Baking & Snack - October 2015 - 61
EQUIPMENT
Ingredient Handling
Automating the handling of sticky,
flaky, fatty, viscous, delicate and other
materials requires careful analysis
of technological options and the
ingredients themselves.
by Dan Malovany
W
What's hot, and what's not? For marketing gurus, staying ahead of the competition means correctly answering that million-dollar - often multi-million-dollar
- question. While conventional wisdom historically
recommends first-to-market as a most popular option,
many wholesale bakers and snack manufacturers now
consider best-to-market as the most prudent and successful strategy in the long run.
On the plant floor, keeping up with the sometimes
relentless requests for new - or newly reformulated -
products requires strategic thinking and thoughtful risk
analysis before bringing production in-house, especially
when it comes to the ingredient handling. Although creative solutions abound, even the addition of a few new
or improved ingredients can add exponential complexity to a highly or even semi-automated operation.
Consider what's trending at the current moment.
"Customers are talking about gluten-free, non-GMO,
organic - all of these products are going to require
some sort of segregation from other ingredients that are
non-organic, GMO or contain gluten," observed Jason
Stricker, national accounts manager, Shick Solutions,
Kansas City, MO. "You need to pay particular attention
to how you segregate those ingredients to minimize the
cleaning of equipment. You have to maintain the integrity of those systems for the customer to claim its products are gluten-free, organic or non-GMO. It's similar to
how you would approach an allergen in terms of keeping
it segregated and minimizing the amount of equipment
that needs to be cleaned during a recipe changeover."
Various flours such as whole wheat, hard wheat, allpurpose and pastry varieties can share the same conveying line in automated equipment because small amounts
of cross contamination generally don't affect the final
product, according to Michael Palmer, applications
manager, Gemini/KB Systems, Bangor, PA.
Specialty flours are a different story. "While this in and
of itself is not a big issue, it many times requires more ingredient handling equipment and dedicated storage and
production equipment, as well as a host of sanitation activities between processes or equipment that share multiple ingredient production runs," he explained.
In some instances, the question becomes not only
Micro-differential proportioning scales can accurately
dispense a variety of small
ingredients into large
batches.
Buhler
www.bakingandsnack.com / October 2015 Baking & Snack 61
http://www.bakingandsnack.com
Baking & Snack - October 2015
Table of Contents for the Digital Edition of Baking & Snack - October 2015
Baking & Snack - October 2015
Table of Contents
Table of Contents
Editorial - Innovation...squared
Newsfront - Flowers builds organic portfolio with Alpine Valley
Hearthside expands footprint in bar category
ASB brings back popular product contest
Survey: Americans eating more whole grains
Tromp Group, BV, acquires Tromp Group USA
Updated production facilities save costs for Mondelez
Consumers share different food fears
People/In Memoriam/In Brief
Financing, Leasing - Making Money Talk
Oak State Products - Innovation in the Heartland
Oak State studies sustainability
Keeping a clean house
Pizza - Outside of the Pizza Box
Sweeteners - A Clean Reduction
Chemical Leavening - Rise to the Occasion
Tortillas tech
Ingredient App - Fresh Bread, Longer
Ingredient Handling - Going with the flow
When dense phase makes sense
Raisin an issue with automation
Seeders & Toppers - Hard to Handle
Less can be more (work)
Baggers - Bagging at its Best
Sanitation Strategies - Keep it Simple
Events
Innovations
Products & Packaging
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - October 2015 - Baking & Snack - October 2015
Baking & Snack - October 2015 - 2
Baking & Snack - October 2015 - 3
Baking & Snack - October 2015 - 4
Baking & Snack - October 2015 - 5
Baking & Snack - October 2015 - 6
Baking & Snack - October 2015 - 7
Baking & Snack - October 2015 - 8
Baking & Snack - October 2015 - Table of Contents
Baking & Snack - October 2015 - 10
Baking & Snack - October 2015 - Table of Contents
Baking & Snack - October 2015 - Editorial - Innovation...squared
Baking & Snack - October 2015 - 13
Baking & Snack - October 2015 - ASB brings back popular product contest
Baking & Snack - October 2015 - 15
Baking & Snack - October 2015 - Updated production facilities save costs for Mondelez
Baking & Snack - October 2015 - People/In Memoriam/In Brief
Baking & Snack - October 2015 - 18
Baking & Snack - October 2015 - Financing, Leasing - Making Money Talk
Baking & Snack - October 2015 - 20
Baking & Snack - October 2015 - 21
Baking & Snack - October 2015 - 22
Baking & Snack - October 2015 - 23
Baking & Snack - October 2015 - 24
Baking & Snack - October 2015 - Oak State Products - Innovation in the Heartland
Baking & Snack - October 2015 - 26
Baking & Snack - October 2015 - 27
Baking & Snack - October 2015 - 28
Baking & Snack - October 2015 - Oak State studies sustainability
Baking & Snack - October 2015 - 30
Baking & Snack - October 2015 - 31
Baking & Snack - October 2015 - 32
Baking & Snack - October 2015 - Keeping a clean house
Baking & Snack - October 2015 - 34
Baking & Snack - October 2015 - Pizza - Outside of the Pizza Box
Baking & Snack - October 2015 - 36
Baking & Snack - October 2015 - 37
Baking & Snack - October 2015 - 38
Baking & Snack - October 2015 - 39
Baking & Snack - October 2015 - 40
Baking & Snack - October 2015 - 41
Baking & Snack - October 2015 - 42
Baking & Snack - October 2015 - 43
Baking & Snack - October 2015 - 44
Baking & Snack - October 2015 - 45
Baking & Snack - October 2015 - 46
Baking & Snack - October 2015 - Sweeteners - A Clean Reduction
Baking & Snack - October 2015 - 48
Baking & Snack - October 2015 - 49
Baking & Snack - October 2015 - 50
Baking & Snack - October 2015 - 51
Baking & Snack - October 2015 - 52
Baking & Snack - October 2015 - 53
Baking & Snack - October 2015 - 54
Baking & Snack - October 2015 - Chemical Leavening - Rise to the Occasion
Baking & Snack - October 2015 - Tortillas tech
Baking & Snack - October 2015 - 57
Baking & Snack - October 2015 - 58
Baking & Snack - October 2015 - Ingredient App - Fresh Bread, Longer
Baking & Snack - October 2015 - 60
Baking & Snack - October 2015 - Ingredient Handling - Going with the flow
Baking & Snack - October 2015 - 62
Baking & Snack - October 2015 - 63
Baking & Snack - October 2015 - 64
Baking & Snack - October 2015 - When dense phase makes sense
Baking & Snack - October 2015 - 66
Baking & Snack - October 2015 - 67
Baking & Snack - October 2015 - 68
Baking & Snack - October 2015 - Raisin an issue with automation
Baking & Snack - October 2015 - 70
Baking & Snack - October 2015 - Seeders & Toppers - Hard to Handle
Baking & Snack - October 2015 - 72
Baking & Snack - October 2015 - 73
Baking & Snack - October 2015 - Less can be more (work)
Baking & Snack - October 2015 - 75
Baking & Snack - October 2015 - 76
Baking & Snack - October 2015 - 77
Baking & Snack - October 2015 - 78
Baking & Snack - October 2015 - 79
Baking & Snack - October 2015 - 80
Baking & Snack - October 2015 - Baggers - Bagging at its Best
Baking & Snack - October 2015 - 82
Baking & Snack - October 2015 - 83
Baking & Snack - October 2015 - 84
Baking & Snack - October 2015 - 85
Baking & Snack - October 2015 - 86
Baking & Snack - October 2015 - 87
Baking & Snack - October 2015 - 88
Baking & Snack - October 2015 - 89
Baking & Snack - October 2015 - Sanitation Strategies - Keep it Simple
Baking & Snack - October 2015 - 91
Baking & Snack - October 2015 - Events
Baking & Snack - October 2015 - 93
Baking & Snack - October 2015 - Innovations
Baking & Snack - October 2015 - 95
Baking & Snack - October 2015 - 96
Baking & Snack - October 2015 - Products & Packaging
Baking & Snack - October 2015 - 98
Baking & Snack - October 2015 - 99
Baking & Snack - October 2015 - New on the Shelf
Baking & Snack - October 2015 - 101
Baking & Snack - October 2015 - Marketplace
Baking & Snack - October 2015 - 103
Baking & Snack - October 2015 - 104
Baking & Snack - October 2015 - 105
Baking & Snack - October 2015 - 106
Baking & Snack - October 2015 - 107
Baking & Snack - October 2015 - 108
Baking & Snack - October 2015 - 109
Baking & Snack - October 2015 - 110
Baking & Snack - October 2015 - 111
Baking & Snack - October 2015 - 112
Baking & Snack - October 2015 - Ad Index
Baking & Snack - October 2015 - New Product Spotlight
Baking & Snack - October 2015 - 115
Baking & Snack - October 2015 - 116
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