News and feature stories from Baking & Snack

How to get ready for FSMA
Food safety regulations are changing. Is your plant ready?

Sustainability through heat recovery
It may seem cut-and-dried, but opportunities for using excess energy in the bakery are expanding.

Pyler says: Understanding proofing and retarding
Intermediate steps improve the quality of finished baked goods.

Jim Kline Systematic control
SOPs and POGs lay the foundation for ensuring consistency and enhancing quality.

Patrick Callaghan: Centered on innovation
Renowned for his marketing expertise, Pat Callaghan also made his mark dedicated to the tradition of excellence in baking.

John Shellenberger Educator and promoter
Through trial and triumph, John Shellenberger led Kansas State University into its bakery science and management program.

Chunkers lead dough handling equipment choices
Automated methods for moving dough from mixer to makeup adapt to rising expectations for handling a variety of doughs in a food-safe manner.

Consumers regaining interest in breaking bread
In a resurgence of consumer demand, artisan and premium breads experience a renaissance at mealtime.

Conveyors inclined toward sanitary design
Bakers seek out easy-to-clean conveyors to comply with FSMA

Conveyors move without a hitch
Precision conveying means smooth sailing with more uptime that eventually boosts the bottom line.

Bob Alders: Man of vision
With a forward-thinking mindset, Bob Albers built a small family bakery into a regional powerhouse.

Packaging at the speed of Twinkies
Automated packaging systems help Hostess keep up with versatility and demand.

Check, please
Vision and X-ray systems not only ensure quality finished products but also give bakers the opportunity to maximize their production process.

Drilling down to specifics with conveyors
Asking the right questions is key when it comes to choosing the right conveyor system.

Baker and Perkins: Inventive engineers
Equipment pioneers Jacob Perkins and Joseph Baker left a legacy of technological innovation.

Automating artisan
Despite consumer misconceptions, bakers commercially produce high-quality artisan breads.

Robots with sight
With the aid of vision systems, robots can inspect products and balance their flow when entering the packaging department.

A class of innovators
The 2016 Baking Hall of Fame recipients all contributed revolutionary ideas that have left a mark on the baking industry.

Hot or cold?
When it comes to belting and conveyors, don’t forget to check your temperature.

Meeting preview: ASB BakingTech 2016
Hostess Brands president and CEO will brief conference-goers about innovation as "the" growth strategy for bakers.

Growing internally to meet demand
Mission Foods's method of planning ahead has helped spread its brands across the United States.

German Chavez The path to success
For two decades, German Chavez has been guiding Mission Foods in the right direction.

Clean cuts and maintenance
Proper care and cleaning of slicing blades can extend their life and performance.

Staled just right
Whether slicing a loaf of sandwich bread, artisan bread, baguette or bagel, stale time effects the quality of the slices.

Achieve the right slice
The proper blade and preventative maintenance reduce crumbs and keep slicers making the cleanest cuts efficiently.