For Gourmet Baker, a Canadian producer of baked desserts, it is the power of fine flour that separates its strudel, Danish pastries, puff pastries, croissants and cinnamon rolls from competing brands. The company consumes about 80,000 lb. of flour per week at its plant in Winnipeg, MB.
The company had relied on an older screener to remove unwanted materials and generate fine flour. “We sift all of the flour we use in the process as part of our regulations and food safety practices,” says Chris Helgason, maintenance manager for Gourmet Baker. However, the screener was originally designed to sift sugar.