Baking & Snack - May 2018 - 92
variety of fillings consistently," said Cesar Zelaya, bakery
sales and technology manager, Handtmann, Inc.
Vemag depositors are equipped with Reiser-engineered
attachments that can be changed depending on the filling
butter may come with a
lower cost, but that also
comes with processing
or topping. "If a baker is producing value and premium
pastries, multiple toppings can require multiple solutions," Mr. McIsaac said. "Therefore, the applicator has to
Computer-controlled piston depositors are one of the
newer solutions for flexibility with toppings, according
to Unifiller Systems. "Our depositors have a wide range
of tooling and nozzles and are equally suitable for premium and value pastries," said Andy Sigrist, special
projects manager, Unifiller. "And we are leading the way
in single- and multi-piston-based servo depositors. They
offer many unique functions including recipe storage on
the computer system."
According to Mr. Giacoio, ease in flexibility is all about
planning ahead and building a custom line for each baker's specific needs. "As long as we know up front, we can
design almost anything into a line," he said, noting the
modularity of Rheon makeup lines. "We can add components to the design, depending on what you're going to
make. We can set up an L-shaped lamination line versus
a C-shape if you need more layers or quickly need to go
through another turn."
Whether making a premium pastry or value product
- or both - bakers can produce high-quality items, as
long as they're meeting the customer and consumer expectations for that particular type of product. And knowing the caveats that come with each product type will
drive the process in the right direction.
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DECORATING & FINISHING SYSTEM
Dispense at rates and
patterns that can't be done
by hand - for great looking
donuts with signiﬁcant
savings on ingredients.
Fully automate injection,
glazing, icing and toppings
at rates of up to 7,200 pieces
per hour (6 across).
Automate the parts of
the line you need now;
add optional features
as you grow.
92 Baking & Snack May 2018 / www.bakingandsnack.com