bake - February 2015 - 29
MANUFACTURERS OF DOUGH
PROCESSING EQUIPMENT SINCE 1946
As seen on
the Cake Boss,
Ultimate
Cake Off, Food
Network &
more!
SDR-400 Produces 7,200
dough balls per
hour in sizes from
0.5 oz., to over
40 oz. Creates
airtight balls with
uniform round
shape & size. It's
compact size
and low profile
allows for simple,
one person
operation.
CDR-500F
CDR-100
Fondant Sheeters
Turn one of the strongest trends in the market into profit for your
bakery. Somerset Sheeters will roll those popular fondant orders
in mere seconds, producing a very thin layer of icing that is both
more pleasing to consumers and less costly to use.
Sizes available:
CDR 100 - 10" * CDR-300F-15"
CDR 500F - 20" * CDR 600F - 30"
Dough Rounder
This heavy duty rounder is perfect
for Pizza, Tortillas, Roti, Pita Bread,
Chipote and Ethnic Foods.
CDR-170
NEW!
Compact
Table Top
Bread Moulder
This moulder is Ideal for
Challah, Hot Dog Buns,
Specialty Breads, Dinner Rolls,
Bolillos, Cuban Bread, Sub
Rolls, Breadsticks, Pretzels,
Baguettes and more.
Model CDR-170
Breads up to 15"
Interchangeable pressure
plate from 6" (15.3cm) to
14" (35.6cm)
Dough Rollers
Make great pizza, focaccia, pie crusts,
calzones, pita bread, cinnamon rolls
and flour tortillas
Compact and full size front and side-operated
dough rollers available. Both designs easily
create 500+ pieces per hour. Sheets dough to a
uniformed thickness in seconds.
Model CDR-250
CDR-2000
Breads up to 20"
Interchangeable pressure
plate from 6" (15.3cm) to
19" (48.3cm)
www.smrset.com * somerset@smrset.com * 800-772-4404 bakemag.com | FEB 2015
* 978-667-3355
> 29
http://www.smrset.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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