News and feature stories from Baking & Snack

Proofed to perfection
An ideal environment for raising dough requires automated, finely tuned controls.

Trends in pizza crust production
While matching product to process is important, so is finding and installing washdown-capable equipment.

Gonnella focuses on customer-driven innovation
The specialty baker searches for creative packaging solutions to better serve the market from its recently expanded Aurora, IL, facility.

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.

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

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.

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.

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

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.

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.

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

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.