From mixers to sifters, promising equipment innovation in store for I.B.I.E. 2010

摘要

Baking industry personnel looking to improve efficiencies in their facilities will have plenty of new options to consider at this fall's International Baking Industry Exposition set for Sept. 26-29 in Las Vegas. A new innovation from Rondo, North York, Ont., will be introduced at the show that the company says is able to meet croissant production requirements from the small artisanal bakery all the way through to industrial customers. The Curl & More croissant machine closes the gap between artisanalCrois-somats and the Tornado and Spira industrial croissant machines. "The new Curl & More is a very flexible machine that can be used for the automatic production of curled pastries such as croissants, soft salted sticks and soft pretzel sticks," Rondosaid. "Depending on the pastry size, the Curl & More produces filled and unfilled croissants (or other curled pastries) in two to six rows, achieving a capacity up to 12,000 units per hour."