QUALITY OF FINISHED PRODUCT
removing excess flour from the top and Bottom of the buns before and
after they are Panned, so you do not need to run a raining proof Box
get a smooth finished product.
500 pounds of dusting flour per hour on high speed bun lines.
is 60,000 pounds in a 120 hour week.
Pan glaze by preventing contamination of the glaze with flour, later
to become baked on the pans.
Forty plus man hours per week in sanitation.
virtual elimination of unhealthy flour dust in the air, results in
immeasurable savings in plant sanitation and improvements to the
Reduces dusting flour usage…
Reduces waste dough…
Reduces labor cost for clean up…
Reduces frequency of clean up…
Improves dough transfer from divider
Improves entire plant environment…
Flour on finished product…
Manual transfer of dusting flour…
Manual sifting of excess dusting flour…
The possibility of contamination from objects
Shoveled off the floor with Excess