Reduce system wear and maintenance

Minimize cage bar wear, maintenance and downtime in your spiral applications with the 1-in. pitch Omni-Pro100 conveyor belt. Tested at 200 lb. for 100,000 cycles (competitors test 50,000 cycles) and using a “zero-tension” weld design, Omni-Pro100 delivers unmatched strength and reliability. The patented coining process to form each link prevents break-in wear, reducing belt elongation and increasing belt life. The Omni-Pro runs more smoothly with less system wear due to the patented “protrusion leg,” which prevents welds from contacting spiral cage bars.
Ashworth Bros. Inc.
540-662-3494
www.ashworth.com

Enhance shelf life

Azteca Milling's pre-gelatinized corn flour is specially optimized with a proprietary milling and granulation process to minimize staling and enhance the shelf life of baked products. This flour is particularly well suited for artisan breads and rolls, and its use minimizes waste to improve profitability. Azteca Milling has more than 50 years of experience in the corn masa flour business.
Azteca Milling L.P.
972-232-5300
www.aztecamilling.com

Full automation solutions

Arr-Tech offers versatile product counting, stacking and packaging automation solutions for the tortilla industry. It also can be used for similar products, such as pitas, Greek flatbreads and pizza crusts. Arr-Tech's full line of automation includes a counter/stacker to increase count accuracy and provide bag-ready stacks; an auto stack indexer presents single stacks with maintained integrity; and an index timing conveyor distributes stacks to the bagger in timed sequences. Working in conjunction with the bagger, an inline sealer seals and trims the product bags and the package accumulation conveyor delivers the packaged product to the Paq-N-Seal for case packing and sealing.
Arr-Tech Inc.
866-852-2442
www.arr-tech.com

New Bakery Innovation Center

Balchem Corp.'s new Bakery Innovation Center, an expansion of its applications laboratory, is available to companies desiring access to Balchem's innovative baking ingredient development capabilities. Additionally, the Bakery Innovation Center provides superior customer service with formulation or scale-up issues. It provides new opportunities to leverage Balchem's proprietary Bakeshure^® technology, which effectively controls the release and reaction of active ingredients through micro-encapsulation. Customers now can engage in bench-top working sessions directly with Balchem scientists to better understand how encapsulated products can improve their formulations and how the fortification of baked foods can be achieved simply with a “drop-in” ingredient.
Balchem Corp.
845-326-5600
www.balchem.com

Dual lane flour tortilla bagger

United Bakery Equipment Co. offers the 57-T2 twin lane flour tortilla bagger. The machine automatically indexes a random flow of stacked tortillas. It can bag and seal flour tortillas from 6 in. to 16 in. in diameter in a variety of stack heights. Tortillas can be packaged at up to 60 bags per minute or 30 bags per lane. Features include a stainless-steel frame with aluminum guards, coded magnetic doors with category three safety and self-driven infeed conveyors.
United Bakery Equipment Co.
310-635-8121
www.ubeusa.com

Create quality tortillas

Danisco's POWERFlex^™ helps bakers produce tortillas with prolonged shelf life, high flexibility and great flavor, texture and appearance. It also improves machinability, dough handling properties and reduces dough stickiness. Long-lasting tortilla softness and flexibility enable manufacturers to create tortillas with great appeal for consumers looking for high quality convenience foods. Penetration of more distant markets also is possible as the stay-fresh tortillas can be transported over longer distances.
Danisco USA
913-738-3550
www.danisco.com