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Operations

News and feature stories from Baking & Snack

Making pie deposits count
Streamlining pie production requires automation, weight control and time management.
Cracker tech 101
Understanding the many unit operations involved in biscuit and cracker makeup systems helps set the stage for product success.
Tech showcase: Cookie and cracker production
Today’s equipment attempts to simplify cookie and cracker manufacturing.
Extending the life of a pan
Bakers can implement several strategies and tools to ensure their pan coatings go the distance.
Safe on all fronts
Today’s bakeries and snack producers strive not only to ensure product and packaging integrity but also protect valuable equipment throughout the production process.
Stage an intervention
When is it time to switch to automated methods for storing and batching ingredients?
Embracing green technology
Bakers can gain savings by fine-tuning their ovens to specific products, using data to boost oven control and minimizing heat loss and waste.
Going with the flow
Flowwrappers are like any other piece of machinery in a bakery or snack food manufacturing facility when it comes to ever-changing challenges. Products evolve and consumer demands waver, but the end product must still be wrapped quickly, efficiently and reliably.
Growth in all directions
Bakery expansion projects prove that building a better business goes way beyond square footage or bricks and mortar.
Light on their feet
Baked foods and snacks leave the manufacturing plant in trucks of all sorts. Big 18-wheelers and boxy step vans do most of the work and haul most of the goods. But more and more, you see smaller cargo vans emblazoned with bakery logos zipping around crowded city streets.
Record and verify
If your bakery doesn’t already own a thermally hardened data logger, it will soon. Here’s what you need to know.
Roadmap for the future
Conducting an in-depth analysis of current and long-term growth strategies — and all related costs — will guide how and where a company should expand its operations.
Snack Attack
Baking and snack manufacturers can overcome hurdles with the latest packaging and processing innovations and insights offered at Pack Expo International 2014, held at McCormick Place in Chicago, Nov. 2-5, and produced by PMMI.
Tastefully depositing
As cake bakers look to save time and money, batter depositors juggle accuracy, gentle handling and speedy changeovers.
Unwavering in her beliefs
In this Q&A, Nadine Salameh of Bakery de France explains how genuine commitment to the art and science of baking allows Old World bakers to succeed in today’s market.
The making of a smooth operator
The human factor greatly affects how smoothly a packaging line runs. Wasted film, product breakage and unscheduled downtime all wreak havoc on the bottom line.
A perfect match
A baker’s dream mixer is all about pairing the right equipment to the product and process.
Flat’s where it’s at
Selecting the right technology often depends on the desired type, taste and texture of the final product.
Straight up and down
Vertical form/fill/seal baggers provide solutions for snackers demanding multipacks, single-servings and flavorful flair.
Debugging your bakery
Keeping insects out of stored ingredients and finished products requires an integrated pest management approach.
Portioning for profits
Advances in dividing technology strive to meet bakers’ growing demands for equipment that’s easier to clean, maintain and can handle their growing product portfolios.
Twists on the trade
The latest trends in croissants have bakers and equipment suppliers partnering on new product development.
Waffle technology makes a clean getaway
Equipment upgrades enhance cleanability.
Ensuring clean extractions
The challenges of waffle production bring together formulation and operations teams to find the right plates for the right products.
Ramping it up
Volume, speed and consistency are what it takes to bring the best bread and buns to market.