Baking & Snack - May 2009 - 120

123
COOLING TUNNELS

Schebler Food Equipment manufactures custom cooling tunnels with
an application-specific approach.
When designing cooling tunnels,
Schebler takes into consideration
ingredient characteristics, heat load,
moisture, desired shelf life, ideal
capacity, plant conditions, energy
savings and environmental concerns.
A recipe-driven, programmable CIP
option uses a nonchemical process
that reduces labor and cleaning time.
Phone (800) 391-0009 Web www.
scheblerfoodequip.com

OPEN-FRAME MIXER
The Shaffer open-frame mixer provides sloped surfaces to facilitate runoff and prevent pooling, and its open
frame improves access for sanitation.
It incorporates electrical wiring inside
the tubular frame to reduce the need
for external conduit. It features three
mixer drive designs including direct,
single end belt or chain drives and
complete dough cooling options are
available on the horizontal mixers.
Phone (973) 625-2151; Web
www.bundycompanies.com

CLOTH CALCULATOR
American Fabric Filter Co. added
a new tool to its Web site that allows
people to
compute
the approximate
size of the
dust collector bag
required
to attain
the desired
level of
filtration. Visit tye company's Web
site, enter the cubic feet per minute
(cfm) of your dust collector and click
the calculate button to find the number of square feet of fabric needed
to provide sufficient air-to-cloth
ratio to achieve filtration down to 1
micron. Phone (800) 367-3591; Web
www.americanfabricfilter.com

VEMAG DEPOSITOR
Vemag depositors from Reiser are
the perfect solution for all types of
depositing, filling and portioning
applications that require exact-weight
portions. The Vemag is a versatile machine that uses modular attachments
to produce a variety of different products with minimal changeover time.
Featuring a positive-displacement
double screw, the Vemag assures accurate portions and gentle product
handling.
Vemag depositors are perfect
for portioning all types
of bread and
cookie dough,
cake and muffin batter, pie
fillings, cream
cheese, frosting and more. Phone
(781) 821-1290; Web www.reiser.com

1900s Era Cookie
Recipe Big Hit in
St. Louis!

I
'

ad's Original Scotch Oatmeal
cookies, an old fashioned crisp
cookie, are still baked and sold in a
building that opened in St. Louis,
Missouri in 1912. The business, and its
1900s era oatmeal cookie recipe, has
been in Dad's President Ken Hastey's
family since 1938.
Dad's produces eight varieties of cookies,
but the oatmeal cookies account for 87percent of Dad's production. Every
baking shift starts off with at least 500
pounds of oatmeal. In addition to 300
wholesale accounts in the St. Louis area,
Dad's has a large corporate gift business
and mail order business that ships
nationally.
Customers can still buy cookies in bulk
from the old glass and wood cases at
Dad's. A St. Louis tradition, Dad's customers bring in their children to buy
cookies at the same bakery their grandparents knew. Ken Hastey knows what
creates that kind of loyalty: consistency
in the taste of Dad's oatmeal cookies.
"We still use the original 1900 era recipe
and keep our ingredients in line with
what was available back then," Ken
relates. "Shortenings change, the way of
processing oats changes, but the taste
must remain the same."
When Ken bought Dad's from his uncle
in 1988, he also received this advice:
"Never use anything but International®
B&V® Dry 16-to-1 for Dad's oatmeal
cookies. It's the best product to use
and don't ever change."
Let International ® Bakers Services
keep your classic products consistent.
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 137

May 2009 / BAKING & SNACK

http://www.americanfabricfi http://www.lter.com http://www.scheblerfoodequip.com http://www.bundycompanies.com http://www.reiser.com

Baking & Snack - May 2009

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