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News and feature stories from Baking & Snack

Meeting Preview: BakingTech 2017
Diversity cues the program for BakingTech 2017, to be held by the American Society of Baking, Feb 26-28.

Selecting the proper frying equipment
Flexibility and food safety matter the most when selecting frying equipment.

Karl Thorson: 2016 Operations Executive of the Year
Karl Thorson combines a lifetime of learning and a passion for his craft to establish best-in-class sanitation practices for General Mills and the baking industry.

Many choices for packaging film
Films changed over the years to make them easier to run on automated equipment.

Depositing difficult doughs
Getting sticky, bucky doughs — especially gluten-free styles — through a depositor or divider often requires a different approach.

Making software easier to use
If the daily operator cannot easily navigate the system, it loses much of its potency.

How to measure bake chamber parameters
Data loggers record heat flux within ovens.

Data collection boosts food safety
The responsibility of the food industry has shifted from responding to safety problems to preventing them. Proper data management can help.

Jim Kline: Defining a skill set
Look for those personal attributes that separate the best job candidate from all the others.

Slideshow: Pan handling showcase
Agile pan handling and tracking, even on high-speed production lines, improves efficiency and saves money over time.

Data management in ingredient handling
Handling information has become just as important as handling ingredients when it comes to food safety and quality control.

Accessible depositors for easy cleaning
Equipment manufacturers are answering the call for simple sanitation.

Cream yeast systems enable savings
Stringent controls over temperature and sanitation keep cream yeast systems operating properly.

How process changes affect mixing success
The mixing process can often affect the success of the dough downstream and also the finished artisan product.

Depositing for small cakes and fillings
When the product size shrinks, it amplifies challenges associated with accuracy and consistency.

Inline safety pt 2: X-ray and vision systems
Thoroughly inspecting food ensures that consumers won't get any unexpected surprises when they take a bite.

Take control of dough mixing temperature
Controlling dough temperature during mixing until final development is critical for a consistent fermentation process.

Inline safety pt 1: Metal detection
Baked goods are known for good-tasting bits … but foreign contaminants shouldn’t be among them.

Avoiding accidental allergens
Use the ‘Stout Method’ to determine if allergen-containing dust poses a risk that could lead to a recall.

Multitasking for sanitation
At IBIE, Rademaker is featuring equipment designed with 'sanitation mode' that operators can access when they begin cleaning.

Ovens: In the zone
At IBIE, expect a combination of new technological features to provide bakers with the ability to zero in on maximizing their ovens’ performance.

Sheeters lay down the dough
Sheeting systems ramp up production of previously hand-formed or manually deposited baked foods and diversify bakery portfolios.

FATs of the future
While in-person inspections still remain the most effective way to test equipment, new technology could alter the way FATs are performed in the future.

Construction report 2016
Projects reach record numbers across the country as companies look to improve their operations.

Packaging material trends
Spanning films, pouches, bags, closures. They all reflect demand for convenience, shelf life and sustainability.