News and feature stories from Baking & Snack

Master of Automation
W. Clark Pulver led a team of talented engineers at Pulver Systems to design and build new ways to revolutionize materials handling methods in large-scale bakeries.

Theory into Practice
Torahiko Hayashi, founder of Rheon Automatic Machinery Co., Utsunomiya, Japan, applied rheological science to processing equipment, enabling bakers to make affordable artisan products.

New Standards for Sanitation
Baking industry takes a major step forward to improve the guiding principles surrounding the sanitary design of equipment.

Baking Snacks 20th Annual Capital Spending Survey
When it comes to capital spending, companies want a quick, guaranteed return on investment.

A Bakers Baker
A pioneer of the modern era, Ernest Nickles lived for the baking industry, spending seven decades working almost every day at Alfred Nickles Bakery, Navarre, OH.

IBIE Where Business Gets Done
Sosland Publishing Co. to serve as an Official Media Sponsor at Baking Expo 2013.

Exclusive Survey Making the Safe Bet
Here’s how bakers and snack food processors expect to make capital investments in 2013 and what’s driving those plans.

Long and Short of ROI
Investing focuses more on short-term returns.

Balancing the Cost of Health
To compete in the healthy snacks arena, companies must find ways to offset the cost of healthy ingredients.

Put a Label on It
Creating a healthy snack can be as simple as calling out existing health attributes on the packaging.

New standards for sanitation
Revised ANSI requirements mark a major step for improving the sanitary design of equipment.

Hiring Americas heroes for your bakery
Learn how bakers can hire America’s military veterans in “Hiring Our Heroes,” at the American Bakers Association Winter HR and Labor Conference.

Cap Spending looks good for 2013
Confidence surges as companies believe their outlook is a better than the economy as a whole.

How to boost your ingredient IQ
AIB International course to be held April 8-11 at Manhattan, KS

Equipment tops 2013 cap ex list
Bakers look to invest in systems that help create new products and lower production costs.

AIB teaches All About Baking
Course provides a broad overview to the ingredients and processes related to modern wholesale baking.

Survey shows quiet confidence
Most companies plan to invest more or about the same this year than they did in 2012.

BEMA hosts IBIE 2013 Exhibitors Meeting
Find out ways to make the big bakery show work for your company.

ASB announces 2013 Hall of Fame inductees
The members of the 2013 class include three legends who will be long remembered for their contributions to the baking industry.

How to build a bakery in a developing nation part 2
Examining considerations for building bakeries in less developed countries.

How to build a bakery in a developing nation
Companies need to make considerations that may not contemplate in the US when building bakeries in less developed countries.

Going green in 2013
Here are some suggestions for cutting waste to improve your bottom line in the coming year.

Marines and mentors
Michael Elenz brings Marine Corps philosophies to Schwebel Baking Co. and the baking industry as a whole.

Waste not improve all
Putting excess heat back into the production reduces waste and cuts cost.

Roman Meal returns to rustic roots
The company’s latest bread offering combines rustic Italian flavor with whole grain nutrition.