Bakery Concepts International has announced that it has been granted new patents for its Rapidojet technology.

A new sanitary Model RCM36X9SS Rotary Continuous Mixer from Munson Machinery blends dry bulk solids with or without liquid additions, in-line at low cost over long production runs.

ROSS inline high shear mixers from 1 through 250 HP accelerate mixing, emulsification and homogenization in both recirculation and continuous modes.

Multiflux GMS mixers from process equipment manufacturer Gericke USA feature a proprietary, hygienic design as standard to promote fast, complete cleaning, ensure product purity, and minimize risk of batch-to-batch cross-contamination.

Snack food and bakery companies in the market for mixers want machines that provide qualities like ease of sanitation, food safety, automation, airtight seals, and consistent operation that guards against product degradation during the mixing cycle.

ROSS recently launched a new video featuring the benchtop High Shear Mixer Model HSM-100LCI-T, the company's most popular laboratory mixer.

A new Sanitary Rotary Batch Mini Mixer on a mobile frame can de-agglomerate and blend up to 5 cu ft (142 ℓ) of dry bulk ingredients with or without liquid additions at multiple plant locations.

A new sanitary Model RCM-60X20-SS Rotary Continuous Mixer from Munson Machinery blends primary bulk ingredients, minor ingredients and/or liquid additions uniformly in one to two minutes residence time (typical), at low cost per volume of material blended.

Companies in the market for new or improved mixers for snack and bakery dough applications have displayed a recent focus on specific features and benefits. These include efficiency, cost savings, pre-hydration, handling of ancient grains, automation of processes, and stepped-up sanitation and maintenance, especially in the wake of COVID-19.

Mixers serve essential functions for snack and bakery companies creating their own dough. We ask a lot of this category of heavy-duty equipment, including reliability and efficiency, to maintain established product quality-control standards.

The Turbo Compact Mixing (TCM) module from process equipment manufacturer Gericke USA, Somerset, NJ, meets ATEX requirements for operation in hazardous environments. 

Franz Haas provides some perspective on today’s snack market, including four snack concepts that align with prevailing consumer trends.

During BakingTech 2017, the American Society of Baking presented several Innovation Awards to celebrate leadership in bakery equipment, technology, ingredients and more.

Middleby Bakery Group hosted the grand opening of its $2.3 million Bakery Innovation Center in Plano, TX in April. 

This specialized line is another custom production line in the Hinds-Bock family of equipment offered to the Baking and Food Processing Industries.

Bakery snacks, including key segments like pastries, doughnuts, muffins, snack cakes and more, remain a staple in Americans' snacking routines. Whether shoppers are looking for an indulgent snack or a better-for-you item, there's something for everyone.

Companies who make dough handling equipment like dividers, depositors and rounders say their customers want equipment that provides safety and sanitation, automation and the resulting labor savings, gentler handling of dough, and the flexibility to run a mix of high-throughput, and smaller, niche lines, depending on the job.

The advanced MULTIMATIC dough divider and moulding machine is now suitable for an even more versatile range of applications.

Unifiller Systems is pleased to unveil its newest portioning system, the Piping Bag Station, at this year’s IBA event.

Snack and bakery customers in the market for dough-handling equipment like dividers, depositors, and rounders are looking for versatility, greater precision, higher capacity, longer maintenance intervals, adjustability of qualities like width and weight, and machines that can handle natural, clean-label, and gluten-free products.

Snack food and wholesale bakery manufacturers in the market for dividers, depositors and rounders have a long list of considerations. These include automation, reliability, scalability, integration, flexibility, communication, customization, ease of maintenance and sanitation, and different packaging capabilities, according to companies that produce such machines.

Snack food and wholesale bakery companies in the market for dough-handling equipment such as dividers, depositors, and rounders have been increasingly focused on machines that provide greater automation, along with the corollary efficiency and labor savings.

Point Five Packaging, a supplier of modified atmosphere packaging (MAP) equipment and packaging solutions for various food industry sectors, has introduced the P5-RM Semi-Automatic Seal System.

Customers of cutting, slicing and portioning equipment for snack and bakery products consider a wide range of parameters: They're hoping to find machinery that offers greater use of robots and automation, better sanitation, higher safety standards, faster speeds, wider and easier-to-clean blades, and reliable and flexible systems that can handle different sizes and shapes.

Different shapes, quicker changeovers, better sanitation, a smaller footprint, more automation, and a balance of speed and safety are among the top-of-mind criteria for customers of slicing and cutting machines in the snack and bakery industry, according to machine manufacturers.

According to Technomic's 2018 Pizza Consumer Trend Report, 83 percent of U.S. consumers eat pizza at least once per month, with 43 percent opting for pizza every week.

Cost, safety, efficiency, footprint, operator familiarity, and the ability to meet regulations are among the key factors that snack and bakery facilities need to consider when deciding whether to keep and refurbish an old piece of equipment, or send it to the scrap heap and buy new.

Grote Company, an industrial food slicing and assembly equipment manufacturer, has released a new version of its Slicer/Applicator—expanding on its 30-plus years as the staple in the industry.

Higher capacities, new shapes, longer blade life, automation, flexibility, sanitary design, quick changeover, and gentler handling of fragile ingredients are among the top features and benefits that snack and bakery companies want from their slicing, cutting and portioning machinery.

It’s National Raisin Day and the California Raisin Marketing Board has announced partnerships with small businesses across the country who are bringing baked goods featuring California Raisins to consumers.

DINO BARS are wrapped in edible paper, and all bars are non-GMO, USDA certified organic and free from nuts, gluten, soy, and dairy.

The California Raisin Marketing Board has released a new white paper spotlighting the functional benefits and opportunities for California-grown raisins and raisin ingredients as a fat replacer in baked goods.

Cibo Vita is pleased to announce the launch of its Nature’s Garden line of Probiotic-enhanced dried fruits.

Puratos Classics, a new range of highly concentrated flavoring compounds, offers fruit fillings.

Brothers All Natural is excited to announce the launch of its 1-oz. Freeze-Dried Fuji Apple and Mango Fruit Crisps. 

To support consumers in making conscious decisions, Cabosse Naturals has deepened its collaboration with the Upcycled Food Association.

Fruit ingredients and nutritional bar products are a natural fit.

All new Dietz & Dats have four snack pack varieties containing healthy items, including nuts, dried fruits, premium meats, and artisan cheeses.

Comprehensive range from three berry species offering various organoleptic properties, actives compounds, and health benefits.

The study found that carbohydrates and polyphenols in prunes act as prebiotics and help restore bone health.

Based on the concept of coloring food with food, EXBERRY colors are clean-label concentrates made from non-GMO fruits, vegetables and plants using physical processing methods.

Students utilized frozen Washington red raspberry puree to develop new product concepts for the grocery/CPG market.

This week's Fun Friday includes a Nutella and Betches book club partnership, Nerds at the Big Game, Pillsbury partnering on candles, a Cheez-It college tailgating food truck, and Haribo's float debut at Macy's Thanksgiving Day parade.

The World Food Championships has announced St. Pierre as the Official Burger Category Sponsor for its 2024 competition in Indianapolis, taking place Nov. 8-12.

The bite-size cookies are coated in Belgian chocolate and available in two flavors.

The foundation is honoring six students with $5,000 PACK EXPO scholarships.

The respected industry leader served the baking field for more than 45 years, most recently as diversity, equity, and inclusion director with Highland Baking Co.

The dark chocolate mini chips, available for commercial baking as well as home baking, contain no refined cane sugar.

Bantam Bagels—NYC's favorite mini stuffed bagels—are now available for foodservice sales nationwide, through all distributors.