Baking & Snack - September 2015 - 34

for Adaptability
Successful site planning starts
with understanding how to
meet the baking industry's
ever-changing demands.

ing a number of value-based decisions, including location,
level of automation, desirability of sustainable design features and the strategy to pursue some form of certification.
Additionally, within this planning process, it is imperative for bakers to take the increasing burden of regulatory
oversight into consideration

Location and logistics
by Mike Pierce, The Austin Co.

T

The ancient Greek philosopher Heraclitus is quoted as saying, "The only constant is change." While flour, yeast, water and salt are still used to make bread like they were in
Heraclitus' time, change - and the ever-present need to
change - is a constant challenge to the baking industry.
When it comes to making the investments necessary
to compete and survive in this industry, bakers must
address many trends. They need to apply flexibility and
adaptability in facility planning and design to respond to
rapid changes. Understanding market fluctuations and
regulatory issues is critical to the long-term value of a
new project.
For bakers competing for space in the bread aisle,
there has been a significant shift away from the mega
plants to smaller regional plants with one to three product lines. This shift is a result of many changes, including
labor, cost of fuel, the need to be closer to the market,
and asset diversification. Smaller plants allow for market regionalization and, therefore, greater visibility for
management as to what is happening locally. They can
respond to changes before demands pass them by; they
can be more nimble.
With regional plants, the planning process involves mak-

34 Baking & Snack September 2015 / www.bakingandsnack.com

Strategic site location decisions can be vital to the successful outcome of a new facility. For bakers serving a
large multi-state region from one facility, many factors
affect the evaluation of competing sites.
States compete for business with incentives on labor,
development costs, tax abatements and utility discounts.
It is smart to optimize the incentive packages from competing states and communities, but it rarely is a good
idea to base a plant location decision solely on incentives. Logistics play a huge role.
Beyond fuel prices, transportation costs have been affected by many factors in recent years. Increases in tolls,
hours of operation regulations and availability of drivers
and equipment have all raised trucking costs.

Automating for stability
It used to be that bakeries had stable workforces with
employees who knew the equipment and systems used
in their plant almost intuitively. Changes in the labor
market have changed that workforce stability.
Automation fills the gap in a way that provides bakers with more consistent and reliable processes. It also
provides data feedback to correct variables before they
affect product quality.
And while automation can reduce headcount, it


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Baking & Snack - September 2015

Table of Contents for the Digital Edition of Baking & Snack - September 2015

Baking & Snack - September 2015
Table of Contents
Table of Contents
Editorial - Doing it the right way
Newsfront - Flowers Foods to buy Dave’s Killer Bread
Flowers right-sizing Cobblestone Bread
Why Americans love their snacks
News - Non-GMOs continue to grow
IBIE searches to expand education program
ABA’s Fall Policy Conference brings new light to critical issues
Review urges caution on sat fat guidance
Hispanics’ growing impact on foodservice
In Brief/People
Facility Planning - Expand with Purpose
Construction Report - Varied Growth
Designing for Adaptability
AbiMar Foods - Creating a One-Stop Shop
Targeting the everyday consumer
Noel brings joy to the world
Cheryl's - Celebrate Good Times
Retail dreams realized
Cheryl’s keeps things running
Cookies & Crackers - Best of Both Worlds
Changing labels nothing new
Gums, Hydrocolloids - Keep it Together
Probiotics - Baking with Probiotics
Probiotics can improve protein use
Bay State Milling - Sprouting Benefits
R&D Perspective - What's ESL...Really?
Mixing - Kneading with Intelligence
Maximum mix with minimum energy
‘Fast and easy’ rules sanitation
Refrigeration/Freezing - Pay it Forward
Vertical Packaging - Up, Up and Away
Weighing in on seamless production
Trucks - Safety First
ABA addresses logistics
Industry Insight - The New Training Model
Events
Innovations
Ingredient News
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
Baking & Snack - September 2015 - Baking & Snack - September 2015
Baking & Snack - September 2015 - 2
Baking & Snack - September 2015 - FC - 1
Baking & Snack - September 2015 - FC - 2
Baking & Snack - September 2015 - 3
Baking & Snack - September 2015 - 4
Baking & Snack - September 2015 - 5
Baking & Snack - September 2015 - 6
Baking & Snack - September 2015 - 7
Baking & Snack - September 2015 - 8
Baking & Snack - September 2015 - Table of Contents
Baking & Snack - September 2015 - 10
Baking & Snack - September 2015 - Table of Contents
Baking & Snack - September 2015 - Editorial - Doing it the right way
Baking & Snack - September 2015 - 13
Baking & Snack - September 2015 - Why Americans love their snacks
Baking & Snack - September 2015 - 15
Baking & Snack - September 2015 - ABA’s Fall Policy Conference brings new light to critical issues
Baking & Snack - September 2015 - 17
Baking & Snack - September 2015 - Review urges caution on sat fat guidance
Baking & Snack - September 2015 - In Brief/People
Baking & Snack - September 2015 - Facility Planning - Expand with Purpose
Baking & Snack - September 2015 - 21
Baking & Snack - September 2015 - 22
Baking & Snack - September 2015 - Construction Report - Varied Growth
Baking & Snack - September 2015 - 24
Baking & Snack - September 2015 - 25
Baking & Snack - September 2015 - 26
Baking & Snack - September 2015 - 27
Baking & Snack - September 2015 - 28
Baking & Snack - September 2015 - 29
Baking & Snack - September 2015 - 30
Baking & Snack - September 2015 - 31
Baking & Snack - September 2015 - 32
Baking & Snack - September 2015 - 33
Baking & Snack - September 2015 - Designing for Adaptability
Baking & Snack - September 2015 - 35
Baking & Snack - September 2015 - 36
Baking & Snack - September 2015 - AbiMar Foods - Creating a One-Stop Shop
Baking & Snack - September 2015 - 38
Baking & Snack - September 2015 - 39
Baking & Snack - September 2015 - Targeting the everyday consumer
Baking & Snack - September 2015 - 41
Baking & Snack - September 2015 - 42
Baking & Snack - September 2015 - 43
Baking & Snack - September 2015 - Noel brings joy to the world
Baking & Snack - September 2015 - 45
Baking & Snack - September 2015 - 46
Baking & Snack - September 2015 - 47
Baking & Snack - September 2015 - 48
Baking & Snack - September 2015 - 49
Baking & Snack - September 2015 - 50
Baking & Snack - September 2015 - 51
Baking & Snack - September 2015 - Cheryl's - Celebrate Good Times
Baking & Snack - September 2015 - 53
Baking & Snack - September 2015 - 54
Baking & Snack - September 2015 - Retail dreams realized
Baking & Snack - September 2015 - 56
Baking & Snack - September 2015 - 57
Baking & Snack - September 2015 - 58
Baking & Snack - September 2015 - 59
Baking & Snack - September 2015 - Cheryl’s keeps things running
Baking & Snack - September 2015 - 61
Baking & Snack - September 2015 - 62
Baking & Snack - September 2015 - 63
Baking & Snack - September 2015 - 64
Baking & Snack - September 2015 - 65
Baking & Snack - September 2015 - 66
Baking & Snack - September 2015 - Cookies & Crackers - Best of Both Worlds
Baking & Snack - September 2015 - 68
Baking & Snack - September 2015 - 69
Baking & Snack - September 2015 - 70
Baking & Snack - September 2015 - Changing labels nothing new
Baking & Snack - September 2015 - 72
Baking & Snack - September 2015 - 73
Baking & Snack - September 2015 - 74
Baking & Snack - September 2015 - 75
Baking & Snack - September 2015 - 76
Baking & Snack - September 2015 - Gums, Hydrocolloids - Keep it Together
Baking & Snack - September 2015 - 78
Baking & Snack - September 2015 - 79
Baking & Snack - September 2015 - 80
Baking & Snack - September 2015 - 81
Baking & Snack - September 2015 - 82
Baking & Snack - September 2015 - 83
Baking & Snack - September 2015 - 84
Baking & Snack - September 2015 - 85
Baking & Snack - September 2015 - 86
Baking & Snack - September 2015 - Probiotics - Baking with Probiotics
Baking & Snack - September 2015 - 88
Baking & Snack - September 2015 - 89
Baking & Snack - September 2015 - Probiotics can improve protein use
Baking & Snack - September 2015 - 91
Baking & Snack - September 2015 - 92
Baking & Snack - September 2015 - 93
Baking & Snack - September 2015 - 94
Baking & Snack - September 2015 - Bay State Milling - Sprouting Benefits
Baking & Snack - September 2015 - R&D Perspective - What's ESL...Really?
Baking & Snack - September 2015 - 97
Baking & Snack - September 2015 - 98
Baking & Snack - September 2015 - Mixing - Kneading with Intelligence
Baking & Snack - September 2015 - 100
Baking & Snack - September 2015 - 101
Baking & Snack - September 2015 - 102
Baking & Snack - September 2015 - Maximum mix with minimum energy
Baking & Snack - September 2015 - 104
Baking & Snack - September 2015 - 105
Baking & Snack - September 2015 - ‘Fast and easy’ rules sanitation
Baking & Snack - September 2015 - 107
Baking & Snack - September 2015 - 108
Baking & Snack - September 2015 - 109
Baking & Snack - September 2015 - 110
Baking & Snack - September 2015 - Refrigeration/Freezing - Pay it Forward
Baking & Snack - September 2015 - 112
Baking & Snack - September 2015 - 113
Baking & Snack - September 2015 - 114
Baking & Snack - September 2015 - 115
Baking & Snack - September 2015 - 116
Baking & Snack - September 2015 - 117
Baking & Snack - September 2015 - 118
Baking & Snack - September 2015 - Vertical Packaging - Up, Up and Away
Baking & Snack - September 2015 - 120
Baking & Snack - September 2015 - 121
Baking & Snack - September 2015 - Weighing in on seamless production
Baking & Snack - September 2015 - 123
Baking & Snack - September 2015 - 124
Baking & Snack - September 2015 - 125
Baking & Snack - September 2015 - 126
Baking & Snack - September 2015 - Trucks - Safety First
Baking & Snack - September 2015 - 128
Baking & Snack - September 2015 - 129
Baking & Snack - September 2015 - ABA addresses logistics
Baking & Snack - September 2015 - 131
Baking & Snack - September 2015 - 132
Baking & Snack - September 2015 - Industry Insight - The New Training Model
Baking & Snack - September 2015 - 134
Baking & Snack - September 2015 - 135
Baking & Snack - September 2015 - Events
Baking & Snack - September 2015 - 137
Baking & Snack - September 2015 - Innovations
Baking & Snack - September 2015 - 139
Baking & Snack - September 2015 - Ingredient News
Baking & Snack - September 2015 - 141
Baking & Snack - September 2015 - Products & Packaging
Baking & Snack - September 2015 - 143
Baking & Snack - September 2015 - 144
Baking & Snack - September 2015 - 145
Baking & Snack - September 2015 - Patents
Baking & Snack - September 2015 - 147
Baking & Snack - September 2015 - New on the Shelf
Baking & Snack - September 2015 - 149
Baking & Snack - September 2015 - Marketplace
Baking & Snack - September 2015 - 151
Baking & Snack - September 2015 - 152
Baking & Snack - September 2015 - 153
Baking & Snack - September 2015 - 154
Baking & Snack - September 2015 - 155
Baking & Snack - September 2015 - 156
Baking & Snack - September 2015 - 157
Baking & Snack - September 2015 - 158
Baking & Snack - September 2015 - 159
Baking & Snack - September 2015 - 160
Baking & Snack - September 2015 - Ad Index
Baking & Snack - September 2015 - 162
Baking & Snack - September 2015 - 163
Baking & Snack - September 2015 - 164
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