VACUUM DEPANNER LINE INTEGRATED

Rexfab’s Inline Vacuum Depanner (IVD) is designed to automate depanning and integrating into a bakery’s complete pan handling operations.

• Stainless steel frame heavy-duty construction

• Differencial pressure gauge located on filter box is linked to HMI to monitor filters dirtiness.

• Rexfab’s IVD is compact and can fit onto your existing line, replacing a less efficient unit.

Improves sanitation,reduces power consumption and operates at low-decibel volumes compared to similar systems.

Combo machine design for production of both breads and buns/rolls Lid, pan and product conveyors.

Rexfab’s IVD is compact and can fit onto your existing line.

CONTACT US TO AUTOMATE SMARTER

(879) 846-4490 | rexfab.com

“Consumers are increasingly looking for products with cleaner ingredients and lower sugar, but of course, great taste is paramount.”

Producing gluten-free goods can quickly become an uncanny valley of texture when trying to mimic traditional products. This is where R&D becomes most critical. Finding the perfect combination to create a product that stands up structurally without sacrificing the product’s integrity is the name of the game.

“Gluten provides elasticity in doughs, so when it is removed, doughs are often more fragile and sticky,” Cancade said. “We experimented at length to find the right blend of flours for our MadeGood Star-Puffed Crackers to manufacture efficiently and, most importantly, deliver a great tasting product.”

The art of creating gluten-free products requires Ethel’s to look at things differently. From the temperature of the fat when it’s added to the batter to the amount of air folded into the product, it all makes a difference in comparison to traditional baking, Bommarito shared. It also helps that many of the people crafting Ethel’s products are in the gluten-free population.

“Our team is made up of those that eat gluten-free, for a variety of reasons, and those that can eat traditional products,” she noted about the company’s R&D team. “We find this is the best combination for success.”

For the team at Canyon Bakehouse, the R&D process circles back to providing products that meet the dietary requirements of its key consumers with products that stand as equals to their traditional counterparts.

“As we look to product R&D, we always strive to meet consumer needs, considering how the product looks or tastes, how long it stays fresh, or how nicely it toasts for your sandwich,” Letchinger said. “Our goal is to have our gluten-free products taste and perform as close as possible to their glutencontaining equivalents.”

The team at Ethel’s is committed to taking its time to perfect what they bring to market. After moving into a larger facility in 2020, the team held off on rolling out new products until 2022, spending months in the R&D process to meet Ethel’s commitment to taste quality.

The brand recently launched a new cookie line in the three flavors consumers seek most: chocolate chip, oatmeal raisin and snickerdoodle. With cookies being one of the most sought-out items in bakery, Bommarito noted that it was important that the brand have a gluten-free offering for all.

Although the baking industry has a rich history in developing wheat-based products, this category doesn’t have the luxury or history to do so easily. Companies like Riverside Natural Foods are finding the answers for innovation in unexpected areas and ingredients.

“As ingredient technology improves, we are seeing gluten-free baked products deliver exceptionally well against traditional wheat products,” Cancade said. “Ingredient suppliers and packaged goods manufacturers are getting creative with non-gluten flours made from nuts, seeds, tubers and pulses.”

In addition to alternative flours, Cancade said there is a notable rise in upcycled ingredients making their way into the segment.

“These ingredients are typically higher in protein and fiber and rescue food headed for waste streams, so this can be a win-win to improve nutritional quality and for environmental sustainability,” Cancade continued. “Another innovation area is ‘hidden vegetables’ in products. MadeGood products have always contained extracts from vegetables, which provide a nutritional boost. We are seeing the industry start to follow suit.”

In catering to a demographic with certain dietary needs or preferences, maintaining sanitation standards and taking steps to reduce or eliminate cross contamination becomes a critical part of a bakery’s operations.

Letchinger noted that Flowers bakes Canyon Bakehouse products, which range from classic breads to buns and