Baking & Snack - June 2016 - (Page 91) able uncertainty in the performance of the operators." Looking at overall business resources can also help bakers weigh costs and benefits. According to Mr. Hunter, bakers should ask themselves about the possibilities of labor reduction, production efficiencies and reduced risk of errors. These benefits can seem a bit cerebral and not easily tied to an immediate financial return, but they are improvements that deserve attention. "The real struggle for many smaller bakers has been justifying the initial equipment costs with the many intangible benefits, making the decision many times more strategic than financial," Mr. Palmer said. By taking this leap, when the time is right, bakers just might be surprised at how much payback comes from consistent quality batches and improved production efficiencies. * Find resources for ingredient handling by visiting www.esourcebaking.com. Browse by category under Equipment, and click on Store/Handle for listings. How to go with the flow Minor and micro ingredients come with their own challenges when it comes to automating. "Some minors are difficult to handle," said Jason Stricker, sales manager, Shick Solutions. "They don't flow well. They may coat the interior of the transfer lines. You may not be able to get complete discharge into the batch." For example, powdered emulsifiers can be challenging to work with. While Mr. Stricker said solutions are a caseby-case basis, one solution to consider involves combining difficult ingredients with those that have better flow properties. "We can use those as a carrier ingredient," he said. Humidity can also be a barrier to flowability. Ingredients can absorb moisture, causing them to hang up in lines, on scales and in hoppers. Kevin Pecha, sales manager, AZO, suggested dehumidifiers in those instances. "Use of dehumidifiers can mitigate hygroscopic issues some ingredients experience and assists in the flowability," he said. www.bakingandsnack.com / June 2016 Baking & Snack 91 http://www.esourcebaking.com http://www.powder-solutions.com http://www.bakingandsnack.com Table of Contents for the Digital Edition of Baking & Snack - June 2016 Baking & Snack - June 2016 Table of Contents Table of Contents Editorial - Filling in the gaps Newsfront - FDA reverses course on ‘healthy’ labeling Bimbo restructuring into new phase ABA president addresses workforce gap to B&CMA FDA updates Nutrition Facts Panel People/In Brief AIB provides open access to kill step research Dietary Guidelines - Decoding the process Dietary Guidelines: A quick history Fireking Baking Co - can't stop, won't stop Lessons learned in the baking business Fireking takes on niche Train for success and safety Frozen/Par-Baked - Living the good life Becoming the toast of the town Turning ciabatta into an artisan snack Fats, Oils, Shortenings - Changing all choices Shortening ‘mix tape’ Let’s talk organogels Clean Label - When simpler is better Case in point: dough tolerance Ingredient App - The crunch of apples R&D Perspective - It's not easy being clean Ingredient Handling - Look before you leap How to go with the flow Pretzel Technology - Tale of two textures Producing the classic pretzel Processing Flexibility - Efficiency included Adapting to brownfield Bag Closing - Reliable and simple Tech Showcase: Warehouse/Distribution - Only the beginning Sanitation Strategies - Adding up the real costs Industry Images - Technically speaking... Meeting preview - All eyes on innovation Events Ingredients & Formulating Equipment & Packaging Patents New on the shelf Marketplace Ad Index New Product Spotlight Baking & Snack - June 2016 http://digitalbs.bakingbusiness.com/sosland/bs/2018_11_01 http://digitalbs.bakingbusiness.com/sosland/bs/2018_10_01 http://digitalbs.bakingbusiness.com/sosland/bs/2018_09_01 http://digitalbs.bakingbusiness.com/sosland/bs/2018_08_01 http://digitalbs.bakingbusiness.com/sosland/bs/2018_07_01 http://digitalbs.bakingbusiness.com/sosland/bs/2018_06_01 http://digitalbs.bakingbusiness.com/sosland/bs/2018_05_01 http://digitalbs.bakingbusiness.com/sosland/bs/2018_04_01 http://digitalbs.bakingbusiness.com/sosland/bs/2018_03_01 http://www.nxtbook.com/sosland/bs/2018_02_01 http://www.nxtbook.com/sosland/bs/2017_12_01 http://www.nxtbook.com/sosland/bs/2017_11_01 http://www.nxtbook.com/sosland/bs/2017_10_01 http://www.nxtbook.com/sosland/bs/2017_09_01 http://www.nxtbook.com/sosland/bs/2017_08_01 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