Hinds-Bock ring, layer and sheet cake line

Company: Hinds-Bock

Equipment Snapshot: The Hinds-Bock Ring, Layer and Sheet Cake Line is a fully automatic high volume depositing line designed to increase productivity, decrease labor costs and improve the bottom line of baking customers. Optional automation modules include: Pan Oiler, Primary Batter Depositor, or a Secondary Depositor for swirled, layered batters or fillings such as fruit, cream cheese, mousse or chocolate.

Optional Positive Shut-off Spouts including Ring Cake Positive Shut Off Spout, cleanly deposit around the center cone of the Ring Cake Pan. Additional options include: Automatic Swirling Stations; Dry Ingredient Depositors for nuts, chocolate chips, sugar, sprinkles or flakes, or Streusel Depositors for high fat streusel; and are available with automatic spreading systems for ring cake pans.

The line is designed to operate with individual or strapped pans and is available in single or multiple lanes to meet the production speed requirements of even the largest wholesale bakery.

We’ve introduced and installed technology for some of the largest US confectionaries – where they’ve literally switched their reactivation heat source from fossil fuels, to existing sustainable hot water.

Join global expert Dr. Soo-Yeun Lee of Washington State University and Chef Aaron Andrews of Ajinomoto Health & Nutrition North America (AHN) as they share how umami and specifically, monosodium glutamate (MSG), can reduce sodium in bread and other baked goods.