bake - January/February 2024 - 34

includes 180-, 220-, 300and
440-pound options.
Like its counterparts, the
HSL130 spiral mixer gently
incorporates ingredients
for artisan breads and
Neapolitan pizza dough,
making it an excellent
choice for smaller bakery
operations and specialty
pizza shops.
" Our customers have
Hobart's new HSL130
spiral mixer offers bidirectional
bowl rotation.
come to rely on the consistent
performance of our HSL spiral mixers, "
says Carolyn Bilger, marketing director,
Hobart Food Equipment Group. " We are pleased
to add a new model for those who are mixing smaller
batches. They are sure to gain the same trusted results
to make great dough every time. "
The HSL130 spiral mixer offers bidirectional bowl rotation
(15 rpm) to improve consistency, while also allowing
operators to mix batches of dough as small as 10% of
the mixer's maximum capacity. Hobart precisely engineered
the bowl and hook rotation to lower friction and
temperature increases by gently and quickly kneading
the dough, allowing for ideal leavening. A double pulley
belt-driven motor increases torque for mixing heavy
loads of dough and the mixer features two speeds that
automatically shift from first (100 rpm) to second (200
rpm) to deliver greater mixing consistency. To support
operator assurance, the mixer's wire frame bowl guard
interlock prevents the spiral arm from running
when the guard is up.
To simplify use and improve productivity,
the mixer includes a bowl-pulsing system that
speeds dough removal and a dual electronic
timer that operators can preset between 0 to
20 minutes. The mixer will shift to high speed
when it completes the low-speed time cycle.
In addition, Hobart again will give away
a custom-designed Legacy+® HL662 pizza
dough mixer at the International Pizza Expo.
Attendees of the show, which takes place in
Las Vegas March 19-21, are encouraged to
visit booth #2025 to see the mixer design
and enter for a chance to win. Hobart will
unveil the 60-quart mixer at the opening of
the expo.
34 < JAN-FEB 2024 | bakemag.com
The Legacy+ HL662 pizza mixer (valued at $35,000)
is specifically designed for demanding pizza dough
applications. As the industry's only maximum heavy-duty
mixer, it provides as much as 30% more mixing capacity
in the same size bowl, depending on the application. This
feature allows pizza restaurants to gain productivity,
without sacrificing quality.
Hobart is proud to be an ENERGYSTAR® Partner of
the Year since 2008.
Reusable containers
On the foodservice front, Starbucks Coffee Company has
announced, starting Jan. 3, customers at all companyoperated
and participating licensed Starbucks Stores
across the US and Canada can use their clean personal
cup when ordering in café, in the drive-thru or when
ordering ahead with the Starbucks app. With the majority
of Starbucks beverages enjoyed on-the-go, this milestone
unlocks a big opportunity for customers to choose reusables
and supports Starbucks commitment to reduce
waste by 50% by 2030.
" At Starbucks, we envision a future where every
beverage can be served in a reusable cup, " said Michael
Kobori, Starbucks chief sustainability officer. " Offering
customers more options to use a personal cup when
they visit Starbucks marks tangible progress towards
the future. We know our customers are passionate about
the planet. "
Starbucks says it is the first national coffeehouse in the
US to offer customers the option to use their personal
cup when mobile ordering.
STARBUCKS
http://www.bakemag.com

bake - January/February 2024

Table of Contents for the Digital Edition of bake - January/February 2024

bake - January/February 2024 - Intro
bake - January/February 2024 - 1
bake - January/February 2024 - 2
bake - January/February 2024 - 3
bake - January/February 2024 - 4
bake - January/February 2024 - 5
bake - January/February 2024 - 6
bake - January/February 2024 - 7
bake - January/February 2024 - 8
bake - January/February 2024 - 9
bake - January/February 2024 - 10
bake - January/February 2024 - 11
bake - January/February 2024 - 12
bake - January/February 2024 - 13
bake - January/February 2024 - 14
bake - January/February 2024 - 15
bake - January/February 2024 - 16
bake - January/February 2024 - 17
bake - January/February 2024 - 18
bake - January/February 2024 - 19
bake - January/February 2024 - 20
bake - January/February 2024 - 21
bake - January/February 2024 - 22
bake - January/February 2024 - 23
bake - January/February 2024 - 24
bake - January/February 2024 - 25
bake - January/February 2024 - 26
bake - January/February 2024 - 27
bake - January/February 2024 - 28
bake - January/February 2024 - 29
bake - January/February 2024 - 30
bake - January/February 2024 - 31
bake - January/February 2024 - 32
bake - January/February 2024 - 33
bake - January/February 2024 - 34
bake - January/February 2024 - 35
bake - January/February 2024 - 36
bake - January/February 2024 - 37
bake - January/February 2024 - 38
bake - January/February 2024 - 39
bake - January/February 2024 - 40
bake - January/February 2024 - 41
bake - January/February 2024 - 42
bake - January/February 2024 - 43
bake - January/February 2024 - 44
bake - January/February 2024 - 45
bake - January/February 2024 - 46
bake - January/February 2024 - 47
bake - January/February 2024 - 48
bake - January/February 2024 - 49
bake - January/February 2024 - 50
bake - January/February 2024 - 51
bake - January/February 2024 - 52
bake - January/February 2024 - 53
bake - January/February 2024 - 54
bake - January/February 2024 - 55
bake - January/February 2024 - 56
bake - January/February 2024 - 57
bake - January/February 2024 - 58
bake - January/February 2024 - 59
bake - January/February 2024 - 60
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https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
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https://digital.bakemag.com/sosland/bake/2020_11_01
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https://digital.bakemag.com/sosland/bake/2019_03_01
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