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Article: Icing on the cake: advances in technology allow wholesale bakeries to create elegant cakes and masterful desserts that look like they were expertly designed by the bakery next door.(Production/Technology: INNOVATIONS IN EQUIPMENT)
- Article from:
- Snack Food & Wholesale Bakery
- Article date:
- April 1, 2007
- Author:
CopyrightCOPYRIGHT 2007 Ascend Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Who doesn't love lip-smacking icing decorations on an already enticing product? Icing-depositor firms are using every move in the playbook to attract baked goods companies as customers and whet the appetite of consumers everywhere with fanciful finishing touches to doughnuts, pies, cookies, cupcakes, cinnamon rolls, breads and muffins.
No matter how good these baked products taste, it's often the icing or glaze that enhances the product's appearance, catches a consumer's eye and leads to an impulse sale.
Icing equipment generally follows two styles. The traditional waterfall approach uses a modular-style enrobing machine or a spraying system that is ...
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Article: Textron Wins $79,363 Contract for Aircraft Hydraulic, Vacuum, ...
US Fed News Service, Including US State News;
October 14, 2008 ;
300 words
... ... S. Army has awarded a $79,363 contract to Textron Inc., Santa Clarita, Calif., for hydraulic, vacuum and de-icing systems components. The contract was awarded by the U.S. Army Materiel Command, Redstone Arsenal, Ala. For more information ...
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