Reiser shares tips, trends for cookie machines

USA –Reiser’s vice president of strategic business development, John McIsaac, shared why bakers must acquire equipment that meets their needs both now and in the future.

“Many of our customers make multiple products. We aim to provide versatile equipment that allows the baker to portion all of today’s products and tomorrow’s potential products,” he says.

Reiser’s Vemag HP1B series fits the smaller baker’s need in this regard. An array of attachments allows the baker to easily portion doughs, batters, and fillings to produce all types of breads, cookies, muffins, pies, cakes, gluten-free products, and more.

In addition, Reiser’s Vemag 500B machine handles stiff cookie doughs with inclusions, pie doughs, pizza dough – all on the same machine. A change of the Vemag’s attachment allows the same machine to sheet brownie or cookie dough with a great pan fill – without the labor.

“Many of our customers add attachments to their Vemag as they grow their business,” McIsaac elaborates. “They come to our Customer Center and try new products, and simply add the attachment to go into production.”

Budgeting for equipment is paramount. If you are planning on replacing or upgrading a piece of equipment, target a relatively slow period as the install date, he advises, and work backward with your equipment supplier to build in setup and installation (if necessary), lead time and delivery, and any equipment discovery that may be required.

“Often customers are looking for equipment when it is already too late to meet their timing requirements,” McIsaac explains.

The industry is also witnessing a trend towards automation in cookie production, driven by the need for efficiency and cost-effectiveness. Jim Fontaine, an expert baker at Reiser, notes that bakers often face challenges when demand outpaces their production capabilities.

“Bakers typically don’t change their ingredients, which helps keep quality under control,” he says. By investing in a suitable depositor, bakers can maintain the integrity of their cookies while enhancing productivity.

Technological advancements in cookie machines have made it possible to produce a variety of cookies on a single machine, reducing the need for multiple investments.

Steven Egert, a bakery equipment specialist, states, “Cookie machines now can make a wide variety of cookies. The new updates to software allow for bakers to automate the production of a wide range of cookies on one machine.” This flexibility is crucial for bakers looking to adapt to evolving consumer trends, such as gluten-free and low-carb options.

Space constraints in bakeries also play a significant role in equipment selection. Compact designs of newer machines enable bakeries with limited space to enhance their production capabilities without compromising on quality.

For instance, Empire Bakery Equipment’s BabyDrop MAXX Cookie Depositor is a table-top model that offers powerful features in a smaller footprint, capable of producing 120 trays of cookies per hour.

Reiser’s insights provide valuable guidance for bakers navigating the evolving cookie production landscape. By investing in versatile, efficient, and space-saving equipment, bakers can maximize productivity and maintain product quality in an increasingly competitive market.

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