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News and feature stories from Baking & Snack

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.
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.
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.
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.
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.
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.
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.
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.
Performing due diligence
Before breathing new life into an old facility, be sure you’ve conducted a thorough assessment that’s free from assumptions.
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.
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.
Calibrating load cells
Proper maintenance of load cells ensures proper scaling of ingredients.
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.