News and feature stories from Baking & Snack

Benchmarking for success
Define your bakery operation not only by how well it performs but also by how well it could perform.

Counting the costs
With a little technology and organization, bakers can reduce or eliminate many unnecessary warehouse and shipping expenses.

Filling non-traditional needs in sheeting
Sheeting and laminating systems help bakers and food processors enter new categories by diversifying their product portfolio.

Eye on health in sheeting and laminating
Clean label presents some challenges when moving dough down the line.

A new era of control
With FDA now writing FSMA rules, bakers and their ovens must soon embark on a new journey to tighter operating conditions with greater reporting needs.

Making it Parisian-style
J. Skinner takes its expertise in modern artisan baking to the croissant category.

More than a rolling bread tray
Getting baked goods to customers’ hands involves more factors than Point A to Point B.

Helping hands with maintenance
Bakers get assistance in preventing maintenance issues with ingredient handling.

Staying on the conveyor track
Avoiding costly downtime in a baking and snack operation relies on paying close attention to those systems that keep everything moving.

Ingredients under control from the start
Automated ingredient handling improves food and operator safety by taking the guesswork out of storing and dosing ingredients.

Lengthening the life of a mixer
Equipment suppliers continue to improve maintenance and sanitation through design.

Navigating the top eight
For many consumers — and all food producers — controlling allergens is a rule with little to no exceptions.

Pattern of progress
The gluten-free category moves quickly to keep up with demand.

How to equip for gluten-free
Although many conventional bakery parameters still apply, systems must be able to efficiently divide and makeup these difficult, stiff or loose — but always sticky — doughs.

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

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

Gluten-free The formulators perspective
Gluten-free production looks different from the point of view of the formulating bench.

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.

Find balance with dusting flour
Flours keep delicate doughs moving.

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

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

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.

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

Abating acrylamides
Vacuum fryer decreases acrylamide formation.

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