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Article: A viscous circle: today's depositors can handle everything from sturdy cookie dough to delicate varieties of fresh fruit without damaging the pieces.(Production Technology)
- Article from:
- Snack Food & Wholesale Bakery
- Article date:
- February 1, 2008
CopyrightCOPYRIGHT 2008 BNP 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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Mushy is fine for mashed potatoes, hot oatmeal, chocolate pudding or, if you're British, peas. But for fruit pies--save pumpkin, rhubarb or sweet potato varieties--a mushy slurry just doesn't cut it.
Face it, there's nothing less satisfying than an apple pie with a filling that tastes like apple sauce or a blueberry muffin that looks like it's been paint-gunned into a bunch of purple splotches.
That's why the latest generation of depositors features technological advancements that allow them to handle the most delicate of fruits without turning them into slime or puree. At the same time, bakers and other food ...