Baking & Snack - May 2022 - 104

EQUIPMENT & PACKAGING
Baguette with high hydration rate
With the Authentik Baguette, Mecatherm developed a product that can be baked
before freezing. The Authentik Baguette is baked in a vertical oven, offering efficient
heating by convection. This, combined with the injection of steam at the
start of the bake, gives the baguette a uniform color and shine. On an existing
installation, bakeries will be able to obtain a complete bake by extending the
length of the oven. The time is 18 to 20 minutes compared to 12 minutes for a
classic par-baked baguette.
(404) 319-0955 * www.mecatherm.fr/en
Flexible pita chip production system
Reading Bakery Systems (RBS) offers a new pita chip production system to
produce baked, split pita chips. The system builds on the RBS Multi-Crisp
Technology with a new multi-pass proofer and a modification to the baking process
to produce the pita chip snack. The system incorporates Thomas L. Green
sheeting equipment, a multi-pass proofer, a convection oven, a pita dicer and a
multi-pass dryer. The line is flexible as bypassing the proofer and dicing steps
enables the production of other crisps.
(610) 693-5816 * www.readingbakery.com
Artisan ciabatta bread divider
Sottoriva America's Opera One-240 artisan ciabatta bread divider offers bakers
a complete range of artisan bread production from small ciabattini rolls to
full-length baguettes with open cell structure throughout the entire product. The
system processes high-hydration dough formulations without the use of oil. A nostress
divider with guillotine cutting and die stamping accessories is included.
(704) 714-5880 * www.sottoriva.com
Auger feeders for batching reliability
Sterling Systems & Controls Inc.'s auger-type screw feeders are designed for
ingredient batching systems for food processing. Each end of the feeder incorporates
industrial grade bearings to support the auger, thereby preventing contact
with its housing. Seals are located between the product zone and auger bearings.
An air gap between the bearing and seal plates creates a buffer zone to ensure the
material doesn't enter the bearings and lubricant doesn't enter the material.
(815) 625-0852 * www.sterlingcontrols.com
Sanitary vacuum cooling
VACUSPEED vacuum technology from WP Bakery Group provides two areas
of application for bakeries: It cools down items hot from the oven with minimum
input of energy while extending the shelf life of bread, rolls and Danish pastries.
With its patented, dough-specific process, the vacuum cell cools quickly, gently
and with minimal loss of moisture. The VACUSPEED reduces product temperature
by 39°F to 46°F within minutes.
(203) 929-6530 * www.wpbakerygroupusa.com
104 Baking & Snack May 2022 / www.bakingbusiness.com
http://www.mecatherm.fr/en http://www.readingbakery.com http://www.sottoriva.com http://www.sterlingcontrols.com http://www.wpbakerygroupusa.com http://www.bakingbusiness.com

Baking & Snack - May 2022

Table of Contents for the Digital Edition of Baking & Snack - May 2022

Baking & Snack - May 2022 - Intro
Baking & Snack - May 2022 - 1
Baking & Snack - May 2022 - 2
Baking & Snack - May 2022 - 3
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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
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2021
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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
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