BEMA - June 2018 - 31

TIMELINE OF INNOVATIONS

40s
Continuous mix of pan bread doughs
Automatic pan stackers and unstackers
Rack ovens
Cyclotherm ovens
Industrial bakery mixes

1960s
High-speed English muffin lines
Spiral conveyors for proofing, cooling and freezing
Conveyorized proof-and-bake systems
Frozen dough bake-off technology
Supermarket in-store bakery refrigerators
and freezers

1970s
Pneumatic pre-batching of ingredients
Simultaneous cut-and-fill cake donut line
Satellite-style, multi-roller laminators
Combination microwave/frying system
Vacuum cooling for par-baked breads
Dual-fuel ovens

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1980s
Full bakery computer-integrated manufacturing
Touch-screen equipment controls
Computerized master batching systems
Dual-dough, encrusted piece formers
Overtilt-bowl horizontal mixers
Rotary bread dividers
Checkweighers interlocked electronically
with dough dividers
Machine vision for cookie/cracker inspection
Steamed bagel system using rack ovens
In-line pizza pressing systems
Gravity-controlled, stress-free dough handling

Plastic-link conveyors
Cryogenic flour cooling methods
High-rise, robotic fermentation rooms
Low-stress systems for high-absorption,
artisan doughs
High-volume bagel formers
Par-baked processing systems
High-volume, stone-hearth ovens
High-volume thermal oil ovens
Serpentine proofing and baking systems
Ultrasonic slicing techniques
Catalytic-oxidation, oven-emission control systems

2000s
High-volume makeup systems for artisan doughs
Return of continuous dough mixing, this time
for crackers, pretzels
Thinner, lighter, stronger baking pans
Makeup lines for baked-not-fried snacks
Robotic cake decorating methods
Automatic bread scoring methods
Fluorocarbon-based nonstick pan coatings
Dough reclamation systems
Oil-free bread dividers
Waterwheel chunking and dividing methods
Automated pan inspection systems

2010s
Pre-dough mixers and rapid hydrators
Robotic soft-pretzel twister
Flatbread makeup lines
Automatic pancake makeup systems
Nanotech emissive particle oven chamber linings
Automated loading of high-volume deck ovens
Robotic depanning systems
Washdown-capable makeup and
processing equipment
US Environmental Protection Agency's Energy
Star certification for bakery equipment

60s

1990s
Open-architecture computer controls for
processing lines
Servo motor, servo drive enhanced equipment

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Table of Contents for the Digital Edition of BEMA - June 2018
