News and feature stories from Baking & Snack

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.
Sanitation in the face of allergens
Inclusions add more than just flavor and visual interest to a finished product.
Find balance with dusting flour
Flours keep delicate doughs moving.
Abating acrylamides
Vacuum fryer decreases acrylamide formation.
A case in point
The latest generation of bulk and case packers addresses myriad issues, including labor, sustainability and even employee safety.
Less is more challenging
Sustainable packaging poses some difficulties in maintaining integrity.
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.
Configured for quality
How to select fryers to handle premium ingredients, optimize product quality, ensure energy efficiency and raise sustainability. Click to view slideshow.
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.
Performing due diligence
Before breathing new life into an old facility, be sure you’ve conducted a thorough assessment that’s free from assumptions.
From first contact
Food safety must be top of mind from beginning to end — and at every point between.
Mixing with precision
The latest equipment in mixing enables bakers to exert more control.
Opening up horizontal mixers
Open-frame design makes sanitation easier.
Machining solutions for gluten-free cookies
Removing gluten from cookies requires some equipment adjustments.
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.
Unwanted guests
An integrated pest management system isn’t the end of the story ... it’s only the beginning.
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.
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.
First in flexibility
Turano Baking’s new production line in Bolingbrook, IL, features a number of technological firsts for the North American market.
Software’s the solution
Software systems for material handling equipment improve traceability and reduce errors and waste.
Calibrating load cells
Proper maintenance of load cells ensures proper scaling of ingredients.
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.
The warm side of freezing
Bakers aim to the hit the proper temperature at just the right rate to get the most out of freezing or chilling bread and rolls.
Keeping freezing clean
Meat industry standards make sanitation a high priority in freezing.