Tired of fumbling with loose plastic bags? Introducing Ideal wicket bags, your key to effortless dispensing and lightning-fast packaging. Say goodbye to loose bags and hello to efficient packaging with Ideal Wicket Bags Canada!
You will get efficient and thoughtful service from Mingyi.
Wicket bags, also known as wicketed poly bags, are pre-stacked plastic bags held together on a metal or plastic rod (wicket). This innovative design allows for:
Ideal for high-volume packaging operations, our wicketed polypro bags are a game-changer across various industries. Here’s why:
Looking for a reliable wicket bag manufacturer in Canada? Look no further than Ideal Packaging Supplies! We offer high-quality wicket bags for sale at wholesale prices. Don’t wait – experience the efficiency of wicket bags today! Contact us for a free quote.
If you are looking for more details, kindly visit Clear Poly Tubing.
To create different angled edges when slicing a baguette, you can use a specialized bread cutting machine like the BDP-2D-ANGLE horizontal slicer. This type of cutting machine allows you to adjust the angle of the cutting blade from 0° to 45°, along with adjusting the depth and height of the cut. Here's how you can slice a baguette with different angled edges using this machine: 1. **Angle Adjustment**: Set the desired angle for the cutting blade, from 0° (straight cut) to 45° (diagonal cut). The angle adjustment allows you to create angled edges on the slices. 2. **Depth Adjustment**: Adjust the depth of the cut to determine how far into the baguette the blade will slice. This setting ensures that you don't cut all the way through the baguette, leaving a portion uncut. 3. **Height Adjustment**: Set the height of the cutting blade to control the thickness of each slice. Adjust it according to your preferred slice thickness. 4. **Cutting Process**: Place the baguette on the cutting surface, aligning it properly with the blade. Activate the cutting mechanism, and the blade will slice through the baguette at the set angle, depth, and height, creating slices with angled edges. By varying the angle adjustment between 0° and 45°, you can create different degrees of angled edges on the baguette slices. This technique can add visual interest and a unique presentation to your sliced baguettes, making them more appealing for serving or displaying purposes. More information: https://lnkd.in/dRJF9xib (BDP-2D-ANGLE) Interested? Contact us: https://lnkd.in/eubHgHiC #bakery #bakeryequipment #bread #breadslicer
Check out the latest news in the workshop from www.turningdreams.co.uk! https://lnkd.in/eDPnVX99 A week of bowls! I go through phases.... sometimes I start making one type of thing and I just keep going, each one being a different style and different wood. I often do not have a plan, or even an intention of what I'm going to make. With big blanks I'm thinking, hmm, fruit bowl or display bowl. Smaller stuff I'm thinking, well, honestly nothing on first cut. I shape the bottom edge and that's when the decision gets made. If its a shallow curve I'm heading towards a dish of some kind, if I have gone sharp curve I'm making some form of container. Either way, I'm simply looking for something pretty and pleasing to my eye. When I get to the inside, again, it's kind of dictated by the slope of the outer edge, with specials being multi level internals or jewellery dishes. What a lot of people may not know is the time spent cutting versus sanding and finishing. For me, an average bowl is 50% cutting and shaping and 50% finish. Every maker has different ways of producing a finish. Mine is perhaps overly labour intensive, but it's part of the pleasure for me. Here is my process: 1) cut to as smooth a surface as possible, 2) sand with my bowl sander at 80 grit, 150 grit, 240 grit and 400 grit. 3) sand with a piece of trizact cloth which takes it to circa grit. 4) go over it again with Yorkshire grit original, 5) sometimes go again with Yorkshire grit microfine, 6) finish either with Gilboys hard wax oil for a food safe finish, or Mylands high build friction polish for non food safe. Almost all of my bowl interiors regardless of their intended purpose get finished with food safe finish. Please see below for images of my finishing products and this week's selection of bowls!
The Tale of Two Bowls They both started out the same way. Smooth and carefully sculpted. After 4 years of use from my family, the bowl on the left still looks as good as new even though it has been used just as much as the bowl on the right has. What was the difference? The system that was employed to use the bowls. With the bowl on the right, we used metal spoons and metal forks to eat out of the bowl. As result, we started to see scratches on the bottom of the bowl. The smooth bowl we initially received became rough and discolored. As a solution, we decided to change our behavior and our tool. Instead of a metal spoon, we started to use a wooden spoon. We also stopped using forks for these particular bowls. As a result, we maintained the quality and integrity of our bowls and they are as good as new to this day. We could have trained ourselves to hold the spoon and fork in a way that prevented us from scratching the bowl. However, sometimes it's more effective to change the tools we use for a better outcome. #instructionaldesign #training #elearning