IBIE - 2016 Show Daily, Sunday - 40

Showcase PULSE-BASED PROTEINS Now you can add the nutritional benefits of protein to a wide range of bakery applications to address consumer need for protein-rich, clean label products. Plentiful and sustainably sourced, Vitessence pulse-based proteins by Ingredion can boost the nutritional profile of your formulations and also help support popular label claims such as non-GMO and gluten-free. Pulse-based proteins are low-fat, low-calorie and low-glycemic index and can contribute to a smooth texture for a satisfying eating experience. They deliver excellent blending, water absorption and emulsification properties and can reduce or fully replace costly soy, whole egg, egg white and dairy. Web www.ingredion.us; Booth No. 2035 TAMPER EVIDENT BAG CLOSING SYSTEM The Innoseal Professional Sealer is a tamper evident bag closing system that uses a unique, resealable tape and paper combination to seal bags. Fast, easy and safe, each Innoseal Professional Sealer comes preloaded with closures and ready to use. The Innoseal Professional Sealer accepts bags up to 3/8 in. The system is also self-contained and is composed of ABS plastic, which is the same material used to produce football helmets. Web www.innoseal.com; Booth No. 664 PROCESS MELT SYSTEMS The A&B Process melt systems from JBT FoodTech are ergonomically designed, self-contained systems that reduce manual lifting and dumping and improve employee safety, thanks to the unique integration of product delivery conveyor systems, melt stations and use stations. Its melt systems are ideal for melting butter, lard, chocolate, gums and other solid products and include a number of enhanced features to ensure easy maintenance and reduced labor. The melt systems are all custom-built, designed to answer each customer's specific needs, and undergo rigid testing to meet all 3A, USDA, cGMP, ASME and FDA standards. Web www.jbtfoodtech.com; Booth No. 8907 ENERGY-EFFICIENT BAKING OVENS The award-winning Revent round oven is latest innovation of qualitative and energy-efficient baking ovens from Revent. It can bake everything from macarons to German rye bread. The ultra-strong threeglass door maximizes heat insulation, visibility and slides open around the cylinder shaped oven structure. The rounded construction, fewer heat bridges and superior insulation make the ONE series ovens consume less energy than traditional ovens. Web www.revent.com; Booth No. 3524 40 * IBIE * Sunday, October 9, 2016 EMULSIFIER FOR LEAN LABEL CAKE MIXES Emulpals 115 by Palsgaard is a lean label emulsifier for cake batter systems, perfect for retail cake mixes. The emulsifier activates instantly when liquid is added and shows excellent aeration after just two minutes whipping time. It is highly tolerant to variations in ingredients and baking methods, resulting in great tasting cakes regardless of the consumer's level of experience or available ingredients. And because it is a lean label product, Emulpals 115 emulsifier allows manufacturers to produce healthier cakes without PHOs or trans-fatty acids. It is completely vegetable-based, making it well-suited for vegan, gluten, sugar-free and hypoallergenic cake recipes. Web www.palsgaard.com; Booth No. 8911 OILSEED BAKING BASE Richardson Oilseed Baking Base V80 is an ideal Baking solution for removal of PHO's in cookies, tortillas, Base V80 nh cakes, fillings, breads, rolls and more. Specially formulated without the use of palm oils, it addresses the complex challenge of obtaining sustainable sourced ingredients. Richardson Oilseed offers a full line of non-hydrogenated oils, margarines, shortenings and laminating fats. Web www.richardson.ca; Booth No. 1735 PLANETARY MIXING SYSTEM The Tonelli Planetary Mixing System combines the use of tools with the scraper: The interchangeability of a wide range of tools makes these mixers extremely versatile and the scraper ensures a perfect scraping of the bowl. This speeds up and optimizes ingredients' mixing, reduces process times and prevents the product from solidifying or sticking. These mixers are ideal for cakes, muffins, cookies and many other baked products; the production rates range from 500 lb to 6,600 lb per hour, depending on the product. Web www.tonelli.it; Booth No. 8341 VIRTUAL BAKER The Virtual Baker is a PreciBake artificial-intelligenceempowered assistance system that equips your oven with cutting edge technology. By choosing our system, your oven is able to detect batch quantities and - after a successful learning stage - automatically chooses the right baking parameters based on the products it identifies. The Virtual Baker is available on a variety of your favorite ovens. Web www.precibake.com; Booth No. 9547 http://www.ingredion.us http://www.palsgaard.com http://www.richardson.ca http://www.innoseal.com http://www.tonelli.it http://www.jbtfoodtech.com http://www.precibake.com http://www.revent.com

Table of Contents for the Digital Edition of IBIE - 2016 Show Daily, Sunday