Baking & Snack - July 2018 - 36

IBA

Packaging Progressions, Inc.
Hall B6 Booth No. 372
The Packaging Progressions booth will welcome attendees looking
for high-speed interleavers, underleavers and stackers.
On display will be the new ProLeaver 26300 and ProSta Shuttle
Stacker. This is a completely automatic solution to interleave,
count and stack dough sheets with no operator required. The
system handles large and small sheets single lanes up to five with
speeds up to 300 sheets per minute, per lane, and a stack height of
up to 2 in. The ProStax Shuttle handles long and short portions on
the same stacker as well as the ability to stack portions without full
paper coverage or with no paper.
www.pacproinc.com
requested products and optimal price-performance ratio.
Additionally, Koenig will highlight its dough sheeting line for
artisan bakeries that produce small- and large-pore doughs. And
finally, the booth will feature the Menes-H industrial dough sheeting line with new universal dough sheet former adaptable for a
wide variety of doughs.
www.koenig-rex.com

Rademaker | Hall A5 Booth 331

Mecatherm | Hall B2 Booth No. 150
Mecatherm's vision is to make industrial baking simpler through
new product releases at iba. The company will reveal a new oven,
which it says is flexible, precise and smart and is specifically designed to help bakers meet more diversified demand and an increasingly versatile consumer.
The oven offers the opportunity to use just one piece of equipment to bake several different products from soft to crusty breads
to pastry. A tailor-made management of the baking curve on an
intuitive interface fosters quality and uniformity of the products.
The oven was created to match manufacturers' need to reduce
costs. And the design of the equipment itself has been crafted to
facilitate easy maintenance while also helping with energy saving.
Visitors to the Mecatherm booth will be able to attend live
demos every day.
www.mecatherm.fr

36 Baking & Snack July 2018 / www.bakingandsnack.com

Rademaker will focus on innovation for the smaller wholesale baker at this year's iba. The booth will feature industrial, yet smaller
volume production lines for production of croissant, Danish and
artisan bread products along with innovations from the industrial
Crusto Artisan Bread Line.
Various worldwide market trends require more flexible production solutions at a lower capacity without sacrificing industrial
design, according to the company. So, it is presenting midrange
bakery machines that have a dough capacity of 500 to 3,000 lb per
hour but will maintain the industrial integrity customers expect.
Hygiene, efficiency, flexibility and product quality were the focal
points during the equipment's development. The Rademaker midrange solutions feature hygienic design and sanitation. Best-in-class
machine uptime in this capacity range is realized focusing on ease
of maintenance, product changeover, and high level of reliability.
Product quality is ensured due to the lowest dough stress processes,
resulting in the highest quality bread and pastry products.
Information and opportunities in systems integration and virtual reality training will be on display as well. Rademaker also invites
all attendees to stop by and enjoy a meal or cup of coffee.
www.rademaker.com


http://www.pacproinc.com http://www.koenig-rex.com http://www.rademaker.com http://www.mecatherm.fr http://www.bakingandsnack.com

Baking & Snack - July 2018

Table of Contents for the Digital Edition of Baking & Snack - July 2018

Baking & Snack - July 2018
Contents
Contents
Editorial - Unexpected perks of the job
Newsfront - FDA fiber decision pleases ABA, industry partners
Mondelez focusing on local
Paxiom opens fifth Xperience Center
News - Private label becoming greater force in snack market
BEMA announces 2018-19 executive committee officers
In Memoriam
People/In Brief
iba - HOME AWAY FROM HOME
iba 2018: US Pavilion Booth Previews
iba 2018: International Booth Previews
Canyon Bakehouse - REUNITED!
The art of product development
So much more than gluten-free
New Face of Retail - Going out of Focus
One-stop shop nix
Prebiotics - BENEFICIAL BACTERIA
Sugar Reduction - Toolbox of TASTE
Reduced sugar with the label in mind
Artisan Tech - AUTOMATED JUST RIGHT
Continuous improvement with automation
Cooling and Freezing - NIPPING it in the bud
Designing a freezer for future demand
Third-Party Solutions - PEAK PERSPECTIVE
Variety Packs - making GOOD CHOICES
INDUSTRY INSIGHT - DEVELOPING IN-HOUSE TALENT
Meeting Preview: Pack Expo International - POWER OF PACKAGING
Meeting Preview: AACC International - GLOBE-TROTTING CHEMISTS
Events
Featured Innovation Center
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - July 2018 - Baking & Snack - July 2018
Baking & Snack - July 2018 - Baking & Snack - July 2018
Baking & Snack - July 2018 - FC - 1
Baking & Snack - July 2018 - FC - 2
Baking & Snack - July 2018 - 2
Baking & Snack - July 2018 - 3
Baking & Snack - July 2018 - 4
Baking & Snack - July 2018 - 5
Baking & Snack - July 2018 - 6
Baking & Snack - July 2018 - 7
Baking & Snack - July 2018 - 8
Baking & Snack - July 2018 - Contents
Baking & Snack - July 2018 - 10
Baking & Snack - July 2018 - Contents
Baking & Snack - July 2018 - Editorial - Unexpected perks of the job
Baking & Snack - July 2018 - 13
Baking & Snack - July 2018 - 14
Baking & Snack - July 2018 - 15
Baking & Snack - July 2018 - Paxiom opens fifth Xperience Center
Baking & Snack - July 2018 - 17
Baking & Snack - July 2018 - In Memoriam
Baking & Snack - July 2018 - People/In Brief
Baking & Snack - July 2018 - 20
Baking & Snack - July 2018 - 21
Baking & Snack - July 2018 - 22
Baking & Snack - July 2018 - iba - HOME AWAY FROM HOME
Baking & Snack - July 2018 - 24
Baking & Snack - July 2018 - 25
Baking & Snack - July 2018 - iba 2018: US Pavilion Booth Previews
Baking & Snack - July 2018 - 27
Baking & Snack - July 2018 - 28
Baking & Snack - July 2018 - 29
Baking & Snack - July 2018 - 30
Baking & Snack - July 2018 - 31
Baking & Snack - July 2018 - 32
Baking & Snack - July 2018 - 33
Baking & Snack - July 2018 - iba 2018: International Booth Previews
Baking & Snack - July 2018 - 35
Baking & Snack - July 2018 - 36
Baking & Snack - July 2018 - 37
Baking & Snack - July 2018 - 38
Baking & Snack - July 2018 - 39
Baking & Snack - July 2018 - 40
Baking & Snack - July 2018 - 41
Baking & Snack - July 2018 - Canyon Bakehouse - REUNITED!
Baking & Snack - July 2018 - 43
Baking & Snack - July 2018 - The art of product development
Baking & Snack - July 2018 - 45
Baking & Snack - July 2018 - 46
Baking & Snack - July 2018 - 47
Baking & Snack - July 2018 - 48
Baking & Snack - July 2018 - 49
Baking & Snack - July 2018 - So much more than gluten-free
Baking & Snack - July 2018 - 51
Baking & Snack - July 2018 - 52
Baking & Snack - July 2018 - 53
Baking & Snack - July 2018 - 54
Baking & Snack - July 2018 - 55
Baking & Snack - July 2018 - 56
Baking & Snack - July 2018 - New Face of Retail - Going out of Focus
Baking & Snack - July 2018 - 58
Baking & Snack - July 2018 - 59
Baking & Snack - July 2018 - One-stop shop nix
Baking & Snack - July 2018 - 61
Baking & Snack - July 2018 - 62
Baking & Snack - July 2018 - 63
Baking & Snack - July 2018 - 64
Baking & Snack - July 2018 - 65
Baking & Snack - July 2018 - 66
Baking & Snack - July 2018 - Prebiotics - BENEFICIAL BACTERIA
Baking & Snack - July 2018 - 68
Baking & Snack - July 2018 - 69
Baking & Snack - July 2018 - 70
Baking & Snack - July 2018 - 71
Baking & Snack - July 2018 - 72
Baking & Snack - July 2018 - 73
Baking & Snack - July 2018 - 74
Baking & Snack - July 2018 - Sugar Reduction - Toolbox of TASTE
Baking & Snack - July 2018 - 76
Baking & Snack - July 2018 - 77
Baking & Snack - July 2018 - 78
Baking & Snack - July 2018 - 79
Baking & Snack - July 2018 - Reduced sugar with the label in mind
Baking & Snack - July 2018 - 81
Baking & Snack - July 2018 - 82
Baking & Snack - July 2018 - Artisan Tech - AUTOMATED JUST RIGHT
Baking & Snack - July 2018 - 84
Baking & Snack - July 2018 - 85
Baking & Snack - July 2018 - 86
Baking & Snack - July 2018 - 87
Baking & Snack - July 2018 - Continuous improvement with automation
Baking & Snack - July 2018 - 89
Baking & Snack - July 2018 - 90
Baking & Snack - July 2018 - 91
Baking & Snack - July 2018 - 92
Baking & Snack - July 2018 - 93
Baking & Snack - July 2018 - 94
Baking & Snack - July 2018 - Cooling and Freezing - NIPPING it in the bud
Baking & Snack - July 2018 - Designing a freezer for future demand
Baking & Snack - July 2018 - 97
Baking & Snack - July 2018 - 98
Baking & Snack - July 2018 - 99
Baking & Snack - July 2018 - 100
Baking & Snack - July 2018 - 101
Baking & Snack - July 2018 - 102
Baking & Snack - July 2018 - 103
Baking & Snack - July 2018 - 104
Baking & Snack - July 2018 - Third-Party Solutions - PEAK PERSPECTIVE
Baking & Snack - July 2018 - 106
Baking & Snack - July 2018 - 107
Baking & Snack - July 2018 - 108
Baking & Snack - July 2018 - 109
Baking & Snack - July 2018 - 110
Baking & Snack - July 2018 - Variety Packs - making GOOD CHOICES
Baking & Snack - July 2018 - 112
Baking & Snack - July 2018 - 113
Baking & Snack - July 2018 - 114
Baking & Snack - July 2018 - 115
Baking & Snack - July 2018 - 116
Baking & Snack - July 2018 - 117
Baking & Snack - July 2018 - 118
Baking & Snack - July 2018 - 119
Baking & Snack - July 2018 - 120
Baking & Snack - July 2018 - INDUSTRY INSIGHT - DEVELOPING IN-HOUSE TALENT
Baking & Snack - July 2018 - 122
Baking & Snack - July 2018 - Meeting Preview: Pack Expo International - POWER OF PACKAGING
Baking & Snack - July 2018 - 124
Baking & Snack - July 2018 - Meeting Preview: AACC International - GLOBE-TROTTING CHEMISTS
Baking & Snack - July 2018 - Events
Baking & Snack - July 2018 - 127
Baking & Snack - July 2018 - 128
Baking & Snack - July 2018 - 129
Baking & Snack - July 2018 - Featured Innovation Center
Baking & Snack - July 2018 - 131
Baking & Snack - July 2018 - 132
Baking & Snack - July 2018 - Ingredients & Formulating
Baking & Snack - July 2018 - 134
Baking & Snack - July 2018 - 135
Baking & Snack - July 2018 - Equipment & Packaging
Baking & Snack - July 2018 - 137
Baking & Snack - July 2018 - 138
Baking & Snack - July 2018 - Patents
Baking & Snack - July 2018 - 140
Baking & Snack - July 2018 - New on the Shelf
Baking & Snack - July 2018 - 142
Baking & Snack - July 2018 - MARKETPLACE
Baking & Snack - July 2018 - 144
Baking & Snack - July 2018 - 145
Baking & Snack - July 2018 - 146
Baking & Snack - July 2018 - 147
Baking & Snack - July 2018 - 148
Baking & Snack - July 2018 - 149
Baking & Snack - July 2018 - 150
Baking & Snack - July 2018 - 151
Baking & Snack - July 2018 - 152
Baking & Snack - July 2018 - AD INDEX
Baking & Snack - July 2018 - NEW PRODUCT SPOTLIGHT
Baking & Snack - July 2018 - 155
Baking & Snack - July 2018 - 156
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2024
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2023
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2022
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-january-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2021
http://digitalbs.bakingbusiness.com/sosland/bs/2020_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_08_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2020_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_09_01
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https://www.nxtbook.com/sosland/bs/2018_02_01
https://www.nxtbook.com/sosland/bs/2017_12_01
https://www.nxtbook.com/sosland/bs/2017_11_01
https://www.nxtbook.com/sosland/bs/2017_10_01
https://www.nxtbook.com/sosland/bs/2017_09_01
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https://www.nxtbook.com/sosland/bs/2016_12_01
https://www.nxtbook.com/sosland/bs/2016_11_01
https://www.nxtbook.com/sosland/bs/2016_10_01
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https://www.nxtbook.com/sosland/bs/2015_12_01
https://www.nxtbook.com/sosland/bs/2015_11_01
https://www.nxtbook.com/sosland/bs/2015_10_01
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https://www.nxtbook.com/sosland/bs/2014_12_01
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