IBIE - 2016 Show Daily, Monday - 20

Showcase TIME-SAVING ARTISAN BREAD PRODUCTION Aromaferm cereal ferments, being launched at IBIE by AB Mauri North America, enable time-saving production of authentic artisan baked goods. They come as three dry ingredients and one liquid. Wheat and Malt Ferment 110 gives mild and mellow fermentation flavor to straight doughs. Durum Wheat Ferment 110 imparts the taste of European artisan white and rustic breads. Wheatgerm Ferment 155 delivers a rich, nutty wheat germ flavor and rich brown speckled crumb. Liquid Wheat and Malt Ferment is a high-impact San Francisco-style flavor with increased acidity. Sample four breads made with it at the booth. Web www.abmna.com; Booth No. 9919 CORN PRODUCTS MANUFACTURING The patent-pending Masa Maker by Heat and Control system produces fresh masa from dry corn in minutes, compared to hours required by the traditional simmer/ soak process. Masa Maker needs no steam generator, simmer kettles, soak tanks, or washers and eliminates water discharge and sewage fees. It allows tortilla and snack manufacturers to produce customized masa almost on demand, eliminating the long lead times for dry corn preparation. Compared to using pre-milled corn flour, Masa Maker produces masa at a significantly lower cost. Web www.heatandcontrol.com; Booth No. 1827 TABLETOP DEPOSITOR Hinds-Bock Tabletop Depositors are the answer for bakers with limited space. Handling all batters with gentle care, it maintains the integrity of quality products. These simple-to-operate tabletop depositors are the economical, maintenance-free workhorses of the smaller bakery. They can handle a wide variety of pan configurations such as muffin, cupcake, sheetcake and rounds with simple and fast changeover. Web www.hinds-bock.com; Booth No. 4826 CLEAN LABEL INGREDIENT SOLUTION Myvatex Harvest Sunlec from Kerry gives sunflower lecithin an easy-to-handle powder format. It is non-GMO and soy-free, with a simple ingredient list of "unbleached wheat flour and sunflower lecithin." The company notes that it has low cost-in-use compared with de-oiled sunflower lecithin powders. Optimal loaf volume occurs at 0.8%, flour weight basis. In combination with Kerry Biobake enzymes, it effectively replaces DATEM and other dough strengtheners. Web www.kerry.com; Booth No. 1555 20 * IBIE * Monday, October 10, 2016 MODULAR TUNNEL FREEZER The Cryoline MT modular tunnel freezer from Linde is designed to help growing bakeries adapt to changing market demands with tightly controlled, in-line cryogenic freezing. It is ideal for use in production of pizzas, cookies, dough, parbaked bread and other bakery items. The freezer offers many hygienic features, and the entire top opens vertically for easy cleaning and maintenance. Modules can be easily added to the freezer to expand capacity. Web www.lindefood.com; Booth No. 10710 MAKE UP LINE The revolutionary Rademaker Universal Make Up Line is here. Designed for the modern industrial bakery, the Rademaker Universal Line will have you producing the highest quality Danish, cinnamon rolls, bear claws and pizza faster, longer and with less waste and downtime than ever before. The new Rademaker Universal Make Up Line boasts such innovations as unique-fit-tooling and quick change units to get you into production quicker. The line is fully washdown and features many new developments to make cleaning up a breeze. Maintenance headaches are a thing of the past with Rademaker's open design. Web www.rademaker.com; Booth No. 6519 PAIL FILLER Reiser will present its new Vemag Pail Filler at IBIE. The system includes a high-speed Vemag HP-E Dough Depositor with a Reiser-engineered Dripless Valve attachment. This automated system accurately deposits exact-weight portions into pails without mess or container contamination. It is ideal for depositing fondant, cookie dough, batter and fillings. Web www.reiser.com; Booth No. 8719 ARTISAN BREAD MACHINE The Rheon VX122 has a new twolane scaling ability. This stress-free artisan bread machine can handle high hydration long floor time dough like ciabatta without damaging the delicate structure or degassing the dough. With the new scaling system located in the conveyor, customers can choose to scale dough pieces in either one-lane or two-lane configurations. When you cut by weight every piece will be the same weight, but it will have the artisan appeal with slightly different dimensions. Web www.rheon.com; Booth No. 7119 http://www.lindefood.com http://www.abmna.com http://www.heatandcontrol.com http://www.rademaker.com http://www.reiser.com http://www.hinds-bock.com http://www.kerry.com http://www.rheon.com

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