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Operations

News and feature stories from Baking & Snack

Effectively evaluate efficiency
Now is the time to calculate — and address — your operation’s true performance.

A new fix for the mix
Advances in mixers help bakers develop the best dough with less time and lower costs.

What a difference an oil change makes
With FDA proposing to reclassify partially hydrogenated oils, the effect will be to alter the baker’s options in frying equipment, too.

Configured for quality
How to select fryers to handle premium ingredients, optimize product quality, ensure energy efficiency and raise sustainability. Click to view slideshow.

Abating acrylamides
Vacuum fryer decreases acrylamide formation.

Sanitation in the face of allergens
Inclusions add more than just flavor and visual interest to a finished product.

A case in point
The latest generation of bulk and case packers addresses myriad issues, including labor, sustainability and even employee safety.

Damage control
Bakers automating gluten-free and artisan bread lines must incorporate gentle dough handle equipment to maintain integrity from mixer to oven. Click to view slideshow.

Find balance with dusting flour
Flours keep delicate doughs moving.

Less is more challenging
Sustainable packaging poses some difficulties in maintaining integrity.

Legacy issues in the Modern Age
How to care for yesterday’s facilities that were built to last but not to be cleaned to today’s standards.

Opening up horizontal mixers
Open-frame design makes sanitation easier.

From first contact
Food safety must be top of mind from beginning to end — and at every point between.

Performing due diligence
Before breathing new life into an old facility, be sure you’ve conducted a thorough assessment that’s free from assumptions.

Mixing with precision
The latest equipment in mixing enables bakers to exert more control.

Unwanted guests
An integrated pest management system isn’t the end of the story ... it’s only the beginning.

Divider diversity is in demand
Constantly changing market demands require a divider to handle a wide variety of products not only for today but also for the unforeseeable future.

Mastering the juggling act
Cookie and cracker manufacturers strive to reduce waste, streamline production and simplify sanitation to provide quality finished products at reasonable prices.

Machining solutions for gluten-free cookies
Removing gluten from cookies requires some equipment adjustments.

Answering the call
Dialing into the sanitary design of equipment cuts long-term costs, protects companies’ brands and preserves the image of the baking and snack industries.

Calibrating load cells
Proper maintenance of load cells ensures proper scaling of ingredients.

First in flexibility
Turano Baking’s new production line in Bolingbrook, IL, features a number of technological firsts for the North American market.

Softwares the Solution
Software systems for material handling equipment improve traceability and reduce errors and waste.

Freezers that dont stop
Bakers looks for freezers with less downtime to increase throughput.

An ounce of prevention
It can provide a pound of cure when it comes to issues involving costly energy and environmental — or E&E — initiatives that can help bakers cut waste and save money.