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

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 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.

ROSS Triple Shaft Mixers are easily adapted to suit a variety of challenging viscous applications requiring hygienic and sanitary handling.

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.

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

Process equipment manufacturer Gericke USA, Somerset, NJ, has introduced the Multiflux GMS Laboratory Mixer.

Unifiller announced the launch of the servo driven RP (Rotary Piston) Depositor.

Hinds-Bock's new moist streusel target depositor, Model 5A-SD, reduces labor cost and give-away through accurate target scaling of high fat streusel.

Injecting depositors are available for sweet goods such as donuts, muffins, cupcakes and parfait cups.

Snack and bakery companies that work with dough, or looser components like batters, fillings or toppings, turn to manufacturers of depositors, dividers and rounders to cut, divide, portion and round or mould their products—and the equipment continues to get faster, more accurate, more customizable and easier to clean, among other winning qualities.

Accelerate multi-pocket package filling and eliminate product loss with the Depositor by WeighPack Systems, Inc.

The Hinds-Bock 10P-01 high speed mini products depositor provides large production in a small space.

Baker Perkins’ new Series3 rotary moulder for soft dough biscuits and sandwich cookies sets new standards in hygiene, operation and maintenance, while retaining all the important high performance characteristics of the previous machine.

Deposit and spread condiments like ketchup, mustard, mayonnaise and sauces as well as sandwich salads like tuna, egg and chicken onto bread, buns, tortillas or dough at a high rate of speed and with a high degree of accuracy with the Hinds-Bock family of USDA approved state of the art Servo Pump Fillers.

Hinds-Bock Griddle Depositors are ideal for pancake and waffle batters. 

Sanitation, automation, efficiency, speed, ease of cleaning, the ability to handle larger capacities, and the ability to produce clean label-foods are among the top priorities for snack food and baked goods makers seeking to purchase dividers, depositors and rounders.

Unifiller Systems, a subsidiary of the Linxis Group of Companies, is pleased to announce the launch of its iFill Depositor, intended for bakery and food producers looking to deposit large volumes, up to 31 ounces, in a single deposit, using a simple and compact depositor.

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.

The Folded-Edge Hand Dispenser is one of the latest additions to Shurtape’s ShurSEAL Packaging Solutions family and is available for all manual sealing applications, including L-Clip tape sealing.

Automation, advances in sanitary design, greater worker safety and additional flexibility in packaging have been among the top requests that manufacturers of cutting, slicing and portioning equipment say they've been fielding from their customers this year.

TOMRA Sorting Food will unveil upgrades to its ground-breaking Nimbus BSI sorter for the nut, dried fruit and other food industries at The Almond Conference 2017 in Sacramento, California, on December 5-7.

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.

D’vash Organics is sweetening the snack aisle with three new products lines available now in select CVS and Whole Foods stores and through Amazon.

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

Oregon Fruit Products is announcing two new varieties of Fruit In Hand Compotes for the foodservice market: Cherry Compote and Peach in Raspberry Sauce Compote.

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.

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

Research highlights growing body of prune evidence connected to favorable bone health.

Fruit ingredients and nutritional bar products are a natural fit.

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

EnWave Corp. announced that it has signed an Equipment Purchase Agreement with Dole Worldwide Food & Beverage Group to supply a 120kW Radiant Energy Vacuum dehydration processing line that will materially increase Dole’s vacuum-microwave processing capabilities.

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.

The new citrus fibers are in response to the increasing demand for natural, sustainable, and organic food ingredients.

Global top 10 flavor manufacturer unveils HASEAROMA and ChefAroma, two new technologies aimed at producing more authentic taste experiences.

Fruits can add a pop of color, flavor, and texture to snack and bakery products, but with consumers being more mindful of health and wellness, the use of fruits has expanded beyond the traditional uses. 

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 brand, known for its cookies made from minimal ingredients, will now be available in 500+ Whole Foods Market locations across the U.S.