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F o o d M a g i c D a i l y Tu e s d a y, J u l y 1 6 , 2 0 1 3 8 FFH POWDERS SHOWS THE PREMIUM NUTRITION OF ORGANIC, RAW GRASS JUICE POWDERS In early April, Food for Health International created the Powder Division, or FFH Powders for short, for the sole purpose of helping busi- nesses meet consumer demand for nat- ural products. Relying on two pioneer- ing dehydration technologies, FFH Powders offers 50-plus fruit, vegetable and raw grass juice powders with unprecedented nutritional quality. Our raw grass juice powders are the most superior grass juice products on the market, offering four standout benefits that add credibility to your label and expand the potential market for your products. Grass juice powders are organic: all are certified free from pesticides and GMOs according to USDA standards. Grass juice powders are raw: due to a proprietary technology called ambient spray-drying, FFH grass juice powders retain the full enzyme and nutrient activity of their original, fresh- ly juiced grasses. Unlike traditional methods, ambient spray-drying oper- ates at body temperature from start to finish, except for two minutes when it rises to 106˚ F (41.1˚ C), a temperature well below the 118˚ F raw standard touted by the rest of the industry. The harvest and processing of grass juice powders is pure. When the grasses are on the verge of sprouting, indicating the height of nutrient val- ues, the stalks are cut at 3-4 inches above ground level to ensure that no debris contaminates the raw materials. The grasses are juiced on-site immedi- ately after harvest to ensure that no nutritional value is lost before process- ing. During processing, the grasses are easily transformed into powder with- out the help of a single flow agent or other processing aid. This means the grass juice powders are completely free from all additives, both synthetic and natural. Finally, the grass juice powders are efficiently made. The entire process, from harvest to packaged powder, takes 90 minutes. This enables an increase to volume commitments and accelerate your time to market. It also reduces costs, allowing FFH to offer a highly competi- tive price point. For more information, visit booth 1986 at IFT, go online to www.ffh powders.com, call 801-854-9399 or email ift@ffhpowders.com. EXPAND YOUR BEVERAGE, FOODSERVICE EQUIPMENT LINE WITH GMCW GMCW™ offers an unmatched selection of beverage equipment and a comple- mentary food service equipment line that is the single source equipment solution for the industry. GMCW has a passion for product innovation, quality workmanship and world-class customer service. This passion results in profitable solutions for customers and partnerships that ensure long-term success. GMCW is committed to offering operators high-quality equipment that helps them meet the demands of their customers in the most profitable, innova- tive way possible. The growth of special- ty coffee in non-café environments repre- sented an opportunity for GMCW to offer their customers a solution that would allow them to serve café-quality espresso-based beverages in any location without the need for a trained barista. GMCW is proud to exclusively part- ner with N&W Global to bring Necta Super Automatic Espresso Machines to the United States. N&W, an Italy-based company, has a long heritage dating back to 1929. Up to this point, N&W's Super Automatic Espresso Machines had pri- marily been available in Europe with only limited distribution in the U.S. GMCW will offer the Korinto and Kobalto models, each of which allow the user to create a variety of specialty hot beverages using fresh coffee beans, sol- ubles, and fresh milk (optional). GMCW/N&W's unique solution to spe- cialty coffee allows operators who were once limited by budgets and staffing to profitably enhance their current beverage program to include fresh cappuccinos, lattes, mochas and more. GMCW continues to work with an eye to the future. New product and tech- nology development is conducted with customer satisfaction and success at the forefront. GMCW is constantly working to anticipate and respond to beverage, food, and consumer trends that will impact their customers. Additionally, equipment is designed to utilize the most appropriate, advanced technology that will allow oper- ators to create the most profitable, innova- tive beverage program possible. For more information, visit www .gmcw.com or contact Suzannah Stephens by emailing sstephens@ gmcw.com or calling 502-357-2277. AMAZING PRODUCTION FROM COMSTOCK-CASTLE'S UPGRADED 6-BURNER RANGE The 6-burner range is the backbone for most small to mid-size restaurants. Comstock-Castle, America's oldest stove company has developed an extra wide oven for the common 6-burner range that will easily double and, depending on the food product, even triple the food volume produced from this industry workhorse. Like a convection oven that uses a fan to push air through the oven and cre- ate improved air circulation with more food production, the Comstock-Castle standard 6-burner range, along with their other large oven models, will produce nearly the same oven volume but without the high cost of the convection option. Rather than using the same oven parts from their other models, Comstock- Castle developed dedicated oven parts for the 36-inch wide, 6-burner range size. These dedicated parts produce a unique, extra wide, 31 ½-inch interior width model within the same industry standard, 36-inch wide foot print. Comstock- Castle otherwise also produces typical 19 ½-inch and 26 ½-inch oven interior widths for their other range frames. However, it is the extra large oven that is distinctive to the industry and helps facil- itate better air circulation around the industry standard 26-inch by 18-inch "full size sheet pan." This large oven does not allow full size pans to touch the oven interior sides, door or oven back wall. Comstock claims that this unique dedicated design minimizes hot spots, burnt edges and the need to rotate pans during a cook cycle For best cooking results smaller pans may need to be used to maximize quality food production in their smaller ovens so that there is room for air to circulate more generously. Not only will Comstock's extra wide ovens produce up to 200 percent more quality food, the company's cooktop sauté burners are among the industries most efficient. Its "star" pat- tern design features a large 7-inch flame spread, giving a superior flame and heat pattern within the common 12-inch by 12-inch top burner section. This is a standard feature from Comstock that is otherwise an upgrade design from other manufacturers. To learn more, visit www.castle stove.com, call 217-223-5070 or email sales@castlestove.com. IGNITE THE FUTURE WITH PICARD OVENS Picard Ovens has been manufacturing commercial bakery and food service ovens since 1957. For the past 50 years, the company has had a constant focus on improving our customer's productivity and profit margins. It's no wonder Picard Ovens is so well known through- out North America for producing some of the finest ovens in the industry. It's because it sets the highest standards for design, energy-efficiency, manufactur- ing quality and customer service. Not to mention all of its ovens are supported by a solid warranty and a nationwide net- work of dealers. Picard's core customers are in- stores bakeries, bakeries, bagel shops, pizzerias and restaurants. Picard's cus- tomers have chosen its ovens because the company offers direct bottom heat with an efficient and economic burner that saves them money in operating cost down the line. Some of the company's customers are Metro, Sobeys, Brooklyn Water Bagel, Bruegger's, Crave Cookies and Cupcakes, Giordano's Pizzeria, Specialty Cafe, Great Harvest Bakery to name just a few. Picard Ovens' research and develop- ment team takes advantage of the SolidWorks Sustainability Express fea- ture in its oven development. Manufacturing sustainable ovens is a very difficult task and they take their work very seriously. The Revolution ovens have been recently redesigned to be energy efficient and cost effective. Upon request, Picard can incorporate an optional steam system into the oven that doesn't require a boiler nor does it increase energy expenditure. The steam system uses the available steam in the oven instead of using a boiler to produce it and then transfers it into the oven. The oven also has a reduced footprint and double the capacity in comparison to other ovens of the same type. The Revolution oven model RE-8-24 has a footprint of only 42 square feet. The oven's burner has also updated to a modulating type burner. Picard's high power modulating burner, the PowerMax, always has a perfect mix of air to assure the most efficient flame. It lowers itself to save energy and func- tions at only 50 percent capacity to keep a constant temperature. The new AeroMax gentle ventilation system within the oven keeps heat from escap- ing during loading and unloading. You will see almost no fluctuation of temper- ature even with the door open. The Revolution oven does not have an ener- gy star certification because the Energy Star organization does not have a cate- gory for revolving type of ovens. When comparing energy cost of using this oven against other revolving ovens, the savings are significant. There is an estimated 40 percent reduction in energy use and the steam option does not increase energy use at all. This offers substantial savings in energy cost. Take a look and see why Picard Ovens are fast becoming the ovens of choice for so many bakeries and pizzerias across the nation. For more information, call 800-668- 1883, fax 819-758-1465, email info@picardovens.com or visit www.picardovens.com.