Clextral designs, builds, installs and maintains a wide range of twin-screw extrusion and co-extrusion lines to make crispy flat breads , both plain and filled. Clextral lines leverage its unique twin-screw extrusion technology and are highly flexible and scalable. They can be quickly and economically modified to make innovative new products to meet changing market demand. A mix of selected ingredients is conveyed into the hopper of the feeder, which continuously delivers the dry mix to the extruder where liquid additives are injected.
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Laukaan PeurunkagolfVIDEO ON THE TOPIC: 4 Easy Snack Ideas using Wasa Crispbread
People always want to know how we got the name 34 Degrees. The answer is Sydney, Australia. Thirty-four degrees is the latitude of Sydney—the city where our company Founder Craig Lieberman discovered his passion for food and wine while attending grad school there.
In , Craig launched 34 Degrees and began importing specialty foods from Australia. But like many long-distance relationships, this arrangement had its share of challenges.
In , he discontinued his importing venture to become a manufacturer focused exclusively on making 34 Degrees crackers in Colorado. Simply to make the very best crackers that are as good on their own as they are with a little something extra — especially when that something extra is cheese. Our bakery is not only the source of our favorite crackers; it is a source of pride. We are dedicated to maintaining the highest level of quality assurance.
To ensure these highest standards of food safety, our bakery is gold certified and regularly audited by Silliker, the leading internationally accredited food testing and consulting network. Food and Drug Administration. His hands were covered in flour starting at an early age, working at a pizzeria in his hometown during high school and then making croutons for an entire summer before college while employed at Pepperidge Farm.
His education took him to the University of Richmond for a B. Little did Lieberman know then, but his studies in Sydney in and culinary explorations throughout Australia would set the course for the creation of 34 Degrees eight years later, first as a company focused on specialty food imports. Lieberman remains unwavering in his commitment to nurture the company culture, which is more like family than a group of employees.
He values being authentic, kind and humble above all else in his daily business decisions, attributes instilled in him by his late grandmother Kate who never got to try his crisps but inspired his love of food. Robert thrives in and appreciates the 34 Degrees company culture where everyone has input on how to build the brand with creativity and integrity.
While there, he also served as a cheese specialist and developed a training program for retail customers that include Fred Meyer and Market of Choice stores. Earlier, he managed a deli and specialty food department for a small, family-owned grocery store in Portland, Ore. Food, food and more food. While there he lived what many foodies would consider a dream — Robert had the great fortune of lunching with Julia Child and her husband Paul. His knowledge of food, and more specifically of cheeses, will never let you down.
In a small company everyone naturally wears a lot of hats. However, there is always one person who has to act as the glue. The person who makes sure the lights stay on and the doors open and close each day. She is a University of Florida graduate, with a degree in TV production and a minor in food science, which has shaped her ability to balance on-the-fly creativity with strategic ideas given the unique challenges and opportunities that define our industry.
Like everyone else in the 34 Degrees family, Jenny is also motivated by exploring the world around her, from different cultures during international travel to here at home through causes focused on farmland preservation, food security and water safety. Executive Chef Where would 34 Degrees be without a rock star executive chef at the helm?
We are lucky to have Chef Mikey Shethar as a member of the team! Mikey brings with him a wealth of knowledge and experience in the culinary arts as well as a deep passion for education, nutrition and like so many of us here, adventure!
Mikey not only works to develop new crisp flavors and delicious recipes for our website but also travels with us to all trade shows and events to create incredible and creative pairings for people to try. Chef Mikey is one of our West Coast teammates and is fortunate enough to call Portland, Oregon his home.
Talk about a well-rounded guy! Next time you see an incredible pairing on our website or a fresh new flavor to enjoy at home, you can thank Chef Mikey for his work. Director of Sales, East Nick Beaton is no stranger to the world of crackers. Having spent many years working as President of North American Operations for the acclaimed cheesewares company, Boska Holland, Nick has enjoyed more than his fair share of the world's best cheeses and their perfect accompaniment, 34 Degrees Crisps!
In addition to his prior work making friends in the specialty cheese world, Nick excelled in companies large Time, Inc and small a tiny marketing firm.
He has always been passionate about food and drink as he was a tour guide at a famous brewery when he was 18 and paid for college with the help of many cool restaurant jobs. In his new role for 34 Degrees, Nick will work to ensure broad and enticing exposure for our crisps at all retail locations east of the Mississippi.
And when forced indoors, he takes up curling yes, curling — the most awesome of Olympic sports! Although our Natural crisps with cheese are always a favorite, Nick will never say no to a good double IPA from Vermont and a basket of fries. Cheers to that! Scott is an avid runner, a Creole gourmand, a new father and all around nice guy.
Prior to that, he worked for Madhava Natural Sweeteners, where he helped to launch a myriad of new products and worked with co-packers around the U.
With a B. Vice President, Sales Lars Bjorklund is not just a man with a difficult-to-pronounce name. Lars is a cheese aficionado, lover of technical outdoor gear, and aspiring drone pilot … with a difficult-to-pronounce name. Lars also happens to have an incredible background in the specialty foods world, as a high-end cheese distributor in St. Lars began his career in marketing but quickly transitioned into specialty foods.
He likes to joke that having worked in cheese, and now crackers, his next endeavor will surely be in charcuterie to round out his cheese board career. Like so many of us at 34 Degrees, Lars is a true lover of food. As the VP of Sales, Lars is most passionate about guiding and leading our Sales Team to success and encouraging the entire organization to be the best partner we can possibly be to all of our customers.
Looking to the future, Lars is inspired by product innovations and continuing to grow a highly successful brand. Lars is our favorite 34 Degrees redhead so it came as no surprise that if he were to create a new flavor for our sweets line, it would be a ginger snap crisp.
Good one, Lars! He hails from the far reaches of the Northeast and began his career in Healthcare Administration before finding his love for food. Adam has had the good fortune of growing several CPG brands over the last 10 years and loves the challenge of working in this industry.
Like most people living in Colorado, when not in the office, you can find Adam hitting the slopes, hiking the front range, backpacking the divide, or anything else outdoorsy. He loves delicious food and beer, but above all adores tasting whiskies of the world. Adam is not only our resident numbers guy but the official office comedian. He might cut your budget but have you belly laughing ten minutes later. Senior Brand Director Robin joined the team in August and is thrilled to be part of the 34 Degrees family.
Robin is a seasoned marketer with a passion for food and beverage — professionally and personally. From seeking out new flavor trends to geeking out over new packaging technology, Robin is always on the hunt for the next great 34 Degrees discovery. She grew up in Germany and has two boys therefore she speaks English, German, and teenage boy fluently. In her free time Andrea plays board games with her boys, runs, plays guitar, reads, herds her cats, dog, and chickens, grows her garden, and makes soap.
Andrea says that cooking is her love language and she adores cooking for friends and family. She is passionate about life, family, friends, and being kind. In addition Andrea is one of those oddballs who finds working with numbers peaceful. In her career, Andrea has gained experience working in various CPG companies from cleaning products to exotic food products, always in the Operations and Finance Teams.
We are happy to have her experience, easy smile, and problem solving skills to round out our team. Our offices are located in the heart of RiNo —known as the River North Arts District— an exciting and community-focused neighborhood on the leading edge of Denver's urban development program. Our new office space is a converted warehouse that we developed with gathering and community in mind. From the mural art and innovative companies surrounding us to the craft coffee shops and eateries, RiNo fosters our sense of community and nourishes our creative minds.
We believe that everyone should have access to good food and pledge to share our crisps with friends and neighbors in need. The more you pair, the more we share. Tote bags filled with pounds of nutritious kid-friendly food are distributed to children on Fridays to take home over the weekend.
For many of these children, the totes are their main source of food on Saturday and Sunday. Fighting hunger is a cause that is important to our team so partnering with Food Bank of the Rockies makes sense. They serve a need right in our own backyard and we like the idea of providing our neighborhood kids with a healthy snack option.
We are committed to wholesome food, but also to protecting our environment. We can't help that our crisps require packaging, but we do take steps to make sure that the packaging components are earth friendly. Our inner trays, retail boxes and shipping cartons are fully recyclable and compostable. Our cardboard suppliers offset their carbon consumption by contributing to wind energy credits. With each box produced, we help a farmer utilize wind power directly from his own land as opposed to electrical energy from the power grid.
Colorado's Best. Company Week - Company Profile, 34 Degrees. Food Navigator - Food Entrepreneurs to Watch. The Kitchn - Faith's Daily Find. Eat This, Not That! WholeFoods Magazine - Baked Goodness. Entrepreneur - 4 Examples of Risks Leading to Reward. BusinessDen- With taste for events, cracker company expands onto Larimer.
Delicious Living - 3 Easy Holiday Appetizers. Gourmet Retailer - The Winners Are TGR's Editors' Picks. Food Navigator - New Products Gallery.
Business Altitude - 34 Degrees Giving Back. Craig Lieberman.
Stand on the stone steps of 19th-century Clevedon Hall sipping a Champagne cocktail, watching wild deer skip through the snow-covered grounds and survey all that is yours, as the party continues inside — an idyllic yuletide scene, yes, but not just the stuff of daydreams. This beautiful manor house can be yours this Christmas. A sympathetic three-year refurbishment has given Clevedon Hall a new lease of life, but its charm and character have been retained. For a minimum of guests up to , it can be taken exclusively for a festive feast and party that you and your guests will never forget, at a price that seems at odds with the grandeur of such a venue. Flexibility is a big part of the beauty of this place.
CLASSIC BREAD STUFFING
Apach Bakery Line is a new, rapidly growing project of Equip Group company. Apach Bakery Line includes a full range of equipment necessary for businesses from small-to-medium size bakeries and cafes to central productions for retail chains. The machines are produced by world-class Italian factories. The range is comprised of machines for all stages of production: - Dough preparation - Fermentation - Forming - Baking Large warehouse program ensures shortest possible delivery time. We will help you to create a bakery of your dream and support you on every step of the project. Abat is the leading Russian manufacturer of professional kitchen equipment for public catering enterprises. Professional kitchen equipment under Abat brand has established itself as a high-quality and perfectly functioning unit.
Advances in Baking Technology pp Cite as. The fully evolved food extrusion process has become a much more complex operation which can be defined in only general terms: it is a continuous process which applies the interactions of mechanical geometry, rheology, chemistry and energy in a controlled environment of pressure and shear to improve food properties, and to create food products with special characteristics. Actual food extrusion processes contain a series of unit operations within the extruder, some or all of which might be applied in a particular production line see Figure These include the following. Unable to display preview. Download preview PDF.
Apach Bakery Line is a new, rapidly growing project of Equip Group company. Apach Bakery Line includes a full range of equipment necessary for businesses from small-to-medium size bakeries and cafes to central productions for retail chains. The machines are produced by world-class Italian factories. The range is comprised of machines for all stages of production: - Dough preparation - Fermentation - Forming - Baking Large warehouse program ensures shortest possible delivery time. We will help you to create a bakery of your dream and support you on every step of the project. Through innovative, precision engineering informed by our master bakers' expertise, AMF designs integrated production solutions for soft bread and buns, artisan bread and rolls, pizza and flatbreads, cakes and pies, pastries and croissants, and beyond. Rise Together with your baking partner of choice. We are engaged in the production of clipping machines "Molniya", as well as bread slicing machines "Lavina". The scope of the company's activities is complex services in the design, equipping with specialized equipment and commissioning of trade enterprises, logistics centers and enterprises of the HoReCa sector "Baltik Master" is one of the leading suppliers of commercial equipment for supermarkets, technological and refrigeration equipment for shopping centers and HoReCa.
Grazing, guzzling and tracking trends at Summer Fancy Food Show
A product having some content of water submitted to a radio frequency RF field absorbs the electromagnetic energy and thus its internal temperature increases. If a sufficient amount of energy is supplied, the water is turns into steam and evaporates. Thanks to above mentioned features, the radio frequency heating, has the following advantages:.
Drying the bread before making the stuffing is crucial for texture and flavor. If you plan ahead, you can simply leave the bread cubes out on the counter for a few days to become stale. Otherwise, spread them out on baking sheets and dry in a degree oven for 30 to 60 minutes. Let the bread cool before using in the stuffing. You can substitute three ounce bags of plain dried bread cubes for the homemade dried bread cubes, but you'll need to increase the amount of chicken broth to 7 cups. This recipe can easily be halved and baked in a 13 by 9-inch baking dish for a smaller crowd. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.
Extrusion of baked products
Los Angeles Magazine. Los Angeles magazine is a regional magazine of national stature. Our combination of award-winning feature writing, investigative reporting, service journalism, and design covers the people, lifestyle, culture, entertainment, fashion, art and architecture, and news that define Southern California. Started in the spring of , Los Angeles magazine has been addressing the needs and interests of our region for 48 years. The magazine continues to be the definitive resource for an affluent population that is intensely interested in a lifestyle that is uniquely Southern Californian. Fight Club. Bob Dylan; Jay Chiat
Flat Crispy Bread Production Lines
Если нет, мне нечего Когда я снова вернусь в Диаспар, через пятьдесят или сто тысяч лет, для меня пройдет лишь миг.
Интересно, какой город я увижу. Если ты будешь жить в нем, то от знакомого мне города мало что останется. Однажды, верю, мы встретимся. Не могу сказать, жду ли я этой встречи или опасаюсь. Я никогда не понимал тебя, Элвин, хотя было время, когда в своем тщеславии я думал, что понимаю. Истина ведома только Центральному Компьютеру, и только он знает правду о тех Уникумах, которые появлялись время от времени на протяжении тысячелетий и затем исчезали навсегда.
Выяснил ли ты, что с Одна из причин моего бегства в будущее - нетерпение. Я хочу увидеть результаты начатого тобой дела, но хочу позаботиться и о том, чтобы пропустить промежуточные стадии - подозреваю, что в них будет мало приятного. Интересно, какой мир окружит меня через каких-нибудь несколько минут субъективного времени; будут ли помнить тебя как творца или разрушителя - и будут ли помнить .
CLASSIC BREAD STUFFING
Совет, едва признавший существование Лиса, был, вероятно, пока не в состоянии понять происходящее. К тому же Совет был откровенно напуган - впрочем, насколько мог судить Джезерак, то же относилось и к гостям, которым, правда, удалось лучше скрыть это обстоятельство.
Она видела город бессчетное число раз с других, почти столь же выгодно расположенных точек - и со значительно большим комфортом. - Вот наш мир, весь, целиком, - сказал Элвин.
В конце концов Хилвар выбрал место для ночевки в небольшом углублении несколькими сотнями ярдов ниже вершины холма и принялся приводить в действие оставшуюся часть снаряжения. Первым возникло большое полушарие из какого-то твердого и почти прозрачного материала, которое полностью укрыло их, надежно защитив от холодного ветра, которым потянуло вверх по склону.
По-видимому, этот купол генерировался тем самым небольшим прямоугольным ящичком, который Хилвар поставил прямо на землю и больше уже не обращал на него ровно никакого внимания -- до такой степени, что в конце концов даже завалил его какими-то другими причиндалами.
Очень может быть, что этот же самый ящичек произвел для них и удобные полупрозрачные койки, на одну из которых Олвин с радостью и облегчением сразу же и повалился.
Еще дальше к северу деревья и поляны терялись в крапчатом зеленом ковре, морщинившемся кое-где грядами холмов. А еще дальше, на самом пределе видимости, подобно облачному валу, лежали горы, отсекавшие Лис от пустыни.
Тот же вид открывался при взгляде на восток и запад; к югу же горы были, казалось, всего в нескольких километрах.