With speeds of 600 doz per hour when running donuts or shells and 2,400 doz per hour when injecting donut holes, Hinds-Bock donut finishing equipment saves labor costs, increases throughput and maximizes consistency.

The bakery maintains efficiencies while also cutting down on food waste.

Streamlined product flow is achieved with the right tools and know-how.

Plates and depanners aid release and keep products intact.

Equipment features allow bakers to curtail batter drips.

Equipment suppliers ease production concerns with R.&D. facilities.

From funky shapes and sizes to label-friendly formulas, waffle and wafer producers have much to consider.

Rising importance of food safety having impact in areas of the industry.

Hinds-Bock’s family of industrial muffin and cake batter depositors can produce 12,000 lb per hour in production.