Baking & Snack - June 2017 - 94

INGREDIENT HANDLING

there and clean the system," Mr. Hunter explained.
Today, cleanability is a critical issue for any type of ingredient, and the Food Safety Modernization Act doesn't
make anything easier on the baker. AZO takes this into
consideration early in the design process, such as with

When designing a system
to handle the future of a
finished product, bakers
must think about the future
of the production, facility
and market conditions.

Too much data and
decision makers can slow
down the implementation
of something as complex
as a new ingredient
handling system. Bakers
need to be focused on
what exactly they need to
prevent scope creep in a
new installation.
Shick Solutions

will slow the installation process," Mr. Davis said.
When going through the design of an ingredient
handling system, the baker must always consider the almighty ingredients. For instance, minors need major
consideration. "If a customer knew a plant was going to
deal with a lot of different formulas and a lot of different
ingredients, then putting some foresight into how that's
going to be laid out or designed to accommodate certain
conditions could have a substantial impact on the design,"
Mr. Schmelzle said.
While there might not be one particular type of ingredient that is more problematic to a system design
than another, each one poses its own challenges and
opportunities, according to Mr. Stricker. "For liquids,
it's about making sure there's an opportunity for multiple delivery or pumping systems," he said. "For dry
ingredients, it's about having the right provisions for
multiple draw points."
Ingredients such as sugar require attention. "If we do a
new sugar system, we likely need dehumidification on all
the pneumatic transfer systems because moisture getting
into the transfer is a big issue," Mr. Hunter said. "When
you go into an automated plant, it's even more important
to manage that. The loss in production if you don't design
these types of things in the beginning is huge."
Having the flexibility to accommodate allergens is
another scenario that bakers must consider up front.
"When you've got allergens such as soy, milk and
eggs, there has to be a mechanism that can get in

94 Baking & Snack June 2017 / www.bakingandsnack.com

its newly redesigned bag dump system. "The new design is made up of fewer components so there are fewer
welds," Mr. Kerwin noted, adding that the clean-in-place
nozzle requires the system to be designed with a drain
below. "This is a completely new idea for pneumatic conveying," he said.
In terms of system design, majors and minors don't
have to be mutually exclusive. In fact, staying mindful of
one in terms of the other will make for an easier process.
Designing a system for major ingredients with the possibility of adding on minors later requires a much different strategy than without.
"If a customer invests in the major ingredients but is
considering adding on a system for minors, we can take
a design approach that can allow us to add on in the future," Mr. Hunter said.
Ingredient handling plays a critical role in automated
bakery operations. When designing a system to handle
the future of a finished product, bakers must think about
the future of the production, facility and market conditions. But they don't have to do that alone. "To make life
easier in the future, bakers should engage suppliers and
rely on our expertise," Mr. Stricker said.
But bakers don't have a crystal ball, and suppliers
aren't mind readers; collaboration is key. "People become fearful because they truly can't see the future.
Suppliers understand that and can interview out the
more likely scenarios and have up-front provisions to
make the project - and the final system- easier in the
future," Mr. Stricker said.

*

Find resources for ingredient handling by visiting
www.esourcebaking.com. Browse by category under
Equipment, and click on Store/Handle for listings.


http://www.esourcebaking.com http://www.bakingandsnack.com

Baking & Snack - June 2017

Table of Contents for the Digital Edition of Baking & Snack - June 2017

Baking & Snack - June 2017
Contents
Contents
Editorial - Rebels with a cause
Newsfront - Flowers unveils ‘enhanced’ organizational structure
Information overload causing consumers to doubt food choices
How wholesale bakeries are combating 'factory fear'
Ellison Bakery snags significant investment
Tortilla industry set up to succeed
In Brief/People
FSMA - READY AND WAITING
Working together, leading by example
The war on water
BFY Brands - IN AN IDEAL WORLD
The rebellion goes global
Join the non-GMO revolution, too
Pizza - PREMIUM PIE
Gaining with gluten-free options
Chemical Leavening - Rising to the occasion
Honey and Malt - Dimension of Sweetness
Non-GMO, organic bring challenges
Honey and malt’s nutritional punch
Gluten-Free - Continuous improvement
Ingredient App - GUT CHECK
R&D INSIGHTS - Growing Gluten-Free Options
Ingredient Handling - DESIGN TODAY, HANDLE TOMORROW
System design … in the round
Managing system controls
Depositors - Filler up
Process Flexibility - Stretched Too Thin
Take ownership of efficiency
Labeling and Barcoding - Face forward
Warehouse Management - All In and Accounted For
Checking out a logistics partner
SANITATION STRATEGIES - Wet vs. dry
Events
Innovations
Ingredients & Formulating
Equipment & Packaging
Patents
New on the shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - June 2017 - Baking & Snack - June 2017
Baking & Snack - June 2017 - 2
Baking & Snack - June 2017 - 3
Baking & Snack - June 2017 - 4
Baking & Snack - June 2017 - 5
Baking & Snack - June 2017 - 6
Baking & Snack - June 2017 - 7
Baking & Snack - June 2017 - 8
Baking & Snack - June 2017 - Contents
Baking & Snack - June 2017 - 10
Baking & Snack - June 2017 - Contents
Baking & Snack - June 2017 - Editorial - Rebels with a cause
Baking & Snack - June 2017 - 13
Baking & Snack - June 2017 - 14
Baking & Snack - June 2017 - 15
Baking & Snack - June 2017 - Information overload causing consumers to doubt food choices
Baking & Snack - June 2017 - 17
Baking & Snack - June 2017 - Tortilla industry set up to succeed
Baking & Snack - June 2017 - 19
Baking & Snack - June 2017 - In Brief/People
Baking & Snack - June 2017 - 21
Baking & Snack - June 2017 - 22
Baking & Snack - June 2017 - FSMA - READY AND WAITING
Baking & Snack - June 2017 - Working together, leading by example
Baking & Snack - June 2017 - 25
Baking & Snack - June 2017 - 26
Baking & Snack - June 2017 - 27
Baking & Snack - June 2017 - The war on water
Baking & Snack - June 2017 - 29
Baking & Snack - June 2017 - 30
Baking & Snack - June 2017 - 31
Baking & Snack - June 2017 - BFY Brands - IN AN IDEAL WORLD
Baking & Snack - June 2017 - 33
Baking & Snack - June 2017 - 34
Baking & Snack - June 2017 - 35
Baking & Snack - June 2017 - 36
Baking & Snack - June 2017 - 37
Baking & Snack - June 2017 - The rebellion goes global
Baking & Snack - June 2017 - 39
Baking & Snack - June 2017 - 40
Baking & Snack - June 2017 - 41
Baking & Snack - June 2017 - Join the non-GMO revolution, too
Baking & Snack - June 2017 - 43
Baking & Snack - June 2017 - 44
Baking & Snack - June 2017 - 45
Baking & Snack - June 2017 - 46
Baking & Snack - June 2017 - 47
Baking & Snack - June 2017 - 48
Baking & Snack - June 2017 - Pizza - PREMIUM PIE
Baking & Snack - June 2017 - 50
Baking & Snack - June 2017 - 51
Baking & Snack - June 2017 - 52
Baking & Snack - June 2017 - 53
Baking & Snack - June 2017 - Gaining with gluten-free options
Baking & Snack - June 2017 - 55
Baking & Snack - June 2017 - 56
Baking & Snack - June 2017 - 57
Baking & Snack - June 2017 - 58
Baking & Snack - June 2017 - 59
Baking & Snack - June 2017 - 60
Baking & Snack - June 2017 - Chemical Leavening - Rising to the occasion
Baking & Snack - June 2017 - 62
Baking & Snack - June 2017 - 63
Baking & Snack - June 2017 - 64
Baking & Snack - June 2017 - 65
Baking & Snack - June 2017 - 66
Baking & Snack - June 2017 - 67
Baking & Snack - June 2017 - 68
Baking & Snack - June 2017 - Honey and Malt - Dimension of Sweetness
Baking & Snack - June 2017 - 70
Baking & Snack - June 2017 - 71
Baking & Snack - June 2017 - Non-GMO, organic bring challenges
Baking & Snack - June 2017 - 73
Baking & Snack - June 2017 - Honey and malt’s nutritional punch
Baking & Snack - June 2017 - 75
Baking & Snack - June 2017 - 76
Baking & Snack - June 2017 - Gluten-Free - Continuous improvement
Baking & Snack - June 2017 - 78
Baking & Snack - June 2017 - 79
Baking & Snack - June 2017 - 80
Baking & Snack - June 2017 - 81
Baking & Snack - June 2017 - 82
Baking & Snack - June 2017 - Ingredient App - GUT CHECK
Baking & Snack - June 2017 - 84
Baking & Snack - June 2017 - R&D INSIGHTS - Growing Gluten-Free Options
Baking & Snack - June 2017 - 86
Baking & Snack - June 2017 - Ingredient Handling - DESIGN TODAY, HANDLE TOMORROW
Baking & Snack - June 2017 - System design … in the round
Baking & Snack - June 2017 - 89
Baking & Snack - June 2017 - 90
Baking & Snack - June 2017 - 91
Baking & Snack - June 2017 - Managing system controls
Baking & Snack - June 2017 - 93
Baking & Snack - June 2017 - 94
Baking & Snack - June 2017 - 95
Baking & Snack - June 2017 - 96
Baking & Snack - June 2017 - Depositors - Filler up
Baking & Snack - June 2017 - 98
Baking & Snack - June 2017 - 99
Baking & Snack - June 2017 - 100
Baking & Snack - June 2017 - 101
Baking & Snack - June 2017 - 102
Baking & Snack - June 2017 - 103
Baking & Snack - June 2017 - 104
Baking & Snack - June 2017 - Process Flexibility - Stretched Too Thin
Baking & Snack - June 2017 - 106
Baking & Snack - June 2017 - 107
Baking & Snack - June 2017 - Take ownership of efficiency
Baking & Snack - June 2017 - 109
Baking & Snack - June 2017 - 110
Baking & Snack - June 2017 - 111
Baking & Snack - June 2017 - 112
Baking & Snack - June 2017 - 113
Baking & Snack - June 2017 - 114
Baking & Snack - June 2017 - Labeling and Barcoding - Face forward
Baking & Snack - June 2017 - 116
Baking & Snack - June 2017 - 117
Baking & Snack - June 2017 - 118
Baking & Snack - June 2017 - 119
Baking & Snack - June 2017 - 120
Baking & Snack - June 2017 - Warehouse Management - All In and Accounted For
Baking & Snack - June 2017 - Checking out a logistics partner
Baking & Snack - June 2017 - 123
Baking & Snack - June 2017 - 124
Baking & Snack - June 2017 - 125
Baking & Snack - June 2017 - SANITATION STRATEGIES - Wet vs. dry
Baking & Snack - June 2017 - 127
Baking & Snack - June 2017 - 128
Baking & Snack - June 2017 - Events
Baking & Snack - June 2017 - 130
Baking & Snack - June 2017 - Innovations
Baking & Snack - June 2017 - 132
Baking & Snack - June 2017 - Ingredients & Formulating
Baking & Snack - June 2017 - 134
Baking & Snack - June 2017 - 135
Baking & Snack - June 2017 - Equipment & Packaging
Baking & Snack - June 2017 - 137
Baking & Snack - June 2017 - 138
Baking & Snack - June 2017 - Patents
Baking & Snack - June 2017 - New on the shelf
Baking & Snack - June 2017 - 141
Baking & Snack - June 2017 - MARKETPLACE
Baking & Snack - June 2017 - 143
Baking & Snack - June 2017 - 144
Baking & Snack - June 2017 - 145
Baking & Snack - June 2017 - 146
Baking & Snack - June 2017 - 147
Baking & Snack - June 2017 - 148
Baking & Snack - June 2017 - 149
Baking & Snack - June 2017 - 150
Baking & Snack - June 2017 - 151
Baking & Snack - June 2017 - 152
Baking & Snack - June 2017 - AD INDEX
Baking & Snack - June 2017 - NEW PRODUCT SPOTLIGHT
Baking & Snack - June 2017 - 155
Baking & Snack - June 2017 - 156
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