Jesse Newman’s Post

When capital is harder to get and costs are rising, it's important to be flexible. Like our slicers. With a few simple changeouts, repurpose a Grote slicer for many food applications. Go from tomatoes 🍅 to onions 🧅 Or bread chips 🥖 to cheese 🧀 Or bacon 🥓 to plant-based bacon 🥓 Or through a range of sandwich ingredients 🥪 When you're ready to expand production to meet new demands, we ensure you have the right blade, product holder, and more to keep slice quality high and your operation running smoothly. What are you waiting for? #foodprocessing #foodequipment #foodproduction

So let's talk about ingredient yield and why you should care about it. Ingredient yield is the usable amount of raw ingredients after processing. Imagine you are making carrot soup that requires 2kg of carrots. After peeling and trimming the carrots you only have 1.5kg of carrots. This would be your yield on the carrots. Yield testing is SUPER important when calculating recipe costs. Every piece of fat that you cut off meat, or peel off a potato is something that you’ve paid for that gets “subtracted” from your final recipe. So in order to get accurate recipe costs you need to factor this in. #ingredientyield #restaurantindustry

𝐓𝐡𝐢𝐧𝐤 𝐨𝐮𝐭𝐬𝐢𝐝𝐞 𝐭𝐡𝐞 𝐛𝐨𝐱 𝐰𝐢𝐭𝐡 𝐅𝐨𝐨𝐝𝐉𝐞𝐭'𝐬 𝐝𝐞𝐩𝐨𝐬𝐢𝐭𝐨𝐫𝐬 Ever thought of taking your food products outside the box? With FoodJet's vision technology, it's possible! Don’t let misaligned product stop you. Whether your products are perfectly placed or slightly misaligned, our depositors recognize and adapt. Each nozzle operates independently, ensuring material is deposited with pinpoint accuracy. But here's the twist: it does not matter if you use a conveyor or baking trays, our depositors will recognize your product effortlessly. #foodtechnology #foodprocessing #technology #foodjet

What do doughs, batters, buttercream frostings🧁, whipped cream, and mashed potatoes 🥔 have in common? Besides being delicious, they all pass through a vertical mixer during production. These mixers are vital for large-scale #foodproduction. Caio shared insights into the sealing aspects that protect these workhorses with Processing Magazine. Check it out! https://bit.ly/3RQ5xsT

What do doughs, batters, buttercream frostings🧁, whipped cream, and mashed potatoes 🥔 have in common? Besides being delicious, they all pass through a vertical mixer during production. These mixers are vital for large-scale #foodproduction. Caio shared insights into the sealing aspects that protect these workhorses with Processing Magazine. Check it out! https://lnkd.in/e8nc4x_a

𝗧𝗵𝗲 𝗴𝗿𝗲𝗮𝘁𝗲𝘀𝘁 𝘀𝗮𝘃𝗶𝗻𝗴𝘀 𝗽𝗼𝘁𝗲𝗻𝘁𝗶𝗮𝗹 𝗶𝘀 𝗻𝗼𝘁𝗵𝗶𝗻𝗴 𝗶𝗳 𝘁𝗵𝗲 𝗾𝘂𝗮𝗹𝗶𝘁𝘆 𝗶𝘀𝗻’𝘁 𝘁𝗵𝗲 𝘀𝗮𝗺𝗲. 𝗤𝘂𝗮𝗹𝗶𝘁𝘆 𝗶𝘀 𝗮𝗹𝘄𝗮𝘆𝘀 𝘁𝗵𝗲 𝗺𝗲𝗮𝘀𝘂𝗿𝗲 𝗼𝗳 𝗮𝗹𝗹 𝘁𝗵𝗶𝗻𝗴𝘀! In this project, the idea was to use Smart Glasses to help a customer substitute lower-protein flour for high-protein flour. Pizza dough is typically made with long fermentation times (via cooling), and needs to retain good workability afterwards. Wheat flours with high protein content have high long-term stability. To get the same effect with weaker flours, the flour treatment has to be adjusted to give the flour the same good workability. In this project we let the pizza dough work for 6 days. By adjusting the flour quality and treatment, we helped the customer keep the dough at the same workability quality. “The greatest savings potential is nothing if the quality isn’t the same,” says Stefan Creutz , adding, “Thanks to TopBake Pizza, pizza doughs can be stabilized to remain workable during long processing times, without needing to use high protein flour.” #togetherbetterbaking with Stefan Creutz and Kevin Fernando here

What do doughs, batters, buttercream frostings🧁, whipped cream, and mashed potatoes 🥔 have in common? Besides being delicious, they all pass through a vertical mixer during production. These mixers are vital for large-scale #foodproduction. Caio shared insights into the sealing aspects that protect these workhorses with Processing Magazine. Check it out! https://lnkd.in/dYVvxPfX

What do doughs, batters, buttercream frostings🧁, whipped cream, and mashed potatoes 🥔 have in common? Besides being delicious, they all pass through a vertical mixer during production. These mixers are vital for large-scale #foodproduction. Caio shared insights into the sealing aspects that protect these workhorses with Processing Magazine. Check it out! https://lnkd.in/efaDM5Ky

Imagine a world where your food can do everything you want it to. From bars that taste like heaven to chocolates that melt in your mouth, the options for food are endless. And what if I told you that there's a company that can bring all of your food ideas to life? Introducing Helmsman Pilot Plant. Their capabilities are astounding. - Bars: layered, enrobed, single mass, extruded, co-extruded - Chocolate: single shot molding, cups, enrobing - Hot Fill: Beverages, Sauces, dressings, and condiments - Aseptic Beverage w/inclusion - Carbonated: non-alc and alc. - Plant-based meat analogs Their abilities are limitless, and their attention to detail is impeccable. Don't limit your food ideas to what's been done before. Work with Helmsman Pilot Plant to bring your food dreams to life.

This isn’t just a simple pic of a delicious sourdough focaccia sandwich; it’s a snapshot of the trials and tribulations of consistent quality assurance and R&D that we undergo here at MiMi Foods - Artistic Dough Products Behind every bite is a journey—one that starts with sourcing the finest ingredients and ends with troubleshooting every step to ensure that perfect, airy and fluffy texture. In our plant, making top-tier dough isn’t just a matter of following a recipe. We experiment, we fail, we tweak, and we try again—each product is a testament to the relentless pursuit of perfection. From adjusting fermentation times to finding that sweet spot in hydration, the process is as much science as it is art. So, next time you sink your teeth into a sourdough focaccia, remember: you're not just tasting bread, you're tasting the dedication that makes it possible. And for those who think perfection is easy, just remember, even the best bakers can’t count their dough before it rises!