Baking&Snack - May 2012 - 94
COOKIE AND CRACKER PROCESSING
Designed to avoid overworking doughs, this depositor/extruder’s hightraction, self-cleaning rollers feed the filler block or die.
Unifiller Systems
provides consistency and quality, two key drivers for growth. By not overworking the dough, the compactly designed machine produces consistency, and it is available with a variety of nozzles or die shapes.
“We think the Mini-Dopositor truly serves this market,” he said. “It offers bakers simple installation and the ability to control their ingredient costs through portion control while helping increase their production levels.” Reiser, Canton, MA, offers a base machine, the Vemag, to accurately portion cookie dough using a double-screw system. “Our latest double-screw machines deliver higher throughputs with greater portioning accuracy, while maintaining the integrity of the inclusions that makes our customers’ product unique,” said John McIsaac, Reiser’s vice-president, strategic business development. From this base, the company developed attachments that provide form and placement. Therefore, the Vemag can run cookie dough pellets,
sheets of cookie dough and breakand-bake cookie dough. It also can fill tubs and, of course, make single portions for freezing or bake-off. “We also develop attachments based on what we see in plants,” Mr. McIsaac said. “For example, some of our customers were asking for the look of a ball or scooped product. For them, we developed a simple attachment to go on their Vemag to make hundreds of balls per minute.” To help processors meet the demands of today’s consumers who want a variety of cookie and cracker products, equipment manufacturers have made machines flexible and able to quickly change from one product to the next. As a result, consumers should continue to see innovations both for healthy and indulgent foods in the cookie and cracker aisle.
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Baking&Snack - May 2012
Table of Contents for the Digital Edition of Baking&Snack - May 2012
Baking & Snack - May 2012
Table of Contents
Table of Contents
Editorial - Beyond the low-hanging fruit
News front - General Mills leading nutrition improvements
News front - FDA classifies high-risk food facilities
News front - Grains group disseminates nutrition curriculum
News front - Savory, salty dominate new snack products
In Brief
News - Nielsen: Baking industry faces tough times
News - Blue Diamond breaks ground for almond facility
News - Tate & Lyle reopens Alabama sucralose plant
News - Sun, sand and bakers
News - New products trending in Pacesetters report
News - Honey shows gluten-free potential
News - FDA updates the Bad Bug Book
News - DuPont launches online resource
News - Flash mob promotes whole grains
News - Smart bread, smart package
News people
In Memoriam
Industry Survey - The Dreamspace Project
Kronos Foods - Shape of Things to Come
Pies - Homemade Pie Baked Commercially
Marketing Q&A - More Than Just a Website
Sodium Reaction - Ways to Cut Sodium
Flour: The Ingredient - Before It's Mixed
Ingredient App - Whole Grain without the Grit
Automated Depositing - Speed Meets Accuracy
Cookie and Cracker Processing - Crafting Creativity
Packaging Materials - Presentation Matters
Industry Insight - Building a Successful Manufacturing Team
Quality & Efficiency - Raising the Bar
Industry Images - Where the industry united
Calendar of Events
Innovations
Ingredient News
Products & Packaging
New on the Shelf
Marketplace
Ad Index
New Product Spotlight - Form Meets Function
Baking&Snack - May 2012 - Baking & Snack - May 2012
Baking&Snack - May 2012 - 2
Baking&Snack - May 2012 - 3
Baking&Snack - May 2012 - 4
Baking&Snack - May 2012 - 5
Baking&Snack - May 2012 - 6
Baking&Snack - May 2012 - 7
Baking&Snack - May 2012 - 8
Baking&Snack - May 2012 - Table of Contents
Baking&Snack - May 2012 - 10
Baking&Snack - May 2012 - Table of Contents
Baking&Snack - May 2012 - Editorial - Beyond the low-hanging fruit
Baking&Snack - May 2012 - 13
Baking&Snack - May 2012 - News front - FDA classifies high-risk food facilities
Baking&Snack - May 2012 - In Brief
Baking&Snack - May 2012 - News - Blue Diamond breaks ground for almond facility
Baking&Snack - May 2012 - 17
Baking&Snack - May 2012 - News - New products trending in Pacesetters report
Baking&Snack - May 2012 - News - Honey shows gluten-free potential
Baking&Snack - May 2012 - News - Smart bread, smart package
Baking&Snack - May 2012 - 21
Baking&Snack - May 2012 - In Memoriam
Baking&Snack - May 2012 - 23
Baking&Snack - May 2012 - Industry Survey - The Dreamspace Project
Baking&Snack - May 2012 - 25
Baking&Snack - May 2012 - 26
Baking&Snack - May 2012 - 27
Baking&Snack - May 2012 - 28
Baking&Snack - May 2012 - 29
Baking&Snack - May 2012 - 30
Baking&Snack - May 2012 - 31
Baking&Snack - May 2012 - 32
Baking&Snack - May 2012 - 33
Baking&Snack - May 2012 - 34
Baking&Snack - May 2012 - 35
Baking&Snack - May 2012 - 36
Baking&Snack - May 2012 - Kronos Foods - Shape of Things to Come
Baking&Snack - May 2012 - 38
Baking&Snack - May 2012 - 39
Baking&Snack - May 2012 - 40
Baking&Snack - May 2012 - 41
Baking&Snack - May 2012 - 42
Baking&Snack - May 2012 - 43
Baking&Snack - May 2012 - 44
Baking&Snack - May 2012 - 45
Baking&Snack - May 2012 - 46
Baking&Snack - May 2012 - 47
Baking&Snack - May 2012 - 48
Baking&Snack - May 2012 - Pies - Homemade Pie Baked Commercially
Baking&Snack - May 2012 - 50
Baking&Snack - May 2012 - 51
Baking&Snack - May 2012 - 52
Baking&Snack - May 2012 - 53
Baking&Snack - May 2012 - 54
Baking&Snack - May 2012 - 55
Baking&Snack - May 2012 - 56
Baking&Snack - May 2012 - 57
Baking&Snack - May 2012 - 58
Baking&Snack - May 2012 - Marketing Q&A - More Than Just a Website
Baking&Snack - May 2012 - 60
Baking&Snack - May 2012 - 61
Baking&Snack - May 2012 - 62
Baking&Snack - May 2012 - 63
Baking&Snack - May 2012 - 64
Baking&Snack - May 2012 - Sodium Reaction - Ways to Cut Sodium
Baking&Snack - May 2012 - 66
Baking&Snack - May 2012 - 67
Baking&Snack - May 2012 - 68
Baking&Snack - May 2012 - 69
Baking&Snack - May 2012 - 70
Baking&Snack - May 2012 - Flour: The Ingredient - Before It's Mixed
Baking&Snack - May 2012 - 72
Baking&Snack - May 2012 - 73
Baking&Snack - May 2012 - 74
Baking&Snack - May 2012 - 75
Baking&Snack - May 2012 - 76
Baking&Snack - May 2012 - 77
Baking&Snack - May 2012 - 78
Baking&Snack - May 2012 - Ingredient App - Whole Grain without the Grit
Baking&Snack - May 2012 - 80
Baking&Snack - May 2012 - Automated Depositing - Speed Meets Accuracy
Baking&Snack - May 2012 - 82
Baking&Snack - May 2012 - 83
Baking&Snack - May 2012 - 84
Baking&Snack - May 2012 - 85
Baking&Snack - May 2012 - 86
Baking&Snack - May 2012 - 87
Baking&Snack - May 2012 - 88
Baking&Snack - May 2012 - Cookie and Cracker Processing - Crafting Creativity
Baking&Snack - May 2012 - 90
Baking&Snack - May 2012 - 91
Baking&Snack - May 2012 - 92
Baking&Snack - May 2012 - 93
Baking&Snack - May 2012 - 94
Baking&Snack - May 2012 - 95
Baking&Snack - May 2012 - 96
Baking&Snack - May 2012 - Packaging Materials - Presentation Matters
Baking&Snack - May 2012 - 98
Baking&Snack - May 2012 - 99
Baking&Snack - May 2012 - 100
Baking&Snack - May 2012 - Industry Insight - Building a Successful Manufacturing Team
Baking&Snack - May 2012 - 102
Baking&Snack - May 2012 - 103
Baking&Snack - May 2012 - Quality & Efficiency - Raising the Bar
Baking&Snack - May 2012 - 105
Baking&Snack - May 2012 - Industry Images - Where the industry united
Baking&Snack - May 2012 - 107
Baking&Snack - May 2012 - 108
Baking&Snack - May 2012 - Calendar of Events
Baking&Snack - May 2012 - Innovations
Baking&Snack - May 2012 - Ingredient News
Baking&Snack - May 2012 - 112
Baking&Snack - May 2012 - Products & Packaging
Baking&Snack - May 2012 - New on the Shelf
Baking&Snack - May 2012 - 115
Baking&Snack - May 2012 - Marketplace
Baking&Snack - May 2012 - 117
Baking&Snack - May 2012 - 118
Baking&Snack - May 2012 - 119
Baking&Snack - May 2012 - 120
Baking&Snack - May 2012 - Ad Index
Baking&Snack - May 2012 - New Product Spotlight - Form Meets Function
Baking&Snack - May 2012 - 123
Baking&Snack - May 2012 - 124
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