Baking&Snack - June 2014 - 89
The new generation of shaft sealing.
Need help sealing?
Let us show you how in a Cinch!
ning a line straight down the floor;
many have to use 90-degree turns or
retracting to get their lines into the
space they have."
For bakers seeking maximum flexibility in minimum space, the ComboMat bread and bun makeup system
from AMF Bakery Systems will handle buns, soft rolls and pan breads in
a compact space. Equipped with an
extrusion divider, the line's PLC recipe
management system enables quick
changeovers and can be configured
for 4- or 6-piece bread production.
Configured for bun or roll output, it
handles 7/8- to 5-oz pieces at the rate of
80 to 600 per minute; for pan bread, it
accepts 7- to 36-oz pieces to output 20
to 100 loaves per minute.
Some systems, such as horizontal drum rounders from Gemini
sit right below dividers with both
aspects combined in one piece of
equipment, saving valued real estate
on the production floor.
Straight-line bread moulders
don't occupy the same amount of
floor space as the cross-grain systems, and in the case of bread,
straight lines actually save room
... and increase capacity. In fact,
when Turano Baking Co., Berwyn,
IL, laid out its foodservice specialist bakery at Villa Rica, GA, it chose
AMF straight-line sheeter-moulderpanner systems for preparation of
pan breads. The two systems sit side
by side, and the two streams of filled
6-strap pans converge to feed the
high-volume oven.
Bakers need to focus on each step
of the bread making process to ensure speed, efficiency and consistency in order to produce the best
product to meet their customers'
high-volume demands. Honing in
on a specific aspect such as rounding and moulding can help ramp up
bread and bun production to meet
those demands.
Eliminates chronic leaks and product loss.
Does not damage rotating shafts.
Reduces maintenance costs and
unscheduled downtime.
Accepts shaft runout/misalignment.
Seal is designed to be repaired.
Conforms to existing bolt patterns.
Seal is constructed from Stainless Steel.
*
Find rounders and moulders by visiting www.esourcebaking.com. Browse
under Equipment, and click on Makeup/Deposit/Form for listings.
P: 856.662.5162 * F: 856.662.5264
www.cinchseal.com
http://www.esourcebaking.com
http://www.cinchseal.com
Baking&Snack - June 2014
Table of Contents for the Digital Edition of Baking&Snack - June 2014
Baking&Snack - June 2014
Table of Contents
Table of Contents
Editorial - Why? Well, why not?
Newsfront - Gonnella’s new R&D center focuses on innovation
Buying spree hits baking, snack industries
More M&A activity in milling industry
Bakers Square big winner in national pie event
ASB invites new product innovation
People/In Brief
Category Crossover - Anything Goes
Mystery meets snacking
Going wild over ‘wonuts’
Thinking in and outside the bag
FIT as can be
Fishing for gold
It’s Simply, not Natural
Galaxy Desserts/Brioche Pasquier - Trend Starter
A five-year courtship
The promise of brioche
Consistent winners
Bagels - Walk the Line
Gluten-free brings challenge, opportunity
Fiber - Have Their Cake and Eat it, Too
Not true!
FSMA and the Formulator - Record Stress
Inspection in times of emergency
Impact on imported ingredients
Ingredient App - Salt with Buzz
R&D Perspective - Media-Driven Change
Rounders and Molders - Ramping It Up
Changing expectations
Waffle Technology - Ensuring Clean Extractions
Waf fle lines find new uses
Giving it a laser treatment
Clean getaways
Sanitation Strategies - Get 'Smart' about Sanitation
Modern Bakery Moscow - From Russia with Trade
Industry Images: Biscuits & Crackers with Southern Hospitality
Interpack - Providing a Complete Package
Innovations
Ingredient News
Products & Packaging
Patents
New on the Shelf
Events
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - June 2014 - Baking&Snack - June 2014
Baking&Snack - June 2014 - 2
Baking&Snack - June 2014 - 3
Baking&Snack - June 2014 - 4
Baking&Snack - June 2014 - 5
Baking&Snack - June 2014 - 6
Baking&Snack - June 2014 - 7
Baking&Snack - June 2014 - 8
Baking&Snack - June 2014 - Table of Contents
Baking&Snack - June 2014 - 10
Baking&Snack - June 2014 - Table of Contents
Baking&Snack - June 2014 - Editorial - Why? Well, why not?
Baking&Snack - June 2014 - 13
Baking&Snack - June 2014 - Newsfront - Gonnella’s new R&D center focuses on innovation
Baking&Snack - June 2014 - 15
Baking&Snack - June 2014 - More M&A activity in milling industry
Baking&Snack - June 2014 - 17
Baking&Snack - June 2014 - ASB invites new product innovation
Baking&Snack - June 2014 - People/In Brief
Baking&Snack - June 2014 - 20
Baking&Snack - June 2014 - Category Crossover - Anything Goes
Baking&Snack - June 2014 - Mystery meets snacking
Baking&Snack - June 2014 - 23
Baking&Snack - June 2014 - Thinking in and outside the bag
Baking&Snack - June 2014 - 25
Baking&Snack - June 2014 - FIT as can be
Baking&Snack - June 2014 - Fishing for gold
Baking&Snack - June 2014 - It’s Simply, not Natural
Baking&Snack - June 2014 - 29
Baking&Snack - June 2014 - Galaxy Desserts/Brioche Pasquier - Trend Starter
Baking&Snack - June 2014 - 31
Baking&Snack - June 2014 - A five-year courtship
Baking&Snack - June 2014 - 33
Baking&Snack - June 2014 - 34
Baking&Snack - June 2014 - 35
Baking&Snack - June 2014 - The promise of brioche
Baking&Snack - June 2014 - 37
Baking&Snack - June 2014 - Consistent winners
Baking&Snack - June 2014 - 39
Baking&Snack - June 2014 - 40
Baking&Snack - June 2014 - 41
Baking&Snack - June 2014 - 42
Baking&Snack - June 2014 - 43
Baking&Snack - June 2014 - 44
Baking&Snack - June 2014 - Bagels - Walk the Line
Baking&Snack - June 2014 - Gluten-free brings challenge, opportunity
Baking&Snack - June 2014 - 47
Baking&Snack - June 2014 - 48
Baking&Snack - June 2014 - 49
Baking&Snack - June 2014 - 50
Baking&Snack - June 2014 - 51
Baking&Snack - June 2014 - 52
Baking&Snack - June 2014 - Fiber - Have Their Cake and Eat it, Too
Baking&Snack - June 2014 - 54
Baking&Snack - June 2014 - 55
Baking&Snack - June 2014 - 56
Baking&Snack - June 2014 - 57
Baking&Snack - June 2014 - 58
Baking&Snack - June 2014 - 59
Baking&Snack - June 2014 - 60
Baking&Snack - June 2014 - 61
Baking&Snack - June 2014 - Not true!
Baking&Snack - June 2014 - 63
Baking&Snack - June 2014 - 64
Baking&Snack - June 2014 - FSMA and the Formulator - Record Stress
Baking&Snack - June 2014 - 66
Baking&Snack - June 2014 - 67
Baking&Snack - June 2014 - 68
Baking&Snack - June 2014 - Inspection in times of emergency
Baking&Snack - June 2014 - 70
Baking&Snack - June 2014 - Impact on imported ingredients
Baking&Snack - June 2014 - 72
Baking&Snack - June 2014 - 73
Baking&Snack - June 2014 - 74
Baking&Snack - June 2014 - 75
Baking&Snack - June 2014 - 76
Baking&Snack - June 2014 - Ingredient App - Salt with Buzz
Baking&Snack - June 2014 - 78
Baking&Snack - June 2014 - R&D Perspective - Media-Driven Change
Baking&Snack - June 2014 - 80
Baking&Snack - June 2014 - Rounders and Molders - Ramping It Up
Baking&Snack - June 2014 - 82
Baking&Snack - June 2014 - 83
Baking&Snack - June 2014 - Changing expectations
Baking&Snack - June 2014 - 85
Baking&Snack - June 2014 - 86
Baking&Snack - June 2014 - 87
Baking&Snack - June 2014 - 88
Baking&Snack - June 2014 - 89
Baking&Snack - June 2014 - 90
Baking&Snack - June 2014 - Waffle Technology - Ensuring Clean Extractions
Baking&Snack - June 2014 - Waf fle lines find new uses
Baking&Snack - June 2014 - 93
Baking&Snack - June 2014 - 94
Baking&Snack - June 2014 - 95
Baking&Snack - June 2014 - 96
Baking&Snack - June 2014 - Giving it a laser treatment
Baking&Snack - June 2014 - 98
Baking&Snack - June 2014 - 99
Baking&Snack - June 2014 - Clean getaways
Baking&Snack - June 2014 - 101
Baking&Snack - June 2014 - 102
Baking&Snack - June 2014 - Sanitation Strategies - Get 'Smart' about Sanitation
Baking&Snack - June 2014 - 104
Baking&Snack - June 2014 - Modern Bakery Moscow - From Russia with Trade
Baking&Snack - June 2014 - 106
Baking&Snack - June 2014 - 107
Baking&Snack - June 2014 - Industry Images: Biscuits & Crackers with Southern Hospitality
Baking&Snack - June 2014 - 109
Baking&Snack - June 2014 - 110
Baking&Snack - June 2014 - 111
Baking&Snack - June 2014 - 112
Baking&Snack - June 2014 - Interpack - Providing a Complete Package
Baking&Snack - June 2014 - 114
Baking&Snack - June 2014 - 115
Baking&Snack - June 2014 - 116
Baking&Snack - June 2014 - 117
Baking&Snack - June 2014 - Innovations
Baking&Snack - June 2014 - Ingredient News
Baking&Snack - June 2014 - Products & Packaging
Baking&Snack - June 2014 - 121
Baking&Snack - June 2014 - 122
Baking&Snack - June 2014 - Patents
Baking&Snack - June 2014 - New on the Shelf
Baking&Snack - June 2014 - Events
Baking&Snack - June 2014 - Marketplace
Baking&Snack - June 2014 - 127
Baking&Snack - June 2014 - 128
Baking&Snack - June 2014 - 129
Baking&Snack - June 2014 - 130
Baking&Snack - June 2014 - 131
Baking&Snack - June 2014 - 132
Baking&Snack - June 2014 - Ad Index
Baking&Snack - June 2014 - New Product Spotlight
Baking&Snack - June 2014 - 135
Baking&Snack - June 2014 - 136
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_04_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
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