News and feature stories from Baking & Snack

More than meets the eye
Integrating robots into processing and packing lines to reduce labor and improve efficiencies is transforming the baking and snack industries.

Settling the score
Robots speed up the scoring process.

Making snacks stand out
Pack Expo Las Vegas offers resources for snack food innovation in a diversifying market.

Overcoming automation anxiety
Warehouse automation can be beneficial, no matter the size of the facility.

Warehouse systems offer benefits upstream
Warehouse management systems go beyond streamlining staging and order filling. Automation in this area can benefit the whole bakery operation.

Designed for continuous innovation
Equipment for manufacturing tortillas seeks to improve accuracy and throughputs while easing sanitation and maintenance.

The right fit for depositing
Pairing the right depositing technology for the right batter and inclusions ensures product integrity and can enable efficiencies down the line.

Theres a sweet spot for slicing and staling
For certain products, timing is everything.

Spirals offer space-saving design
When square feet are not your best asset, spiral systems can be your best friend.

Simplifying sanitation on spirals
Today’s spiral system innovations cover one of the industry’s biggest needs.

Keeping slicing clean
A truly clean cut requires a clean blade.

Making clean cuts
Improved blades and other cutting-edge technologies make pristine end products and easier maintenance a breeze.

Bagging and closure equipment prepare for distribution
New designs cut maintenance and reduce damaged product.

Using robotics in distribution
Warehouse systems can use robots to assist with picking

Automating distribution systems
Paperless distribution systems play a key role in guaranteeing bakeries send the right products to the right customers.

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

Finishing flourishes add value
Automated topping systems must offer consistency and accuracy to enhance baked foods.

New frontiers for making sweet goods
Equipment typically used for sweet goods finds itself in new applications.

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.

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.

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

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

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