News and feature stories from Baking & Snack

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.
Adding eyes to your flowwrapper
Vision systems add a layer of protection to packaging.
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.
Freezers that don’t stop
Bakers looks for freezers with less downtime to increase throughput.
Keeping freezing clean
Meat industry standards make sanitation a high priority in freezing.
Outside air brings down chilling costs
New technology help bring down energy usage in refrigeration systems.
Sealing in quality
If you want to improve your sustainability quotient — or get ready for the higher standards of FSMA — then take a look at recent advances in horizontal form/fill/seal technology.
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.
Today’s equipment strives for clean and simple
Latest developments in bakery equipment focus on simplifying sanitation and adding flexibility so processors can quickly adapt to new product.
Design-build successful projects
How the design-build method promotes a team environment to get construction projects done faster and with fewer issues.
Striving for LEED Gold
Denver-based Mile Hi Bakery strives for excellence in sustainability
Process Expo offers university-style learning
Speakers from top academic institutions lead Process Expo U classes Nov. 3-6.
Here’s how maintenance can cut waste
Remain profitable through preventive maintenance.
BEMA searches for collaborative solutions
Whether it’s supplier-to-supplier or supplier-to-baker, BEMA’s objective is to get everyone at the table.
Gaining flexibility with hybrids
Multi-mode ovens combine different heat transfer methods to benefit product structure, thickness and texture.
Getting a good grip
Robotic stackers-unstackers keep pace with today’s faster lines, while automated storage and retrieval systems supply pans as needed.
Perfecting the baking process
Bakeries shopping for ovens at this fall’s Baking Expo will be pleasantly surprised by advances made during the past three years.
Sanitation importance on the rise
New hygienic designs court favor among those looking to purchase an oven.
Making snacks stand out
Pack Expo Las Vegas offers resources for snack food innovation in a diversifying market.