KB Systems Tortilla Line with 52 Inch Press Cost: $960,000 Includes 6 month warranty if installed by seller Currently being rebuilt "like new" Cost does not include shipping, installation or training (details available upon request) Line Details Originally manufactured in 2008 8 Pocket Divider w/ Hopper Overhead Proofer KB Systems Press KB [...]
Lawrence KB 36X36 Tortilla Line Cost: $660,000 Includes 6 month warranty if installed by seller Currently being rebuilt "like new" Cost does not include shipping, installation or training (details available upon request) Line Details Originally manufactured in 1999 WP 6 Lane Divider Overhead Proofer KB 36 X 36 Press Lawrence Equipment Oven [...]
In the United States, wheat flour tortillas are the fastest growing segment of the entire baking industry. That means that if you haven’t started producing tortillas, you definitely should be considering it. At the Baking Expo later this month, I’ll be on the lookout for ingredients that can be used in clean label tortilla [...]
Sponsored by ICL Food Specialties Take a deeper dive into chemical leavening in part two of our look into the systems help so many baked goods produce the final perfect texture and structure. Chemical leavening systems are essential to a number of baked goods. Blends, like baking powders, are typically made up of a [...]
At BAKERpedia, we hear a lot of questions from bakers. And like most questions, we find that a lot of other people are wondering the same thing. That’s why we spend time each week answering questions on social media and our forum. A few questions keep coming up. So in this episode, Dr. Lin [...]
Why do you add acids to baked goods? For chemical leavening, right? Well, that’s not all they are good for. Look at fumaric acid. With this ingredient, a little goes a long way. This is an acid with a high acidification power and neutralization value of 145. This means you can use less of [...]
Can we just appreciate tortillas for second? They’re delicious and go with almost anything. It’s no wonder they are an ever-growing sector of the baking industry and a staple in many households. In fact, tortillas represent around 30% of sales in the U.S. baking industry, making them the second most popular bread type in America. [...]
Flour Tortillas Ingredients In Baker's Percent: (%) HRW SG Flour - 100% Water - 55% Salt - 1.5% Sugar - 0.5% Shortening - 7% Sodium bicarbonate - 1% Levona Brio - 1.8% SSL - 0.5% Method Add all ingredients to spiral mixer, and mix for 2 min at [...]
Reduced Carb Cauliflower Tortilla Dough Ingredients In Baker's Percent: (%) Cassava Flour (3% fiber) - 30% Tapioca RS4 - 40% Cauliflower Flour - 15% Green Banana Flour - 5% Rheoflex Cassava - 10% Salt - 2% Baking Powder - 3% Fermaid Relax - 2% Thixogum S - 2.5% Pea Protein - [...]
Brought to you by IBIE Every three years, the entire baking community comes together at IBIE to experience new technology, access best-in-class education, find inspiration and connect with important resources. Because this is the venue where baking professionals in all roles and from every industry segment join together, the progress that originates at IBIE helps to shape [...]
