Automation nation

first_img“Everyone’s looking for something different,” says Chris Huish of Mono. “There’s a big swing towards artisan-type bread and rolls to give bakers a point of difference and consumers something new.” Swansea-based Mono acts as agent for Austrian firm Baktec, which supplies roll plants across Europe. These plants, with capacities ranging from 2,500-18,000 units an hour, are the ideal way for medium-to-large bakeries to join the artisanal roll revolution, says Mr Huish. “With special cutters, proving systems and robot panning, all controlled by a colour touchscreen system, these bread and roll plants are easy to set up and use,” he says. “Bakeries in Austria and Germany are using them as a matter of course and demand in the UK for ‘out-of-the-ordinary’ products is only going to increase.”Adaptable SmartLineContinental-style products were the start point for the SmartLine sheet-and-cut line from Rondo, based in Chessington, Surrey. The line was originally produced to handle ciabatta dough, which is notoriously difficult to handle due to its high water content. In developing a very gentle process for ciabatta, the company has produced an extremely adaptable machine. “Over the past three years we’ve had a lot of success with SmartLine,” says Mike Johnson, general manager. “It’s a minor revolution for medium-sized businesses, which can now produce all shapes and types of bread and rolls using ‘zero stress’ technology. This cuts the need for dough compression.” The machine uses a guillotine to cut dough to its finished shape, so a ‘middle’ prove is not necessary. With the addition of a roll winder the SmartLine can also produce tin bread, savouries and Danish pastries. Quality and varietyAlan Burgess, who represents newly renamed Baker Perkins (formerly APV Baker) in Peterborough, says bakers are seeking both product quality and variety. “Our clients, who tend to be at the high-output end of the market, are constantly inventing new products. Even accounting for their high production rates, these products must be made to a high standard to attract premium prices.”last_img read more

Gonzaga adds graduate transfer, highly rated recruit

first_img Associated Press Cook was leading the Salukis in scoring (15 points per game) and assists (3.3) when his season was cut short. He was shooting 55.2% from the field. Meanwhile, the signing of 6-foot-5, 195-pound guard Jalen Suggs from St. Paul, Minnesota, wrapped up perhaps the best recruiting class in program history. Suggs ranks fifth on ESPN’s Top-100 list in the class of 2020.Suggs averaged 23.5 points per game during his senior season at Minnehaha Academy. He also averaged 7.3 rebounds, 5.1 assists and 3.8 steals.Suggs is only the second recruit in Gonzaga history to be named a McDonald’s All-American, joining former Zag Zach Collins. Suggs was also one of five finalists for Naismith High School Boys National Player of the Year. The two players join a Gonzaga team that finished 31-2 last season and qualified for a 22nd straight appearance in the NCAA Tournament, which was canceled this year.,Tampa Bay Lightning advance to face Dallas Stars in Stanley Cup finals, beating New York Islanders 2-1 in OT in Game 6 Share This StoryFacebookTwitteremailPrintLinkedinRedditSPOKANE, Wash. (AP) — Gonzaga has added a graduate transfer from Southern Illinois and signed the highest-rated high school player in the basketball program’s history.The team said Thursday that Southern Illinois point guard Aaron Cook will be eligible to play next season.The 6-foot-2 Cook played in just six games last season before breaking his shooting hand against Murray State. He will receive a medical red shirt that allows him to play next season, the team said. April 16, 2020 Gonzaga adds graduate transfer, highly rated recruitlast_img read more