Baking & Snack - August 2007 - 123

The Best Ingredients
Produce The Best
Products
See us at IBIE

This latest creation from the Vikan hygiene
system is produced using FDA-approved
materials, color coded and designed
to withstand harsh chemicals and heat
without losing its shape or rigidity. It also
features a wide pour spout, flat rear panel
with a molded grip and easy-to-read US
and metric measurement marks. Colorcoded lids and a stainless-steel mounting
bracket are also available. Phone (317)
876-9856; www.remcoproducts.com
UPGRADED BISCUIT LINES

accurate control of dough sheet thickness,
faster response, on-the-run adjustments
and lower energy consumption. Optionally, the first and final gauge rolls can
also now be constantly monitored and
adjusted to ensure an even feed of dough
through the system and consistent dough
sheet thickness at the rotary cutter. The
laminating, sheeting, gauging, cutting and
conveyor elements of the line all run at
varying speeds, and it is vital to accurately
cascade any speed changes made in one
part of the line to the upstream units to
keep the line running smoothly. This is
achieved by dividing the line into a number of independently controlled modules
intelligently linked into a centralized control system that provides overall management of the line. Each unit is now fitted
with an individual color touch-screen
interface. These are used to make adjustments, display alarm information and
also for on-machine calibration and engineering functions. Phone (616) 784-3111;
Web www.bakerperkinsgroup.com
GATELESS DISTRIBUTION SYSTEM

Baker Perkins upgraded its biscuit
forming machinery to enhance performance and product quality. The new control technology makes it easier to set and
maintain the desired product attributes.
The company's laminators now feature
advanced motion control technology
that improves the precision of the sheet
positioning and lay-down. Velocity and
position can also now be adjusted "on the
run." Sheet forming, gauging and cutting
all make new use of an integrated plant
control system that achieves more

Roflo, a gateless distribution and
accumulation system from tna, handles
product with the utmost care. Advanced
technology and software allows a totally
gateless system, resulting in reductions
in product damage, flavor loss and maintenance and cleaning time. As product
moves along the roflo distribution system,
it passes through the gateless feeders,
minimizing damage and flavor loss. Simple
mechanics provide precise control over
handling a wide product range, dependent
on the product's coefficient of friction, and
the distribution system can be fully configured to meet the needs of a wide variety of
food applications. Phone (312) 850-4273;
Web www.tnasolutions.com

booth #1762

ow good are Dunford Bakers' Double
Fudge Chocolate Cake Donuts? Good
H
enough for special request deliveries
to the sky boxes at Mile High Stadium
during Denver Broncos games. Good
enough for private jets to make special
stops to pick them up from the bakery.
Now known as Dunford Bakers, the
company began as the Dunford Bread
Company in 1931 in Salt Lake City, Utah.
John Stevens, the president of Dunford
Bakers, oversees one of the largest wholesale bakeries in the Salt Lake City area.
Dunford is in production 365 days of
the year. This popular bakery has one
retail location, and supplies baked goods
to area grocery stores. In addition, it
produces many private label brands.
While Double Fudge Chocolate Cake
Donuts are Dunford Bakers' most famous
product, the Pumpkin Chocolate Cookies
have many fans. Mr. Stevens is proud that
Dunford Bakers provides 100 people with
employment, many of whom are long-time
employees.
The secret of Dunford Bakers' success
over the years is the reputation it has
built for taking care of its customers by
supplying a quality product at a reasonable price. "We put quality into everything we do. We don't cut corners
and we use the best ingredients in
order to produce the best product for
our customers," said John Stevens.
To that end, Dunford Bakers uses
International® Bakers Services' flavors
such as BLO&V®, B&V®, Raspberry and
Pumpkin Pie. "I have known of
International® Bakers Services' flavors
my whole life," said Mr. Stevens. "We are
always experimenting with new flavors in
order to offer a variety of tasty treats to
our customers."
Whether you are looking for consistent
quality in your products or new flavors,
turn to International® Bakers
Services to reach your goals. 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 145

August 2007 / BAKING & SNACK / 127

http://ww.remcoproducts.com http://www.bakerperkinsgroup.com http://www.tnasolutions.com

Baking & Snack - August 2007

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