Baking & Snack - June 2018 - 135
equipment & packaging
One line for numerous bread applications
The Rademaker Crusto bread line produces a wide assortment of breads for mid-sized to industrial bakeries. The bread line can produce everything from fine-structure panned breads or high-absorption artisan breads to pre-fermented to straight dough and even
gluten-free dough. At iba 2018, to be held in Munich, Rademaker will release a range for smaller scale systems to produce artisan bread.
"There are simply some breads that cannot be produced on conventional divider/rounder bread makeup equipment," said Eric
Riggle, president, Rademaker USA. "Highly fermented and hydrated artisan breads cannot handle the punishment and pressure of conventional bread dividing."
The system starts with the DDS, a low-stress feeding system, which produces a consistent dough sheet with minimal damage to the
internal structure of the dough. It can be equipped with in-line weighing, boule rounding up to 700 g and automatic panning for an
accurate, efficient, hands-free operation.
Mr. Riggle said the rugged design can withstand long production runs between shutdowns and ensures continuous production with
quality results in interior crumb structure and volume for artisan breads like ciabatta.
(330) 650-2345 * www.rademaker.com
Versatile snack system
The Expanded Snack Line from Reading Bakery Systems features a single-screw
extrusion system for producing snacks made from corn, rice and other cereal
ingredients. Four components make up the line: a dry ingredient ribbon blender,
high-pressure extruder, tumble dryer and slurry applicator. The extruder mixes
and produces expanded shapes such as curls and balls. The flexible design enables
quick and easy changeover of the screws, barrels and product dies.
(610) 693-5816 * www.readingbakery.com
Pan shaker with gentle release
The Burford Corp. Smart Shaker combines three machines into one. The Model
DC5000 allows a motion profile to be customized for each product variety and
pan configuration. With the touch of a button, operators can switch between orbital, linear and hardway configurations, ensuring product is properly positioned
every time. The machine also incorporates a clamping system instead of a magnet
to hold the pan during the shaking process. This allows the unit to work with a
wider variety of pans and provides a gentle release.
(877) 287-3673 * www.burford.com
www.bakingandsnack.com / June 2018 Baking & Snack 135