Baking & Snack - November 2007 - 105

PRODUCTS & PACKAGING

BREAD ROUNDER
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 the 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. An aggressive cone angle
with a 54-in. diameter base increases effective rounding path, and special nonstick
coating and plastic materials for doughcontact surfaces improve product quality
and minimize dusting flour. Independent,
adjustable trough sections allow rounding
track width adjustment for a wider range
of product sizes. Phone (800) 225-3771;
Web www.amfbakery.com
HIGH-STRENGTH PAN
American Pan, A Bundy Co.,
introduces its new ePan made from hightensile-strength aluminized steel that enables
a thinner, lighter, stronger pan compared
with traditional pans. Less material is used
to manufacture the pan, which is twice as
strong as traditional steel used to produce
pans and 30% lighter and thinner than traditional pans.
The highergauge steel
allows the
pans to heat
up and cool
down more
quickly. This
results in reduced energy costs and decreased
cooling times for products. Another benefit
of the lighter weight pans is that they are
more manageable for workers to handle and
stack. The ePan features extended pan life
because of the durable aluminized steel. It

can be supplied with any of the company's
proprietary coatings, ensuring thousands of
trouble-free releases. Phone (800) 447-7267;
Web www.americanpan.com

This "Boots"
Was Made
For Baking

SERVO TWIST TYER

�
i
Burford Corp.'s new Smart Series 2200
servo twist tyers feature lower energy consumption and critical components that
are designed to last longer and require less
maintenance, resulting in less downtime.
These components include a brushless
motor, new holder/shear actuator that
reduces wear and sealed encoders. And the
modular design allows critical components
to be changed in one step. With this new
series, each closure uses less ribbon, which
reduces consumable costs as well. Phone
(877) 287-3673; Web www.burford.com
CONTINUOUS LAMINATOR
The Modular Laminating Concept
(MLC) from Rondo Doge is designed for
the continuous production of laminated
dough blocks and dough bands. Rondo's
MLC consists of six modular lines, which
are easily expandable to a fully automatic
laminating line. Because the control system
is also modular, new modules can be easily
attached to the existing ones. A modification or an exchange of the control system is
not necessary. This concept was developed
to close the gap between artisanal and
highly-automated industrial production.
With a working width of 600 mm, the

MLC can be integrated into existing pastry
lines. It is equipped with an easy-tooperate touch screen and PLC control system. The modules are made from stainless
steel and are easy to clean. Phone (201)
229-9700; Web www.rondodoge.com

uy Rogers earned the nickname
"Boots" while in the Army. He
once wrote a girlfriend about
spending long hours polishing his
boots-even though he served as a
baking school instructor. After baking
and decorating cakes in Viet Nam,
"Boots" spent 16 months at Fort Bragg
where a bakery was created for him,
then closed after he left. In the Army,
Guy said, "If you bake, people look out
for you."
In 1976, Guy's grandfather bought the
Westhampton Pastry Shop, located in
Richmond, Virginia's west side. Guy
took over the business when his father,
Guy Rogers, Jr., retired in 1990.
Today, Guy's wife, Diana, works with
the customers out front and handles
the paperwork. Guy claims he can't
run a business from an office and is
on his feet 12 hours a day working in
back with his 15 employees. The shop
specializes in elegant wedding cakes,
which Guy decorates himself.
Guy says his greatest accomplishment
is "doing what my father and grandfather did for a living, and doing it well."
His greatest challenge is to always keep
standards and quality at the same high
level.
Guy began using International® Bakers
Services products in the 1960s. "I've
always gotten good results. The flavor
does not bake out, and the quality is
the same in every order." Guy relies on
International® B&V®, N&A and Sweet
Roll & Danish Flavor to maintain the
consistent quality for which he strives.
If you want consistent quality, 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 125

November 2007 / BAKING & SNACK / 109

http://www.americanpan.com http://www.burford.com http://www.amfbakery.com http://www.rondodoge.com

Baking & Snack - November 2007

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