Baking & Snack - September 2016 - 188

ALTERNATIVE FUELS

Right-sizing a fleet by
matching the right vehicle
to the appropriate route
will lead to efficiency and
sustainability in addition to
reduced cost of ownership.
Ram Commercial

systems for Ford trucks, vans and cutaways that are used
in the baking industry.
"We see propane autogas as a leading energy source to
help fleets move away from higher cost and more complex fuels such as diesel," Mr. Mauw noted. "The properties of propane make it a very attractive resource for
transportation: domestic supply, significantly cleaner,
high octane rating, great power and performance, lower
cost, easily transportable, low cost of infrastructure, and
great driving range, among others."
Grant funding available in certain areas is another incentive to use alternative fuels. BBU chose the Colorado
and Maryland markets for that very reason.
"Our strategy is to continue to pursue LPG opportunities wherever significant grant funds can be secured,"
Mr. Maresca said, noting that that the company has applied for grand funds to expand the existing operations
in Colorado and Maryland, along with new initiatives in
Pennsylvania and California.
Just as BBU is taking advantage of grant funds, bakery
fleet managers can take advantage of benefits including financial incentives by using alternative fuels. For example,
many companies install their own fueling infrastructure,
which not only allows for lower cost of fuel and a simpler
process but also potential tax incentives.
An incentive in the form of 50 cents on the gallon is
available for companies who sell compressed natural gas
(CNG), liquefied natural gas (LNG), liquefied hydrogen,
LPG and more.
Brian Tabel, executive director of marketing, Isuzu
Commercial Truck of America, suggested that companies
with their own private fueling stations have the opportunity to take advantage of that benefit, and it becomes a
win-win in the community. "Let's say a company invests
in a fueling station that its neighbors can also use. That
company has the ability to get the tax benefits as well as
the company using the fueling source," he said.

188 Baking & Snack September 2016 / www.bakingandsnack.com

"One of the advantages of LPG is the relatively low
cost of installing a filling station on-site and subsequent
maintenance of the vehicles that can be serviced in any
existing and approved gasoline maintenance garage with
minimal investment, if any, as per local fire ordinance,"
Mr. Maresca explained.

New ways to go green
When it comes to being sustainable - and cost-effective
- with fleets, it's all about knowing what the options
are, and that involves doing a bit of homework. One size
doesn't necessarily fit all, and the right solution may come
in a variety of ways.
For example, Isuzu offers two types of diesel engines
and a gasoline engine, in addition to CNG and LPG. Ten
years ago, fleets were outfitted with the same truck for
the whole route, no matter how many trucks were in the
fleet. "Once we came out of the downturn of the economy,
fleet managers looked at the business, and as it grew, they
'right-sized' their fleet," Mr. Tabel said. He suggested that
building a fleet with a combination of vehicles that meet
specific needs for specific areas, markets or routes is worth
considering. "Fleet managers have options. They're not
pigeon-holing themselves with one truck," he said. "They
have options to right-size the fleet to the right route."
Choice is a big factor driving the right-sizing trend,
according to Mr. Sowers. Just 10 years ago, that wasn't
necessarily the case. "For a lot of years, vans were all the
same. Body on frame, front engine, rear wheel drive,
most V8 engines," he suggested.
Bakers who used to purchase old trucks or the old formula of van can now buy vehicles such as the Promaster
City class 1 van, according to Mr. Sowers, because it has
1800 lb of payload and more than 130 cu ft of storage.
"And they can get 29 mpg when they're driving around
empty," he added.
Maintenance is another key to marrying environmen-


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Baking & Snack - September 2016

Table of Contents for the Digital Edition of Baking & Snack - September 2016

Baking & Snack - September 2016
Table of Contents
Table of Contents
Editorial - The biggest little industry
Newsfront - The protein shift: From fauna to flora
ASB offers new scholarship
BEMA announces new branding
Reading expands science and innovation center
Label-Con Workshop to address regulatory confusion
Food recalls surge in second quarter
Whole grains expand in face of demand slump
People
In Brief/In Memoriam
BEMA-U - Group Therapy
Construction Report - Finding the Right Fit
When incentives make the difference
Flowers Baking Co. of Lenexa - Midwestern Outpost
Up to speed
Exercising plant stewardship
Fifteen years later : A new reality
Wheat Montana - Big Sky Bread
New horizons for craft baking
Resetting the finish line
Cookies, Crackers - Peripheral Vision
Right down the middle
Sweet Goods - Still Sweet on You
Portioned and packaged to go
Protein - Not that Simple
Gums, Hydrocolloids - Survival of the Fittest
Whole Grains - Making the Conversion
Applying the science
Translating flour type numbers
Ingredient App - More than Sweet
R&D Perspective - Think Ahead, Plan Smart, Learn Well
Oven Technology - In the Zone
Killer ovens for enhancing food safety
Ask and you shall receive
Sheeting - Lay Down the Dough
Sheet to make accurate deposits
Factory Acceptance Tests - Testing 1, 2, 3
Packaging Materials
Robots - Adaptive Tech
Robots with sight
Alternative Fuels - Clean, Green Machines
Industry Insight - The Art of Capital Budgeting
Industry Images - The Right Ingredients
Meeting Preview - Last-Minute Checklist
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
Marketplace
New Product Spotlight
Ad Index
Ad Index
Baking & Snack - September 2016 - Baking & Snack - September 2016
Baking & Snack - September 2016 - 2
Baking & Snack - September 2016 - FC1
Baking & Snack - September 2016 - FC2
Baking & Snack - September 2016 - 3
Baking & Snack - September 2016 - 4
Baking & Snack - September 2016 - 5
Baking & Snack - September 2016 - 6
Baking & Snack - September 2016 - 7
Baking & Snack - September 2016 - 8
Baking & Snack - September 2016 - Table of Contents
Baking & Snack - September 2016 - 10
Baking & Snack - September 2016 - Table of Contents
Baking & Snack - September 2016 - Editorial - The biggest little industry
Baking & Snack - September 2016 - 13
Baking & Snack - September 2016 - 14
Baking & Snack - September 2016 - 15
Baking & Snack - September 2016 - BEMA announces new branding
Baking & Snack - September 2016 - 17
Baking & Snack - September 2016 - Food recalls surge in second quarter
Baking & Snack - September 2016 - 19
Baking & Snack - September 2016 - Whole grains expand in face of demand slump
Baking & Snack - September 2016 - 21
Baking & Snack - September 2016 - People
Baking & Snack - September 2016 - In Brief/In Memoriam
Baking & Snack - September 2016 - 24
Baking & Snack - September 2016 - BEMA-U - Group Therapy
Baking & Snack - September 2016 - 26
Baking & Snack - September 2016 - 27
Baking & Snack - September 2016 - 28
Baking & Snack - September 2016 - Construction Report - Finding the Right Fit
Baking & Snack - September 2016 - When incentives make the difference
Baking & Snack - September 2016 - 31
Baking & Snack - September 2016 - 32
Baking & Snack - September 2016 - 33
Baking & Snack - September 2016 - 34
Baking & Snack - September 2016 - AMF1
Baking & Snack - September 2016 - AMF2
Baking & Snack - September 2016 - AMF3
Baking & Snack - September 2016 - AMF4
Baking & Snack - September 2016 - 35
Baking & Snack - September 2016 - 36
Baking & Snack - September 2016 - 37
Baking & Snack - September 2016 - Flowers Baking Co. of Lenexa - Midwestern Outpost
Baking & Snack - September 2016 - 39
Baking & Snack - September 2016 - 40
Baking & Snack - September 2016 - 41
Baking & Snack - September 2016 - Up to speed
Baking & Snack - September 2016 - 43
Baking & Snack - September 2016 - Exercising plant stewardship
Baking & Snack - September 2016 - 45
Baking & Snack - September 2016 - 46
Baking & Snack - September 2016 - 47
Baking & Snack - September 2016 - 48
Baking & Snack - September 2016 - 49
Baking & Snack - September 2016 - 50
Baking & Snack - September 2016 - LEM1
Baking & Snack - September 2016 - LEM2
Baking & Snack - September 2016 - LEM3
Baking & Snack - September 2016 - LEM4
Baking & Snack - September 2016 - 51
Baking & Snack - September 2016 - Fifteen years later : A new reality
Baking & Snack - September 2016 - 53
Baking & Snack - September 2016 - 54
Baking & Snack - September 2016 - 55
Baking & Snack - September 2016 - Wheat Montana - Big Sky Bread
Baking & Snack - September 2016 - 57
Baking & Snack - September 2016 - 58
Baking & Snack - September 2016 - New horizons for craft baking
Baking & Snack - September 2016 - 60
Baking & Snack - September 2016 - 61
Baking & Snack - September 2016 - 62
Baking & Snack - September 2016 - 63
Baking & Snack - September 2016 - 64
Baking & Snack - September 2016 - Resetting the finish line
Baking & Snack - September 2016 - 66
Baking & Snack - September 2016 - BAKE1
Baking & Snack - September 2016 - BAKE2
Baking & Snack - September 2016 - BAKE3
Baking & Snack - September 2016 - BAKE4
Baking & Snack - September 2016 - 67
Baking & Snack - September 2016 - 68
Baking & Snack - September 2016 - 69
Baking & Snack - September 2016 - 70
Baking & Snack - September 2016 - 71
Baking & Snack - September 2016 - 72
Baking & Snack - September 2016 - 73
Baking & Snack - September 2016 - 74
Baking & Snack - September 2016 - 75
Baking & Snack - September 2016 - 76
Baking & Snack - September 2016 - Cookies, Crackers - Peripheral Vision
Baking & Snack - September 2016 - Right down the middle
Baking & Snack - September 2016 - 79
Baking & Snack - September 2016 - 80
Baking & Snack - September 2016 - 81
Baking & Snack - September 2016 - 82
Baking & Snack - September 2016 - 83
Baking & Snack - September 2016 - 84
Baking & Snack - September 2016 - 85
Baking & Snack - September 2016 - 86
Baking & Snack - September 2016 - 87
Baking & Snack - September 2016 - 88
Baking & Snack - September 2016 - 89
Baking & Snack - September 2016 - 90
Baking & Snack - September 2016 - 91
Baking & Snack - September 2016 - 92
Baking & Snack - September 2016 - 93
Baking & Snack - September 2016 - 94
Baking & Snack - September 2016 - Sweet Goods - Still Sweet on You
Baking & Snack - September 2016 - 96
Baking & Snack - September 2016 - 97
Baking & Snack - September 2016 - 98
Baking & Snack - September 2016 - MID1
Baking & Snack - September 2016 - MID2
Baking & Snack - September 2016 - MID3
Baking & Snack - September 2016 - MID4
Baking & Snack - September 2016 - 99
Baking & Snack - September 2016 - 100
Baking & Snack - September 2016 - 101
Baking & Snack - September 2016 - Portioned and packaged to go
Baking & Snack - September 2016 - 103
Baking & Snack - September 2016 - 104
Baking & Snack - September 2016 - Protein - Not that Simple
Baking & Snack - September 2016 - 106
Baking & Snack - September 2016 - 107
Baking & Snack - September 2016 - 108
Baking & Snack - September 2016 - 109
Baking & Snack - September 2016 - 110
Baking & Snack - September 2016 - 111
Baking & Snack - September 2016 - 112
Baking & Snack - September 2016 - Gums, Hydrocolloids - Survival of the Fittest
Baking & Snack - September 2016 - 114
Baking & Snack - September 2016 - 115
Baking & Snack - September 2016 - 116
Baking & Snack - September 2016 - 117
Baking & Snack - September 2016 - 118
Baking & Snack - September 2016 - 119
Baking & Snack - September 2016 - 120
Baking & Snack - September 2016 - 121
Baking & Snack - September 2016 - 122
Baking & Snack - September 2016 - Whole Grains - Making the Conversion
Baking & Snack - September 2016 - 124
Baking & Snack - September 2016 - 125
Baking & Snack - September 2016 - 126
Baking & Snack - September 2016 - Applying the science
Baking & Snack - September 2016 - 128
Baking & Snack - September 2016 - Translating flour type numbers
Baking & Snack - September 2016 - 130
Baking & Snack - September 2016 - 131
Baking & Snack - September 2016 - 132
Baking & Snack - September 2016 - Ingredient App - More than Sweet
Baking & Snack - September 2016 - 134
Baking & Snack - September 2016 - R&D Perspective - Think Ahead, Plan Smart, Learn Well
Baking & Snack - September 2016 - 136
Baking & Snack - September 2016 - 137
Baking & Snack - September 2016 - 138
Baking & Snack - September 2016 - Oven Technology - In the Zone
Baking & Snack - September 2016 - 140
Baking & Snack - September 2016 - 141
Baking & Snack - September 2016 - 142
Baking & Snack - September 2016 - 143
Baking & Snack - September 2016 - Killer ovens for enhancing food safety
Baking & Snack - September 2016 - 145
Baking & Snack - September 2016 - 146
Baking & Snack - September 2016 - 147
Baking & Snack - September 2016 - 148
Baking & Snack - September 2016 - 149
Baking & Snack - September 2016 - Ask and you shall receive
Baking & Snack - September 2016 - 151
Baking & Snack - September 2016 - 152
Baking & Snack - September 2016 - 153
Baking & Snack - September 2016 - 154
Baking & Snack - September 2016 - Sheeting - Lay Down the Dough
Baking & Snack - September 2016 - 156
Baking & Snack - September 2016 - 157
Baking & Snack - September 2016 - 158
Baking & Snack - September 2016 - 159
Baking & Snack - September 2016 - Sheet to make accurate deposits
Baking & Snack - September 2016 - 161
Baking & Snack - September 2016 - 162
Baking & Snack - September 2016 - 163
Baking & Snack - September 2016 - 164
Baking & Snack - September 2016 - 165
Baking & Snack - September 2016 - 166
Baking & Snack - September 2016 - Factory Acceptance Tests - Testing 1, 2, 3
Baking & Snack - September 2016 - 168
Baking & Snack - September 2016 - 169
Baking & Snack - September 2016 - 170
Baking & Snack - September 2016 - 171
Baking & Snack - September 2016 - 172
Baking & Snack - September 2016 - Packaging Materials
Baking & Snack - September 2016 - 174
Baking & Snack - September 2016 - 175
Baking & Snack - September 2016 - 176
Baking & Snack - September 2016 - 177
Baking & Snack - September 2016 - 178
Baking & Snack - September 2016 - 179
Baking & Snack - September 2016 - 180
Baking & Snack - September 2016 - 181
Baking & Snack - September 2016 - 182
Baking & Snack - September 2016 - Robots - Adaptive Tech
Baking & Snack - September 2016 - Robots with sight
Baking & Snack - September 2016 - 185
Baking & Snack - September 2016 - 186
Baking & Snack - September 2016 - Alternative Fuels - Clean, Green Machines
Baking & Snack - September 2016 - 188
Baking & Snack - September 2016 - 189
Baking & Snack - September 2016 - 190
Baking & Snack - September 2016 - Industry Insight - The Art of Capital Budgeting
Baking & Snack - September 2016 - 192
Baking & Snack - September 2016 - 193
Baking & Snack - September 2016 - 194
Baking & Snack - September 2016 - Industry Images - The Right Ingredients
Baking & Snack - September 2016 - 196
Baking & Snack - September 2016 - 197
Baking & Snack - September 2016 - 198
Baking & Snack - September 2016 - 199
Baking & Snack - September 2016 - 200
Baking & Snack - September 2016 - 201
Baking & Snack - September 2016 - 202
Baking & Snack - September 2016 - Meeting Preview - Last-Minute Checklist
Baking & Snack - September 2016 - 204
Baking & Snack - September 2016 - 205
Baking & Snack - September 2016 - 206
Baking & Snack - September 2016 - Events
Baking & Snack - September 2016 - 208
Baking & Snack - September 2016 - 209
Baking & Snack - September 2016 - Ingredients & Formulating
Baking & Snack - September 2016 - 211
Baking & Snack - September 2016 - 212
Baking & Snack - September 2016 - 213
Baking & Snack - September 2016 - Equipment & Packaging
Baking & Snack - September 2016 - 215
Baking & Snack - September 2016 - 216
Baking & Snack - September 2016 - 217
Baking & Snack - September 2016 - Patents
Baking & Snack - September 2016 - 219
Baking & Snack - September 2016 - New on the Shelf
Baking & Snack - September 2016 - 221
Baking & Snack - September 2016 - 222
Baking & Snack - September 2016 - Marketplace
Baking & Snack - September 2016 - 224
Baking & Snack - September 2016 - 225
Baking & Snack - September 2016 - 226
Baking & Snack - September 2016 - 227
Baking & Snack - September 2016 - 228
Baking & Snack - September 2016 - 229
Baking & Snack - September 2016 - 230
Baking & Snack - September 2016 - 231
Baking & Snack - September 2016 - 232
Baking & Snack - September 2016 - 233
Baking & Snack - September 2016 - 234
Baking & Snack - September 2016 - 235
Baking & Snack - September 2016 - Ad Index
Baking & Snack - September 2016 - Ad Index
Baking & Snack - September 2016 - New Product Spotlight
Baking & Snack - September 2016 - 239
Baking & Snack - September 2016 - 240
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