From printers to sifters to material handling systems, the latest round of equipment developments are made to outlast even the most complex of operations.
Celebrating 125 years in business, Gonnella Baking Co. operates sophisticated baking/manufacturing facilities that produce breads, rolls and more at rates exceeding three million pounds a week. Join us on a tour of the 80,000-plus-sq.-ft. Aurora, Ill., facility that includes high-tech equipment, superior operating standards and two makeup lines that provide plenty of product to major U.S. companies.
In light of National Birth Defects Prevention Month, the Grain Foods Foundation commemorates mandatory folic acid fortification of enriched grains and celebrates the milling and baking industry’s past contribution and continuing commitment to preventing birth defects.
Servo-pump fillers from Hinds-Bock Corp. are designed
for high-speed depositing and spreading for a wide variety
of flowable products such as icings, fruits, batters, sauces,
dressings, jellies and condiments, to name a few.
Exhibitors at the International Baking Industry Exposition (IBIE) showcased an array of new equipment and ingredient solutions. Check out what made Snack Food & Wholesale Bakery’s Editor’s Choice picks as hot items for 2010-11.
The U.S. Department of Agriculture (USDA), Washington, D.C., reports that scientists at its Agricultural Research Service (ARS) Grain Quality and Structure Research unit in Manhattan, Kan., developed a process to
After building an 85,000-sq.-ft., state-of-the-art facility in Halifax, N.C., the folks at Don Pancho continue to churn out a number of on-trend products that satisfy nearly any consumer’s sweet tooth.
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