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News and feature stories from Baking & Snack

Laminated snack tech
Laminating baked snacks opens up opportunities for snack producers in texture and ingredients.
Securing safe horizons after FSMA
FSMA forces bakers to soon respond to FDA’s classification of it as a ‘high risk’ industry.
Tax credits for R&D permanently extended
Financial incentives for new equipment may help open wallets at IBIE.
IBIE Engineering roundtable
Baking & Snack’s panel of experts discusses their operations, the challenges they face and the solutions they’ll be looking for at IBIE.
Workforce gap study results released
Study reveals new ways to address the growing gap in the baking industry workforce.
Improve freezing efficiency
Factors such as formulation, product size and even packaging must be considered to evenly and efficiently freeze.
How to pick the right slicer blade
Learn what blades pair best with different products, plus troubleshooting tips.
Heat flux and humidity affect oven performance
Changes during baking depend on time, temperature and humidity.
Restoring employees after an injury
Often it requires a bit of creative thinking to plug employees back into a company after taking time off on doctor's orders.
Cool ideas at IBIE
The Global Cold Chain Alliance will sponsor a 40- by 40-ft Cold Storage Pavilion at IBIE 2016 to provide solutions to baking companies expanding into the frozen baked goods market.
Protecting quality while dividing
Balancing machining stress with gentle handling of doughs yet maintaining portion accuracy is tricky.
Freezers: The big chill
Planning and prevention are keys to keep freezing operations running smoothly.
Data-driven dividing
Information technology can provide bakers with real-time data to either automatically adjust itself or alert operators to make alterations.
Taking the Safe Route
Bakers follow many roads to reduce and prevent injuries and lost-time incidents.
What makes a good bagger?
Baggers for buns and bread products require speed, flexibility and ease of use.
Making dividers more accurate
Servo-driven technology, gentler equipment and the implementation of data are helping bakers achieve more accurate portioning of bread products than ever before.
Coping with OSHA
By giving priority attention to where most violations occur, bakers can better achieve compliance and avoid fines when dealing with regulations.
Adapting to brownfield
Designing efficient, flexible bakeries are easier to design with a greenfield facility, but require a bit more effort with a brownfield one.
Knowing when to automate ingredient handling
It's a tough decision, but at a certain point it makes sense to take the leap.
Considering safety in ingredient handling
Risk mitigation is an important step in optimizing plant operations.
Tech Showcase: Warehouse/Distribution
The latest software and updated technology enables easier, streamlined warehouse and distribution operations.
Weighing ingredients just right
Scaling accuracy poses one of the biggest challenges that comes with minor and micro ingredients.
Designing a flexible facility
Good facility design and plant layout can incorporate flexibility, room for growth and streamlined production into a new bakery.
How to maximize production efficiency
Good facility design and plant layout can incorporate flexibility, room for growth and streamlined production into a new bakery.
ROI with ingredient handling
Return on investment isn't always straightforward when automating minor and micro ingredients.