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News and feature stories from Baking & Snack

Keeping mixers clean
Sanitation is top of mind in every aspect of baking production, and mixing is no exception.
Recognizable audit measures
A judge’s reputation affects the credibility of the judgement. So it is with certification standards.
Find the right audit standard
What's best for your company?
The ins and outs of mixers
From the loading of ingredients to the discharge of dough or batter, mixers must do the job quickly and efficiently to keep everything moving down the line.
How to live in a world of audits
Inspections, audits and certifications help ensure safe foods for consumers, and they also foster continuous improvement.
Case study: Griffin's Foods Ltd.
Horizontal f/f/s technology can increase efficiency and maximize a limited footprint.
Pyler says: Cream yeast systems enable savings
Stringent controls over temperature and sanitation will keep cream yeast systems operating properly.
Choosing a mixer that is built to last
Lifespan and maintenance must be considered when selecting a mixer for your bakery.
Help with FSMA planning
Is FSMA putting a whole host of regulatory affairs on your mind? This series of primers can help.
Horizontal packaging trends
Horizontal f/f/s machines are driving flexibility and quick changeover.
Packaging just for chefs
Fireking Baking Co. makes things easier on its restaurant customers with better packaging.
Interpreting audit abbreviations
It only looks like alphabet soup.
Mixers: Considering durability and power
A well-designed mixer must be ready to handle everything a baker throws at it.
Pyler says: Handle liquid ingredients with care
Tank size, construction materials and heating/chilling capabilities are important.
Ensuring it all pans out
Combining the latest in tracking systems with extra-large pans provides a one-two punch for reducing maintenance, minimizing waste and, most importantly, raising overall yield.
Pyler says: In line-flour cooling controls batch temperature
If flour comes into the mixer cool enough, the temperature of ingredients other than water almost do not matter.
Training to retain valuable skills
Periodically revisiting training helps employees to better grasp the equipment that they operate.
Keeping ovens consistent
Maintaining the heat balance in a tunnel oven requires critical control of the temperature, both linearly and laterally.
Balancing food safety and production time
Joe Stout offers insights on striking a balance between the need for effective food safety and the goal of longer production runs.
High-speed tortilla sheeting
In today’s highly competitive environment, food processors wage a constant battle between maximizing production throughput and minimizing downtime.
Focusing on oven fundamentals
"Smart" ovens require smart operators who understand the thermodynamics of baking and adjust their product flow accordingly.
Setting ovens right
Executing long-run operations correctly takes careful planning and precision tuning.
Vertical packaging trends
Vertical form/fill/seal packaging solutions meet the challenge of delivering on both speed and accuracy.
Advancing the art of tortillas
Design and engineering of tortilla processing equipment moves forward into more cleanable systems, running at tighter tolerances and outputting ever more product.
Ovens: A battle for control
Technical advances are helping bakers take more control of the baking process.