Baking & Snack - July 2015 - 129

Sanitary cream yeast systems

Single-strand braided breads

Shick USA provides complete design, engineering,
supply and installation of
cream yeast storage and
delivery systems. These systems feature batch metering
as well as fully automated
controls with manual overrides. The cream yeast tanks have sanitary stainless-steel finishes
in all product-contact areas. Vertical- and side-entry agitators
ensure the liquid cream yeast remains a homogenous mixture.
(877) 744-2587 * www.shickusa.com
View listing at www.esourcebaking.com

A new toolkit for the MultiTwist
moulder from Fritsch USA can
make single-strand braids with
a handmade look. Such braids
formed from lye (pretzel) or
bread roll dough are among
the most labor-intensive and
complicated products in the baking business. The module twists
braids with the finesse of a baker's hands. Moulding starts with
a cylindrical dough string about 450 mm (18 in.) long. Gripper
arms twist one braid after the other from dough pieces weighing
approximately 90 to 110 g (3 to 4 oz). The braider's capacity is
about 1,000 pieces per hour.
(609) 662-4649 * www.fritsch-usa.us

Tamper-evident band applicators
The SC-08 Tamper Evident
Band Heat Tunnel Conveyor
from Hinds-Bock helps reduce labor costs and increase
speed and efficiency. The
system is designed for placing tamper-evident bands
on cups, bowls or trays. The
SC-08 offers hygienic design, variable speed with adjustable side
guides and temperature controls. After the operator places the
tamper-evident band on the container, the conveyor automatically runs it through the heat tunnel to quickly and efficiently
shrink the band onto the container.
(877) 292-5715 * www.hinds-bock.com

Dividing dough efficiently
The Advanced Dough
Divider Multi-Metering
Pump from AMF Bakery
Systems features new
vector technology that
improves scaling, decreases
dough shear and increases
vacuum system efficiency.
Its stainless steel frame is
specifically designed for
high-speed bread lines with
multiple sheeters, moulders and panners because it
is capable of making up to 390 loaves per minute. The divider's
dual-auger design offers gentle dough handling. The operator
interface recipe management system provides automated setup of
the divider and downstream equipment.
(800) 225-3771 * www.amfbakery.com
View listing at www.esourcebaking.com

Increased production capacity
The Megaline II is
Mecatherm's response
to market demands for
ever-increasing production capacity. The line
produces up to 10,000
baguettes or round
products per hour on
channel-style trays
measuring 2,000 by 800
mm (79 by 31 in.). It is
designed to handle hourly production rates up to 360 trays
and a maximum of 6,600 lb of dough. Megaline II is suited for
raw, pre-proofed, fully baked or par-baked products and is completely automated.
(+33) 3 88 47 43 43 * www.mecatherm.fr

Accurate, repeatable temperature reading
Reading Thermal
introduces the
Pan+Dough Probe, a
fixed-position dough
interface for measuring
dough temperatures
during baking or other
processes. It provides
accurate, repeatable
data that are not possible with hand-placed thermocouple probes.
The probe connects to a temperature interface that can accommodate five Pan+Dough Probes. The probe's copper spade measures
the critical pan/dough interface temperature, and the vertical,
stainless steel probe simultaneously can capture the dough
core temperature.
(610) 693-5816 * www.readingthermal.com

www.bakingandsnack.com / July 2015 Baking & Snack 129

http://www.shickusa.com http://www.esourcebaking.com http://www.fritsch-usa.us http://www.hinds-bock.com http://www.mecatherm.fr http://www.amfbakery.com http://www.esourcebaking.com http://www.readingthermal.com http://www.bakingandsnack.com

Baking & Snack - July 2015

Table of Contents for the Digital Edition of Baking & Snack - July 2015