Latest News

	The MTD 1-2-3 Mini.

Due to popular demand! Bakon USA introduces the MTD 1-2-3 Mini Melting Tray. With a more compact design, the MTD 1-2-3 Mini is a table-top melting tray that has a capacity of 12.5lbs/6L. This professional, all stainless steel model has components that meet UL/NSF/CSA standards.

Designed for chocolate, icing, caramel, fudge and ganache, the MTD 1-2-3 Mini has the quality and dependability you expect from the MTD 1-2-3, but half the size.

To see the MTD 1-2-3 Mini in person, visit us at:

Sunday, March 21 - Tuesday, March, 23, 2010

Atlantic Bakery Expo (ABE)

Booth Number: 533

Altantic City, NJ

Atlantic City Convention Center

To see a video of the larger version of the MTD 1-2-3 on YouTube, visit us at: www.youtube.com/bakonusainc.

For more information about the MTD 1-2-3 Mini or any of our products, contact us directly at: info@bakonusa.com.

	A variety of pastries created by Chef Etienne.

Tuesday, April 13, 2010

1:00PM – 400PM

Bakon USA Showroom

20906 Higgins Court, Torrance, CA 90501

Discover the new European trends in patisserie in this 3-hour presentation by Belgian Chef Etienne Van Wesemael. Learn about the growing influence of fresh fruits and importance of creative presentation in individual desserts and the popularity of quality chocolate. Participants will receive recipes, including ideas for spring, and will have the opportunity to sample the products created by Chef Etienne.

This creative 3-hour workshop will be held in co-operation with Koma, the leader in innovating cold technology.

Due to limited seating, please reserve your place today by calling: 310-533-3939 ext. 200.

	A lemon grass praline created by Chef Brian.

Tuesday, May 4 - Wednesday, May 5, 2010

1:00PM - 5:00PM

Bakon USA Showroom

20906 Higgins Court, Torrance, CA 90501

Registration Fee: $150 per Person

Join Bakon USA for a unique opportunity as we host our first ever Advanced Chocolate Workshop. Chef Brian Donaghy, who is a chocolate and confection consultant with the Criollo Group, will be teaching new decoration techniques in conjunction with innovative and conventional flavors.

Call 310-533-3939 ext. 200 or email: info@bakonusa.com for more details or to reserve your spot today!

Problem: Automating cake production with maximum efficiency

Solution: A cake depositor and icing system can be easily incorporated into cake lines and eliminate operator error with programmable digital controls.

Read More

Jelly Satellite

Bakon USA introduces the Jelly Satellite line of glaze sprayers. Striking design, improved control and ease of operation are the key improvements of these new machines.

“For more information, just click on the picture.”

We offer easy leasing financing