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Operations

News and feature stories from Baking & Snack

How to maximize production efficiency
Good facility design and plant layout can incorporate flexibility, room for growth and streamlined production into a new bakery.
ROI with ingredient handling
Return on investment isn't always straightforward when automating minor and micro ingredients.
Pretzel tech spotlight
New versions of hard and soft pretzels continue to redefine — and even go beyond — the traditional snacking occasion.
Adding up the real costs of expansion
When expanding operations, bakers need to collaborate to effectively evaluate the long-term price of food safety in their decision-making process.
Bag closures get an upgrade
Upgrades to closures and the machines that apply them to bags must be reliable and simple.
Recognizable audit measures
A judge’s reputation affects the credibility of the judgement. So it is with certification standards.
Keeping mixers clean
Sanitation is top of mind in every aspect of baking production, and mixing is no exception.
Find the right audit standard
What's best for your company?
The ins and outs of mixers
From the loading of ingredients to the discharge of dough or batter, mixers must do the job quickly and efficiently to keep everything moving down the line.
How to live in a world of audits
Inspections, audits and certifications help ensure safe foods for consumers, and they also foster continuous improvement.
Choosing a mixer that is built to last
Lifespan and maintenance must be considered when selecting a mixer for your bakery.
Help with FSMA planning
Is FSMA putting a whole host of regulatory affairs on your mind? This series of primers can help.
Case study: Griffin's Foods Ltd.
Horizontal f/f/s technology can increase efficiency and maximize a limited footprint.
Pyler says: Cream yeast systems enable savings
Stringent controls over temperature and sanitation will keep cream yeast systems operating properly.
Packaging just for chefs
Fireking Baking Co. makes things easier on its restaurant customers with better packaging.
Horizontal packaging trends
Horizontal f/f/s machines are driving flexibility and quick changeover.
Interpreting audit abbreviations
It only looks like alphabet soup.
Mixers: Considering durability and power
A well-designed mixer must be ready to handle everything a baker throws at it.
Pyler says: Handle liquid ingredients with care
Tank size, construction materials and heating/chilling capabilities are important.
Ensuring it all pans out
Combining the latest in tracking systems with extra-large pans provides a one-two punch for reducing maintenance, minimizing waste and, most importantly, raising overall yield.
Pyler says: In line-flour cooling controls batch temperature
If flour comes into the mixer cool enough, the temperature of ingredients other than water almost do not matter.
Training to retain valuable skills
Periodically revisiting training helps employees to better grasp the equipment that they operate.
Keeping ovens consistent
Maintaining the heat balance in a tunnel oven requires critical control of the temperature, both linearly and laterally.
Balancing food safety and production time
Joe Stout offers insights on striking a balance between the need for effective food safety and the goal of longer production runs.
High-speed tortilla sheeting
In today’s highly competitive environment, food processors wage a constant battle between maximizing production throughput and minimizing downtime.