Equipment of the Month

DOUGH LAMINATING LINES

The Sigma execution laminating line from Rademaker is ideal for production of Danish, croissants, puff pastry and all other laminated doughs. A Rademaker laminator can be fully integrated into a variety of product make up lines. Available in working widths up to 64 in., these lines are designed and built to be flexible, efficient and easy to maintain. The laminator is fully wash down and is available with overhead dough cooling, low stress dough feeding and automatic gap adjustments.

Rademaker USA
330 650 2345
www.rademaker.com

Ingredient of the Month

HIGHER, FRESHER QUALITY

Now snack cakes, muffins and cake donuts can stay fresh, moist and soft weeks after manufacture with Puratos Acti-Fresh solutions, containing Novozymes technology. Puratos, a specialist in pioneering solutions and ingredients for patisserie products, and Novozymes, a leading enzyme technology firm, have joined forces to offer freshness solutions. Puratos' Acti-Fresh solutions with Novozymes enzyme technology ensure fresher, higher-quality products over time by keeping the crumb more cohesive and soft. Acti-Fresh effectively slows retrogradation of starch molecules in wheat flour without causing gummy, non-elastic and sticky crumb, typical of conventional amylases. Puratos also optimizes synergies between enzymes and other ingredients, including emulsifiers, to offer total freshness.

Puratos Corp.
800 654 0036
www.puratos.us

ALL-PURPOSE PERFORMANCE

Cargill's Clear Valley^® high oleic canola oils and shortenings offer all-purpose performance with 0 g of trans fat per serving and low levels of saturated fats. Clear Valley provides a solution, whether the goal is to remove trans fats, reduce saturated fats or gain better flavor and performance. From frying to baking, Clear Valley has a product for every application.

Cargill
800 323 6232
www.cargill.com

SINGLE-RACK OVEN

The unique technology in a Revent oven takes baking quality to a higher level. The 726 Single Rack oven is available in gas, oil or electric models. The oven accepts one single rack to fit 18-in. by 26-in. or 20-in. by 30-in. pans. Standard features include total convection control system, high volume steam system, layered insulation design system, cross line heat exchanger, wedge installation system and an interactive control panel. It offers a stainless-steel design with a double glass door and a heating capacity of 95°F to 572°F.

Revent Inc.
732 777 9433
www.revent.com

INCREASE ACCURACY

Peerless Fedco offers the batter depositing system, which is based on a proprietary rotary peristaltic pump system. Application of this pumping technology has resulted in high deposit rates with deposit-to-deposit accuracies ( 1%) not currently found in conventional piston-depositing systems. It also is gentle on inclusions. The wash down-duty machine is both clean-in-place and sanitation-in-place for quick changeovers. A peristaltic pump squeezes a tube and advances the flow of the product around a radius into an integral pinch valve to shut off flow. The product does not come in contact with any of the pump parts and is totally enclosed in the tube. This enables quick and easy cleanup. Just flush the pump with water or sanitizing solution and the system is clean. With no pinch-points, this depositor is both simple and safe to operate and maintain.

The Peerless Group
800 999 3327
www.thepeerlessgroup.us

ENHANCE SHELF LIFE

Azteca Milling's pre-gelatinized corn flour is specially optimized with a proprietary milling and granulation process to minimize staling and enhance the shelf life of baked products. This flour is particularly well suited for artisan breads and rolls, and its use minimizes waste to improve profitability. Azteca Milling has more than 50 years of experience in the corn masa flour business.

Azteca Milling L.P.
972 232 5300
www.aztecamilling.com