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.
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.
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.
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.
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.
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.
Wire Belt's new CompactGrid™ conveyor belt is engineered for performance with 70 percent open surface area and superior flow-through capabilities. CompactGrid is specifically designed to replace heavier balanced weave belts and hard to clean plastic modular belts. The conveyor belt is designed with total cost of ownership in mind. Because the belts are made of stainless steel, bakeries can recycle them and reclaim some of the original cost.
SunOpta offers Canadian Harvest® Oat Fibers, versatile ingredients that provide baked products, such as tortillas, taco shells, breads and cookies, with better texture, longer shelf life, higher processing yields and lower carbohydrates. They can increase fiber, improve moisture content and improve product strength and flexibility.
SunOpta Ingredients Group
Natax 2.2, a new, primary-grown dry yeast dough improver from Fleischmann's Yeast, is an all-natural dough relaxer that improves machinability and dough handling, while also reducing shrink-back, mix times and energy requirements. Natax 2.2 was developed by Fleischmann's Yeast and another division of AB Mauri. Natax 2.2 contains standardized levels of reducing power in much higher concentrations compared to traditional, inactive dry yeasts. It can be used as a label-friendly, natural dough relaxer in breads, buns, tortillas, pizzas and more. Additional benefits include the possible replacement of L-cysteine when using strong flours or doughs with high levels of gluten addition, and naturally-occurring high levels of protein, fiber, vitamins and minerals.
Fleischmann's Yeast, a div. of AB Mauri
Caravan Ingredients developed Strong Tortilla in response to the growing popularity of tortillas for wrap sandwiches. The base overcomes the two major obstacles in mass produced wraps: sticking and tearing. It ensures cold rollability for tortillas that exhibit great performance and flavor. Strong Tortilla contains unique anti-sticking technology to stop the tortillas from sticking in the packaging, reducing time and waste in foodservice applications. Strong Tortilla paste is available in 28-lb. cartons, and requires no additional fat or shortening.
Cambridge International's Duraflex™ metal conveyor belting is designed to be stronger than other light-duty conveyor belts. Food-safe, the belt has wide openings for easy cleaning without compromising strength or durability. Duraflex reduces maintenance and downtime because it can be spliced in 30 seconds without welding, weaving, or the use of special tools. Using Cambridge's Kwik Connect Splice Rod, splicing is done from the side of the belt rather than from the middle and does not create a weak point, creating a snag-free operation. The spliced section is as strong as the rest of the belt, which increases belt life. Tortilla makers benefit from Duraflex's cooling characteristics using ambient air, as no extra cooling jacket is required.
Cambridge International Inc.
The rotary dough chunker from AMF is an automatic dough distribution system that can process up to 30,000 lb. per hour. Features include gentle rotary blade dough transfer, a maintenance-free design (direct drive, no belt or chain) and a removable dough take-away conveyor. It is designed for total washdown operation.