Baking&Snack - April 2013 - 80

INGREDIENT HANDLING

might have attempted to use static
filters,” Mr. Stricker said.
Additionally, filter media available today are far more efficient
than older-style woven polyester
bags. Shick’s IQC (Insertable Quick

Change) filters feature a spunbonded polyester media with a
PTFE coating. “This results in higher filtration efficiency along with
excellent release characteristics,” Mr.
Stricker said.

KB Systems supplies both indoor and outdoor bulk handling systems that are
fully integrated for computerized ingredient storage and batching systems.

Outdoor bins are available in both
assembled or pre-welded versions

Multiple weigh
hoppers are easily
incorporated for
both horizontal and
spiral mixers

Indoor storage bins with 50,000
to 140,000 lb/bin capacity can
be arranged in tight quarters to
maximize storage capacity

Centrifugal
Ingredient
Sifter

KB SYSTEMS, INC.

Phone: 610-588-7788 • Fax: 610-588-7785
www.kbsystemsinc.com

Please visit us at IBIE Booth #8430

Vacuum conveyors avoid or minimize dust creation. If a line ruptures
or a valve leaks, the conveyed material is sucked back into the system,
not blown out to create dust.
Equally important is control
over dust when dispensing ingredients at their use points. Aspiration
concepts/systems offer dust control when discharging pre-weight
batches of flour or ingredients
into mixing bowls. Central dust
collection systems address the need
to control several points where dust
is generated during discharges,
according to Stephen Marquardt,
sales director, Zeppelin. These
points include bulk bag unloading/
handling, mixer filling stations and
filling of packaging lines. Most important is the explosion protection
on filter stations.
Conversely, poorly designed
aspiration systems may result in dust
escaping from bins and receivers,
causing hygiene issues, potential
cross contamination as well as allergen issues and exposure of staff
to dust. “Modern technologies that
control and monitor the entire system provide operators with early
indicators if any problem is coming
up,” Mr. Hunter said.
Dust control must be integral
with the equipment and not an
afterthought. “Hoppers, bins and
other vessels must be dust-tight
wherever possible,” Mr. Kearns
noted. “Access doors into normally
sealed vessels must be equipped with
good gaskets and reliable latches.”
Also, bag dumps, bulk bag
unloaders and tote systems must
have well-designed dust collection
systems as part of their design.
Indoor flexible fabric silos from
Contemar Silo Systems, Concord,
ON, are constructed with material
that covers the entire top of the silo
and acts as a giant filter. “The flexible
nature of this unique material and
the fact that it is constantly moving during the filling and unloading

For more information, see Page 133

80

/ Baking & Snack / April 2013

www.bakingandsnack.com


http://www.kbsystemsinc.com http://www.bakingandsnack.com

Baking&Snack - April 2013

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

Baking&Snack - April 2013
Table of Contents
Table of Contents
Editorial - Hiring a veteran workforce
News front - Hostess Brands’ saga coming to an end
Popularity of gluten-free diets hits record high
O’Reilly, Favre, Brown to highlight IDDBA show
Mega milling merger proposed
ACE Bakery opens US plant
In Brief
People
Workforce Development - Building the Dream Team
Invest in the future
R&D Perspective - Filling the Leadership Need
Operations - Made the Euro-Bake Way
Prep work pays big dividends
Trends - Waves of grain
Baked around whole grains
Q&A: Claiming the Right Shopper
Formulation - Spare the Sugar
Enter the flavor dimension
Formulation - Settling In
Formulation - Staging an Upgrade
Equipment - Turning Point for Ingredient Handling
Equipment - Hot Off the Griddle
At the touch of a button
Equipment - The Last Defense
X-ray gains ground for inspections
Quality assurance vs. quality control
Industry Insight - Get Onboard Before Onboarding
Q&A: On Becoming a Star
Special Report - Working Sessions
Special Report - Something for Everyone
Special Report - Sowing the Seeds at BakingTech
Calendar of Events
Innovations
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - April 2013 - ES1
Baking&Snack - April 2013 - ES2
Baking&Snack - April 2013 - Baking&Snack - April 2013
Baking&Snack - April 2013 - 2
Baking&Snack - April 2013 - 3
Baking&Snack - April 2013 - 4
Baking&Snack - April 2013 - 5
Baking&Snack - April 2013 - 6
Baking&Snack - April 2013 - 7
Baking&Snack - April 2013 - 8
Baking&Snack - April 2013 - Table of Contents
Baking&Snack - April 2013 - 10
Baking&Snack - April 2013 - Table of Contents
Baking&Snack - April 2013 - Editorial - Hiring a veteran workforce
Baking&Snack - April 2013 - 13
Baking&Snack - April 2013 - O’Reilly, Favre, Brown to highlight IDDBA show
Baking&Snack - April 2013 - 15
Baking&Snack - April 2013 - In Brief
Baking&Snack - April 2013 - 17
Baking&Snack - April 2013 - 18
Baking&Snack - April 2013 - 19
Baking&Snack - April 2013 - 20
Baking&Snack - April 2013 - People
Baking&Snack - April 2013 - 22
Baking&Snack - April 2013 - 23
Baking&Snack - April 2013 - Workforce Development - Building the Dream Team
Baking&Snack - April 2013 - 25
Baking&Snack - April 2013 - 26
Baking&Snack - April 2013 - 27
Baking&Snack - April 2013 - Invest in the future
Baking&Snack - April 2013 - 29
Baking&Snack - April 2013 - 30
Baking&Snack - April 2013 - 31
Baking&Snack - April 2013 - R&D Perspective - Filling the Leadership Need
Baking&Snack - April 2013 - 33
Baking&Snack - April 2013 - 34
Baking&Snack - April 2013 - Operations - Made the Euro-Bake Way
Baking&Snack - April 2013 - 36
Baking&Snack - April 2013 - 37
Baking&Snack - April 2013 - 38
Baking&Snack - April 2013 - 39
Baking&Snack - April 2013 - 40
Baking&Snack - April 2013 - 41
Baking&Snack - April 2013 - 42
Baking&Snack - April 2013 - 43
Baking&Snack - April 2013 - Prep work pays big dividends
Baking&Snack - April 2013 - 45
Baking&Snack - April 2013 - 46
Baking&Snack - April 2013 - 47
Baking&Snack - April 2013 - 48
Baking&Snack - April 2013 - Trends - Waves of grain
Baking&Snack - April 2013 - Baked around whole grains
Baking&Snack - April 2013 - 51
Baking&Snack - April 2013 - 52
Baking&Snack - April 2013 - 53
Baking&Snack - April 2013 - Q&A: Claiming the Right Shopper
Baking&Snack - April 2013 - 55
Baking&Snack - April 2013 - 56
Baking&Snack - April 2013 - 57
Baking&Snack - April 2013 - Formulation - Spare the Sugar
Baking&Snack - April 2013 - 59
Baking&Snack - April 2013 - 60
Baking&Snack - April 2013 - Enter the flavor dimension
Baking&Snack - April 2013 - 62
Baking&Snack - April 2013 - 63
Baking&Snack - April 2013 - 64
Baking&Snack - April 2013 - Formulation - Settling In
Baking&Snack - April 2013 - 66
Baking&Snack - April 2013 - 67
Baking&Snack - April 2013 - 68
Baking&Snack - April 2013 - 69
Baking&Snack - April 2013 - 70
Baking&Snack - April 2013 - 71
Baking&Snack - April 2013 - 72
Baking&Snack - April 2013 - Formulation - Staging an Upgrade
Baking&Snack - April 2013 - 74
Baking&Snack - April 2013 - 75
Baking&Snack - April 2013 - 76
Baking&Snack - April 2013 - Equipment - Turning Point for Ingredient Handling
Baking&Snack - April 2013 - 78
Baking&Snack - April 2013 - 79
Baking&Snack - April 2013 - 80
Baking&Snack - April 2013 - 81
Baking&Snack - April 2013 - 82
Baking&Snack - April 2013 - Equipment - Hot Off the Griddle
Baking&Snack - April 2013 - At the touch of a button
Baking&Snack - April 2013 - 85
Baking&Snack - April 2013 - 86
Baking&Snack - April 2013 - 87
Baking&Snack - April 2013 - 88
Baking&Snack - April 2013 - Equipment - The Last Defense
Baking&Snack - April 2013 - 90
Baking&Snack - April 2013 - X-ray gains ground for inspections
Baking&Snack - April 2013 - 92
Baking&Snack - April 2013 - 93
Baking&Snack - April 2013 - Quality assurance vs. quality control
Baking&Snack - April 2013 - 95
Baking&Snack - April 2013 - 96
Baking&Snack - April 2013 - Industry Insight - Get Onboard Before Onboarding
Baking&Snack - April 2013 - 98
Baking&Snack - April 2013 - Q&A: On Becoming a Star
Baking&Snack - April 2013 - 100
Baking&Snack - April 2013 - 101
Baking&Snack - April 2013 - 102
Baking&Snack - April 2013 - Special Report - Working Sessions
Baking&Snack - April 2013 - 104
Baking&Snack - April 2013 - 105
Baking&Snack - April 2013 - 106
Baking&Snack - April 2013 - Special Report - Something for Everyone
Baking&Snack - April 2013 - 108
Baking&Snack - April 2013 - Special Report - Sowing the Seeds at BakingTech
Baking&Snack - April 2013 - 110
Baking&Snack - April 2013 - 111
Baking&Snack - April 2013 - 112
Baking&Snack - April 2013 - 113
Baking&Snack - April 2013 - 114
Baking&Snack - April 2013 - Calendar of Events
Baking&Snack - April 2013 - Innovations
Baking&Snack - April 2013 - 117
Baking&Snack - April 2013 - Products & Packaging
Baking&Snack - April 2013 - 119
Baking&Snack - April 2013 - 120
Baking&Snack - April 2013 - 121
Baking&Snack - April 2013 - 122
Baking&Snack - April 2013 - Patents
Baking&Snack - April 2013 - New on the Shelf
Baking&Snack - April 2013 - 125
Baking&Snack - April 2013 - 126
Baking&Snack - April 2013 - Marketplace
Baking&Snack - April 2013 - 128
Baking&Snack - April 2013 - 129
Baking&Snack - April 2013 - 130
Baking&Snack - April 2013 - 131
Baking&Snack - April 2013 - 132
Baking&Snack - April 2013 - Ad Index
Baking&Snack - April 2013 - New Product Spotlight
Baking&Snack - April 2013 - 135
Baking&Snack - April 2013 - 136
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https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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