Allied Mills
Kingsgrove, Sydney
As one of Australia’s largest manufacturers and distributors of bakery premixes, flour and semi-finished baking products Allied Mills invest heavily in an innovative research and development programme. Moffat recently helped the company create a one-of-a-kind commercial oven for a new bake-lab the Kingsgrove facility in New South Wales.
The customised Rotel 3 oven was specifically designed for flour testing, where the procedures require higher and more evenly spaced decks. Allied Mills bakery specialist Jorge Gironda said the company needed an oven “…in which we could trial different flours, speciality grains and super grains like chia.” Consistency was vital in the testing stages. “To see the advantages of each flour we often need each product to go through exactly the same proving time," said Jorge.
"Moffat really came to the party,” said Jorge, “building a oneoff oven with decks at the exact height we need.” The additional benefits of the advanced technology have also helped with the upgrade. The 15-minute heat up time and improved heat retention capabilities of the Rotel 3 are a huge advantage during this process. Jorge says that the difference in technology is obvious, stating, "it's like comparing a car from the 1970s to a brand new vehicle."
Moffat bakery sales manager Tony McNab enjoyed working on the project. For clients, "the Rotel 3 makes life easier,” said Tony, “… and we are delighted to deliver a product that meets the specific demands of a multifaceted company like Allied Mills."
Moffat’s own R&D efforts have come to the fore with the Rotel 3. Tony said, "we've worked hard on this latest design to significantly reduce energy consumption – one of the biggest costs in operating a bakery today.”
“The inclusion of an electronic control system running the oven, coupled with a state-of-the-art touch screen has enabled us to deliver a real operating cost saving in the order of 20 per cent, compared to previous Rotel ovens," said Tony.
Moffat bakery sales manager Tony McNab enjoyed working on the project. For clients, "the Rotel 3 makes life easier,” said Tony, “… and we are delighted to deliver a product that meets the specific demands of a multifaceted company like Allied Mills."
Moffat’s own R&D efforts have come to the fore with the Rotel 3. Tony said, "we've worked hard on this latest design to significantly reduce energy consumption – one of the biggest costs in operating a bakery today.”
“The inclusion of an electronic control system running the oven, coupled with a state-of-the-art touch screen has enabled us to deliver a real operating cost saving in the order of 20 per cent, compared to previous Rotel ovens," said Tony.
