Hinds-Bock Corp., Bothell, Wash., introduced a fully automatic, high-volume depositing line designed to increase productivity, decrease labor costs and improve the bottom line for ring, layer and sheet cake bakers.
In response to overwhelming consumer demand for Bakery On Main products, the East Hartford, Conn.-based company announced plans for a larger production facility and corporate headquarters.
The ELF400 from Unifiller, Canada, is ideal for retail bakers looking to manage raw ingredient costs, increase production yield and produce accurate portions.
In October, more than 20,000 baking professionals from every segment of the grain-based market converged in Las Vegas for North America’s largest, most comprehensive trade event of the year.
The International Dairy-Deli-Bakery Association, Madison, Wis.; the International Dairy Foods Association, Washington, D.C.; and GS1 US, Lawrenceville, N.J., implemented a new guideline for leveraging GS1 global standards for traceability processes in the dairy, deli and bakery supply chain.
Linde North America recommended an in-line cryogenic flour chilling system for Coles Quality Foods to achieve more consistent dough mixing performance.