Baking & Snack - September 2017 - 112

OVENS

One tunnel oven can
use different heat
transfer methods -
radiant, convection
or conduction - in
different sequences
to optimize the
baking profile.
Topos Mondial

combination may restrict output or lead to higher-thannecessary fuel consumption."
Knowing how each product develops in the oven can
also give bakers helpful insight in how to get the most
from their hybrid oven. RBS's Scorpion data logger maps
the environment of the oven and quantifies convection
speeds, temperatures, humidity and other parameters.
"Once the baking process is benchmarked, the oven designer can apply the most efficient zone to the process,"
Mr. Kuipers said.
Once that's determined, PLCs maintain that level of
quality control by allowing operators control over burners, dampers and airflow. "That's where you can maximize control of the temperature ranges for different
types of products," Mr. Fischer said.
Modular ovens can give bakers control over each section, as in the case of modular multideck ovens, according to Mr. Breeswine. "These ovens allow the independent regulation of baking decks, thus product-specific

regulation of baking parameters," he said. This ability
to control the parameters of each deck allows bakers to
bake a wide range of products.
J4's cyclothermic oven modules are equipped with
duotherms, which use fans to blow baking chamber air
onto the products. "Duotherms can blow the air either
from the top or from the bottom, resulting in convective
heat transfer that is intensified on-demand," Dr. Nikel
explained. To make them even more customizable, J4
developed duotherms that can control air turbulence on
top and bottom independently in a single module.
Getting the best performance out of an oven doesn't
necessarily need to involve the latest technology. "Some
of the best practices for any oven is to keep it well maintained and full during production," Mr. Kauffman said.
"The skips or gaps in production from dwells or changeovers or running an underutilized oven results in inefficient energy use and non-uniform baking before and
after a break in production."

Since 1929, Knappen Milling Company has been
producing soft wheat products that have been exceeding
customers' expectations. Throughout the years we have
expanded our milling capabilities and product mix to
meet our expanding customer needs. Today we mill soft
white and red wheat flour and clean soft white, red, and
hard red wheats. Let us put our expertise to work for you.
Get exactly what you are looking for in a miller.

KNAPPEN MILLING COMPANY
110 S. Water Street | Augusta, MI 49012
269-731-4141 or 1-800-KNAPPEN | Fax: 269-731-5441
www.knappen.com

112 Baking & Snack September 2017 / www.bakingandsnack.com


http://www.knappen.com http://www.bakingandsnack.com

Baking & Snack - September 2017

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

Baking & Snack - September 2017
Contents
Contents
Editorial - It’s ‘game on’ for supermarkets
Newsfront - Mondelez not yet ‘back to normal’ from cyber attack
J&J Snack Foods acquires Labriola Baking
Flowers Foods closing North Carolina plant
Shick Solutions and Esteve Process become Shick Esteve
PepsiCo makes progress toward sustainability goal
In Brief
B&G Foods to acquire Back to Nature Foods
People
Social Media Series - THE MAIN EVENT
Construction Report - Dream to Reality
East Balt Roma - Built to Last
East Balt begins a new chapter
Global Insights - Exports and imports of tasts
Adapting development to American tastes
The claim game
Hydrocolloids, Gums - Keep it together
What’s the difference, anyway?
Going gluten-free
Corn Ingredients - Rediscovering a staple
Baking with Soy - Soy strong
Ingredient App - Extending without offering
R&D INSIGHTS - Beyond the grams
Sheeting, Laminating - It's time to change
Be seen and be cleaned
Ovens - Baked just right
Piece-by-piece installation
Remote Maintenance - Fixing it from far away
Mining data to maximize maintenance
Single-Serve - Thinking inside the wrapper
INDUSTRY INSIGHT - Calculating all costs
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the shelf
Marketplace
Ad index
NEW PRODUCT SPOTLIGHT
Baking & Snack - September 2017 - Baking & Snack - September 2017
Baking & Snack - September 2017 - Baking & Snack - September 2017
Baking & Snack - September 2017 - 2
Baking & Snack - September 2017 - 3
Baking & Snack - September 2017 - 4
Baking & Snack - September 2017 - 5
Baking & Snack - September 2017 - 6
Baking & Snack - September 2017 - 7
Baking & Snack - September 2017 - 8
Baking & Snack - September 2017 - Contents
Baking & Snack - September 2017 - 10
Baking & Snack - September 2017 - Contents
Baking & Snack - September 2017 - Editorial - It’s ‘game on’ for supermarkets
Baking & Snack - September 2017 - 13
Baking & Snack - September 2017 - 14
Baking & Snack - September 2017 - 15
Baking & Snack - September 2017 - Flowers Foods closing North Carolina plant
Baking & Snack - September 2017 - 17
Baking & Snack - September 2017 - In Brief
Baking & Snack - September 2017 - People
Baking & Snack - September 2017 - 20
Baking & Snack - September 2017 - Social Media Series - THE MAIN EVENT
Baking & Snack - September 2017 - 22
Baking & Snack - September 2017 - 23
Baking & Snack - September 2017 - 24
Baking & Snack - September 2017 - 25
Baking & Snack - September 2017 - 26
Baking & Snack - September 2017 - Construction Report - Dream to Reality
Baking & Snack - September 2017 - 28
Baking & Snack - September 2017 - 29
Baking & Snack - September 2017 - 30
Baking & Snack - September 2017 - 31
Baking & Snack - September 2017 - 32
Baking & Snack - September 2017 - 33
Baking & Snack - September 2017 - 34
Baking & Snack - September 2017 - 35
Baking & Snack - September 2017 - 36
Baking & Snack - September 2017 - 37
Baking & Snack - September 2017 - 38
Baking & Snack - September 2017 - East Balt Roma - Built to Last
Baking & Snack - September 2017 - 40
Baking & Snack - September 2017 - 41
Baking & Snack - September 2017 - 42
Baking & Snack - September 2017 - 43
Baking & Snack - September 2017 - 44
Baking & Snack - September 2017 - 45
Baking & Snack - September 2017 - 46
Baking & Snack - September 2017 - 47
Baking & Snack - September 2017 - East Balt begins a new chapter
Baking & Snack - September 2017 - 49
Baking & Snack - September 2017 - 50
Baking & Snack - September 2017 - 51
Baking & Snack - September 2017 - 52
Baking & Snack - September 2017 - 53
Baking & Snack - September 2017 - 54
Baking & Snack - September 2017 - Global Insights - Exports and imports of tasts
Baking & Snack - September 2017 - 56
Baking & Snack - September 2017 - 57
Baking & Snack - September 2017 - 58
Baking & Snack - September 2017 - 59
Baking & Snack - September 2017 - 60
Baking & Snack - September 2017 - 61
Baking & Snack - September 2017 - Adapting development to American tastes
Baking & Snack - September 2017 - 63
Baking & Snack - September 2017 - The claim game
Baking & Snack - September 2017 - 65
Baking & Snack - September 2017 - 66
Baking & Snack - September 2017 - Hydrocolloids, Gums - Keep it together
Baking & Snack - September 2017 - What’s the difference, anyway?
Baking & Snack - September 2017 - 69
Baking & Snack - September 2017 - 70
Baking & Snack - September 2017 - 71
Baking & Snack - September 2017 - Going gluten-free
Baking & Snack - September 2017 - 73
Baking & Snack - September 2017 - 74
Baking & Snack - September 2017 - Corn Ingredients - Rediscovering a staple
Baking & Snack - September 2017 - 76
Baking & Snack - September 2017 - 77
Baking & Snack - September 2017 - 78
Baking & Snack - September 2017 - 79
Baking & Snack - September 2017 - 80
Baking & Snack - September 2017 - 81
Baking & Snack - September 2017 - 82
Baking & Snack - September 2017 - Baking with Soy - Soy strong
Baking & Snack - September 2017 - 84
Baking & Snack - September 2017 - 85
Baking & Snack - September 2017 - 86
Baking & Snack - September 2017 - 87
Baking & Snack - September 2017 - 88
Baking & Snack - September 2017 - Ingredient App - Extending without offering
Baking & Snack - September 2017 - 90
Baking & Snack - September 2017 - R&D INSIGHTS - Beyond the grams
Baking & Snack - September 2017 - 92
Baking & Snack - September 2017 - Sheeting, Laminating - It's time to change
Baking & Snack - September 2017 - Be seen and be cleaned
Baking & Snack - September 2017 - 95
Baking & Snack - September 2017 - 96
Baking & Snack - September 2017 - 97
Baking & Snack - September 2017 - 98
Baking & Snack - September 2017 - 99
Baking & Snack - September 2017 - 100
Baking & Snack - September 2017 - 101
Baking & Snack - September 2017 - 102
Baking & Snack - September 2017 - 103
Baking & Snack - September 2017 - 104
Baking & Snack - September 2017 - Ovens - Baked just right
Baking & Snack - September 2017 - Piece-by-piece installation
Baking & Snack - September 2017 - 107
Baking & Snack - September 2017 - 108
Baking & Snack - September 2017 - 109
Baking & Snack - September 2017 - 110
Baking & Snack - September 2017 - 111
Baking & Snack - September 2017 - 112
Baking & Snack - September 2017 - 113
Baking & Snack - September 2017 - 114
Baking & Snack - September 2017 - 115
Baking & Snack - September 2017 - 116
Baking & Snack - September 2017 - Remote Maintenance - Fixing it from far away
Baking & Snack - September 2017 - Mining data to maximize maintenance
Baking & Snack - September 2017 - 119
Baking & Snack - September 2017 - 120
Baking & Snack - September 2017 - 121
Baking & Snack - September 2017 - 122
Baking & Snack - September 2017 - Single-Serve - Thinking inside the wrapper
Baking & Snack - September 2017 - 124
Baking & Snack - September 2017 - 125
Baking & Snack - September 2017 - 126
Baking & Snack - September 2017 - 127
Baking & Snack - September 2017 - 128
Baking & Snack - September 2017 - 129
Baking & Snack - September 2017 - 130
Baking & Snack - September 2017 - INDUSTRY INSIGHT - Calculating all costs
Baking & Snack - September 2017 - Events
Baking & Snack - September 2017 - 133
Baking & Snack - September 2017 - Ingredients & Formulating
Baking & Snack - September 2017 - 135
Baking & Snack - September 2017 - Equipment & Packaging
Baking & Snack - September 2017 - 137
Baking & Snack - September 2017 - 138
Baking & Snack - September 2017 - 139
Baking & Snack - September 2017 - Patents
Baking & Snack - September 2017 - 141
Baking & Snack - September 2017 - New on the shelf
Baking & Snack - September 2017 - 143
Baking & Snack - September 2017 - Marketplace
Baking & Snack - September 2017 - 145
Baking & Snack - September 2017 - 146
Baking & Snack - September 2017 - 147
Baking & Snack - September 2017 - 148
Baking & Snack - September 2017 - 149
Baking & Snack - September 2017 - 150
Baking & Snack - September 2017 - 151
Baking & Snack - September 2017 - 152
Baking & Snack - September 2017 - Ad index
Baking & Snack - September 2017 - NEW PRODUCT SPOTLIGHT
Baking & Snack - September 2017 - 155
Baking & Snack - September 2017 - 156
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2022
https://digitalbs.bakingbusiness.com/sosland/bs/-baking-snack-june-2022
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
http://digitalbs.bakingbusiness.com/sosland/bs/2020_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_04_01
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
http://digitalbs.bakingbusiness.com/sosland/bs/2019_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_05_01
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
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
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_06_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
https://www.nxtbook.com/sosland/bs/2016_06_01
https://www.nxtbook.com/sosland/bs/2016_05_01
https://www.nxtbook.com/sosland/bs/2016_04_01
https://www.nxtbook.com/sosland/bs/2016_03_01
https://www.nxtbook.com/sosland/bs/2016_02_01
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
https://www.nxtbook.com/sosland/bs/2015_09_01
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https://www.nxtbook.com/sosland/bs/2014_12_01
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https://www.nxtbook.com/sosland/bs/2014_10_01
https://www.nxtbook.com/sosland/bs/2014_09_01
https://www.nxtbook.com/sosland/bs/2014_08_01
https://www.nxtbook.com/sosland/bs/2014_07_01
https://www.nxtbook.com/sosland/bs/2014_06_01
https://www.nxtbook.com/sosland/bs/2014_05_01
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https://www.nxtbook.com/sosland/bs/2011_12_01
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https://www.nxtbook.com/sosland/bs/2009_12_01
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https://www.nxtbook.com/sosland/bs/2008_03_01
https://www.nxtbook.com/sosland/bs/2008_02_01
https://www.nxtbook.com/sosland/bs/2007_12_01
https://www.nxtbook.com/sosland/bs/2007_11_01
https://www.nxtbook.com/sosland/bs/2007_10_01
https://www.nxtbook.com/sosland/bs/2007_09_01
https://www.nxtbook.com/sosland/bs/2007_08_01
https://www.nxtbook.com/sosland/bs/2007_07_01
https://www.nxtbook.com/sosland/bs/2007_06_01
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https://www.nxtbook.com/sosland/bs/2007_02_01
https://www.nxtbook.com/sosland/bs/2006_12_01
https://www.nxtbook.com/sosland/bs/2006_11_01
https://www.nxtbook.com/sosland/bs/2006_10_01
https://www.nxtbook.com/sosland/bs/2006_09_01
https://www.nxtbook.com/sosland/bs/2006_08_01
https://www.nxtbook.com/sosland/bs/2006_07_01
https://www.nxtbook.com/sosland/bs/2006_06_01
https://www.nxtbook.com/sosland/bs/2006_05_01
https://www.nxtbook.com/sosland/bs/2006_04_01
https://www.nxtbook.com/sosland/bs/2006_03_01
https://www.nxtbook.com/sosland/bs/2006_02_01
https://www.nxtbook.com/sosland/bs/2005_12_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_04_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
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