Baking&Snack - May 2013 - 25

ingredients, and you’re scraping the mixing bowls.
You can use high-pressure steam for cleaning, which
gives you a dry powder instead of a liquid goo, and you
sweep that powder up. But then again, think of all of
the ingredients that you are throwing away. That powder is money.

Jeff, what critical areas are you seeing for
controlling waste in the baking industry
in general?
Mr. Dearduff: You can describe this roadblock in one
word: complacency. Operations can get locked into the
mindset of, “Here’s what we do today. We’ll do this again
tomorrow.” If it means 5% waste on a 2% target is the
norm, it just continues until somebody steps up and
says, “That’s not good enough.” Complacency continues
to drive bad numbers.

Baking & Snack editors discuss critical issues affecting
the industry with its panel of contributing editors.
Eddie Quinones

What’s the most effective way to just
gauge efficiency?
Mr. Kline: You have to look at yield: Here’s what I put
in in terms of weight, here’s what I took out at the other end, and here’s where my bake loss was. You have to

Too many audits? Tough!
So what can individual bakeries, as well
as the industry as a whole, do about the
proliferation of audits?
“Suck it up, Jeff Dearduff responded.
”
That’s an opinion universally shared by
our panel of experts. Audits from customers, retailers, foodservice chains, military,
local governments and federal regulatory
agencies have become almost a weekly
ritual at bakeries to address traceability,
food safety and other business if not legalcover-my-back issues.
The world of audits has really gotten
crazy since Baking Expo three years ago,
Theresa Cogswell noted.
“This is one issue that drives me
insane, she said. “I don’t want five dif”
ferent auditors coming into my plant in a
week’s time, but if they are my customers,
I probably need all of those people to do
an audit.
”
Audits, she added, are the cost of doing
business, but at what price? “If anybody
put pen to paper and looked at the cost
of every audit, it would be frightening,
”
Ms. Cogswell said.

Theresa Cogswell shares her thoughts
with Jim Kline.
Eddie Quinones

(From left) Donna Berry, Laurie Gorton, Dan Malovany and Joanie Spencer
explore the challenges facing the baking industry today.
Eddie Quinones

www.bakingandsnack.com

May 2013 / Baking & Snack / 25



http://www.bakingandsnack.com

Baking&Snack - May 2013

Table of Contents for the Digital Edition of Baking&Snack - May 2013

Baking&Snack - May 2013
Table of Contents
Table of Contents
Editorial - New Age for Snacks
Newsfront - WFC takes action against ‘Gut Reactions’
Our reaction on ‘Gut Reactions’
Beefsteak bolsters Bimbo’s rye portfolio
News - Rudolph Foods founder passes away
In Brief
Correction
People
In Memoriam
Special Report - Solving the Commodity Conundrum
Too many audits? Tough!
Operations - In Service to the Sandwich
Immediate feedback
A ‘be prepared’ attitude
Trends - Symbols of Quality
Inherently kosher
Polarizing kosher labels
Formulation - Bridging the Dietary Deficit Gap
Invisible fibers for baked foods
Solving for solubility
Formulation - Beyond BLV and BBQ
Enhancing whole grains
Formulation - Why Swap Honey for Sugar
Q&A: Financial Investment
Equipment - Finishing Flourishes Add Value
Dusting product with fines like flour
Dazzling with drizzles
Operations - Seeking the Sweet Spot
Keeping it together without gluten
New frontiers for making sweet goods
Equipment - Ensuring Accurate Deliveries
Using robotics in distribution
Q&A: Sustainable Sanitation
Q&A: Prison Bakeries
IBIE 2013 - Center Stage
SFA - A Snacking-good Time
Events
Innovations
Ingredient News
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - May 2013 - Baking&Snack - May 2013
Baking&Snack - May 2013 - 2
Baking&Snack - May 2013 - 3
Baking&Snack - May 2013 - 4
Baking&Snack - May 2013 - 5
Baking&Snack - May 2013 - 6
Baking&Snack - May 2013 - 7
Baking&Snack - May 2013 - 8
Baking&Snack - May 2013 - Table of Contents
Baking&Snack - May 2013 - 10
Baking&Snack - May 2013 - Table of Contents
Baking&Snack - May 2013 - Editorial - New Age for Snacks
Baking&Snack - May 2013 - 13
Baking&Snack - May 2013 - Beefsteak bolsters Bimbo’s rye portfolio
Baking&Snack - May 2013 - 15
Baking&Snack - May 2013 - Correction
Baking&Snack - May 2013 - 17
Baking&Snack - May 2013 - 18
Baking&Snack - May 2013 - 19
Baking&Snack - May 2013 - 20
Baking&Snack - May 2013 - In Memoriam
Baking&Snack - May 2013 - 22
Baking&Snack - May 2013 - Special Report - Solving the Commodity Conundrum
Baking&Snack - May 2013 - 24
Baking&Snack - May 2013 - Too many audits? Tough!
Baking&Snack - May 2013 - 26
Baking&Snack - May 2013 - 27
Baking&Snack - May 2013 - 28
Baking&Snack - May 2013 - 29
Baking&Snack - May 2013 - Operations - In Service to the Sandwich
Baking&Snack - May 2013 - 31
Baking&Snack - May 2013 - Immediate feedback
Baking&Snack - May 2013 - 33
Baking&Snack - May 2013 - 34
Baking&Snack - May 2013 - A ‘be prepared’ attitude
Baking&Snack - May 2013 - 36
Baking&Snack - May 2013 - 37
Baking&Snack - May 2013 - 38
Baking&Snack - May 2013 - 39
Baking&Snack - May 2013 - 40
Baking&Snack - May 2013 - Trends - Symbols of Quality
Baking&Snack - May 2013 - Inherently kosher
Baking&Snack - May 2013 - 43
Baking&Snack - May 2013 - 44
Baking&Snack - May 2013 - 45
Baking&Snack - May 2013 - Polarizing kosher labels
Baking&Snack - May 2013 - 47
Baking&Snack - May 2013 - 48
Baking&Snack - May 2013 - Formulation - Bridging the Dietary Deficit Gap
Baking&Snack - May 2013 - 50
Baking&Snack - May 2013 - 51
Baking&Snack - May 2013 - Invisible fibers for baked foods
Baking&Snack - May 2013 - 53
Baking&Snack - May 2013 - Solving for solubility
Baking&Snack - May 2013 - 55
Baking&Snack - May 2013 - 56
Baking&Snack - May 2013 - Formulation - Beyond BLV and BBQ
Baking&Snack - May 2013 - 58
Baking&Snack - May 2013 - 59
Baking&Snack - May 2013 - 60
Baking&Snack - May 2013 - 61
Baking&Snack - May 2013 - Enhancing whole grains
Baking&Snack - May 2013 - 63
Baking&Snack - May 2013 - 64
Baking&Snack - May 2013 - Formulation - Why Swap Honey for Sugar
Baking&Snack - May 2013 - Q&A: Financial Investment
Baking&Snack - May 2013 - 67
Baking&Snack - May 2013 - 68
Baking&Snack - May 2013 - Equipment - Finishing Flourishes Add Value
Baking&Snack - May 2013 - Dusting product with fines like flour
Baking&Snack - May 2013 - 71
Baking&Snack - May 2013 - 72
Baking&Snack - May 2013 - 73
Baking&Snack - May 2013 - Dazzling with drizzles
Baking&Snack - May 2013 - 75
Baking&Snack - May 2013 - 76
Baking&Snack - May 2013 - Operations - Seeking the Sweet Spot
Baking&Snack - May 2013 - 78
Baking&Snack - May 2013 - 79
Baking&Snack - May 2013 - Keeping it together without gluten
Baking&Snack - May 2013 - 81
Baking&Snack - May 2013 - New frontiers for making sweet goods
Baking&Snack - May 2013 - 83
Baking&Snack - May 2013 - 84
Baking&Snack - May 2013 - Equipment - Ensuring Accurate Deliveries
Baking&Snack - May 2013 - Using robotics in distribution
Baking&Snack - May 2013 - 87
Baking&Snack - May 2013 - 88
Baking&Snack - May 2013 - 89
Baking&Snack - May 2013 - 90
Baking&Snack - May 2013 - Q&A: Sustainable Sanitation
Baking&Snack - May 2013 - 92
Baking&Snack - May 2013 - 93
Baking&Snack - May 2013 - 94
Baking&Snack - May 2013 - 95
Baking&Snack - May 2013 - 96
Baking&Snack - May 2013 - Q&A: Prison Bakeries
Baking&Snack - May 2013 - 98
Baking&Snack - May 2013 - 99
Baking&Snack - May 2013 - IBIE 2013 - Center Stage
Baking&Snack - May 2013 - 101
Baking&Snack - May 2013 - SFA - A Snacking-good Time
Baking&Snack - May 2013 - 103
Baking&Snack - May 2013 - 104
Baking&Snack - May 2013 - Events
Baking&Snack - May 2013 - Innovations
Baking&Snack - May 2013 - Ingredient News
Baking&Snack - May 2013 - Products & Packaging
Baking&Snack - May 2013 - 109
Baking&Snack - May 2013 - 110
Baking&Snack - May 2013 - Patents
Baking&Snack - May 2013 - New on the Shelf
Baking&Snack - May 2013 - 113
Baking&Snack - May 2013 - Marketplace
Baking&Snack - May 2013 - 115
Baking&Snack - May 2013 - 116
Baking&Snack - May 2013 - 117
Baking&Snack - May 2013 - 118
Baking&Snack - May 2013 - 119
Baking&Snack - May 2013 - 120
Baking&Snack - May 2013 - Ad Index
Baking&Snack - May 2013 - New Product Spotlight
Baking&Snack - May 2013 - 123
Baking&Snack - May 2013 - 124
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
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