Baking & Snack - February 2016 - 60
HOSTESS BRANDS
Ingredients at light speed
Lines running cake items at the
speeds common at Hostess
Emporia pose considerable
challenges to scaling ingredients
fast enough to keep up.
Although the bakery continues to use large bins of
ingredients weighed on-site
in advance for its donuts, this
method wouldn't do for the new
cake lines. Besides, even with
the new warehouse, the building's 200,000 sq ft of production
space was pretty well full.
Rob Kissick, senior vicepresident, purchasing, observed,
"We have strategic relationships
with key suppliers who help us
manage our raw material inventories."
The industry can expect to see
more of this approach, predicted
Chad Bechard, director of commodity procurement. "Bakeries
are today more strategic in their
supply chains," he said.
Hostess Brands' new owners opted for robotic case loading to
increase efficiency at the Emporia, KS, bakery.
Ryan Alcantara
SPIRAL DIRECT DRIVE (Dd) SYSTEMS
The Spiral Dd System
eliminates overdrive and
therefore belt vibration. The
belt and cage are directly
connected, running at the
same speed, resulting in
excellent product orientation.
With the G&F/Dd System the
products will exit the spiral
system in the same position
as they entered.
G&F Systems, Inc. - Corporation Headquarters
208 Babylon Tpke, Roosevelt NY 11575
T.516-868-4923
info@gfsystems.com
conveying excellence worldwide
60 Baking & Snack February 2016 / www.bakingandsnack.com
http://www.bakingandsnack.com
Baking & Snack - February 2016
Table of Contents for the Digital Edition of Baking & Snack - February 2016
Baking & Snack - February 2016
Table of Contents
Table of Contents
Editorial - The irony of an icon
Newsfront - Oprah declares bread and weight loss compatible
Dietary Guidelines provide good news for enriched grains
Consumers ditching diet products
IBIE 2016 exhibit space increases
People/In Brief/In Memoriam
Equipment Trends - Let the Good Times Roll
Diverse survey focuses on larger companies
2016 Baking Hall of Fame - A Class of Innovators
Man of Vision
Centered on Innovation
Educator and Promoter
Inventive Engineers
Hostess Brands - Century-old Startup
Socializing B2B
Technology Transplant
Ingredients at light speed
Artisan, Premium Breads - Breaking Bread
Chemical Leavening - Multi-faceted systems
Deciphering the alphabet soup
Translucency in tortillas
pH’s role in color
Fats & Oils - Designing Pho-free Shortenings
FDA to review PHO food additive petition
Ingredient App - Label-friendly functionality
Dough Handling - Pump, Kibble and Chunk
Conveyors - Moving with a hitch
Inspection Systems - Check, please
Industry Insight - Systematic Control
Meeting Preview: ABA - Power of leadership
IBA co-locating with ABA
Meeting Preview: B&CMA - The tradition continues
Technical Conference Session Schedule
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - February 2016 - Baking & Snack - February 2016
Baking & Snack - February 2016 - 2
Baking & Snack - February 2016 - 3
Baking & Snack - February 2016 - 4
Baking & Snack - February 2016 - 5
Baking & Snack - February 2016 - 6
Baking & Snack - February 2016 - 7
Baking & Snack - February 2016 - 8
Baking & Snack - February 2016 - Table of Contents
Baking & Snack - February 2016 - 10
Baking & Snack - February 2016 - Table of Contents
Baking & Snack - February 2016 - Editorial - The irony of an icon
Baking & Snack - February 2016 - 13
Baking & Snack - February 2016 - 14
Baking & Snack - February 2016 - 15
Baking & Snack - February 2016 - Dietary Guidelines provide good news for enriched grains
Baking & Snack - February 2016 - 17
Baking & Snack - February 2016 - Consumers ditching diet products
Baking & Snack - February 2016 - People/In Brief/In Memoriam
Baking & Snack - February 2016 - 20
Baking & Snack - February 2016 - Equipment Trends - Let the Good Times Roll
Baking & Snack - February 2016 - 22
Baking & Snack - February 2016 - 23
Baking & Snack - February 2016 - 24
Baking & Snack - February 2016 - 25
Baking & Snack - February 2016 - Diverse survey focuses on larger companies
Baking & Snack - February 2016 - 27
Baking & Snack - February 2016 - 28
Baking & Snack - February 2016 - 29
Baking & Snack - February 2016 - 30
Baking & Snack - February 2016 - 31
Baking & Snack - February 2016 - 32
Baking & Snack - February 2016 - 2016 Baking Hall of Fame - A Class of Innovators
Baking & Snack - February 2016 - 34
Baking & Snack - February 2016 - Man of Vision
Baking & Snack - February 2016 - Centered on Innovation
Baking & Snack - February 2016 - 37
Baking & Snack - February 2016 - Educator and Promoter
Baking & Snack - February 2016 - 39
Baking & Snack - February 2016 - Inventive Engineers
Baking & Snack - February 2016 - 41
Baking & Snack - February 2016 - 42
Baking & Snack - February 2016 - 43
Baking & Snack - February 2016 - 44
Baking & Snack - February 2016 - Hostess Brands - Century-old Startup
Baking & Snack - February 2016 - Socializing B2B
Baking & Snack - February 2016 - 47
Baking & Snack - February 2016 - 48
Baking & Snack - February 2016 - 49
Baking & Snack - February 2016 - 50
Baking & Snack - February 2016 - Technology Transplant
Baking & Snack - February 2016 - 52
Baking & Snack - February 2016 - 53
Baking & Snack - February 2016 - 54
Baking & Snack - February 2016 - 55
Baking & Snack - February 2016 - 56
Baking & Snack - February 2016 - 57
Baking & Snack - February 2016 - 58
Baking & Snack - February 2016 - 59
Baking & Snack - February 2016 - Ingredients at light speed
Baking & Snack - February 2016 - 61
Baking & Snack - February 2016 - 62
Baking & Snack - February 2016 - 63
Baking & Snack - February 2016 - 64
Baking & Snack - February 2016 - 65
Baking & Snack - February 2016 - 66
Baking & Snack - February 2016 - Artisan, Premium Breads - Breaking Bread
Baking & Snack - February 2016 - 68
Baking & Snack - February 2016 - 69
Baking & Snack - February 2016 - 70
Baking & Snack - February 2016 - 71
Baking & Snack - February 2016 - 72
Baking & Snack - February 2016 - 73
Baking & Snack - February 2016 - 74
Baking & Snack - February 2016 - 75
Baking & Snack - February 2016 - 76
Baking & Snack - February 2016 - Chemical Leavening - Multi-faceted systems
Baking & Snack - February 2016 - Deciphering the alphabet soup
Baking & Snack - February 2016 - 79
Baking & Snack - February 2016 - Translucency in tortillas
Baking & Snack - February 2016 - 81
Baking & Snack - February 2016 - pH’s role in color
Baking & Snack - February 2016 - 83
Baking & Snack - February 2016 - 84
Baking & Snack - February 2016 - Fats & Oils - Designing Pho-free Shortenings
Baking & Snack - February 2016 - 86
Baking & Snack - February 2016 - 87
Baking & Snack - February 2016 - 88
Baking & Snack - February 2016 - FDA to review PHO food additive petition
Baking & Snack - February 2016 - 90
Baking & Snack - February 2016 - 91
Baking & Snack - February 2016 - 92
Baking & Snack - February 2016 - 93
Baking & Snack - February 2016 - 94
Baking & Snack - February 2016 - Ingredient App - Label-friendly functionality
Baking & Snack - February 2016 - 96
Baking & Snack - February 2016 - Dough Handling - Pump, Kibble and Chunk
Baking & Snack - February 2016 - 98
Baking & Snack - February 2016 - 99
Baking & Snack - February 2016 - 100
Baking & Snack - February 2016 - 101
Baking & Snack - February 2016 - 102
Baking & Snack - February 2016 - 103
Baking & Snack - February 2016 - 104
Baking & Snack - February 2016 - Conveyors - Moving with a hitch
Baking & Snack - February 2016 - 106
Baking & Snack - February 2016 - 107
Baking & Snack - February 2016 - 108
Baking & Snack - February 2016 - 109
Baking & Snack - February 2016 - 110
Baking & Snack - February 2016 - 111
Baking & Snack - February 2016 - 112
Baking & Snack - February 2016 - 113
Baking & Snack - February 2016 - Inspection Systems - Check, please
Baking & Snack - February 2016 - 115
Baking & Snack - February 2016 - 116
Baking & Snack - February 2016 - 117
Baking & Snack - February 2016 - Industry Insight - Systematic Control
Baking & Snack - February 2016 - 119
Baking & Snack - February 2016 - Meeting Preview: ABA - Power of leadership
Baking & Snack - February 2016 - IBA co-locating with ABA
Baking & Snack - February 2016 - Meeting Preview: B&CMA - The tradition continues
Baking & Snack - February 2016 - Technical Conference Session Schedule
Baking & Snack - February 2016 - 124
Baking & Snack - February 2016 - Events
Baking & Snack - February 2016 - 126
Baking & Snack - February 2016 - 127
Baking & Snack - February 2016 - Ingredients & Formulating
Baking & Snack - February 2016 - 129
Baking & Snack - February 2016 - Equipment & Packaging
Baking & Snack - February 2016 - 131
Baking & Snack - February 2016 - 132
Baking & Snack - February 2016 - Patents
Baking & Snack - February 2016 - New on the shelf
Baking & Snack - February 2016 - 135
Baking & Snack - February 2016 - 136
Baking & Snack - February 2016 - Marketplace
Baking & Snack - February 2016 - 138
Baking & Snack - February 2016 - 139
Baking & Snack - February 2016 - 140
Baking & Snack - February 2016 - 141
Baking & Snack - February 2016 - 142
Baking & Snack - February 2016 - 143
Baking & Snack - February 2016 - 144
Baking & Snack - February 2016 - 145
Baking & Snack - February 2016 - 146
Baking & Snack - February 2016 - 147
Baking & Snack - February 2016 - 148
Baking & Snack - February 2016 - Ad Index
Baking & Snack - February 2016 - New Product Spotlight
Baking & Snack - February 2016 - 151
Baking & Snack - February 2016 - 152
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