Baking&Snack - March 2013 - 28

BEST PRACTICES

tude to understand what it’s going to
take to operate the new equipment,”
he said. “We don’t spend enough
time on the pre-training and understanding why we got that piece of
equipment for the bakery and how
the operators are going to operate it,
maintain it and prepare it for food
safety and sanitation.”
Sometimes, there can be a knowledge gap between those who purchase new systems and those who
operate them. “The equipment may
not be new to you because you have
seen it and worked on it before,” Ms.
Salameh said. “Even though you
may have people in key positions
throughout the bakery, you often
have to hire other new employees to
run it, and that can be a challenge.”
In addition to reliability, simplicity can be sublime in the long
run. For Mr. Edington, that often
involves the ease of controlling or
adjusting equipment. On the biscuit
oven, the human-machine inter-

Although price and labor savings are paramount in buying equipment, many bakers and snack producers
rate reliability, flexibility and product quality as critical factors in their decision making.
Blane Sutton

face (HMI) takes only a short time
to learn. “The HMI is so simple,”
he said. “I have had CEOs of other
companies come here, and I showed
them how to interface with the
HMI, and about five minutes after answering their questions, they

IBIE introduces Innovation Showcase
Finding out what’s new at the International
Baking Industry Exposition (IBIE) 2013, Oct.
6-9 in Las Vegas, will be easier than ever
when the IBIE Innovation Showcase makes
its debut.
The showcase will provide a central gallery outside of the show floor’s
entrance that will highlight new technology, products, ingredients, packaging and other services that have been developed since the last Baking
Expo in 2010.
“With more than 800 booths, it’s difficult to know what’s going on
and what’s new with every single supplier in terms of new products,
new technology and new ingredients, said Kerwin Brown, president
”
and CEO of BEMA, which sponsors the show with the American Bakers
Association and the Retail Bakers of America.
The IBIE Innovation Showcase will feature posters with an overview
of what’s new at the show and direct attendees to the exhibitors’ booths. The
posters will include QR codes, allowing IBIE attendees to download literature
and directions to the booths using their smartphones and tablet computers.
“It’s perfect for 2013. The show is growing, and the booths are larger,
which forced us to increase the size of the hall’s exhibit space, Mr. Brown
”
said. “It’s a central area for directing bakers to everything new that they
are looking for. It’s a search engine for what’s new at IBIE this year.
”

know how to make adjustments to
the equipment.”
To calculate full return on investment (ROI), the initial step involves
gathering all of the numbers. “The
raw data comes from all of your
resources — internal, external and
even some guesswork,” Mr. Dearduff
said. “Known line speeds, headcount analysis and versatility of a
line provide the basic for throughput discussions.”
Some factors like reducing labor
are a no-brainer. “Simple math will
tell you that a robot that eliminates
four human inputs to complete a
task will always provide the ROI in a
heartbeat,” Mr. Dearduff said.
Companies, however, need to
make sure they account for all soft
and hard costs associated with a
project. Putting KPIs into a purchase order will help determine
when the actual ROI was reached,
Mr. Zimmerman noted.
“Once a line is up and running,
you need someone to validate the
ROI,” he said. “You need someone
to monitor that ROI and keep everyone abreast that the expectations
are being met. You need to establish
KPIs from the beginning and monitor them going forward until that
ROI is actually attained.”

•

28

/ Baking & Snack / March 2013

www.bakingandsnack.com


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Baking&Snack - March 2013

Table of Contents for the Digital Edition of Baking&Snack - March 2013

Baking&Snack - March 2013
Table of Contents
Table of Contents
Editorial - Pricing the calculated risk
Newsfront - USDA proposal cracks down on school snacks
Industry remembers bakery engineer
Hearthside to bolster cracker production
AIB taps former Sara Lee exec as new president
In Brief
People
Engineering a Better Bakery
Q&A: Efficiency
Shearer's Foods - Faster into the Future
Operations - Domino's Pizza Group
Trends - Generational Marketing
Factoring in Fun
Q&A - Product Development
Formulation - Bakery Shortenings
What is bakery shortening?
Oils pose no allergy risk
Formulation - Enzymes
What enzyme does what?
Formulation - Ingredient App
R&D Perspective - Reintroducing Iconic Brands
Equipment - Mixing Technology
Creating a pie crust with less fat
Equipment - Conveyors and Belting
New belt technologies find uses
Equipment - Technical Showcase: Logistics
Q&A: Food Safety
Meeting Preview - B&CMA
Meeting Preview - One-Stop Shopping
Events
Innovations
Ingredient News
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - March 2013 - Baking&Snack - March 2013
Baking&Snack - March 2013 - 2
Baking&Snack - March 2013 - 3
Baking&Snack - March 2013 - 4
Baking&Snack - March 2013 - 5
Baking&Snack - March 2013 - 6
Baking&Snack - March 2013 - 7
Baking&Snack - March 2013 - Table of Contents
Baking&Snack - March 2013 - 9
Baking&Snack - March 2013 - Table of Contents
Baking&Snack - March 2013 - Editorial - Pricing the calculated risk
Baking&Snack - March 2013 - 12
Baking&Snack - March 2013 - Industry remembers bakery engineer
Baking&Snack - March 2013 - 14
Baking&Snack - March 2013 - In Brief
Baking&Snack - March 2013 - 16
Baking&Snack - March 2013 - People
Baking&Snack - March 2013 - 18
Baking&Snack - March 2013 - Engineering a Better Bakery
Baking&Snack - March 2013 - 20
Baking&Snack - March 2013 - 21
Baking&Snack - March 2013 - 22
Baking&Snack - March 2013 - 23
Baking&Snack - March 2013 - 24
Baking&Snack - March 2013 - 25
Baking&Snack - March 2013 - 26
Baking&Snack - March 2013 - 27
Baking&Snack - March 2013 - 28
Baking&Snack - March 2013 - Q&A: Efficiency
Baking&Snack - March 2013 - 30
Baking&Snack - March 2013 - 31
Baking&Snack - March 2013 - Shearer's Foods - Faster into the Future
Baking&Snack - March 2013 - 33
Baking&Snack - March 2013 - 34
Baking&Snack - March 2013 - 35
Baking&Snack - March 2013 - 36
Baking&Snack - March 2013 - 37
Baking&Snack - March 2013 - 38
Baking&Snack - March 2013 - 39
Baking&Snack - March 2013 - 40
Baking&Snack - March 2013 - 41
Baking&Snack - March 2013 - 42
Baking&Snack - March 2013 - 43
Baking&Snack - March 2013 - Operations - Domino's Pizza Group
Baking&Snack - March 2013 - 45
Baking&Snack - March 2013 - 46
Baking&Snack - March 2013 - 47
Baking&Snack - March 2013 - 48
Baking&Snack - March 2013 - 49
Baking&Snack - March 2013 - 50
Baking&Snack - March 2013 - 51
Baking&Snack - March 2013 - 52
Baking&Snack - March 2013 - 53
Baking&Snack - March 2013 - 54
Baking&Snack - March 2013 - 55
Baking&Snack - March 2013 - Trends - Generational Marketing
Baking&Snack - March 2013 - 57
Baking&Snack - March 2013 - 58
Baking&Snack - March 2013 - 59
Baking&Snack - March 2013 - 60
Baking&Snack - March 2013 - Factoring in Fun
Baking&Snack - March 2013 - 62
Baking&Snack - March 2013 - 63
Baking&Snack - March 2013 - Q&A - Product Development
Baking&Snack - March 2013 - 65
Baking&Snack - March 2013 - Formulation - Bakery Shortenings
Baking&Snack - March 2013 - What is bakery shortening?
Baking&Snack - March 2013 - 68
Baking&Snack - March 2013 - 69
Baking&Snack - March 2013 - 70
Baking&Snack - March 2013 - Oils pose no allergy risk
Baking&Snack - March 2013 - 72
Baking&Snack - March 2013 - 73
Baking&Snack - March 2013 - Formulation - Enzymes
Baking&Snack - March 2013 - What enzyme does what?
Baking&Snack - March 2013 - 76
Baking&Snack - March 2013 - 77
Baking&Snack - March 2013 - 78
Baking&Snack - March 2013 - 79
Baking&Snack - March 2013 - Formulation - Ingredient App
Baking&Snack - March 2013 - 81
Baking&Snack - March 2013 - R&D Perspective - Reintroducing Iconic Brands
Baking&Snack - March 2013 - 83
Baking&Snack - March 2013 - Equipment - Mixing Technology
Baking&Snack - March 2013 - 85
Baking&Snack - March 2013 - 86
Baking&Snack - March 2013 - 87
Baking&Snack - March 2013 - 88
Baking&Snack - March 2013 - Creating a pie crust with less fat
Baking&Snack - March 2013 - 90
Baking&Snack - March 2013 - 91
Baking&Snack - March 2013 - 92
Baking&Snack - March 2013 - 93
Baking&Snack - March 2013 - Equipment - Conveyors and Belting
Baking&Snack - March 2013 - 95
Baking&Snack - March 2013 - 96
Baking&Snack - March 2013 - New belt technologies find uses
Baking&Snack - March 2013 - 98
Baking&Snack - March 2013 - 99
Baking&Snack - March 2013 - 100
Baking&Snack - March 2013 - 101
Baking&Snack - March 2013 - Equipment - Technical Showcase: Logistics
Baking&Snack - March 2013 - 103
Baking&Snack - March 2013 - 104
Baking&Snack - March 2013 - 105
Baking&Snack - March 2013 - 106
Baking&Snack - March 2013 - 107
Baking&Snack - March 2013 - Q&A: Food Safety
Baking&Snack - March 2013 - 109
Baking&Snack - March 2013 - Meeting Preview - B&CMA
Baking&Snack - March 2013 - Meeting Preview - One-Stop Shopping
Baking&Snack - March 2013 - Events
Baking&Snack - March 2013 - Innovations
Baking&Snack - March 2013 - Ingredient News
Baking&Snack - March 2013 - Products & Packaging
Baking&Snack - March 2013 - 116
Baking&Snack - March 2013 - Patents
Baking&Snack - March 2013 - New on the Shelf
Baking&Snack - March 2013 - 119
Baking&Snack - March 2013 - Marketplace
Baking&Snack - March 2013 - 121
Baking&Snack - March 2013 - 122
Baking&Snack - March 2013 - 123
Baking&Snack - March 2013 - 124
Baking&Snack - March 2013 - 125
Baking&Snack - March 2013 - Ad Index
Baking&Snack - March 2013 - New Product Spotlight
Baking&Snack - March 2013 - 128
Baking&Snack - March 2013 - 129
Baking&Snack - March 2013 - 130
Baking&Snack - March 2013 - 131
Baking&Snack - March 2013 - 132
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
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