bake Special Report - July 2022 - 19

customers with reliable tools and
supplies to further expand their
creativity as sugar artists.
Coughlin points out she is starting
to see an uptick in demand for
higher volume orders.
At the International Dairy Deli
Bakery Association convention
in Atlanta, Icing Images featured
decorating demonstrations using its
18-inch sheet, affectionally known
as Big Blue.
" Because people went smaller,
they need more of what they are
decorating, " she says. " That's why
we brought in Big Blue. "
Big Blue is for everyone in the
sweets world who needs that " extra
employee " to handle volume printing
jobs with ease. Its huge print bed of
11.8 inches by 19.6 inches will make
simple jobs even easier, but also
allow you to take on those large
orders for commercial accounts.
Offering 4-color printing
(including black) and a continuous
ink dispenser, there are no
costly cartridges to purchase. You
only need to replace the color you
run out of, rather than an entire
cartridge holding multiple colors.
Versatility is a plus. Big Blue can
allow for up to a 5-millimeter variation
between cookie or cake heights
and still have a clean, sharp image.
Built for speed
Speed is another asset. Big Blue
can print 1 cookie in 20 seconds or
do the entire print bed in roughly
7 minutes (depending on desired
print quality).
Two decades ago, Icing Images
was one of the first companies to
Bake Magazine Digital Special Report 3 | Volume 3 | bakemag.com
19
start selling affordable desktop edible
printer systems. This made it possible
for bakeries and decorators to afford
this technology, and the prints were
much better quality. Nowadays, while
most edible printing systems sell for
up to $800, Icing Images specializes
in offering affordable edible printer
systems.
In addition, Icing Images offers
electric fondant sheeters.
The Pastaline Electric Fondant
Sheeter is extremely versatile -
perfect for rolling fondant, cookie
dough, pizza dough, croissants,
marzipan, puff pastry, modeling
chocolate, short crust, and more
to thin, even sheets. The machine
rolls fondant from 0.5 millimeters
to 10 millimeters.
The NSF-certified machine fits on
your countertop and is fully automated,
compact, and easy to clean.
Sheeter solutions
The Somerset CDR-500F dough
and fondant sheeter make time and
labor-intensive dough and cake
fondant rolling easy and pays for
itself in no time by lowering production
costs no matter the application.
* Uniform, precision dough and
fondant thickness for better
taste and presentation
* Rolls dough and fondant up
to 20 " (51 cm) wide
* Eliminates time-consuming
fondant hand rolling
* Allows culinary artisans
to provide the latest cake
decorating methods for their
clientele
* Safe, fast, and easy operation
* Spring-loaded scrapers for
easy removal and cleaning
* Compact design for small
workspaces
* Simple handle adjustments for
precision uniform thickness
* Drive mechanism isolated
from roller area
CHEF RUBBER/ICING IMAGES
http://www.bakemag.com

bake Special Report - July 2022

Table of Contents for the Digital Edition of bake Special Report - July 2022

bake Special Report - July 2022 - Intro
bake Special Report - July 2022 - 1
bake Special Report - July 2022 - 2
bake Special Report - July 2022 - 3
bake Special Report - July 2022 - 4
bake Special Report - July 2022 - 5
bake Special Report - July 2022 - 6
bake Special Report - July 2022 - 7
bake Special Report - July 2022 - 8
bake Special Report - July 2022 - 9
bake Special Report - July 2022 - 10
bake Special Report - July 2022 - 11
bake Special Report - July 2022 - 12
bake Special Report - July 2022 - 13
bake Special Report - July 2022 - 14
bake Special Report - July 2022 - 15
bake Special Report - July 2022 - 16
bake Special Report - July 2022 - 17
bake Special Report - July 2022 - 18
bake Special Report - July 2022 - 19
bake Special Report - July 2022 - 20
bake Special Report - July 2022 - 21
bake Special Report - July 2022 - 22
bake Special Report - July 2022 - 23
bake Special Report - July 2022 - 24
bake Special Report - July 2022 - 25
bake Special Report - July 2022 - 26
bake Special Report - July 2022 - 27
bake Special Report - July 2022 - 28
bake Special Report - July 2022 - 29
bake Special Report - July 2022 - 30
bake Special Report - July 2022 - 31
bake Special Report - July 2022 - 32
bake Special Report - July 2022 - 33
bake Special Report - July 2022 - 34
bake Special Report - July 2022 - 35
bake Special Report - July 2022 - 36
bake Special Report - July 2022 - 37
bake Special Report - July 2022 - 38
bake Special Report - July 2022 - 39
bake Special Report - July 2022 - 40
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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