Baking&Snack - April 2011 - 78

78

INGREDIENT HANDLING

materials that come in bags, totes or drums, said Walter Sonntag, division manager, marketing/documentation, AZO, Inc., Memphis, TN. The transfer of ingredients is carried out with operator guidance and barcode monitoring. Specifically, the bags are transferred into the DoSiBox via a feed hopper with a suction system for dust collection. The raw materials then are simultaneously control-screened, scaled into the DoSiBox and weighed. Moreover, the system relies on barcodes and other controls to identify ingredients in each DoSiBox. Meanwhile, for larger quantities, the system is outfitted with a “big bag” dumping station that allows dust-tight docking and feeding, according to the company.

GET IN CONTROL. When it comes to minor and micro ingredients, the first challenge often involves determining which ingredients to automate and how to get a handle on them. With bakeries producing a wider variety of products that require a greater number of formulas and changeovers, the number of ingredients used on a typical shift has proliferated, said Dave Osbern, sales engineering manager, Shick USA, Kansas City, MO. Certain minor ingredients such as gluten and specialty flours are natural candidates for automation because they are used in a high percentage of formulas in relatively large amounts. “The next category would probably be those ingredients that are used in a high number of formulas but in smaller quantities,” he said. “Beyond that,

Handle It Affordably
While ingredient handling systems can reduce waste and provide accurate dispensing of materials to provide better front-end controls to the process, many baking and snack companies also want to ensure they are getting reasonable returns on their investments. In some cases, they may initially opt to automate fewer ingredients to reduce capital cost, but most of these systems are designed so that they can be expanded in the future, according to Scott Fischer, director of sales and marketing, Shick USA, Kansas City, MO. In others, these companies may forego minor ingredient automation upfront, but they will want the bulk flour system designed so that an integrated minor ingredient system can be added in the future. It all depends on the type of operation and where they can invest most strategically to get the biggest bang for the buck. “We also offer manual weighing systems that allow ▲ When buying an ingredient handling system, bakers must ask tough questions. For example, what are my transportation costs? How do I determine its ROI? How does the system need to be designed and built to meet today’s sanitation and hygiene demands?
MAC EQUIPMENT

you to achieve a level of production planning, recipe control, ingredient traceability and reporting without the cost of automated equipment,” Mr. Fischer said. “Operators are stepped through manual operations, which reduces the number or errors and increases quality and efficiency. These systems are incorporated into the same control system as the automated bulk ingredients, which allows us to provide an integrated solution.” When buying a system, bakers should ask themselves several questions such as how and when to transition from bags and totes to bulk handling of ingredients, noted Stuart Carrico, food process manager, MAC Equipment, Kansas City, MO. For example, what are the company’s transportation costs? How does the business determine ROI? Does the equipment need to comply with National Fire Protection Association (NFPA) requirements? How must the system be designed and built to meet today’s sanitation and hygiene demands? For minor and micro ingredient systems, the challenges are essentially the same, Mr. Carrico added. “It is easier to justify a bulk system than it is minors and micros because the savings from going to bulk are obvious and easily captured,” he explained. “The savings and benefits from automating minors and micros are more complex due to cross-contamination issues, allergen concerns and determining which minors to automate. Automating minors and micros is always more costly than bulk on a per-ingredient basis.” In fact, depending on the level of accuracy desired, automating minor and micro ingredients is not always an inexpensive proposition, Mr. Carrico added. “There are less expensive system designs available to bakers and manufacturers, but baker beware spending on the cheap,” he cautioned. “They may regret the decision in terms of accessibility, cleanability and reliability, in a few years. If the operators won’t use it, it’s a wasted resource.”

BAKING & SNACK / April 2011

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Baking&Snack - April 2011

Table of Contents for the Digital Edition of Baking&Snack - April 2011

Baking&Snack - April 2011
Contents
Contents
EDITORIAL - Responding to a Greater Call
Baking companies pull together for Japan
Japan’s food sector shaken but little damaged by quake
Donor honor roll
Wonder Bread celebrates 90th anniversary
Mexican companies focus on front-ofpack labeling
Groups earmark $40 million for Ug99 research
NEWS IN BRIEF
Utz introduces anniversary bag, throwback price
Bloomfi eld Farms opens gluten-free plant
NEWS IN BRIEF
Grupo Bimbo presents food science awards
NEWS IN BRIEF
NEWS - PEOPLE
HIP to be SQUARE
HOT AND COOL TRENDS
FOLLOWING ‘PLAN A’
BRIGHT IDEA
Sabor Y Nutrición
Health and Nutrition
Getting to Know the Neighborhood
NEW ON THE SHELF
Generation Next
Reducing With Microdroplets
Clean Sweep
Fighting Acrylamides
The First Enzyme
In Times to Come
Simple Math
INGREDIENT NEWS
Micro Management
Handle It Aff ordably
Too Hot to Handle
To Change or not to Change
Pros and Cons
Flat is Where It's At
Laning Thin Buns
Precise Slicing
The GOLDEN MILLISECOND of Food Safety
Zero Tolerance
Insect Growth Regulator
Occasional Invaders
AIM Higher
PRODUCTS & PACKAGING
Truly the Best Week in Baking
Society of Bakery Women supports the next generation
CALENDAR OF EVENTS
RECENT PATENTS
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT - Smarter Snack
Baking&Snack - April 2011 - Baking&Snack - April 2011
Baking&Snack - April 2011 - 2
Baking&Snack - April 2011 - 3
Baking&Snack - April 2011 - 4
Baking&Snack - April 2011 - 5
Baking&Snack - April 2011 - 6
Baking&Snack - April 2011 - Contents
Baking&Snack - April 2011 - 8
Baking&Snack - April 2011 - Contents
Baking&Snack - April 2011 - EDITORIAL - Responding to a Greater Call
Baking&Snack - April 2011 - 11
Baking&Snack - April 2011 - Baking companies pull together for Japan
Baking&Snack - April 2011 - Donor honor roll
Baking&Snack - April 2011 - Mexican companies focus on front-ofpack labeling
Baking&Snack - April 2011 - 15
Baking&Snack - April 2011 - NEWS IN BRIEF
Baking&Snack - April 2011 - 17
Baking&Snack - April 2011 - NEWS IN BRIEF
Baking&Snack - April 2011 - 19
Baking&Snack - April 2011 - NEWS IN BRIEF
Baking&Snack - April 2011 - 21
Baking&Snack - April 2011 - NEWS - PEOPLE
Baking&Snack - April 2011 - 23
Baking&Snack - April 2011 - 24
Baking&Snack - April 2011 - 25
Baking&Snack - April 2011 - HIP to be SQUARE
Baking&Snack - April 2011 - 27
Baking&Snack - April 2011 - 28
Baking&Snack - April 2011 - 29
Baking&Snack - April 2011 - 30
Baking&Snack - April 2011 - 31
Baking&Snack - April 2011 - 32
Baking&Snack - April 2011 - HOT AND COOL TRENDS
Baking&Snack - April 2011 - 34
Baking&Snack - April 2011 - 35
Baking&Snack - April 2011 - 36
Baking&Snack - April 2011 - FOLLOWING ‘PLAN A’
Baking&Snack - April 2011 - 38
Baking&Snack - April 2011 - 39
Baking&Snack - April 2011 - BRIGHT IDEA
Baking&Snack - April 2011 - 41
Baking&Snack - April 2011 - 42
Baking&Snack - April 2011 - Sabor Y Nutrición
Baking&Snack - April 2011 - 44
Baking&Snack - April 2011 - Health and Nutrition
Baking&Snack - April 2011 - Getting to Know the Neighborhood
Baking&Snack - April 2011 - 47
Baking&Snack - April 2011 - 48
Baking&Snack - April 2011 - NEW ON THE SHELF
Baking&Snack - April 2011 - 50
Baking&Snack - April 2011 - Generation Next
Baking&Snack - April 2011 - 52
Baking&Snack - April 2011 - 53
Baking&Snack - April 2011 - Reducing With Microdroplets
Baking&Snack - April 2011 - 55
Baking&Snack - April 2011 - 56
Baking&Snack - April 2011 - 57
Baking&Snack - April 2011 - 58
Baking&Snack - April 2011 - 59
Baking&Snack - April 2011 - 60
Baking&Snack - April 2011 - Clean Sweep
Baking&Snack - April 2011 - 62
Baking&Snack - April 2011 - 63
Baking&Snack - April 2011 - Fighting Acrylamides
Baking&Snack - April 2011 - 65
Baking&Snack - April 2011 - The First Enzyme
Baking&Snack - April 2011 - 67
Baking&Snack - April 2011 - In Times to Come
Baking&Snack - April 2011 - 69
Baking&Snack - April 2011 - Simple Math
Baking&Snack - April 2011 - 71
Baking&Snack - April 2011 - INGREDIENT NEWS
Baking&Snack - April 2011 - 73
Baking&Snack - April 2011 - 74
Baking&Snack - April 2011 - Micro Management
Baking&Snack - April 2011 - 76
Baking&Snack - April 2011 - 77
Baking&Snack - April 2011 - Handle It Aff ordably
Baking&Snack - April 2011 - 79
Baking&Snack - April 2011 - 80
Baking&Snack - April 2011 - 81
Baking&Snack - April 2011 - Too Hot to Handle
Baking&Snack - April 2011 - 83
Baking&Snack - April 2011 - 84
Baking&Snack - April 2011 - 85
Baking&Snack - April 2011 - Pros and Cons
Baking&Snack - April 2011 - 87
Baking&Snack - April 2011 - 88
Baking&Snack - April 2011 - Laning Thin Buns
Baking&Snack - April 2011 - 90
Baking&Snack - April 2011 - 91
Baking&Snack - April 2011 - 92
Baking&Snack - April 2011 - Precise Slicing
Baking&Snack - April 2011 - The GOLDEN MILLISECOND of Food Safety
Baking&Snack - April 2011 - 95
Baking&Snack - April 2011 - 96
Baking&Snack - April 2011 - Insect Growth Regulator
Baking&Snack - April 2011 - Occasional Invaders
Baking&Snack - April 2011 - 99
Baking&Snack - April 2011 - 100
Baking&Snack - April 2011 - AIM Higher
Baking&Snack - April 2011 - PRODUCTS & PACKAGING
Baking&Snack - April 2011 - 103
Baking&Snack - April 2011 - 104
Baking&Snack - April 2011 - 105
Baking&Snack - April 2011 - Truly the Best Week in Baking
Baking&Snack - April 2011 - Society of Bakery Women supports the next generation
Baking&Snack - April 2011 - 108
Baking&Snack - April 2011 - 109
Baking&Snack - April 2011 - 110
Baking&Snack - April 2011 - 111
Baking&Snack - April 2011 - 112
Baking&Snack - April 2011 - CALENDAR OF EVENTS
Baking&Snack - April 2011 - RECENT PATENTS
Baking&Snack - April 2011 - MARKETPLACE
Baking&Snack - April 2011 - 116
Baking&Snack - April 2011 - 117
Baking&Snack - April 2011 - 118
Baking&Snack - April 2011 - 119
Baking&Snack - April 2011 - 120
Baking&Snack - April 2011 - AD INDEX
Baking&Snack - April 2011 - NEW PRODUCT SPOTLIGHT - Smarter Snack
Baking&Snack - April 2011 - 123
Baking&Snack - April 2011 - 124
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