 - Go Artisan
bake - February 2015 - 43
bake - February 2015 - 44
bake - February 2015 - 45
bake - February 2015 - Fifty Shades of Pretty Cake
bake - February 2015 - 47
bake - February 2015 - 48
bake - February 2015 - 49
bake - February 2015 - Spring Approaches
bake - February 2015 - 51
bake - February 2015 - What’s Ahead for Cookies?
bake - February 2015 - 53
bake - February 2015 - Cafe - Get Into Pizza
bake - February 2015 - Gluten Free Pizza
bake - February 2015 - Creating a Unique Menu with Flavored Coffee
bake - February 2015 - 57
bake - February 2015 - 58
bake - February 2015 - 59
bake - February 2015 - Products
bake - February 2015 - 61
bake - February 2015 - Product Showcase
bake - February 2015 - 63
bake - February 2015 - Classifieds
bake - February 2015 - Ad Index
bake - February 2015 - Online
bake - February 2015 - 67
bake - February 2015 - 68
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