Baking & Snack - April 2006 - 104
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PRODUCTS & PACKAGING
the product carriers, which do not swing.
In many cases, because of the compactness
of the system, it can be implemented in
front of existing tunnel ovens. Phone (800)
367-2504; Web kaakgroup.com
Fifty Years of
Good Taste
FRIED SNACK EXTRUDER
HYBRID BELTS
The innovative design of the Advantage
hybrid conveyor belts from Ashworth
Bros. combines acetal links and modules
with rigid stainless steel rods, making
The Advantage 200 and 120 ideal for use
in food processing applications where
product release and sanitation critical. The
unique design facilitates a large, 67%-open
area without compromising belt rigidity
and strength. Advantage spiral belts are
designed for freezing and cooling applications and have superior sanitation characteristics because of the open module design and double slotted links. Phone (540)
662-3494; Web ashworth.com
COMPACT PANNING MACHINE
Reading Bakery Systems introduces
a fried snack 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
band cutter. 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
(610) 693-5816; Web readingbakery.com
MULTIPATH COOLING SYSTEM
Depositing products manually on baking trays is a labor-intensive and costintensive operation. The Rondo-Doge
compact panning machine reduces these
problems with its 1-man operation design. Both flat products such as pizza and
ciabatta as well as folded pastries such as
strudel and turnovers can be panned automatically. Products can also be removed
from the belt of the panning machine
by hand, if delicate handling is required,
making this machine capable of handling
all panning needs. Phone (201) 229-9700;
Web rondodoge.com
The newly patented In Low/Out Low
conveyor system from I.J. White Systems
saves valuable floor space and eliminates
costly auxiliary conveyors, motors and
transfers. Using an Ultra Series Belt with a
multiyear warranty, an In-line Belt Washer
and PLC controls, MultiPath is ideal for
increasing production line capacity. Phone
(631) 293-2211; Web ijwhite.com
B
ethel Bakery, known as The Cake
Place, celebrated its golden
anniversary in September, 2005.
Located in Bethel Park, Pennsylvania,
the bakery staged a week-long celebration that enjoyed great community
support. "We doubled our normal
customer count each day;" said John
Walsh, Bethel Bakery President.
"Bethel Bakery is beloved in our
community."
There was no doubt about where to
turn for an anniversary cake. Nearly
80 percent of Bethel Bakery's business
comes from cakes, including cupcakes,
dessert cakes and wedding cakes.
But Bethel is widely known for its
decorated cakes and signature French
Buttercream icing.
Family is at the heart of Bethel Bakery.
John, is the oldest of seven children
and took over from his parents, Morris
and Anna Walsh, in 1991. Both
Morris and Anna still find time to
visit the bakery. Anna loves serving
customers, and Morris, aside from
being a master baker, is a valuable
jack-of-all-trades. And with a 7,000square-foot facility, there is always
something to be repaired. John's sister,
Christine Makowski, oversees wedding
cake sales, and John's wife, Chris, contributes administratively. John admits
having four kids has kept his life balanced. "Staying involved in my kids
lives helps keep me from becoming
totally consumed by my business."
John believes that keeping quality
consistent, day-to-day and year-to-year
is one of their biggest challenges.
"Bethel Bakery has been an
International® Bakers Services'
customer for decades," he continued.
"We rely on International® flavors to
provide the consistency we require for
our ongoing success."
When you want consistent results,
turn to International® Bakers
Services. Contact us toll-free at (800)
345-7175, by fax at (574) 287-7161,
or in writing at 1902 North Sheridan
Ave., South Bend, Indiana 46628.
We have the flavors your customers
deserve.
For more information, see Page 121
April 2006 / BAKING & SNACK / 111
http://www.kaakgroup.com
http://www.ashworth.com
http://www.readingbakery.com
http://www.rondodoge.com
http://www.ijwhite.com
Baking & Snack - April 2006
Table of Contents for the Digital Edition of Baking & Snack - April 2006
Contents
Baking & Snack - April 2006 - 1
Baking & Snack - April 2006 - 2
Baking & Snack - April 2006 - 3
Baking & Snack - April 2006 - Contents
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https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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