Lance Aasness, vice president, sales and marketing Hinds-Bock Corp.
Baking Management: What are some of the latest depositors Hinds-Bock has developed?
Lance Aasness: Cupcake, ring/bundt cakes, streusel toppings and mini-muffin lines are in high demand right now. We have developed customized equipment for these industries, as well as pancake and waffle depositing lines. We also have developed fully automatic lines with batter depositors, streusel toppers and swirl devices.
The cupcake depositing line also can be used for muffins, ring/bundt cakes, streusel toppings and smaller cheesecakes or small loaf cakes. It features two depositors. The first deposits the primary cupcake batter, and the second depositor deposits a second muffin or cupcake flavor to make a two-flavor cupcake or muffin. That second flavor might be cream cheese, fruit, chocolate or a ganache, or it might be just a different flavored batter.
The mini depositing line can produce mini-muffins and mini-brownies, which are very popular right now. They're popular when sold as bite-size mini-muffins and brownies, and also when sold in calorie-count packs. Because of this line's accuracy, it can consistently deliver the desired calorie count, for those who label it.
Both of these lines offer batter depositing, automatic paper cup denesting, pan oiling and dry ingredient depositing, such as nut pieces, sprinkles, oat flakes, sugar or corn meal.
We also build depositors for pancakes, waffles and crêpes, which integrate with griddle lines and can deposit particulate batters, such as for blueberry or chocolate chip waffles. The machine also moves with the griddle to allow for proper coverage of batter on the griddle. The depositors are high speed, so there is the possibility for some increased production.
BM: What types of depositors and fillers does Hinds-Bock produce?
LA: Hinds-Bock manufactures a large family of both standard and custom-designed piston depositing machines, as well as servo driven pump filling machines. In addition, Hinds-Bock manufactures dry ingredient depositors, streusel depositors, icing machines and complete custom depositing lines.
BM: What are some of the latest Hinds-Bock technological advances that benefit the baking industry?
LA: Our new line of moist, high fat streusel depositors allow for the automatic depositing of high fat streusel, which typically tends to pack or bridge. This automatic depositor greatly reduces labor and increases both accuracy and speed. With all of our depositors, we focus on the traditional, important features, which are accuracy, reliability, cleanliness, easy sanitation and up time.
BM: How can I learn more about Hinds-Bock and its depositors and fillers?
LA: Our website is loaded with information, including products, literature, videos and more. Please feel free to contact Hinds-Bock. We'd love the opportunity to speak with you. P: 877 292 5715 or 425 885 1183, F: 425 885 1492, E-mail: firstname.lastname@example.org, Web: www.hinds-bock.com.
For more information, contact Hinds-Bock Corp.
877 292 5715 www.hinds-bock.com