Baking & Snack - December 2013 - 84
BULK/CASE PACKING
He added that the open design
allows ease of access for sanitation,
and minimal use of roller chains and
sprockets reduces maintenance.
At IBIE, reducing downtime -
either through simplifying main-
tenance or sanitation - emerged
as a major theme with many bulk
packing systems along with other
advances in engineering. "Conveyor
designs have made cleaning easier,"
Mr. Keane observed. "Product con-
tact elements have evolved to be
softer in their touch on the product.
Drive-train systems have been removed and replaced with directdrive systems."
Meanwhile, Stewart Systems replaced all transfer points with knifeedge transfers for cleaner bun transition from conveyor to conveyor.
Mr. Machette noted that the transfers also minimize product damage
such as heel sanding while reducing
the resulting crumb residue.
Greener pastures
Likewise, sustainability has become
a major issue for bakers and snack
manufacturers seeking not only to
lower costs but also to respond to
demands for more environmentally
friendly packaging from retailers
and foodservice customers.
As a result, recycled packaging
materials have become more the
rule than the exception, and in some
cases, these can pose a challenge.
"Corrugated with high amounts of
recycled content can have problems
with adhesive sealing because the
corrugated material doesn't easily
absorb adhesive into the fibers. It
is important for manufacturers to
address these issues and test cases
before they are put into production," Mr. Sinicrope said. "Ways to
solve this issue include extending
compression time, using quick-set
adhesives, varying adhesive applications or using pressure-sensitive
tape. If manufacturers are aware
of these issues, they can solve any
problems before they impact their
production."
Corrugated board made with
recycled content may not have the
same structural integrity as virgin
corrugated board, so the side walls
may not be as stiff and the corners
not as square. "This can result in
cases being inconsistent from one
another, requiring case erectors,
packers and tapers to work with the
dimensional changes or shape the
For more information, see Page 105
84
/ Baking & Snack / December 2013
http://www.vac-u-max.com
http://info@vac-u-max.com
Baking & Snack - December 2013
Table of Contents for the Digital Edition of Baking & Snack - December 2013
Baking & Snack - December 2013
Table of Contents
Table of Contents
Editorial - Her way and the highway
Newsfront - ‘Game on’ for Flowers’ new brands
FDA takes serious look at acrylamide
FDA goal? Remove artificial trans fats
Bob’s Red Mill to expand operations
TIC GUMS opens Brass Mill center
Aunt Millie’s to distribute Hostess items
News in Brief
Gonnella joins relief efforts for Illinois tornado victims
Mondelez International invests in new European biscuit factory
People/In Memoriam
Operations Executive of the Year - One Tough Cookie
A culture of best practices
Quest for the Best - Mondelez International
Powerful brands turbocharge sales
Clean Label - Plucked frrom Obscurity
What’s in a name?
Non-GMO: Go or no-go?
Chocolate - Double Dipping
‘Do good’ cocoa
Scaling up innovation
Probiotics - Working Behind the Scenes
EU uncertain over probiotics
Ingredient App - Dial Up, Dial Down
Trans in Throes of Transition
Dough Handling - Damage Control
Find balance with dusting flour
Sanitation in the face of allergens
Frying Tech - Configured for Quality
Abating acrylamides
Bulk/Case Packing - A Case in Point
Less is more challenging
Meeting Preview: BakingTech 2014 - The Only Constant: CHANGE
Meeting Preview: SNAXPO - SNAXPO 2014 Goes Big in 'Big D'
Events
Innovations
Ingredient News
Products & Packaging
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - December 2013 - Baking & Snack - December 2013
Baking & Snack - December 2013 - 2
Baking & Snack - December 2013 - 3
Baking & Snack - December 2013 - 4
Baking & Snack - December 2013 - 5
Baking & Snack - December 2013 - 6
Baking & Snack - December 2013 - 7
Baking & Snack - December 2013 - 8
Baking & Snack - December 2013 - Table of Contents
Baking & Snack - December 2013 - 10
Baking & Snack - December 2013 - Table of Contents
Baking & Snack - December 2013 - Editorial - Her way and the highway
Baking & Snack - December 2013 - 13
Baking & Snack - December 2013 - FDA takes serious look at acrylamide
Baking & Snack - December 2013 - 15
Baking & Snack - December 2013 - Aunt Millie’s to distribute Hostess items
Baking & Snack - December 2013 - 17
Baking & Snack - December 2013 - Mondelez International invests in new European biscuit factory
Baking & Snack - December 2013 - People/In Memoriam
Baking & Snack - December 2013 - Operations Executive of the Year - One Tough Cookie
Baking & Snack - December 2013 - 21
Baking & Snack - December 2013 - 22
Baking & Snack - December 2013 - 23
Baking & Snack - December 2013 - A culture of best practices
Baking & Snack - December 2013 - 25
Baking & Snack - December 2013 - 26
Baking & Snack - December 2013 - 27
Baking & Snack - December 2013 - 28
Baking & Snack - December 2013 - Quest for the Best - Mondelez International
Baking & Snack - December 2013 - Powerful brands turbocharge sales
Baking & Snack - December 2013 - 31
Baking & Snack - December 2013 - 32
Baking & Snack - December 2013 - 33
Baking & Snack - December 2013 - 34
Baking & Snack - December 2013 - Clean Label - Plucked frrom Obscurity
Baking & Snack - December 2013 - What’s in a name?
Baking & Snack - December 2013 - 37
Baking & Snack - December 2013 - Non-GMO: Go or no-go?
Baking & Snack - December 2013 - 39
Baking & Snack - December 2013 - 40
Baking & Snack - December 2013 - Chocolate - Double Dipping
Baking & Snack - December 2013 - ‘Do good’ cocoa
Baking & Snack - December 2013 - 43
Baking & Snack - December 2013 - Scaling up innovation
Baking & Snack - December 2013 - 45
Baking & Snack - December 2013 - 46
Baking & Snack - December 2013 - 47
Baking & Snack - December 2013 - 48
Baking & Snack - December 2013 - 49
Baking & Snack - December 2013 - 50
Baking & Snack - December 2013 - Probiotics - Working Behind the Scenes
Baking & Snack - December 2013 - EU uncertain over probiotics
Baking & Snack - December 2013 - 53
Baking & Snack - December 2013 - 54
Baking & Snack - December 2013 - 55
Baking & Snack - December 2013 - 56
Baking & Snack - December 2013 - 57
Baking & Snack - December 2013 - 58
Baking & Snack - December 2013 - Ingredient App - Dial Up, Dial Down
Baking & Snack - December 2013 - Trans in Throes of Transition
Baking & Snack - December 2013 - 61
Baking & Snack - December 2013 - 62
Baking & Snack - December 2013 - Dough Handling - Damage Control
Baking & Snack - December 2013 - Find balance with dusting flour
Baking & Snack - December 2013 - 65
Baking & Snack - December 2013 - 66
Baking & Snack - December 2013 - 67
Baking & Snack - December 2013 - Sanitation in the face of allergens
Baking & Snack - December 2013 - 69
Baking & Snack - December 2013 - 70
Baking & Snack - December 2013 - Frying Tech - Configured for Quality
Baking & Snack - December 2013 - Abating acrylamides
Baking & Snack - December 2013 - 73
Baking & Snack - December 2013 - 74
Baking & Snack - December 2013 - 75
Baking & Snack - December 2013 - 76
Baking & Snack - December 2013 - 77
Baking & Snack - December 2013 - 78
Baking & Snack - December 2013 - 79
Baking & Snack - December 2013 - 80
Baking & Snack - December 2013 - Bulk/Case Packing - A Case in Point
Baking & Snack - December 2013 - Less is more challenging
Baking & Snack - December 2013 - 83
Baking & Snack - December 2013 - 84
Baking & Snack - December 2013 - 85
Baking & Snack - December 2013 - 86
Baking & Snack - December 2013 - 87
Baking & Snack - December 2013 - 88
Baking & Snack - December 2013 - Meeting Preview: BakingTech 2014 - The Only Constant: CHANGE
Baking & Snack - December 2013 - Meeting Preview: SNAXPO - SNAXPO 2014 Goes Big in 'Big D'
Baking & Snack - December 2013 - Events
Baking & Snack - December 2013 - Innovations
Baking & Snack - December 2013 - Ingredient News
Baking & Snack - December 2013 - Products & Packaging
Baking & Snack - December 2013 - 95
Baking & Snack - December 2013 - 96
Baking & Snack - December 2013 - New on the Shelf
Baking & Snack - December 2013 - 98
Baking & Snack - December 2013 - Marketplace
Baking & Snack - December 2013 - 100
Baking & Snack - December 2013 - 101
Baking & Snack - December 2013 - 102
Baking & Snack - December 2013 - 103
Baking & Snack - December 2013 - 104
Baking & Snack - December 2013 - Ad Index
Baking & Snack - December 2013 - New Product Spotlight
Baking & Snack - December 2013 - 107
Baking & Snack - December 2013 - 108
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