Baking & Snack - March 2016 - 99

In a greenfield plant, he said, this is easy to do. The production lines can be designed from the ground-up with
sustainability initiatives in mind. Equipment can be purchased and utilities put in place that are conducive to heat
recovery. An existing plant, however, is another story entirely. Equipment and utilities in place for years or equipment just purchased may not be ideal for energy recovery
systems. And while the price of natural gas may be volatile,
when prices are low, ROI in an existing facility isn't as immediate as it is in a brand new plant.
Bakers who are interested in heat recovery in existing facilities can still benefit, however. It's just a more long-term
investment to make. "It provides a pathway to replacing
individual systems to eventually achieve that goal of being sustainable through a heat recovery system," Mr. Houtz
said - a pathway to sustainability, he called it. By installing
a heat recovery system, a baker creates an opportunity to
put sustainability at the forefront of the company culture.
As older equipment must be replaced, bakers can invest in
equipment that will be compatible with heat recovery and,
over time, create a facility that is more energy-efficient.

This level of investment demands a company commitment to sustainability when it comes to short-term and
long-term results. "ROI, when you look at any energy
saving scenario, is going to be the biggest challenge," Ms.
Zvaners said. "There needs to be a conscious effort for people to say, 'This is something we're going to focus on, and
we're going to make it happen,' but again, it comes down
to, 'Do we have the time, energy and the resources to make
a good investment so we can see something coming back
from that in the short term?' "
While short-term ROI is definitely a plus, and bakers can
see immediate returns in a greenfield facility, heat recovery
is not an exclusively short-term solution to a bakery's energy needs, as Mr. Houtz explained. To look at it only in
terms of immediate ROI would do energy recovery a disservice. "Heat recovery is a lifetime plan, so once you do it,
it will be there for life," he said.

*

Find resources for heat recovery by visiting
www.esourcebaking.com. Browse by category under
Services, and click Energy Systems Services for listings.

;FL>C8JIFCC$@EJ:8C<G8IKJN8J?


http://www.esourcebaking.com
http://www.dougmac.com
http://www.bakingandsnack.com
Baking & Snack - March 2016
Table of Contents for the Digital Edition of Baking & Snack - March 2016
Baking & Snack - March 2016

Table of Contents

Table of Contents

Editorial - A whole new ballgame

Newsfront - Oprah’s bread claim underpinned by science

‘I LOVE BREAD’ gains momentum

Survey: Natural labels may mislead consumers

La Brea Bakery commits to non-GMO artisan bread

Mondelez positioning paying off

People/In Brief

Tax Credits - What a Relief!

IBIE 2016 - Taking a Vertical Leap

ABA tackles the ‘workforce gap’

Gonnella Baking - All Systems Go

Aurora shows off its colors

Hearth breads ‘bake to differ’

Bagels - Bagel Shake-Up

Convey the right message

Dietary Antioxidants - Adding Antioxidants

Specialty flour boosts antioxidant content

Food Safety - The Prevent Defense

FSMA timetables start now

Ingredient App - Cross-Over Trends

R&D Perspective - Clean and Safe...or not

Pizza Technology - A Lot of Crust

A matter of taste

What goes on top

Proofers - Proofed to Perfection

Ideal humidity for an ideal proof

Sanitation: The Final Frontier

Heat Recovery - Paths to Sustainability

Bulk Packaging - The Big Easy

Sanitation Strategies - The Year of Sanitation

Meeting Preview - TIA Goes SoCal

Events

Ingredients & Formulating

Equipment & Packaging

Patents

New on the Shelf

Marketplace

Ad Index

New Product Spotlight


Baking & Snack - March 2016 - Baking & Snack - March 2016

Baking & Snack - March 2016 - 2

Baking & Snack - March 2016 - 3

Baking & Snack - March 2016 - 4

Baking & Snack - March 2016 - 5

Baking & Snack - March 2016 - 6

Baking & Snack - March 2016 - 7

Baking & Snack - March 2016 - 8

Baking & Snack - March 2016 - Table of Contents

Baking & Snack - March 2016 - 10

Baking & Snack - March 2016 - Table of Contents

Baking & Snack - March 2016 - Editorial - A whole new ballgame

Baking & Snack - March 2016 - 13

Baking & Snack - March 2016 - 14

Baking & Snack - March 2016 - 15

Baking & Snack - March 2016 - ‘I LOVE BREAD’ gains momentum

Baking & Snack - March 2016 - 17

Baking & Snack - March 2016 - La Brea Bakery commits to non-GMO artisan bread

Baking & Snack - March 2016 - People/In Brief

Baking & Snack - March 2016 - 20

Baking & Snack - March 2016 - Tax Credits - What a Relief!

Baking & Snack - March 2016 - 22

Baking & Snack - March 2016 - 23

Baking & Snack - March 2016 - 24

Baking & Snack - March 2016 - IBIE 2016 - Taking a Vertical Leap

Baking & Snack - March 2016 - 26

Baking & Snack - March 2016 - ABA tackles the ‘workforce gap’

Baking & Snack - March 2016 - 28

Baking & Snack - March 2016 - 29

Baking & Snack - March 2016 - 30

Baking & Snack - March 2016 - Gonnella Baking - All Systems Go

Baking & Snack - March 2016 - 32

Baking & Snack - March 2016 - 33

Baking & Snack - March 2016 - Aurora shows off its colors

Baking & Snack - March 2016 - 35

Baking & Snack - March 2016 - Hearth breads ‘bake to differ’

Baking & Snack - March 2016 - 37

Baking & Snack - March 2016 - 38

Baking & Snack - March 2016 - 39

Baking & Snack - March 2016 - 40

Baking & Snack - March 2016 - 41

Baking & Snack - March 2016 - 42

Baking & Snack - March 2016 - 43

Baking & Snack - March 2016 - 44

Baking & Snack - March 2016 - 45

Baking & Snack - March 2016 - 46

Baking & Snack - March 2016 - Bagels - Bagel Shake-Up

Baking & Snack - March 2016 - 48

Baking & Snack - March 2016 - 49

Baking & Snack - March 2016 - Convey the right message

Baking & Snack - March 2016 - 51

Baking & Snack - March 2016 - 52

Baking & Snack - March 2016 - 53

Baking & Snack - March 2016 - 54

Baking & Snack - March 2016 - Dietary Antioxidants - Adding Antioxidants

Baking & Snack - March 2016 - Specialty flour boosts antioxidant content

Baking & Snack - March 2016 - 57

Baking & Snack - March 2016 - 58

Baking & Snack - March 2016 - 59

Baking & Snack - March 2016 - 60

Baking & Snack - March 2016 - 61

Baking & Snack - March 2016 - 62

Baking & Snack - March 2016 - 63

Baking & Snack - March 2016 - 64

Baking & Snack - March 2016 - Food Safety - The Prevent Defense

Baking & Snack - March 2016 - 66

Baking & Snack - March 2016 - 67

Baking & Snack - March 2016 - 68

Baking & Snack - March 2016 - FSMA timetables start now

Baking & Snack - March 2016 - 70

Baking & Snack - March 2016 - Ingredient App - Cross-Over Trends

Baking & Snack - March 2016 - R&D Perspective - Clean and Safe...or not

Baking & Snack - March 2016 - 73

Baking & Snack - March 2016 - 74

Baking & Snack - March 2016 - Pizza Technology - A Lot of Crust

Baking & Snack - March 2016 - A matter of taste

Baking & Snack - March 2016 - 77

Baking & Snack - March 2016 - 78

Baking & Snack - March 2016 - 79

Baking & Snack - March 2016 - 80

Baking & Snack - March 2016 - 81

Baking & Snack - March 2016 - What goes on top

Baking & Snack - March 2016 - 83

Baking & Snack - March 2016 - 84

Baking & Snack - March 2016 - 85

Baking & Snack - March 2016 - 86

Baking & Snack - March 2016 - Proofers - Proofed to Perfection

Baking & Snack - March 2016 - Ideal humidity for an ideal proof

Baking & Snack - March 2016 - 89

Baking & Snack - March 2016 - Sanitation: The Final Frontier

Baking & Snack - March 2016 - 91

Baking & Snack - March 2016 - 92

Baking & Snack - March 2016 - 93

Baking & Snack - March 2016 - 94

Baking & Snack - March 2016 - 95

Baking & Snack - March 2016 - Heat Recovery - Paths to Sustainability

Baking & Snack - March 2016 - 97

Baking & Snack - March 2016 - 98

Baking & Snack - March 2016 - 99

Baking & Snack - March 2016 - 100

Baking & Snack - March 2016 - Bulk Packaging - The Big Easy

Baking & Snack - March 2016 - 102

Baking & Snack - March 2016 - 103

Baking & Snack - March 2016 - 104

Baking & Snack - March 2016 - Sanitation Strategies - The Year of Sanitation

Baking & Snack - March 2016 - 106

Baking & Snack - March 2016 - Meeting Preview - TIA Goes SoCal

Baking & Snack - March 2016 - 108

Baking & Snack - March 2016 - Events

Baking & Snack - March 2016 - 110

Baking & Snack - March 2016 - 111

Baking & Snack - March 2016 - Ingredients & Formulating

Baking & Snack - March 2016 - 113

Baking & Snack - March 2016 - Equipment & Packaging

Baking & Snack - March 2016 - 115

Baking & Snack - March 2016 - 116

Baking & Snack - March 2016 - 117

Baking & Snack - March 2016 - Patents

Baking & Snack - March 2016 - New on the Shelf

Baking & Snack - March 2016 - Marketplace

Baking & Snack - March 2016 - 121

Baking & Snack - March 2016 - 122

Baking & Snack - March 2016 - 123

Baking & Snack - March 2016 - 124

Baking & Snack - March 2016 - 125

Baking & Snack - March 2016 - 126

Baking & Snack - March 2016 - 127

Baking & Snack - March 2016 - 128

Baking & Snack - March 2016 - 129

Baking & Snack - March 2016 - 130

Baking & Snack - March 2016 - 131

Baking & Snack - March 2016 - 132

Baking & Snack - March 2016 - Ad Index

Baking & Snack - March 2016 - New Product Spotlight

Baking & Snack - March 2016 - 135

Baking & Snack - March 2016 - 136


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http://digitalbs.bakingbusiness.com/sosland/bs/2004_07_01

http://digitalbs.bakingbusiness.com/sosland/bs/2004_06_01

http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01

https://digitalbs.bakingbusiness.com/sosland/bs/2004_04_01

https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01

https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01

https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01

https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01


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