Baking & Snack - March 2015 - 77
For optimum performance, dividers must not only be highly
accurate and high in output rates but also careful with
dough texture.
Baker Perkins
dough waiting in the mixer inevitably results in excess gas formation and lower
density - all resulting in reduced piece
weight. "Feedback from a checkweigher
is used to automatically adjust the divider to compensate for this, but not before
a few lightweight pieces have been produced," he added.
Dividing should be seen in terms of
the whole forming process, Mr. Graham
advised. "While installing an Accurist2
on a line will lead to an improvement
in texture, the effect can be greatly enhanced by using Baker Perkins rounders
and Multitex4 moulders designed with
the same principle in mind."
Connecting via electronics
In the quest for efficiency, bakeries have become much more interconnected, and that
aspect also affects divider selection. "More
and more bakeries are moving to Ethernet
communications," Mr. Gore reported. "The
setup from ingredient handling, mixing
and dough makeup is often integrated
into one communications network."
Like all of its new equipment, AMF
configures its dividers with recipe management for automated setup when
switching from one product to another.
"With the new divider designs, very few,
if any, adjustments are made manually,"
he added. "With today's demands for variety, changeovers have a direct impact
on performance and quality.
With such communications,
one input changes multiple operations instead of the operator
having to make multiple setup
adjustments manually."
Equipment
manufacturers typically build dividers as
independent machines, yet
they can be readily integrated
into an ingredient handling
or mixing system. "The bowl
tipper of the mixing system normally
has a proximity switch, which looks into
the hopper." Mr. Weeks explained. "When
the dough reaches a certain level, this
gives the signal to the bowl tipper that it
can tip the dough into the hopper. No additional integration or other factors are
required."
Seamless integration with other equipment is the norm for modern dividers.
"With line utilization and efficiency becoming more and more critical because
of ever-increasing labor and construction
costs, system integration and versatility are
key decision factors," Mr. McIsaac said.
The market changes continually, Mr.
Zelaya observed. "We're finding that when
bakers are evaluating new equipment now,
they are spending even more time considering possible products they may need to
produce in the future and trying to anticipate the demand those doughs may place
on their equipment," he said.
Editor's note: A detailed discussion about
selecting dividers for dedicated vs. diversified use is offered at www.bakingbusiness.
com. Check the digital edition for the link.
Get pricing, request
quotes and place orders
day or night.
Visit the store
for SCORPION® 2
equipment, training,
technical services and
repairs and calibrations.
*
Find resources for Dividers by visiting
www.esourcebaking.com. Browse by
category under Equipment, and click on
Makeup/Deposit/Form for listings.
Visit readingthermal.com/store
http://www.bakingbusiness
http://www.esourcebaking.com
http://www.readingthermal.com/store
Baking & Snack - March 2015
Table of Contents for the Digital Edition of Baking & Snack - March 2015
Baking & Snack - March 2015
Table of Contents
Table of Contents
Editorial - Improvising in the face of disaster
Newsfront - BBU consolidating, closing aging bakeries
Burford honored for support of military
Maplehurst sharpens its sweet tooth
Sweeping changes at Pepperidge, Campbell
Correction
People/In Brief/In Memoriam
Economic Census - More with Less
Tribeca Oven - Finding the Silver Lining
Try a little ‘Bread-ucation’
Sprouting a new beginning
Growing your ‘baby’
Niche Marketing - The Following
Growing with the niche
Enzymes - Key to Clean-Label Efficiency
Sugar Sparing - Sweet in form and function
Honey’s hold on natural sweeteners
Ingredient App - A Dairy Solution
R&D Perspective - On Steroids
Dividers - Dough-Friendly Dividing
Serving the application
Pan Handling - Stability & Strength
Inline Safety - Ahead of the Curve
X-ray plays small ball
Warehouse and Distribution - Controlled Chaos
Streamlining implementation
TIA Meeting Preview - Tortilla Transformation
AACCI Meeting Preview - Whole Grains as Superfoods
Events
Innovations
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - March 2015 - Baking & Snack - March 2015
Baking & Snack - March 2015 - 2
Baking & Snack - March 2015 - -1
Baking & Snack - March 2015 - -2
Baking & Snack - March 2015 - 3
Baking & Snack - March 2015 - 4
Baking & Snack - March 2015 - 5
Baking & Snack - March 2015 - 6
Baking & Snack - March 2015 - 7
Baking & Snack - March 2015 - 8
Baking & Snack - March 2015 - Table of Contents
Baking & Snack - March 2015 - 10
Baking & Snack - March 2015 - Table of Contents
Baking & Snack - March 2015 - Editorial - Improvising in the face of disaster
Baking & Snack - March 2015 - 13
Baking & Snack - March 2015 - Correction
Baking & Snack - March 2015 - 15
Baking & Snack - March 2015 - People/In Brief/In Memoriam
Baking & Snack - March 2015 - 17
Baking & Snack - March 2015 - 18
Baking & Snack - March 2015 - Economic Census - More with Less
Baking & Snack - March 2015 - 20
Baking & Snack - March 2015 - 21
Baking & Snack - March 2015 - 22
Baking & Snack - March 2015 - 23
Baking & Snack - March 2015 - 24
Baking & Snack - March 2015 - 25
Baking & Snack - March 2015 - 26
Baking & Snack - March 2015 - Tribeca Oven - Finding the Silver Lining
Baking & Snack - March 2015 - 28
Baking & Snack - March 2015 - 29
Baking & Snack - March 2015 - Try a little ‘Bread-ucation’
Baking & Snack - March 2015 - 31
Baking & Snack - March 2015 - Sprouting a new beginning
Baking & Snack - March 2015 - 33
Baking & Snack - March 2015 - 34
Baking & Snack - March 2015 - 35
Baking & Snack - March 2015 - 36
Baking & Snack - March 2015 - 37
Baking & Snack - March 2015 - Growing your ‘baby’
Baking & Snack - March 2015 - 39
Baking & Snack - March 2015 - 40
Baking & Snack - March 2015 - Niche Marketing - The Following
Baking & Snack - March 2015 - 42
Baking & Snack - March 2015 - 43
Baking & Snack - March 2015 - Growing with the niche
Baking & Snack - March 2015 - 45
Baking & Snack - March 2015 - 46
Baking & Snack - March 2015 - Enzymes - Key to Clean-Label Efficiency
Baking & Snack - March 2015 - 48
Baking & Snack - March 2015 - 49
Baking & Snack - March 2015 - 50
Baking & Snack - March 2015 - 51
Baking & Snack - March 2015 - 52
Baking & Snack - March 2015 - Sugar Sparing - Sweet in form and function
Baking & Snack - March 2015 - Honey’s hold on natural sweeteners
Baking & Snack - March 2015 - 55
Baking & Snack - March 2015 - 56
Baking & Snack - March 2015 - 57
Baking & Snack - March 2015 - 58
Baking & Snack - March 2015 - Ingredient App - A Dairy Solution
Baking & Snack - March 2015 - 60
Baking & Snack - March 2015 - R&D Perspective - On Steroids
Baking & Snack - March 2015 - 62
Baking & Snack - March 2015 - 63
Baking & Snack - March 2015 - 64
Baking & Snack - March 2015 - Dividers - Dough-Friendly Dividing
Baking & Snack - March 2015 - 66
Baking & Snack - March 2015 - 67
Baking & Snack - March 2015 - Serving the application
Baking & Snack - March 2015 - 69
Baking & Snack - March 2015 - 70
Baking & Snack - March 2015 - 71
Baking & Snack - March 2015 - 72
Baking & Snack - March 2015 - 73
Baking & Snack - March 2015 - 74
Baking & Snack - March 2015 - 75
Baking & Snack - March 2015 - 76
Baking & Snack - March 2015 - 77
Baking & Snack - March 2015 - 78
Baking & Snack - March 2015 - Pan Handling - Stability & Strength
Baking & Snack - March 2015 - 80
Baking & Snack - March 2015 - 81
Baking & Snack - March 2015 - 82
Baking & Snack - March 2015 - 83
Baking & Snack - March 2015 - 84
Baking & Snack - March 2015 - Inline Safety - Ahead of the Curve
Baking & Snack - March 2015 - 86
Baking & Snack - March 2015 - 87
Baking & Snack - March 2015 - X-ray plays small ball
Baking & Snack - March 2015 - 89
Baking & Snack - March 2015 - 90
Baking & Snack - March 2015 - Warehouse and Distribution - Controlled Chaos
Baking & Snack - March 2015 - 92
Baking & Snack - March 2015 - 93
Baking & Snack - March 2015 - Streamlining implementation
Baking & Snack - March 2015 - 95
Baking & Snack - March 2015 - 96
Baking & Snack - March 2015 - TIA Meeting Preview - Tortilla Transformation
Baking & Snack - March 2015 - 98
Baking & Snack - March 2015 - AACCI Meeting Preview - Whole Grains as Superfoods
Baking & Snack - March 2015 - Events
Baking & Snack - March 2015 - Innovations
Baking & Snack - March 2015 - 102
Baking & Snack - March 2015 - Products & Packaging
Baking & Snack - March 2015 - 104
Baking & Snack - March 2015 - Patents
Baking & Snack - March 2015 - New on the Shelf
Baking & Snack - March 2015 - Marketplace
Baking & Snack - March 2015 - 108
Baking & Snack - March 2015 - 109
Baking & Snack - March 2015 - 110
Baking & Snack - March 2015 - 111
Baking & Snack - March 2015 - 112
Baking & Snack - March 2015 - 113
Baking & Snack - March 2015 - 114
Baking & Snack - March 2015 - 115
Baking & Snack - March 2015 - 116
Baking & Snack - March 2015 - Ad Index
Baking & Snack - March 2015 - New Product Spotlight
Baking & Snack - March 2015 - 119
Baking & Snack - March 2015 - 120
Baking & Snack - March 2015 - 123
Baking & Snack - March 2015 - 124
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