Hinds-Bock automatic cake lines

Custom designed for specific pan configurations, Hinds-Bock cake production lines run 2 to 3 shifts a day with continuous high-speed production rates of cake batter. Options include large pistons and cylinders, interchangeable spouts and a targeted pan oiler that allows the oil to be sprayed only into the pan cavity. Equipped with a PLC, each line has a large-capacity memory for storing multiple pan recipes.

Hinds-Bock Corporation; 877-292-5715; www.hinds-bock.com

Join the editorial staff of FE and Refrigerated & Frozen Foods as we share how business is doing, what’s affecting business, and where companies are spending money, if at all.

This R&FF webinar will focus on an overall look at the “state of the industry,” with a research and statistical focus on some of the consumer trends driving product development, as well as a look at the cold storage landscape and how F&B manufacturers and processors can best work with third-party logistics (3PLS) and cold storage providers.