Ashworth’s SpiralSurf plastic belts are offered in both 1- and 2-inch pitches with available plastic or steel rods. The belts can be customized to meet individual requirements for cooling, proofing and freezing applications. SpiralSurf 100 is well-suited for tight transfers and smaller products, while the SpiralSurf 200 handles heavier/larger products.

Visit the Ashworth website for more information.

BreadPartners launched Pane Toscano, a 4% bread base designed to elevate artisanal bread and roll production. With its clean-label formulation, the dried rye sourdough enhances natural fermentation, improving dough structure and crumb texture through organic acid production.

Engineered for consistency and ease, the base incorporates natural enzymes to optimize dough extensibility and gas retention, allowing bakers to produce rustic loaves, hearty rolls and crusty baguettes. Free from artificial additives, preservatives and salt, Pane Toscano is a wholesome, customizable solution for modern baking.

Visit the BreadPartners website for more information.

AB Mauri’s latest innovation, the Indulge Technologies Egg Replacer CC 1000, replaces up to 50% of liquid whole eggs in premium creme cakes and muffins while providing equivalent volume, shape and finished product quality. It also maintains strong batter viscosity to ensure inclusions are properly suspended and imparts a moist, cohesive texture with no dryness.

Visit the AB Mauri website for more information.

Moline’s Self-Cleaning Live-Bottom Donut Proofer, catering to the next generation’s mid-capacity and high-volume donut systems, provides a climate-controlled environment for proofing yeast-raised products.

Moline’s solution provides sanitary conveyor belting that replaces a traditional proofer floor. This feature allows debris to be removed during operation, which results in extended run times and reduced sanitation time. It is available on systems that produce between 4,000 and 40,000 donuts per hour.

Visit the Moline website for more information.

Reading Bakery Systems (RBS) unveiled its redesigned Thomas L. Green sheeting line system. The more streamlined and flexible system offers improved maintenance features and easier sanitation, including tool-less access and fewer components. Unobstructed views into the machine allow operators to visually inspect, assess, and plan downtime for line sanitation and maintenance.

The new design combines the latest RBS intelligent and sustainable design approach, SafeShield sanitary protocols and improved production flexibility. This future-proofing strategy helps maximize production flexibility and operational efficiency.

Visit the Reading Bakery Systems website for more information.