Protective coating tumblers

Kess Industries provides dry coating tumblers designed to apply sugars and other seasonings. Models range from table-top hand feed to larger inline auger/tank automation. Dry coating tumblers can help bakeries increase productivity. Depending on product size, the tumblers produce 100 to several thousand dozen products per hour. Features include stainless-steel construction and standard variable-speed control, as well as various control options for larger units.
KESS Industries Inc.
800-578-5564
www.kessind.com

Chain lubricants for bakery

Petrochem Inc. offers synthetic lubricants for the baking industry. Oven, proofer and cooler chain oils, oven chain cleaners, and specialty lubricators are available. Petro-Gard^® 220 Oven Chain Lubricant, PR-500 Proofer Chain Lubricant and CR-FG10 have earned many OEM approvals and are available in 5-gal. pails and 55-gal. drums.
Petrochem Inc.
630-513-6350
www.petrochem1.com

Trans-free lamination shortenings

Loders Croklaan offers a new line of SansTrans^™ called Roll-Rite. The trans-free, lamination shortenings deliver flavor, texture and superior processability. The new product line offers several lamination versions for various baked products. Roll-Rite maintains its pliability at room temperature and will not become brittle at colder temperatures. The product was developed to maintain the integrity of each layer of lamination in the dough. Roll-Rite shortening is designed to provide a more uniform product that is both smooth and consistent. It rolls out easily without breaking into pieces when cold, but is firm enough that it won't seep into the dough when it becomes too warm.
Loders Croklaan
800-621-4710
www.croklaan.com

ADD VERSATILITY, PORTION ACCURACY

The Vemag Dough Divider from Reiser adds versatility to production lines and is ideal for all types of breads, buns, rolls and English muffins. Fast and accurate, the machine is easily adjusted to produce a range of exact-weight portions, dough absorptions and crumb structures. The positive displacement double-screw assures gentle handling of doughs. In addition, the Vemag eliminates the need for divider oil, so it saves bakers money while eliminating product air pockets and surface blisters.
Reiser
781-821-1290
www.reiser.com

Reduce cost, keep quality

Caravan Ingredients' Bro-Eg extends or replaces whole eggs in a variety of baked products. Created to combat increasing commodity prices, Bro-Eg can replace both fresh and frozen whole eggs. Simply combine 1 lb. of Bro-Eg and 4 lb. of water to form an egg-like blend that can be substituted for all or a portion of the whole eggs. In bread production, 100 percent of the eggs may be replaced with Bro-Eg while still maintaining quality and reducing costs. Bro-Eg can replace 50 percent of the eggs in Danish, sweet dough, magdalenas or pan de huevo.
Caravan Ingredients
800-669-4092
www.caravaningredients.com

Increase fiber, add stability

A new, all-natural gum blend, recently developed by Gum Technology Corp., adds suspension, viscosity, texture and increases fiber content to baked products. Coyote Brand^® Fenuxan is an all natural blend of fenugreek gum and xanthan gum. These gums work synergistically to create a stronger stabilizing system than either straight fenugreek or xanthan can alone. In baked products, Coyote Brand Fenuxan prevents water migration, extends shelf life, adds fiber and provides added structure. It increases the volume of cake batters and creates a silky pliability in yeast doughs. It also provides more stability to the final product and is appropriate for gluten-free diets.
Gum Technology Corp.
520-888-5500
www.gumtech.com