IBIE - 2019 Show Daily, Sunday - 4

Reiser provides 'techspertise'

Baking specialists are ready to answer questions, offer advice

With decades of industry experience,
Reiser's (Booth No. 6217) team of bakery specialists offer IBIE attendees the
"techspertise" to automate production,
increase capacity, improve product quality, develop new products or add versatility to their new or existing operations.
The bakery specialists can answer
questions, provide practical advice and
tailor customized solutions for producers of breads, buns, cookies, gluten-free products, frozen dough and a

myriad of other baked goods.
"Reiser employs a team of bakery
specialists from all facets of the bakery
industry - technicians, instructors,
wholesale bakers, retail bakers and
bakery scientists," noted John McIsaac,
vice-president, strategic business development, Reiser. "Their knowledge and
expertise are great assets to our customers. Our specialists will meet with the
customer, learn about their operation
and help solve real-life problems."

Reiser's Vemag dough dividers
and depositors are based on the patented double-screw technology. The
Vemag's infeed system is set up to load
the double-screw gently, then scale the
product with accuracy. "We first look at
the product with our customers," Mr.
McIsaac said. "We need to learn about
the product before we determine the
equipment solution. Once our bakery
specialists understand the product, we
match the right machine to the job."

In addition to sharing their knowledge
at IBIE, Reiser's bakery experts will
collaborate with bakers after the show
to provide one-on-one advice at their
bakeries or at the Reiser Customer
Center located at its headquarters in
Canton, MA. Bakers can also go to
www.reiserexperts.com to watch videos,
read technical papers and find helpful
Q&As on bakery challenges.
- Dan Malovany,
Baking & Snack

New TIA data shows expansion
The US tortilla market reached more than $17.1 billion in 2018

With Mexican food one of the top
three cuisines in the US, tortilla products are everywhere. In the opening
session of the Tortilla Industry Association (TIA)'s Tech Conference, Jim
Kabbani, executive director and CEO
of TIA (Booth No. 6780), explained
that this popularity is due to demographic drivers such as immigration
and economics and non-demographic
drivers, which include convenience
and special dietary considerations.
In 2018, US tortilla sales exceeded
$17.1 billion. Flour tortillas (43%) are

slightly pulling ahead of corn tortillas
(42%) in the market. Tortilla chips follow at 11%, while taco shells and tostados bring in 2% of product sales.
Since TIA's first conference in Europe in 2017, it has also pulled together industry data specific to the
continent. France, Spain, Great Britain
and Germany lead the way with a total
of approximately $131 million in sales.
With flatbreads closely associated with
tortillas, especially in Europe, Mr. Kabbani said TIA has decided to partner
with the International Flatbread Fed-

eration. This will allow TIA member
companies the opportunity to gain insight from both associations and have
greater networking capabilities.
In addition to receiving an update
on the tortilla industry, attendees at the
TIA Tech Conference learned fromspeakers about best practices for tortilla chips, preventative maintenance
techniques, and more. But the conference isn't over yet. TIA's sessions will
continue through 10:45 a.m. today.
- Karlee Renkoski,
Baking & Snack

Jim Kabbani addressed the state
of the tortilla industry at the TIA
Tech Conference.

All Middleby
brands now in
one space

RPIA gives tips
for industry
beginners

Many bakers face a challenge of space
constraints and increased throughput,
leaving them to do more with less. The
Middleby Bakery (Booth Nos. 4603,
4803) is creating turnkey solutions for
customers of all sizes in practically every facet of bakery operations.
"Middleby Bakery is executing top
of the line total bakery solutions that
now include industrial makeup lines
for bread and buns, spiral coolers,
and proofers and freezers, in addition
to enhanced features and benefits on
our proven equipment," said Mark
Salman, president, Middleby Bakery.

Nearly 95% of those who start a retail
bakery fail within five years, so it is
imperative that bakery owners have a
well-defined business plan, The RPIA
Group (Booth No. 1229) executives
told a group of about 100 attendees at
the Saturday RPIA session, "Business
of Baking for Beginners."
"A bad plan will not stand the
test of time," said Randy McArthur,
national technical sales for Dawn
Foods (Booth No. 5637) and a founding member of RPIA. "We hope to
get you focused in a finer direction

For the first time at an IBIE show, all
10 Middleby brands are housed in one
area. Innovations on display include
state-of-the art technology fit for smaller footprint, including Auto-Bake's
Dream Line, Hinds-Bock's SPL-1
Depositor and Baker Thermal's G2
Templex Rack Proofer.
Many of the company's brands will
be baking onsite.
- Joanie Spencer, Baking & Snack

to help you make more money."
Mr. McArthur said a solid business
plan requires many traits: the ability
to learn and listen, capital, passion,
work ethic, and knowledge.
Learn from successful retailers like
Los Angeles-based Porto's Bakery &
Cafe, which operates five locations and
serves 10 million customers a year.
"One of the biggest issues I learned
from owning a bakery was to work in
your business, not on your business,"
Mr McArthur said.
- John Unrein, bake

4 * IBIE * Sunday, September 8, 2019

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IBIE - 2019 Show Daily, Sunday

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