News and feature stories from Baking & Snack

Coping with OSHA
By giving priority attention to where most violations occur, bakers can better achieve compliance and avoid fines when dealing with regulations.

Making dividers more accurate
Servo-driven technology, gentler equipment and the implementation of data are helping bakers achieve more accurate portioning of bread products than ever before.

Knowing when to automate ingredient handling
It's a tough decision, but at a certain point it makes sense to take the leap.

Adapting to brownfield
Designing efficient, flexible bakeries are easier to design with a greenfield facility, but require a bit more effort with a brownfield one.

Considering safety in ingredient handling
Risk mitigation is an important step in optimizing plant operations.

Weighing ingredients just right
Scaling accuracy poses one of the biggest challenges that comes with minor and micro ingredients.

Tech Showcase: Warehouse/Distribution
The latest software and updated technology enables easier, streamlined warehouse and distribution operations.

Designing a flexible facility
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.

How to maximize production efficiency
Good facility design and plant layout can incorporate flexibility, room for growth and streamlined production into a new bakery.

Bag closures get an upgrade
Upgrades to closures and the machines that apply them to bags must be reliable and simple.

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.

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?

How to live in a world of audits
Inspections, audits and certifications help ensure safe foods for consumers, and they also foster continuous improvement.

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.

Case study: Griffin's Foods Ltd.
Horizontal f/f/s technology can increase efficiency and maximize a limited footprint.

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.

Horizontal packaging trends
Horizontal f/f/s machines are driving flexibility and quick changeover.

Packaging just for chefs
Fireking Baking Co. makes things easier on its restaurant customers with better packaging.

Interpreting audit abbreviations
It only looks like alphabet soup.

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.