Baking & Snack - May 2018 - 95
EQUIPMENT
Slicing
Cooled, Cold, Colder
Temperature determines how to portion desserts with ultrasonic or mechanical technology.
by Karlee Renkoski
C
Consumers don't want to buy a birthday cake with excess crumbs and smeared icing or a piece of pie with its
edges missing. Whether creating layered cakes, gooey
brownies or compact cheesecakes, dessert producers
all desire the same thing from their slicing equipment:
a clean cut.
However, when asked which machines are best for
that perfect slice, the initial response often is, "Well, it
depends." With so many variables, including cost, size of
cut and the type of product, there's no one way to slice
desserts. But, the right machine for the job primarily depends on a product's temperature and vice versa.
"There's not an individual magic number that you
need to be at for every type of dessert product," said
Justin Atkins, director of sales, Bettendorf Stanford. "But
each one is going to come with its own specific temperature range that it runs best, which is based on the product and the type of equipment that you're running it on."
In some cases, a dessert producer - often a smaller
one - might need to tweak its product's formulations
to adapt to a specific temperature for slicing. "One of
the things that we always say is, 'If you can't pick up the
product without breaking it, it probably won't cut properly,' " said Doug Petrovich, vice-president, sales and
service, FoodTools Consolidated, Inc.
Slicing fresh desserts has the potential to save time
but if not done carefully and with the proper equipment, it could result in a mushy mess. On the opposite
end of the spectrum, freezing a product requires more
time, but the blade has more force and creates less damage when slicing. Temperature - cooled, frozen or the
degrees in between - should be at the forefront of every
baker's dessert slicing decision.
Read the thermometer
While guillotine-style slicers work well for frozen products, a host of options exist for portioning fresh or delicate sweet goods.
Erika Record Baking Equipment focuses on slicing
fresh desserts using the reciprocating method, which is
Ultrsonic slicers use
titanium blades that
vibrate so quickly the
movement isn't seen.
FoodTools
www.bakingandsnack.com / May 2018 Baking & Snack 95
http://www.bakingandsnack.com
Baking & Snack - May 2018
Table of Contents for the Digital Edition of Baking & Snack - May 2018
Baking & Snack - May 2018
Contents
Contents
Editorial - The yin and the yang
Newsfront - ABA announces strategic plan and new officers
BBU launches Voluntary Separation Program
Mondelez expands sustainable cocoa sourcing efforts
News - Investment group agrees to acquire Hearthside Food
Campbell Soup creates new US snacking unit
GFF’s 2017 accomplishments sustain its 2018 goals
Intralox debuts NEXT conveyance conference
Clextral hosts extruded foods seminar
Middleby to host Artisan bread workshop
New experiences and offerings for artisan bakers at IBIE 2019
In Memoriam
Forecasting bakery trends and growth
People/In Brief
Q&A: BEMA-U - CULTIVATING LEADERSHIP
FSMA Update - Playing it safe OVERSEAS
The ongoing allergen battle
Miller Baking Co. - QUALITY SERVICE
Buns - Setting the Seasonal Sails
Chocolate - IT’S ALL GOOD
Food Safety - from FARM to FORK
TECHNICALLY SPEAKING - PREPARING FOR THE WORST
Pastry Processing - hit the SWEET SPOT
Slicing - Cooled, Cold, Colder
Putting dessert portioning on automatic
Carbon Footprint - efficiency through SUSTAINABILITY
Line Speeds - MAKING UP FOR PAST MISTAKES
INDUSTRY INSIGHT - Keep Calm
INDUSTRY IMAGES - UNITING Innovation and Imagination
Meeting Preview - expanding MINDS AND SPACES
Events
Featured Innovation Center
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - May 2018 - Baking & Snack - May 2018
Baking & Snack - May 2018 - Baking & Snack - May 2018
Baking & Snack - May 2018 - 2
Baking & Snack - May 2018 - 3
Baking & Snack - May 2018 - 4
Baking & Snack - May 2018 - 5
Baking & Snack - May 2018 - 6
Baking & Snack - May 2018 - 7
Baking & Snack - May 2018 - 8
Baking & Snack - May 2018 - Contents
Baking & Snack - May 2018 - 10
Baking & Snack - May 2018 - Contents
Baking & Snack - May 2018 - Editorial - The yin and the yang
Baking & Snack - May 2018 - 13
Baking & Snack - May 2018 - Mondelez expands sustainable cocoa sourcing efforts
Baking & Snack - May 2018 - 15
Baking & Snack - May 2018 - Intralox debuts NEXT conveyance conference
Baking & Snack - May 2018 - 17
Baking & Snack - May 2018 - In Memoriam
Baking & Snack - May 2018 - People/In Brief
Baking & Snack - May 2018 - 20
Baking & Snack - May 2018 - 21
Baking & Snack - May 2018 - Q&A: BEMA-U - CULTIVATING LEADERSHIP
Baking & Snack - May 2018 - 23
Baking & Snack - May 2018 - 24
Baking & Snack - May 2018 - FSMA Update - Playing it safe OVERSEAS
Baking & Snack - May 2018 - 26
Baking & Snack - May 2018 - 27
Baking & Snack - May 2018 - The ongoing allergen battle
Baking & Snack - May 2018 - 29
Baking & Snack - May 2018 - 30
Baking & Snack - May 2018 - 31
Baking & Snack - May 2018 - 32
Baking & Snack - May 2018 - 33
Baking & Snack - May 2018 - Miller Baking Co. - QUALITY SERVICE
Baking & Snack - May 2018 - 35
Baking & Snack - May 2018 - 36
Baking & Snack - May 2018 - 37
Baking & Snack - May 2018 - 38
Baking & Snack - May 2018 - 39
Baking & Snack - May 2018 - 40
Baking & Snack - May 2018 - 41
Baking & Snack - May 2018 - 42
Baking & Snack - May 2018 - 43
Baking & Snack - May 2018 - 44
Baking & Snack - May 2018 - 45
Baking & Snack - May 2018 - 46
Baking & Snack - May 2018 - 47
Baking & Snack - May 2018 - 48
Baking & Snack - May 2018 - 49
Baking & Snack - May 2018 - 50
Baking & Snack - May 2018 - Buns - Setting the Seasonal Sails
Baking & Snack - May 2018 - 52
Baking & Snack - May 2018 - 53
Baking & Snack - May 2018 - 54
Baking & Snack - May 2018 - 55
Baking & Snack - May 2018 - 56
Baking & Snack - May 2018 - 57
Baking & Snack - May 2018 - 58
Baking & Snack - May 2018 - 59
Baking & Snack - May 2018 - 60
Baking & Snack - May 2018 - Chocolate - IT’S ALL GOOD
Baking & Snack - May 2018 - 62
Baking & Snack - May 2018 - 63
Baking & Snack - May 2018 - 64
Baking & Snack - May 2018 - 65
Baking & Snack - May 2018 - 66
Baking & Snack - May 2018 - 67
Baking & Snack - May 2018 - 68
Baking & Snack - May 2018 - 69
Baking & Snack - May 2018 - 70
Baking & Snack - May 2018 - Food Safety - from FARM to FORK
Baking & Snack - May 2018 - 72
Baking & Snack - May 2018 - 73
Baking & Snack - May 2018 - 74
Baking & Snack - May 2018 - 75
Baking & Snack - May 2018 - 76
Baking & Snack - May 2018 - 77
Baking & Snack - May 2018 - 78
Baking & Snack - May 2018 - 79
Baking & Snack - May 2018 - 80
Baking & Snack - May 2018 - 81
Baking & Snack - May 2018 - 82
Baking & Snack - May 2018 - TECHNICALLY SPEAKING - PREPARING FOR THE WORST
Baking & Snack - May 2018 - 84
Baking & Snack - May 2018 - Pastry Processing - hit the SWEET SPOT
Baking & Snack - May 2018 - 86
Baking & Snack - May 2018 - 87
Baking & Snack - May 2018 - 88
Baking & Snack - May 2018 - 89
Baking & Snack - May 2018 - 90
Baking & Snack - May 2018 - 91
Baking & Snack - May 2018 - 92
Baking & Snack - May 2018 - 93
Baking & Snack - May 2018 - 94
Baking & Snack - May 2018 - Slicing - Cooled, Cold, Colder
Baking & Snack - May 2018 - Putting dessert portioning on automatic
Baking & Snack - May 2018 - abm - 1
Baking & Snack - May 2018 - abm - 2
Baking & Snack - May 2018 - abm - 3
Baking & Snack - May 2018 - abm - 4
Baking & Snack - May 2018 - 97
Baking & Snack - May 2018 - 98
Baking & Snack - May 2018 - 99
Baking & Snack - May 2018 - 100
Baking & Snack - May 2018 - 101
Baking & Snack - May 2018 - 102
Baking & Snack - May 2018 - Carbon Footprint - efficiency through SUSTAINABILITY
Baking & Snack - May 2018 - 104
Baking & Snack - May 2018 - 105
Baking & Snack - May 2018 - 106
Baking & Snack - May 2018 - 107
Baking & Snack - May 2018 - 108
Baking & Snack - May 2018 - 109
Baking & Snack - May 2018 - 110
Baking & Snack - May 2018 - Line Speeds - MAKING UP FOR PAST MISTAKES
Baking & Snack - May 2018 - 112
Baking & Snack - May 2018 - 113
Baking & Snack - May 2018 - 114
Baking & Snack - May 2018 - 115
Baking & Snack - May 2018 - 116
Baking & Snack - May 2018 - 117
Baking & Snack - May 2018 - 118
Baking & Snack - May 2018 - 119
Baking & Snack - May 2018 - 120
Baking & Snack - May 2018 - INDUSTRY INSIGHT - Keep Calm
Baking & Snack - May 2018 - 122
Baking & Snack - May 2018 - INDUSTRY IMAGES - UNITING Innovation and Imagination
Baking & Snack - May 2018 - 124
Baking & Snack - May 2018 - 125
Baking & Snack - May 2018 - 126
Baking & Snack - May 2018 - Meeting Preview - expanding MINDS AND SPACES
Baking & Snack - May 2018 - Events
Baking & Snack - May 2018 - 129
Baking & Snack - May 2018 - Featured Innovation Center
Baking & Snack - May 2018 - 131
Baking & Snack - May 2018 - Ingredients & Formulating
Baking & Snack - May 2018 - 133
Baking & Snack - May 2018 - 134
Baking & Snack - May 2018 - 135
Baking & Snack - May 2018 - Equipment & Packaging
Baking & Snack - May 2018 - 137
Baking & Snack - May 2018 - 138
Baking & Snack - May 2018 - 139
Baking & Snack - May 2018 - Patents
Baking & Snack - May 2018 - 141
Baking & Snack - May 2018 - New on the Shelf
Baking & Snack - May 2018 - MARKETPLACE
Baking & Snack - May 2018 - 144
Baking & Snack - May 2018 - 145
Baking & Snack - May 2018 - 146
Baking & Snack - May 2018 - 147
Baking & Snack - May 2018 - 148
Baking & Snack - May 2018 - 149
Baking & Snack - May 2018 - 150
Baking & Snack - May 2018 - 151
Baking & Snack - May 2018 - 152
Baking & Snack - May 2018 - AD INDEX
Baking & Snack - May 2018 - NEW PRODUCT SPOTLIGHT
Baking & Snack - May 2018 - 155
Baking & Snack - May 2018 - 156
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