Baking & Snack - August 2017 - 96
MINIMIZING WASTE
is that the die must provide the required back pressure to stabilize the flow of the dough."
Meanwhile, Reiser works to control cookie dough
weight with its waterwheel design. "This allows accurate
scaling across the depositing head," Mr. Fontaine said.
Sheeting, laminating
When it comes to minimizing waste, no area may be
more important than sheeting and laminating. This is
not only because of the obvious issue with side trim,
but it's also an area that creates opportunities for
controlling the dough.
"It's important to pay attention to process control
and preventing doughs from bunching and stretching
so there's an even or low stress on the dough as it's
being sheeted," Mr. Knott noted. "Anytime you see a
dough sheet being pulled, you're putting it in tension,
or if it's folding or lapping in front of the rollers, we
have created some turbulence in the dough. Paying
attention to this can reduce scrap."
Rheon actually goes about sheeting in a more
non-traditional way in an effort to reduce the stress
on the dough. The company uses a stretcher, which
has multiple rollers that run in an elliptical pattern.
However, the rollers are not what reduce the thickness
of the dough. "The stretcher has three conveyor belts,
and each one is moving faster than the one before,"
Mr. Giacoio said. "It's pulling the dough through,
which reduces the deflection on the rollers because
it's not just using the rollers to reduce the thickness."
This gradual reduction minimizes the deflection,
ultimately reducing the trim, he said.
To avoid deflection, Rademaker designs equipment
with standard 10-in. rollers and an option for 16-in.,
which creates a sturdier design. And, Mr. Riggle noted, some bakers are actually using laminating to even
out inconsistencies in dough. "It doesn't work for every dough, but creating layers via lamination could
give structure to the product," he said.
Laminating also can allow the operator to control
the width of the dough sheet. "It gives some flexibility
versus a straight sheeting line," Mr. Riggle suggested.
"Let's say you have a meter-wide sheeting line that's
straight; it's always a meter. But if you add an element
of lamination, you can be flexible with the width to
where you can minimize the waste or recycled dough."
That said, "We always caution that we don't want
to change the product for the sake of laminating,"
Mr. Riggle noted.
Feed and refeed
One big difference between trim and waste is what you
do with it. If a baker can reuse the dough, then scrap
- and ultimately money - is saved. More than ever,
bakers are searching for new ways to reuse dough.
Flexible laminating lines allow bakers to start up quickly while reducing the
amount of rework in the process.
Rademaker
96 Baking & Snack August 2017 / www.bakingandsnack.com
http://www.bakingandsnack.com
Baking & Snack - August 2017
Table of Contents for the Digital Edition of Baking & Snack - August 2017
Baking & Snack - August 2017
Contents
EDITORIAL -- It’s getting real
NEWSFRONT -- Grupo Bimbo to acquire East Balt Bakeries
NEWSFRONT -- Snyder’s-Lance to expand Baptista’s Bakery
NEWSFRONT -- Schwan’s acquires two pizza companies
NEWS -- Campbell Soup exec weighs in on mega-snack market
NEWS -- Private equity firm acquires Gold Coast Bakeries
NEWS -- Canada Bread plant in Calgary slated for closing
NEWS -- People
NEWS -- In Memoriam
NEWS -- IN BRIEF
SPECIAL FEATURE | Social Media Series -- SIX KEYS TO B2B SOCIAL MEDIA
SPECIAL REPORT | PHO Regulatory Update -- SO LONG, FAREWELL
OPERATIONS | Otis Spunkmeyer -- BRING THE SPUNK, LEAVE THE FUNK
OPERATIONS | Otis Spunkmeyer -- Fundraising and the value of entrepreneurship
TRENDS | Dietary Considerations -- A Healthy Source
TRENDS | Dietary Considerations -- Labeling guidance
FORMULATION | Egg Ingredients -- FINDING A REPLACEMENT
FORMULATION | Fruit, Vegetable Powders -- the produce boost
FORMULATION | Ingredient App -- PERFORMING AT A HIGHER LEVEL
EQUIPMENT | Cracker Technology -- Making a Change
EQUIPMENT | Freezers -- Sizing Up the Situation
OPERATIONS | Minimizing Waste -- HOLY SCRAP!
OPERATIONS | Minimizing Waste -- Waste happens
EQUIPMENT | Tamper Evidence -- PROOF IN THE PACKAGING
SANITIATION STRATEGIES -- What Can Go Wrong?
INDUSTRY IMAGES: IFT -- FORMULATING WITH PURPOSE
INDUSTRY IMAGES: BEMA -- THE BUSINESS OF BEMA
SPECIAL REPORT | Meeting Preview: AACC International -- AACCI updates for 2017
SPECIAL REPORT | Meeting Preview: Technical Conference -- FROM THEORY TO PRACTICE
EVENTS
INNOVATIONS - Contents
INGREDIENTS & FORMULATING
EQUIPMENT & PACKAGING
PATENTS
NEW ON THE SHELF
MARKETPLACE
AD INDEX
Baking & Snack - August 2017 - Baking & Snack - August 2017
Baking & Snack - August 2017 - 2
Baking & Snack - August 2017 - 3
Baking & Snack - August 2017 - 4
Baking & Snack - August 2017 - 5
Baking & Snack - August 2017 - 6
Baking & Snack - August 2017 - 7
Baking & Snack - August 2017 - 8
Baking & Snack - August 2017 - Contents
Baking & Snack - August 2017 - 10
Baking & Snack - August 2017 - 11
Baking & Snack - August 2017 - EDITORIAL -- It’s getting real
Baking & Snack - August 2017 - 13
Baking & Snack - August 2017 - NEWSFRONT -- Schwan’s acquires two pizza companies
Baking & Snack - August 2017 - 15
Baking & Snack - August 2017 - NEWS -- Canada Bread plant in Calgary slated for closing
Baking & Snack - August 2017 - 17
Baking & Snack - August 2017 - NEWS -- IN BRIEF
Baking & Snack - August 2017 - 19
Baking & Snack - August 2017 - 20
Baking & Snack - August 2017 - SPECIAL FEATURE | Social Media Series -- SIX KEYS TO B2B SOCIAL MEDIA
Baking & Snack - August 2017 - 22
Baking & Snack - August 2017 - 23
Baking & Snack - August 2017 - 24
Baking & Snack - August 2017 - 25
Baking & Snack - August 2017 - 26
Baking & Snack - August 2017 - SPECIAL REPORT | PHO Regulatory Update -- SO LONG, FAREWELL
Baking & Snack - August 2017 - 28
Baking & Snack - August 2017 - 29
Baking & Snack - August 2017 - 30
Baking & Snack - August 2017 - 31
Baking & Snack - August 2017 - 32
Baking & Snack - August 2017 - 33
Baking & Snack - August 2017 - 34
Baking & Snack - August 2017 - 35
Baking & Snack - August 2017 - 36
Baking & Snack - August 2017 - OPERATIONS | Otis Spunkmeyer -- BRING THE SPUNK, LEAVE THE FUNK
Baking & Snack - August 2017 - 38
Baking & Snack - August 2017 - 39
Baking & Snack - August 2017 - 40
Baking & Snack - August 2017 - 41
Baking & Snack - August 2017 - 42
Baking & Snack - August 2017 - 43
Baking & Snack - August 2017 - 44
Baking & Snack - August 2017 - 45
Baking & Snack - August 2017 - OPERATIONS | Otis Spunkmeyer -- Fundraising and the value of entrepreneurship
Baking & Snack - August 2017 - 47
Baking & Snack - August 2017 - 48
Baking & Snack - August 2017 - TRENDS | Dietary Considerations -- A Healthy Source
Baking & Snack - August 2017 - 50
Baking & Snack - August 2017 - 51
Baking & Snack - August 2017 - TRENDS | Dietary Considerations -- Labeling guidance
Baking & Snack - August 2017 - 53
Baking & Snack - August 2017 - 54
Baking & Snack - August 2017 - 55
Baking & Snack - August 2017 - 56
Baking & Snack - August 2017 - FORMULATION | Egg Ingredients -- FINDING A REPLACEMENT
Baking & Snack - August 2017 - 58
Baking & Snack - August 2017 - 59
Baking & Snack - August 2017 - 60
Baking & Snack - August 2017 - 61
Baking & Snack - August 2017 - 62
Baking & Snack - August 2017 - 63
Baking & Snack - August 2017 - 64
Baking & Snack - August 2017 - 65
Baking & Snack - August 2017 - 66
Baking & Snack - August 2017 - FORMULATION | Fruit, Vegetable Powders -- the produce boost
Baking & Snack - August 2017 - 68
Baking & Snack - August 2017 - 69
Baking & Snack - August 2017 - 70
Baking & Snack - August 2017 - 71
Baking & Snack - August 2017 - 72
Baking & Snack - August 2017 - 73
Baking & Snack - August 2017 - 74
Baking & Snack - August 2017 - FORMULATION | Ingredient App -- PERFORMING AT A HIGHER LEVEL
Baking & Snack - August 2017 - 76
Baking & Snack - August 2017 - EQUIPMENT | Cracker Technology -- Making a Change
Baking & Snack - August 2017 - 78
Baking & Snack - August 2017 - 79
Baking & Snack - August 2017 - 80
Baking & Snack - August 2017 - 81
Baking & Snack - August 2017 - 82
Baking & Snack - August 2017 - 83
Baking & Snack - August 2017 - 84
Baking & Snack - August 2017 - 85
Baking & Snack - August 2017 - 86
Baking & Snack - August 2017 - EQUIPMENT | Freezers -- Sizing Up the Situation
Baking & Snack - August 2017 - 88
Baking & Snack - August 2017 - 89
Baking & Snack - August 2017 - 90
Baking & Snack - August 2017 - 91
Baking & Snack - August 2017 - 92
Baking & Snack - August 2017 - OPERATIONS | Minimizing Waste -- HOLY SCRAP!
Baking & Snack - August 2017 - 94
Baking & Snack - August 2017 - 95
Baking & Snack - August 2017 - 96
Baking & Snack - August 2017 - OPERATIONS | Minimizing Waste -- Waste happens
Baking & Snack - August 2017 - 98
Baking & Snack - August 2017 - EQUIPMENT | Tamper Evidence -- PROOF IN THE PACKAGING
Baking & Snack - August 2017 - 100
Baking & Snack - August 2017 - 101
Baking & Snack - August 2017 - 102
Baking & Snack - August 2017 - 103
Baking & Snack - August 2017 - 104
Baking & Snack - August 2017 - 105
Baking & Snack - August 2017 - 106
Baking & Snack - August 2017 - SANITIATION STRATEGIES -- What Can Go Wrong?
Baking & Snack - August 2017 - INDUSTRY IMAGES: IFT -- FORMULATING WITH PURPOSE
Baking & Snack - August 2017 - 109
Baking & Snack - August 2017 - 110
Baking & Snack - August 2017 - 111
Baking & Snack - August 2017 - 112
Baking & Snack - August 2017 - INDUSTRY IMAGES: BEMA -- THE BUSINESS OF BEMA
Baking & Snack - August 2017 - 114
Baking & Snack - August 2017 - 115
Baking & Snack - August 2017 - 116
Baking & Snack - August 2017 - SPECIAL REPORT | Meeting Preview: AACC International -- AACCI updates for 2017
Baking & Snack - August 2017 - 118
Baking & Snack - August 2017 - SPECIAL REPORT | Meeting Preview: Technical Conference -- FROM THEORY TO PRACTICE
Baking & Snack - August 2017 - 120
Baking & Snack - August 2017 - EVENTS
Baking & Snack - August 2017 - 122
Baking & Snack - August 2017 - INNOVATIONS - Contents
Baking & Snack - August 2017 - INGREDIENTS & FORMULATING
Baking & Snack - August 2017 - 125
Baking & Snack - August 2017 - EQUIPMENT & PACKAGING
Baking & Snack - August 2017 - 127
Baking & Snack - August 2017 - 128
Baking & Snack - August 2017 - PATENTS
Baking & Snack - August 2017 - 130
Baking & Snack - August 2017 - NEW ON THE SHELF
Baking & Snack - August 2017 - 132
Baking & Snack - August 2017 - 133
Baking & Snack - August 2017 - MARKETPLACE
Baking & Snack - August 2017 - 135
Baking & Snack - August 2017 - 136
Baking & Snack - August 2017 - 137
Baking & Snack - August 2017 - 138
Baking & Snack - August 2017 - 139
Baking & Snack - August 2017 - 140
Baking & Snack - August 2017 - 141
Baking & Snack - August 2017 - 142
Baking & Snack - August 2017 - 143
Baking & Snack - August 2017 - 144
Baking & Snack - August 2017 - AD INDEX
Baking & Snack - August 2017 - 146
Baking & Snack - August 2017 - 147
Baking & Snack - August 2017 - 148
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2022
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2022
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-january-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2021
http://digitalbs.bakingbusiness.com/sosland/bs/2020_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_08_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2020_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_07_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2019_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_12_01
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
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https://www.nxtbook.com/sosland/bs/2018_02_01
https://www.nxtbook.com/sosland/bs/2017_12_01
https://www.nxtbook.com/sosland/bs/2017_11_01
https://www.nxtbook.com/sosland/bs/2017_10_01
https://www.nxtbook.com/sosland/bs/2017_09_01
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https://www.nxtbook.com/sosland/bs/2017_04_01
https://www.nxtbook.com/sosland/bs/2017_03_01
https://www.nxtbook.com/sosland/bs/2017_02_01
https://www.nxtbook.com/sosland/bs/2016_12_01
https://www.nxtbook.com/sosland/bs/2016_11_01
https://www.nxtbook.com/sosland/bs/2016_10_01
https://www.nxtbook.com/sosland/bs/2016_09_01
https://www.nxtbook.com/sosland/bs/2016_08_01
https://www.nxtbook.com/sosland/bs/2016_07_01
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https://www.nxtbook.com/sosland/bs/2015_12_01
https://www.nxtbook.com/sosland/bs/2015_11_01
https://www.nxtbook.com/sosland/bs/2015_10_01
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https://www.nxtbook.com/sosland/bs/2015_07_01
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https://www.nxtbook.com/sosland/bs/2014_12_01
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https://www.nxtbook.com/sosland/bs/2007_12_01
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https://www.nxtbook.com/sosland/bs/2007_07_01
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