National Oreo Day – March 6th!

According to foodimentary.com – March the 6th is National Oreo Day.   In order to pay homage to this cornerstone of snack cookies – we offer a link to a video on the History channel titled
Oreo Cookies where you can learn more about the many ways there are to eat a Oreo Cookie!

Did you know that the Oreo has a SONG?  You can download that by visiting Oreo Website and you OReoLadybugcan learn more about the “Wonderfilled” cookie known as Oreo there too!   There are Oreo recipes and Oreo games… it’s a great site!  And there are links to the Oreo Facebook page too!

Did you know that according to the Mondelez Website, the Oreo cookie is marketed in the following countries:  Argentina, Australia, Canada, China, Indonesia, Mexico, Netherlands, Peru, Poland, Puerto Rico, Romania, Russia, Spain, Taiwan, Thailand, Ukraine, United States, Venezuela, Philippines.

The Oreo cookie and brand definitely have a life of their own – and Peerless Food Equipment is happy to celebrate National Oreo Day!

Celebrating the Noodle in March

According to “foodimentary.com” , there are plenty of reasons to celebrate in the month of March.  Not only is March designated as National Nutrition Month, but it also serves as National NoodEgg_noodlesle Month AND National Flour Month.    Flour is a common ingredient used in Peerless Mixers everyday.   And, Noodles, can definitely be a product of the dough produced in a Peerless mixer.
So, celebrating the Noodle certainly seems like a good idea!

According to the Wiki definition, “ In the United States, noodles are flour paste products in various shapes.  In Britain, noodles generally are long, thin strips of flour paste products. The material composition or geocultural origin must be specified when discussing noodles. The word derives from the German word Nudel.

Also according to Wiki, ” The earliest written record of noodles is found in a book dated to the Eastern Han period (25–220) of China. Noodles, often made from wheat dough, became a staple food for people of the Han Dynasty (206 BCE – 220 CE).During the Tang Dynasty, the noodles were first cut into strips, and in the Yuan Dynasty, the making of dried noodles began.”

The noodle also has a long history in other parts of Asia, Europe and the Near East.   This staple food has been paired with sauce, served in soup and can be pan fried or deep fried.   The noodle can take on the shape of a flat strip, a round string, a tube or a shell.  The noodle can be made from flour, wheat, corn millet… the base ingredient is limited only by the cooks imagination.  So join us in March as we celebrate the Noodle!

Peerless Mixers – More Than Just Sliced Bread

hallmark-overall_WebPeerless has been in business for over 100 years. Most of that time has been spent mixing dough for bakeries who produce breads, crackers, bagels, cakes and cookies.  However, over the past few years, Peerless mixers have been finding their way into other types of food making facilities.

Peerless mixers are now in plants that mix different products such as pet food and treats, neutraceuticals and nutritional bars. With these adjacent  markets, Peerless is expanding our existing product line to serve different types of food manufacturing.

Pet Food picThe Pet Food Industry is one of the fastest growing markets and is expected to grow to US$74.8 billion by 2017.  Read more here! about the growing Pet Food Industry.

Today, more than ever, consumers are focused on pet food.   There are Pet Food Rating websites, Breeders Clubs that reward volume purchases and pet foods are now frequently labeled “Organic” , “Fresh” and “Premium”.   In the world of “Pet Parents” who want to provide the “Best for the Fur kid” –  “frozen”, “freeze dried” and “grain free” are advertising buzz words.  Peerless has a small presence in this market – our mixers mix pet treats that are cooled and extruded into chews, and are used in a few other pet food locations that use Peerless mixers for R&D projects.   This market is exploding, not only in the US, but around the world.  Keep an eye out for Peerless as we carefully expand in this industry!

neutraceuticals 2

Recently, new research was completed and report published titled the “North America Nutraceuticals Industry Outlook to 2017- Increasing Demand from Ageing Population to Drive Growth” .  This report  gives a comprehensive analysis of the industry past, present and future outlook.  To learn more about this report, click here!.

Statistics in this study include functional food, functional beverages and dietary supplements. Additionally the sub-segments of the industry, ongoing trends and developments, import and export scenario, government regulations and impact and highlight major players operating in the industry. The concept of nutraceuticals is very well prevalent in the North American region, with more than 60% of the population living in the US and Canada claiming themselves as a regular users of nutraceutical products.  The value growth recorded by the nutraceuticals sector in the North American region over the review period of 2006-2012 was 8.4%.   This market has a high growth potential for Peerless mixers as well.   Watch for us in this new market as well.

The return of the pretzel bread and more flavors!

pretzel-bun-sliders-9There has been a lot of talk about artisanal breads in the past, even calling out the now-mainstream trend toward pretzel bread. If you need an example, fast food chain Wendy’s is launching a new limited time offer with brioche (replacing their more recent LTO, pretzel bread). Our culinary teams are looking carefully at what’s next, but breads continue to be big, even in a gluten-free world. As we look at the overarching trend, it’s about the flavor experience of bread and how it’s moving more to the center of the plate. Expect breads in more flavors, more forms, and dipped in more than just egg batter in the future.

Some of this is led by a return to home-baked bread, but it goes beyond that to bread with benefits (flax seed, anyone?), salted bread, flavored breads and bread as the main course. Instead of being a carrier, bread is now surrounding itself with a variety of proteins and flavors. Bread salad, breaded meatballs and meatloaf, bread pudding, muffin cups, flatbread pizzas, stuffing casseroles—all of these are making us rethink how bread impacts a meal.

Read more: http://www.foodchannel.com/articles/article/2014-top-ten-food-trends-part-i/#ixzz3FNcNRrYJ

What’s new about buttering bread?

When Butter’s Not Enough

This year the report is predicting that chefs are going to up the free bread ante and litter your table with creative spreads. For example, at The Pass in Houston, you get black garlic mostarda, vanilla tapenade and tomato jam with your dinner rolls. Other places offer chef-driven spreads like whipped lardo, rosemary hummus, roasted garlic butter, smoked ricotta, whipped beet butter, porcini oil, jalapeno oil, smoked eggplant dip, salsa butter and whipped chicken liver butter

xnews.com/leisure/2013/11/07/top-12-hottest-food-and-beverage-trends-for-2014/

BEMA has annual meeting – DIVE IN!

hallmark-overall_WebBEMA held its annual meeting on June 19-24, 2014 in Fairmont Southhampton, Bermuda.  Our very own National Accounts Manager, Patrice Painchaud was in attendance where wholesale bakers and snack producers got a chance to connect and interact with vendors and customers from around the industry.

 

During the meeting, BEMA formed various customer panels (Sweets Snacks & Co-Pack panel, Family Owned Bakeries Panel and BIF -Bakery Industry Forum).  These panels included guests from Pepperidge Farm/Campbell Soup Co, Baptista Bakery, Turano Bakery, Amoroso Bakery, Aryzta and Dawn Foods just to name a few.  Throughout the six day event, the panels held information and discussion sessions where safety, innovation, niche markets and challenges of the day were discussed.  What a great way to bring all sectors of the baking industry together to enhance dialog and culture!

For over 85 ylogoears, BEMA (Bakery Equipment Manufacturers and Allieds) members have been providing customers with high quality products.  Through their efforts; innovation, sanitation and production efficiencies are at the forefront and keep industry standards above average.  Peerless has been a member of BEMA for over 30+ years. Patrice is the current International Committee Chairmen.

 

Is Protein-Enriched Food the Next Big Thing?

bagelGluten Free was and still is the buzzword in the food industry.  Now we are hearing a new catchword on the horizon.  It’s called protein enriched foods, most notably nutrition bars, cereal, bread, non-dairy beverages and soups.

Protein-enriched foods by definition would be foods that naturally does not have protein or very little and then “enriched” with protein.  Doing so sets up the manufacturer to compete with the perceived “healthy snacks” market.  enriched-flour-foods

This could be the tip fo the iceberg as there are many foods such as bagels, frozen meals people would like to see enriched.

Regardless of the baking need, Peerless Mixers can handle the task.  Visit our website to learn more about the Peerless Mixer Line and how Peerless can help you!

Peerless Mixer Bowl – The Heart Of It All

The definition of the word heart means the central or innermost part of something.  We’ve all heard the sayings “right in the heart of the city”, “home is where the heart is” and “the heart of a house is the kitchen”. Here at Peerless, we think  jacketed mixing bowls are the heart of our mixers.  So, Peerless developed a jacketed bowl with industry-leading features and benefits, all backed by a 5-year warranty.

bowl2

Our jacketed bowl with the Patented  channels offers superior cooling efficiency,  significant bowl sheet support and end to end strengthening members.

 

 

 

The benefits of Peerless bowls include: 

  1. Improved cooling capacity
  2. Stronger bowl = longer life
  3. Superior heat exchange resulting in cooler dough
  4. Jacketed bowls come standard with a 5 Year Bowl Warranty

bowl pic 3 5 YEAR WARRANTY ON MIXER BOWL We provide a five (5) year warranty on the original jacketed mixer bowl for a Single Sigma, Double Sigma Mixer or High Speed Roller Bar Mixer. This will cover defects in material or workmanship for the bowl sheet, wrapper sheet and bowl jacket. This does not include customer misuse failures or ordinary wear items such as roller bar bushings, seals, bearings, o-rings, carrier chains, drive chain or belt, etc.

Contact Peerless today to find out how we can help your business –  with mixing. yellow bowl pic

3 Ways Peerless Is Keeping Up With Market Demands

Peerless is making changes to meet the market demand.  Change is good and keeps things progressing.  So with that said, we changed our product offering and lead the way with innovation, sanitation and durability with three new advanced ideas the market is needing.

1.) Peters Sandwiching machines have been simplified with the addition of a servo drivenpeters servo front system. This system allows for easy integration with many packaging systems.  The servos are positioned on the non-operator side of the machine which allows for easier maintenance access, too. Oreo-Pile

 

 

2.) KleanVue Mixers, the “New Kid On The Block” is making waves in the market for its kleanvue-front-viewinnovative tubular frame design allowing for the ultimate in sanitation for open frame mixers.  The inter-locking tubular design increases frame strength and the placing all the drive and tilt mechanisms on the same side reduces the need for safety guarding on both sides of the mixer.

muffins purple plade

 

 

 

 

3.) Hallmark is back on the floor and is perfect for the baker with small batches but hallmark-overall_Webdemand high performance.

french-bread-widescreen-wallpaper-2

 

 

 

 

 

These new changes will help the baker and manufacturing plant with the demands of todays market.  Peerless is dedicated to meeting the needs of our customers with superior service and unmatched reliability.  See our website or call us for more information.

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Cool Down Your Dough with our Cold Bar & Cold BarPlus System Options

The modern bakery has a variety of different doughs working for them today.  Some doughs work better chilled and others work better at a warmer temperature. The normal final dough temperature for breads and bun dough ranges between 75°F. to 80°F. 

High Speed, Roller Bar Horizontal Mixer made by Peerless Food Equipment

High Speed, Roller Bar Horizontal Mixer made by Peerless Food Equipment

 

Products such as pizza or frozen dough have exit temperatures in the lower 70’s or cooler.  For cookies and pies; it’s even lower.  Cool down dough temperature with our Cold Bar & Cold BarPlus System.  It is the solution to your temperature problems without adding ice, chilled water, flour and other ingredients to the mixer.  

 

Cold Bar FeaturesTPG_ColdBar

Our Cold Bar & Cold BarPlus System includes a refrigerated jacket, bowl ends and breaker bar.  It also comes with our exclusive refrigerated agitator bars.  When you combine the two systems, you have the largest refrigerated area in the industry where the dough is always in contact with a refrigerated surface, and you can lower the dough temperature up to 8-10 degrees compared with the standard jacket cooling. Glycol system is designed so that there are no jointed, moving elements in the product zone which is ideal for the production of English muffins, hamburger buns, bread and frozen doughs.

Cold Bar Maintenancesafety

Maintenance is important to ensure your mixer is working properly and to safeguard the long life of your equipment.  Monthly inspections are necessary to check for leaks in the agitator and proper lubrication assessments should be scheduled daily or monthly depending on the use of the machine.  See your Peerless Service Technician for any questions.