News and feature stories from Baking & Snack

Making clean cuts
Improved blades and other cutting-edge technologies make pristine end products and easier maintenance a breeze.
Simplifying sanitation on spirals
Today’s spiral system innovations cover one of the industry’s biggest needs.
Spirals offer space-saving design
When square feet are not your best asset, spiral systems can be your best friend.
There’s a sweet spot for slicing and staling
For certain products, timing is everything.
Automating distribution systems
Paperless distribution systems play a key role in guaranteeing bakeries send the right products to the right customers.
Using robotics in distribution
Warehouse systems can use robots to assist with picking
Dazzling with drizzles
Icings add value to baked foods, and by drizzling on icing strings, bakeries create unique-looking products.
Dusting product with fines like flour
While flour dusters can place a layer of flour onto surfaces to keep dough from sticking, they also are used to dispense toppings to finished baked foods.
Finishing flourishes add value
Automated topping systems must offer consistency and accuracy to enhance baked foods.
New frontiers for making sweet goods
Equipment typically used for sweet goods finds itself in new applications.
What to do about too many audits
As audits proliferate, bakeries must learn to adjust.
Chilling more than flour
Processors can cool ingredients during transfer process.
Handling with precision and care
From unloading through delivery to mixers, automated ingredient systems must be accurate and easy to operate.
Hot-off-the-griddle technology
Waffle and pancake producers seek systems that reduce waste and damaged products while providing quicker changeovers and greater consistency.
Metal detection and vision inspection: The last defense
Quality-assurance systems such as metal detectors and machine vision help ensure your brand’s good name.
More changeovers in less time
New efficiency initiatives show how snack producers can increase production flexibility and lower operating costs.
Crafting consistency
Horizontal and continuous mixers help bakers create reliable doughs.
FSMA’s potential pocketbook issues
Here’s what the law may cost you and how it will change your operations in the long run.
Keeping operations moving
New belting and conveying options ease downtime congestion, speed up sanitation and maintenance and give the green light to food and employee safety.
New belt technologies and applications
Belt manufacturers find new uses for new developments.
The snack packaging challenge
Vertical form/fill/seal (f/f/s) systems and pillow pouch packaging are addressing needs for delicate snacks.
Attaining the best bake
Equipment manufacturers add new systems for flexibility, reliability, energy efficiency and consistency.
Delivering versatility and variety
Sheeting and laminating system designs often can create a range of products on single line.
Delivering versatility and variety
Sheeting and laminating system designs often can create a range of products on single line.
Further automating formation
Equipment manufacturers develop new machines to make baked foods more efficiently.