IBIE 2022 09 19 - 24

IBIE MONDAY
EXHIBITOR SHOWCASE
CLEAN LABEL BAKERY INGREDIENTS
AB Mauri offers a variety of label-friendly options for industrial and artisan
bakers of all shapes and sizes. Three portfolios, including Qualitase for
dough conditioning and both Fermentase and Rotox for oxidation, cover
wide ground to ensure your dough is ready to go. The Qualitase lineup can
even assist bakeries that have special needs such as sugar or gluten reduction.
Stop by and visit the technical baking team with any questions you
may have in these areas.
www.abmna.com
Booth #1832
BURFORD SMART SEEDER+
This patent pending design from Burford, a Middleby Bakery company,
provides a targeted pattern of seeds on your bakery products. With seed
savings from 20-50%, the Smart Seeder+ minimizes waste and cleans up
your pans. The dual-purpose rotating
drum acts as both the
template and the reclaim
system. This feature
allows the unit to
provide
accuracy
and savings while
maintaining high
speed production.
www.middleby.com
Booth #3101
KETO-CERTIFIED FLOUR BLEND FOR LOW-CARB BAKED GOODS
As consumers seek out low carb and keto-friendly food, baked goods are
vulnerable to being cut from consumers' diets. To help bakers respond to
this trend, Ardent Mills developed its Keto Certified Net Carb Flour Blend.
This flour blend can replace conventional flour without compromising
taste, texture or functionality. The Net Carb Flour Blend enables bakers to
reduce the amount of net
carbohydrates of their
baked goods. Ardent
Mills calculates net carbohydrates
by subtracting
dietary fiber and sugar
alcohols from the total
amount of carbohydrates
in a formulation. The
blend was keto-certified
by the Paleo Foundation.
www.ardentmills.com
Booth #5819
SSL REPLACER
The Brolite SSL Replacer is an enzyme-based product designed to replace
SSL and CSL in baked goods. Leaves your baked goods with a cleaner label,
and it is more cost effective than SSL.
www.bakewithbrolite.com
Booth #6627
PRISTINE 3000
The most robust dough conditioning innovation from Corbion to date,
Pristine 3000 allows bakers to create dough with the overall strength and
tolerance needed to stand up to today's high-speed commercial processing.
In addition, Pristine 3000 can help bakers reduce vulnerability to different
production challenges by increasing dough tolerance from the start. The
result is outstanding machinability, high oven spring, soft texture and consistent
product quality, while
also
enabling
bakers
overcome common quality
hurdles such as wheat
protein
inconsistencies
without relying on gluten
supplementation and
traditional solutions like
DATEM.
www.corbion.com
Booth #5847, 2945
to
DAWN EXCEPTIONAL E-Z
OPEN FLAT ICINGS
The new lid design takes
three times less force to open
than Dawn Foods' current
lids. Bakeries are opening
pails of icing all day long
- time that is best used in
baking and creating - not
struggling with unwieldy
packaging that wastes time
and effort. Dawn Exceptional
E-Z Open Flat Icings are
available in white, chocolate
and maple, providing the
core flavors to diversify a donut
case.
www.dawnfoods.com
Booth #1601
24 | September 19, 2022
http://www.abmna.com http://www.middleby.com http://www.corbion.com http://www.ardentmills.com http://www.bakewithbrolite.com http://www.dawnfoods.com
IBIE 2022 09 19

Table of Contents for the Digital Edition of IBIE 2022 09 19
