Baking & Snack - November 2004 - 69

PROCESSING TECHNOLOGY

Measuring
Measuring
Success
Success
Marrying accurate dispensing methods with traceability techniques answers
today's need for automatically handling more ingredients than ever before.

BY LAURIE GORTON
AND SHANE WHITAKER
ndustry-wide consolidation of
bakery facilities has increased
capacity at both new and existing
facilities, especially among major
baking companies. Today's in-plant
ingredient handling systems are
transporting more volume than ever
before. Because margins are as tight
as they have ever been, manufacturers want to ensure that these systems
are extremely accurate.
Additionally, processors are making a greater variety of products at a
single location, thus flexibility is critical, said the national sales manager of
an ingredient handling supplier. Plant
consolidations, larger new facilities
and consumers' desire for new products add to the complexities of today's
ingredient handling needs.
So when is the right time for a
bakery to invest in a new or upgraded automated ingredient handling
system? While there is no standard
answer, plant executives and managers most likely will know when it is
time to change the way they handle
major, minor and micro ingredients.
Sometimes, the choice is dictated by
rising volume, other times it may be
a need to segregate allergens. The
reasons are many.

I

MORE MATERIALS. As a rule of
thumb, bakeries most likely need a
new - or expanded - ingredient
handling system when the number of

hand-adds starts to slow batch times.
"An effective ingredient handling system must keep up with the demand
for ingredients at each usage point,"
said the sales engineer for one supplier. "No system operator should wait
needlessly for the ingredient system
to finish delivering to another station
before receiving his station's needed
ingredients. The cost for upgrading
the system to eliminate any waiting is
easy to justify."
Bakeries can generally start to account for the cost of a bulk ingredient system if they use one truckload
(40,000 lb to 45,000 lb) of ingredients or more per week, he observed.
Another equipment manufacturer

said that whether a bakery uses part
of an existing system or puts in a
new ingredient system would depend
greatly on the desired outcome and
how much of a return-on-investment
(ROI) it requires. "If they can reduce
labor and provide a cleaner working
environment while improving product quality throughput by automating these functions, the ROI can be
quick," he said. "If the plant is only
looking at a couple of these aspects

ᮡ This new hose switch diverter valve can serve
as an alternative in dilute phase transfer systems
for cornmeal and sugar, which are highly abrasive
when conveyed at high velocity.
MAC EQUIPMENT

November 2004 / BAKING & SNACK / 73



Baking & Snack - November 2004

Table of Contents for the Digital Edition of Baking & Snack - November 2004

Contents
Baking & Snack - November 2004 - 1
Baking & Snack - November 2004 - 2
Baking & Snack - November 2004 - 3
Baking & Snack - November 2004 - Contents
Baking & Snack - November 2004 - 5
Baking & Snack - November 2004 - 6
Baking & Snack - November 2004 - 7
Baking & Snack - November 2004 - 8
Baking & Snack - November 2004 - 9
Baking & Snack - November 2004 - 10
Baking & Snack - November 2004 - 11
Baking & Snack - November 2004 - 12
Baking & Snack - November 2004 - 13
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Baking & Snack - November 2004 - 18
Baking & Snack - November 2004 - 19
Baking & Snack - November 2004 - 20
Baking & Snack - November 2004 - 21
Baking & Snack - November 2004 - 22
Baking & Snack - November 2004 - 23
Baking & Snack - November 2004 - 24
Baking & Snack - November 2004 - 25
Baking & Snack - November 2004 - 26
Baking & Snack - November 2004 - 27
Baking & Snack - November 2004 - 28
Baking & Snack - November 2004 - 29
Baking & Snack - November 2004 - 30
Baking & Snack - November 2004 - 31
Baking & Snack - November 2004 - 32
Baking & Snack - November 2004 - 33
Baking & Snack - November 2004 - 34
Baking & Snack - November 2004 - 35
Baking & Snack - November 2004 - 36
Baking & Snack - November 2004 - 37
Baking & Snack - November 2004 - 38
Baking & Snack - November 2004 - 39
Baking & Snack - November 2004 - 40
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