More information?Issue 15If you would like more informationabout any of the products or servicesfeatured in this issue, please tick therespective box and either copy or cutthis column, and mail or fax it backto us – alternatively please send an e-mail or telephone naming theproduct in which you are interested.

�� ‘Rollmaster’ sheeter curler�� JBS specialist conveyors�� Hydrovoima sheeting equipment�� Pizzamatic pizza topping

‘Rollmaster’ plant�� rolls and buns�� tortilla�� pizza/pita/flat breads�� baguettes and small loaves

�� Form and Frys cake depositor�� Effedue spiral mixers�� Hydrovoima junior sheeter�� Salva deck ovens�� Salva convection ovens�� Salva bake-off ovens�� Sancassiano mixers�� Gostol dividers�� JBS decorating units�� Merand provers and moulders�� Form and Frys bite-size pastries

Name.................................................Position..............................................Company ...........................................Address..................................................................................................................................................................Tel......................................................E-mail................................................Fax ....................................................

Please either fax this form to 01778341918 or mail to:JBS, Freepost PE249, Stirling Way,Northfields Industrial Estate, MarketDeeping, Peterborough PE6 8BR.Tel. 01778 346168 Email: roger@jbs-engineering.co.ukwww.jbspe.com

High - efficiency decoratingA decorating unit from JBS Process Engineering is

providing significant quality, cost and hygienebenefits for Margate bakery Speciality Breads.

Speciality Breads focuses on supplyingdistributors and wholesalers throughout the UKand Ireland with a wide variety of high-qualityfrozen products for a growing ‘thaw and serve’market in restaurants and hotels. The company alsomarkets frozen dough, pre-proved and quick bakebreads.

An increasing need for a range of toppings –including sesame and poppy seeds, semolina, branflakes and oats – led to the decision to invest in theJBS wetting, seeding and flour dusting unit.

Topping 30 racks of product by hand took twopeople two hours. Now, with the unit on-line, thereare no staff costs and no time penalty. There isminimal wastage, as weight is adjusted accuratelyrather than by guesswork; the topping is consistentthroughout the run, with an even spread across thebread. There is also far less mess to clean.

Speciality Breads Managing Director CarolynMacleod says, “Because of our broad product rangewe need machines that are flexible. The decoratorenables us to decorate any product: it’s easy toswitch between toppings.”

Speciality Breads concentrates on excellence withartisan quality rolls, loaves, focaccia, brioche, andciabatta using authentic ingredients and recipes tohigh-level EFSIS standards.

The company is now expanding with an additionaldough processing line supplied by JBS. That willincorporate an existing Gostol dough divider; aMerand intermediate prover and baguette moulderwith cutting and traying up capability; speciallyengineered conveyors from JBS; and the decoratingunit. JBS represents Gostol and Merand in the UK.

The new line will be configured so that a singleoperator can load empty trays and place full onesonto a rack.

New technology launched by Form & Frys tomechanise filling and folding of bite-sized pastries, isbeing marketed in the UK by JBS Master Baker.

An innovative folding machine fashions a four-foldproduct from a 50 x 50mm dough square. A widechoice of sweet or savoury fillings is possible, and thesemini products are ideal for buffets, or as a pastryalternative to biscuits.

This new unit automates the laborious hand-foldingof these small products. A 10-row machine running at40 strokes per minute can deliver up to 24,000 14-gramproducts per hour.

Folding bite size pastries

CASE HISTORY

NEW

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JBS has developed a new, flexible sheeting andcurling unit for its Rollmaster range of rollplant. This latest development introduces ahorizontal sheeter to replace the conventionalvertical unit, and is featured in a line recentlyinstalled in South Africa.

In-line sheeting and curling, featuring rollsabove and below the band, provides simpleroperation and improved access for maintenance,whilst still retaining the high-speed high friction

belting that provides the quality features ofpositive curling of dough pieces for finger rollsand baguettes.

It also improves flexibility, with the ability toraise the sheeting rollers and use the unit as apinner to make round rolls and baps.

This innovation is an addition to the range ofstandard components used to build a Rollmasterplant.

JBS Process Engineering has supplied twoadditional lines to a specialist pizza bakery. The linesutilise sheeting technology from Finnish specialistsHydrovoima and topping/slicing equipment fromUSA based Pizzamatic –JBS markets equipment fromboth these companies in the UK.

The installation also includes specialist conveyingequipment designed and engineered by JBS for hand-topping ‘difficult’ pieces such as pineapple.

The systems are producing frozen pizza for leadingsupermarkets in the UK and Ireland. A range ofpizzas, in diameters from the increasingly popular‘bite-size’ two inches up to 12 inches, are produced.

In the new bakery, a Hydrovoima VE900 sheetingline, with automatic traying up, feeds two Pizzamaticlines. The VE900 is based on a revolutionary sheetingmethod patented by Hydrovoima; the process isextremely gentle to the dough and provides acontinuous, stress-free sheet to the make up line.Although the dough is treated by seven gauging andspreading sections, the sheeter is only 2.5m long.

The VE900 can handle a variety of products as wellas pizza – pita, tortilla, pastry and flat breads aretypical; very sticky doughs can also be processed.Dough sheets can be as thin as 0.5mm.

The two lines of Pizzamatic equipment provideautomatic depositing capability for both sauce andcheese: one line also includes a pepperoni slicer. Fullyintegrated Pizzamatic systems are at work in some ofthe world’s most demanding production environmentsapplying sauce, cheese, vegetables, meats andpepperoni to pizza crusts: single to four lane systemscan be engineered to rates of over 30,000 per hour.

Every JBS ‘Rollmaster’ system is specified froma range of modular units to meet precise productand output needs.

‘Rollmaster’ lines are used for a broad productrange – a full range of rolls and buns, baguettesand small loaves, pizza base, tortilla, pita and flatbreads, and focaccia

With outputs from 1,000 to 30,000 an hour anda scaling range from 25 to 350 grams, a'Rollmaster’ line can be configured for virtuallyany requirement.

Technology from leading international partnersadds bagels, doughnuts and pastries to a portfoliothat makes JBS the leading UK supplier ofequipment for speciality products.

JBS owner and founder Roger Jackson hasresumed full-time involvement in the businessafter a period of semi-retirement following thedeath of his wife, Cilla, who was a director ofJBS.

This coincides with the departure of managingdirector Colin Belcher from the business.

Roger says, “The company technically isstronger than it has ever been, which allows us togive the support and service our customersdemand.

“We appreciate our customers are operating ina very competitive environment, and we at JBSwill strive to give them the backing they need, andcontinue to develop innovative solutions.”

JBS has upgraded its web site at www.jbspe.com toprovide a clearer focus on the end products andequipment covered. Take a look and see how we can helpyour development plans, or solve a production problem.

Horizontal sheetingimproves flexibility

Issue 15 Spring 2006

The JBS newspaperfor craft, specialist

and industrial bakersBakingSolutions

Hydrovoima sheeting line

Baking Solutions Quality costs less than you think

Repeat order forpizza plant

Rollmaster - theversatile choice

Look on the web

Roger Jacksonreturns to JBS

NEW

1735-Baking Sol Spring 06 24/8/06 13:55 Page 2

Precision depositorfor cakes and muffins

Windmill Bakery at Ramsey, near Peterborough,chose a 60kg capacity machine from Italian spiralmixer specialists Effedue to replace a life expiredunit.

This busy, independent main-street craft bakeryneeded an efficient, easy-to-use machine to handleup to eight different mixes each day for a variety ofbreads and rolls.

Owner Gina Charles says, “These are just part ofthe extremely wide range we produce every day – fora small, traditional shop we provide customers withan extremely wide choice. We needed a reliable mixerwith rapid clean-down between mixes, and this hasproved ideal”

The Effedue machine is designed to provide shortworking times in bakeries and cake shops needingconstant changeover between dough batches. Itswork cycle can be manual or automatic, with twospeeds, both with programmable timers. It is alsopossible to change the rotation of bowl during theautomatic cycle.

Belt drives minimise vibration and noise – thissystem also gives a considerable saving inmaintenance costs. The low-voltage electrical systemhas an automatic protection feature, with anextremely simple control panel for use in automaticor manual mode. All dough contact parts are instainless steel.

Effedue supply fixed bowl automatic spiral mixersin a dough capacity range from 40 to 250 kg.Removable bowl mixers come in a 130-250 kg range;also available are fixed bowl mixers with automaticlift and tilt into the divider; and a tilting lift forremovable bowl machines.

A new precision multi-row filling and depositingmachine marketed by JBS Master Baker can be usedfor a wide variety of cake products. The GW600gear wheel depositor has been developed by Danishspecialist folding, forming and filling company,Form & Frys.

Capacity ranges from 40-gram mini muffins tocupcakes of 1,000 grams. Continuous deposits, andinterrupted strips for savoury products are alsowithin the capability of this flexible, easy to operateunit.

Cantilevered construction means that the GW600can be placed over virtually any conveyor system,and is height adjustable to fit. In addition to a Gear

Wheel pump, the machine is fitted with apneumatically controlled diving nozzle boom, whichcan be used for injecting fillings, placing icing, orfilling moulds.

The standard unit is for a 600mm wide line withsix nozzles. For larger deposits, nozzles can begrouped together; custom-built configurations up to800mm wide are possible.

Particles, such as chocolate chips in muffinbatters, are deposited with minimal damage. TheGW600 treats aerated products gently, maintainingthe product structure. Output can reach 35 depositsper minute, depending on deposit size.

JBS Process Engineering has installed pizzatopping plant from USA based specialistsPizzamatic in three UK bakeries, including saucedepositors, pepperoni slicers and cheeseapplicators..

JBS has also recently commissioned a ‘Junior’sheeter from Finnish manufacturer Hydrovoima ina UK bakery for the manufacture of speciality hotplate goods. These sheeters feature a patented andingenious spreading roller located under the web,

which avoids contact with the product, minimisesstress on the dough ensuring there is no shrink backafter cutting and also allowing water absorptionlevels in excess of 80%.

The ‘Junior’ sheeter also offers an innovativemethod of producing buns, cut rolls and baguettesfrom cut sheet, and enhances the performance ofJBS’ own plants for soda bread and hot plateproducts such as crumpets, muffins, potato cakesand pancakes.

CASE HISTORYEasy to use

reliable mixerNEW

More pizzaplant orders

Automated Pizzamatic line

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Choice in dividing

JBS now supplies the complete range of Salvaequipment in the UK and Ireland, including a wideselection of deck, rack and bake-off ovens offering abroad range of outputs. Salva provers, bread plantand shop fitting equipment are also sold by JBS.

JBS can also service existing Salva ovens andequipment.

The new ‘Magma’ deck oven from Salva offersbakers savings in materials, energy, time and labour.

Ideal for larger craft bakeries and small industrialplants, the Magma oven combines the principalqualities of rack and setter ovens. It containsbetween 8 and 20 stone sole decks, according to thetype of products being baked. Time and laboursavings come from completely automatic loadingand unloading.

The Sirocco range of gas, electric or diesel rackconvection ovens ensure an even bake as the productrotates within the airflow throughout the oven.They are ideal for a wide range of products fromcrusty bread and rolls to pastries: tray capacityvaries from 12 to 40, depending on tray size andoven model.

A choice of controls contributes to the Sirocco’sreputation for efficient production with a minimumof labour, and simple maintenance.

The extensive Salva range of Kwik-co electric orgas fired convection bake off ovens are ideal forhandling frozen or part-baked products in a fullrange of consumer outlets.

A gas model has an ability almost unique amongbake-off ovens to produce oven-bottom bread androlls in very small batches, with baking taking placeon the sole plates.

JBS Master Baker is marketing a new planetarymixer with an oil-free gearbox. Developed by Italianmixing specialist Sancassiano, it provides significanthygiene, maintenance and production advantages ona wide range of products.

The oil-free gearbox eliminates the possibility ofleakage and product contamination. It allows asimpler design, reducing surfaces in which bacteriacan flourish.

With independent motors to drive the tools andplanetary movement, changeover between paddle,spiral and whisk is tool-free and can take less than10 seconds. The speed of the tools and of theplanetary movement can be adjusted independently,increasing flexibility for different mixing phases andrecipes.

All Sancassiano planetary mixers have two toolsand one scraper – mixing time can be reduced by65% compared with a single tool mixer. The toolscan differ – a cutting tool and a flat paddle, forexample.

This new mixer can be used for a wide productrange including smooth batters, wire-cut cookiedough, fillings and cake batters.

A new range of Ergo Bear planetary mixer beingmarketed by JBS Master Baker incorporatessignificant handling and operational improvements.

The range of 40, 60, 80 and 100 litre sizemachines developed by Danish manufacturerWodschow is mechanically belt driven, providinginfinitely variable regulation while the machine isrunning, to the exact speed required. Conventionalgear driven mixers have to be stopped whenchanging speed.

Belt drive also means that there is no gearbox oilto leak and contaminate the product.

These mixers are supplied with a new Vari-Logiccontrol panel as standard. It combines variablemixing speed with a four-step fixed speedprogramme. Up to 25 recipes with nine steps can bekeyed in.

Gostol-Gopan is introducing a new doughdivider with a choice of one, two or three pockets toprovide bakers with a wide choice of productweights and outputs. Equipment from this

Slovenian company is marketed in the UK by JBSMaster Baker.

The KRAS divider has a throughput rangingfrom 525 and 4,365 pieces per hour, and a scalingrange from 60 to 2,880 gram. For flexibilitypurposes, three pocket machines are adaptable torun as single and two-pocket units, and two-pocketmachines can be operated with a single pocket.

One model incorporates an automatic servo-controlled check-weigher with on-the-run doughpiece weight adjustment within close parameters.The divider can be used for almost every type ofdough.

Two single pocket BVDS dividers from Gostol-Gopan have been delivered to UK bakeries. Theyare designed to produce a wide product range insemi-automatic and automatic lines. One ishandling French style products with soft, stickydoughs; the other bloomers and French sticks.

Salva salesand service

Oil - free brings benefits

Better mixing with Bear

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