Baking&Snack - July 2013 - 102

INDUSTRY INSIGHT

How you go about it will vary
whether you are a one-person show
for your company or part of a group
that will be attending.
For the individual attendee: Get
your track shoes on, and be organized. Day One: Do a walk-through
of the Expo show floor, and focus on
those firms that supply equipment/
services that address your immediate needs. Exchange cards, and request to have literature sent to you.
Make notes as you go. What was
good or bad about what you saw?
Identify which companies warrant
further consideration and which
ones you want to get back to during
the show.
Day Two: Start on your next level
of priorities, but look around a bit
to see what is new to you that may
have immediate or future application. And continue the note taking, including booth numbers for
quick reference. Trust me, without
the notes, the features of different
equipment start to blur.
For those of you having a group
attending Baking Expo, the team approach will yield major benefits. Day
One: Divvy up the list of equipment
and systems among you — divide
and conquer. Focus on the assigned
categories. That evening or over
breakfast, share what was learned
and what should the others see. Day
Two: Continue working through the
needs list, and visit those booths that
your associates recommend. And
just like the individual going through
the Expo, take notes, and have literature sent to you.
Whether you approach IBIE as an
individual or a team, summarize your
learnings by vendor. Along with the
summary, attach vendor literature;
you’ll probably fill one to two 4-in.
binders before it is over. Once the
summary is complete, circulate or
copy those who requested information. The summary will get a lot of use
as a reference before the next Baking
Expo comes around in 2016.

•

102

/ Baking & Snack / July 2013

Getting into the mindset
As bakers, engineers and suppliers alike gear up for
Baking Expo 2013, Baking & Snack sat down with
columnist Jim Kline to try and get into the mindset of
bakers and engineers to see what will be important them
— and to find out what they don’t want to hear.
Baking & Snack: What are bakers’ and engineers’ major concerns
entering 2013 vs. 2010?
The state of the equipment suppliers is a consideration
— consolidations, bankruptcy, focusing (narrowing) of
product lines, influx of foreign equipment and the effect
of major bakery closings — that has touched most bakers.
How secure and stable is the supplier base? Where will
innovation come from? Who can I trust to be there for me
in the future? These are questions that are out there.
What technology is available now (wireless and sustainability and
new designs for sanitation) that was not available or of concern
five years ago?
Improvements in the hydration of flour and mixing
are innovations to be considered. Control system
advances — wireless, sensors (IR temperature, humidity,
combustion efficiency), and user-friendly supervisory and
SCADA systems have all advanced and expanded their
application and usability.
Advances in the thermal efficiency of ovens through
improved combustion control and burners, and improved
construction methods (insulation and STIR technology), as
well as heat recovery systems, are important to the baker.
Are bakers willing to pay for sanitary equipment design? Why
or why not? What’s worth the extra dollars when talking to the
purchasing/procurement agent?
This varies greatly by baker and operating philosophy.
The larger players are usually more willing to pay more
for sanitary designs (facility and equipment) to ensure
customer requirements, consumer confidence and
regulatory compliance. The smaller bakers want to meet
today’s standards but are less interested in spending
additional money against an unclear and uncertain future.
I believe as a result of the grassroots efforts in
driving sanitary design standards many equipment
manufacturers are finding cost-effective ways to provide
solid sanitary designs.
What are one or two things that a baker does not want to hear from
an IBIE exhibitor in 2013 vs. 2010?
That the energy efficiency of the equipment is the same
as it was three years ago and that sanitary designs have a
premium cost.

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