News and feature stories from Baking & Snack

McDonald’s all-day breakfast gives Mile Hi a boost
The bakery creates more than 1,500 dozen muffins per hour for the chain and plans on accelerating production.

How to safely transition to ready-to-eat products
Joe Stout details sanitation strategies required for production changeover.

How should bakers reduce allergen recalls?
Progress has been made, but much more must be done to eliminate allergen contamination.

A practical approach to mixer maintenance
Preventive maintenance on right-sized mixers allows them to perform well for many years to come.

How should bakers reduce allergen recalls
Progress has been made, but much more must be done to eliminate allergen contamination.

Automakers offer advice on purchasing urban delivery vehicles
Before buying, companies should consider safety, fuel economy and more.

How to prevent blowouts and leaks when making filled pretzels
Without the proper processing equipment and settings, costly mishaps and fires can occur.

Top features to look for in a coextruder
Bakers should consider how their product lineup may expand.

Without proper sanitation mixers lose key efficiencies
To avoid excess downtime and allergens, operators must monitor a mixer’s sanitation schedule.

Four tips to consider when designing a bakery
Taking a pragmatic and organized approach can speed up construction and keep costs down.

Top vertical packaging trends
Vertical form/fill/seal machines meet demand for flexibility, speed and accuracy.

The effectiveness of hybrid ovens
Achieving an efficient bake starts with matching the oven with the appropriate application.

Challenges to successful automation
Installing new equipment on an existing line creates opportunities to enhance the line’s performance, but it can also pose some difficulties.

New methods for product finishing
Innovation in technology allows for more creative opportunities when finishing sweet goods.

Tricks to get the most out of your oven
Bakers can command the most efficiency out of their ovens by finding just the right baking profile.

The new standard in packaging
Times have changed for sanitary design … and that goes for packaging, too.

Wet vs dry cleaning (Part one)
Sanitary operations require a standardized plan with measurable goals, but knowing how to achieve them is critical.

Proofers: Big or small?
Does an automated final proofer always occupy a bigger footprint on the plant floor?

Bud Cason shares cookie insights
The foremost pioneer of the mini-cookie market reminisces on the development that changed the baking industry forever.

Cookie tech for bakers on the cutting edge
Cookie producers strive to reinvigorate the category with new products and technology from across the globe.

Proofers: Controlling critical conditions
Engineering changes upgrade the controls, airflow, pan movement, cleanability and footprint of high-capacity final proofers.

Suprising ways bakers save energy
To reap some energy savings, bakers just need to be looking in the right places.

Audit vs. assessment
Safe food practice is evolving to a more complete inspection model.

Get a grip on dough handling
Selecting the appropriate dough transferring system can ultimately determine the quality and consistency of the final product..

Big trends in packaging automation
With pre-portioned desserts and sweet baked goods growing in popularity, bakers discover new ways to get their slice of the market.