News and feature stories from Baking & Snack

Too many audits
As audits proliferate, bakeries must learn to adjust.

Dusting product with fines like flour
While flour dusters can place a layer of flour onto surfaces to keep dough from sticking, they also are used to dispense toppings to finished baked foods.

Dazzling with drizzles
Icings add value to baked foods, and by drizzling on icing strings, bakeries create unique-looking products.

Chilling more than flour
Processors can cool ingredients during transfer process.

Hot-off-the-griddle technology
Waffle and pancake producers seek systems that reduce waste and damaged products while providing quicker changeovers and greater consistency.

The last defense
Quality-assurance systems such as metal detectors and machine vision help ensure your brand’s good name.

Handling with precision and care
From unloading through delivery to mixers, automated ingredient systems must be accurate and easy to operate.

More changeovers in less time
New efficiency initiatives show how snack producers can increase production flexibility and lower operating costs.

Crafting consistency
Horizontal and continuous mixers help bakers create reliable doughs.

New belt technologies and applications
Belt manufacturers find new uses for new developments.

Keeping operations moving
New belting and conveying options ease downtime congestion, speed up sanitation and maintenance and give the green light to food and employee safety.

FSMAs potential pocketbook issues
Here’s what the law may cost you and how it will change your operations in the long run.

The snack packaging challenge
Vertical form/fill/seal (f/f/s) systems and pillow pouch packaging are addressing needs for delicate snacks.

Gravitating toward vertical packaging
De La Ballina streamlines its equipment for faster packaging.

New Oven Technologies Improve Uptime
Lube-free chains and chain diagnostic system assist with maintenance programs.

Further Automating Formation
Equipment manufacturers develop new machines to make baked foods more efficiently.

Attaining the Best Bake
Equipment manufacturers add new systems for flexibility, reliability, energy efficiency and consistency.

Delivering versatility and variety
Sheeting and laminating system designs often can create a range of products on single line.

Delivering versatility and variety
Sheeting and laminating system designs often can create a range of products on single line.

Frying up quality donuts
Equipment designs and systems help keep oil hot and healthy for the best donuts.

Storing and retrieving dough troughs
Automating the movement of troughs with single- and multi-level systems improves product consistency.

Add one donut conveyor to 44 ft of fryer
Belshaw Adamatic’s partnership with JBT FoodTech gives donut bakers more room.

CIP streamlines kettle sanitation
Cleaning systems make sanitation faster and easier for donut manufacturers.

Automating dough handling
Pumps, chunkers and conveyers efficiently transfer dough from mixing to makeup without damaging or adding significant heat during this process.

Advancing freezing technology protects baked foods
Automated continuous mechanical and cryogenic freezer designs feature systems for longer runtimes and improved sanitation.