Baking & Snack - June 2017 - 113

Carr advised. Designing the production line and bakery layout for accessibility helps everyone - operators, sanitation
technicians and mechanics - do their jobs more efficiently.
When thinking about individual changeovers, equipment
designed for easy changeovers and sanitation is the first step
to setting operators up for success.
"When purchasing equipment, it is important to get a
complete understanding of what is required for product
changes, step-by-step," Mr. Montgomery said. " 'Quick
changeover' may mean different things to different people.
Processors should be sure their expectations are in line
with the equipment capabilities. The same goes for cleaning. They should be sure the equipment offers easy access
for cleanout and sanitation."
Modular equipment that can be easily moved in and out
of place speeds up the process. Easily accessible change
points that can be reconfigured without tools are essential.
Hygienic design - stainless steel, no corners, sloping surfaces - makes sanitation and verification simpler.
While equipment design can make for smooth changeovers, a good strategy and well-trained team can take it to
the next level. Mr. Myrick encouraged bakers to consider
everything that needs to be done once the line shuts down
to stage the changeover before it happens. "I like to use the
analogy of when a NASCAR driver pulls his car into pit
row: How quickly can the crew turn it around and get it
out?" he said. "Everything is prepped. Everything is staged.
Everything is set to go."
To avoid making changes to a piece of equipment, Mr.
Keough suggested having redundant equipment on hand
that is ready to go when it's time for a changeover to happen. For example, on a muffin line featuring a filler: Instead
of stopping the line to clean out the filler before running a
different type of filling, operators could simply remove the
used filler to a sanitation area and replace it with a clean,
dry one.
"Rather than try to clean out the filler that's applying the
frosting, it's easy enough to roll one on and roll one off," he
explained. This saves time on the changeover and sanitation and ensures that sanitation technicians have the time
to thoroughly clean the equipment without the pressure of a
changeover at stake.
To stay competitive in the dynamic market of baked
foods and snacks, it's imperative that bakers and snack
producers offer customers the most flexible production
they can, but not at the sacrifice of efficiency. "With welltrained employees, readily available tools and an established
changeover plan, you will realize faster changeovers and less
downtime," Mr. Montgomery said.

*

Find resources for process flexibility by visiting
www.esourcebaking.com. Browse by category under
Services, and click on Engineering Services for listings.


http://www.azo.com http://www.esourcebaking.com

Baking & Snack - June 2017

Table of Contents for the Digital Edition of Baking & Snack - June 2017

Baking & Snack - June 2017
Contents
Contents
Editorial - Rebels with a cause
Newsfront - Flowers unveils ‘enhanced’ organizational structure
Information overload causing consumers to doubt food choices
How wholesale bakeries are combating 'factory fear'
Ellison Bakery snags significant investment
Tortilla industry set up to succeed
In Brief/People
FSMA - READY AND WAITING
Working together, leading by example
The war on water
BFY Brands - IN AN IDEAL WORLD
The rebellion goes global
Join the non-GMO revolution, too
Pizza - PREMIUM PIE
Gaining with gluten-free options
Chemical Leavening - Rising to the occasion
Honey and Malt - Dimension of Sweetness
Non-GMO, organic bring challenges
Honey and malt’s nutritional punch
Gluten-Free - Continuous improvement
Ingredient App - GUT CHECK
R&D INSIGHTS - Growing Gluten-Free Options
Ingredient Handling - DESIGN TODAY, HANDLE TOMORROW
System design … in the round
Managing system controls
Depositors - Filler up
Process Flexibility - Stretched Too Thin
Take ownership of efficiency
Labeling and Barcoding - Face forward
Warehouse Management - All In and Accounted For
Checking out a logistics partner
SANITATION STRATEGIES - Wet vs. dry
Events
Innovations
Ingredients & Formulating
Equipment & Packaging
Patents
New on the shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - June 2017 - Baking & Snack - June 2017
Baking & Snack - June 2017 - 2
Baking & Snack - June 2017 - 3
Baking & Snack - June 2017 - 4
Baking & Snack - June 2017 - 5
Baking & Snack - June 2017 - 6
Baking & Snack - June 2017 - 7
Baking & Snack - June 2017 - 8
Baking & Snack - June 2017 - Contents
Baking & Snack - June 2017 - 10
Baking & Snack - June 2017 - Contents
Baking & Snack - June 2017 - Editorial - Rebels with a cause
Baking & Snack - June 2017 - 13
Baking & Snack - June 2017 - 14
Baking & Snack - June 2017 - 15
Baking & Snack - June 2017 - Information overload causing consumers to doubt food choices
Baking & Snack - June 2017 - 17
Baking & Snack - June 2017 - Tortilla industry set up to succeed
Baking & Snack - June 2017 - 19
Baking & Snack - June 2017 - In Brief/People
Baking & Snack - June 2017 - 21
Baking & Snack - June 2017 - 22
Baking & Snack - June 2017 - FSMA - READY AND WAITING
Baking & Snack - June 2017 - Working together, leading by example
Baking & Snack - June 2017 - 25
Baking & Snack - June 2017 - 26
Baking & Snack - June 2017 - 27
Baking & Snack - June 2017 - The war on water
Baking & Snack - June 2017 - 29
Baking & Snack - June 2017 - 30
Baking & Snack - June 2017 - 31
Baking & Snack - June 2017 - BFY Brands - IN AN IDEAL WORLD
Baking & Snack - June 2017 - 33
Baking & Snack - June 2017 - 34
Baking & Snack - June 2017 - 35
Baking & Snack - June 2017 - 36
Baking & Snack - June 2017 - 37
Baking & Snack - June 2017 - The rebellion goes global
Baking & Snack - June 2017 - 39
Baking & Snack - June 2017 - 40
Baking & Snack - June 2017 - 41
Baking & Snack - June 2017 - Join the non-GMO revolution, too
Baking & Snack - June 2017 - 43
Baking & Snack - June 2017 - 44
Baking & Snack - June 2017 - 45
Baking & Snack - June 2017 - 46
Baking & Snack - June 2017 - 47
Baking & Snack - June 2017 - 48
Baking & Snack - June 2017 - Pizza - PREMIUM PIE
Baking & Snack - June 2017 - 50
Baking & Snack - June 2017 - 51
Baking & Snack - June 2017 - 52
Baking & Snack - June 2017 - 53
Baking & Snack - June 2017 - Gaining with gluten-free options
Baking & Snack - June 2017 - 55
Baking & Snack - June 2017 - 56
Baking & Snack - June 2017 - 57
Baking & Snack - June 2017 - 58
Baking & Snack - June 2017 - 59
Baking & Snack - June 2017 - 60
Baking & Snack - June 2017 - Chemical Leavening - Rising to the occasion
Baking & Snack - June 2017 - 62
Baking & Snack - June 2017 - 63
Baking & Snack - June 2017 - 64
Baking & Snack - June 2017 - 65
Baking & Snack - June 2017 - 66
Baking & Snack - June 2017 - 67
Baking & Snack - June 2017 - 68
Baking & Snack - June 2017 - Honey and Malt - Dimension of Sweetness
Baking & Snack - June 2017 - 70
Baking & Snack - June 2017 - 71
Baking & Snack - June 2017 - Non-GMO, organic bring challenges
Baking & Snack - June 2017 - 73
Baking & Snack - June 2017 - Honey and malt’s nutritional punch
Baking & Snack - June 2017 - 75
Baking & Snack - June 2017 - 76
Baking & Snack - June 2017 - Gluten-Free - Continuous improvement
Baking & Snack - June 2017 - 78
Baking & Snack - June 2017 - 79
Baking & Snack - June 2017 - 80
Baking & Snack - June 2017 - 81
Baking & Snack - June 2017 - 82
Baking & Snack - June 2017 - Ingredient App - GUT CHECK
Baking & Snack - June 2017 - 84
Baking & Snack - June 2017 - R&D INSIGHTS - Growing Gluten-Free Options
Baking & Snack - June 2017 - 86
Baking & Snack - June 2017 - Ingredient Handling - DESIGN TODAY, HANDLE TOMORROW
Baking & Snack - June 2017 - System design … in the round
Baking & Snack - June 2017 - 89
Baking & Snack - June 2017 - 90
Baking & Snack - June 2017 - 91
Baking & Snack - June 2017 - Managing system controls
Baking & Snack - June 2017 - 93
Baking & Snack - June 2017 - 94
Baking & Snack - June 2017 - 95
Baking & Snack - June 2017 - 96
Baking & Snack - June 2017 - Depositors - Filler up
Baking & Snack - June 2017 - 98
Baking & Snack - June 2017 - 99
Baking & Snack - June 2017 - 100
Baking & Snack - June 2017 - 101
Baking & Snack - June 2017 - 102
Baking & Snack - June 2017 - 103
Baking & Snack - June 2017 - 104
Baking & Snack - June 2017 - Process Flexibility - Stretched Too Thin
Baking & Snack - June 2017 - 106
Baking & Snack - June 2017 - 107
Baking & Snack - June 2017 - Take ownership of efficiency
Baking & Snack - June 2017 - 109
Baking & Snack - June 2017 - 110
Baking & Snack - June 2017 - 111
Baking & Snack - June 2017 - 112
Baking & Snack - June 2017 - 113
Baking & Snack - June 2017 - 114
Baking & Snack - June 2017 - Labeling and Barcoding - Face forward
Baking & Snack - June 2017 - 116
Baking & Snack - June 2017 - 117
Baking & Snack - June 2017 - 118
Baking & Snack - June 2017 - 119
Baking & Snack - June 2017 - 120
Baking & Snack - June 2017 - Warehouse Management - All In and Accounted For
Baking & Snack - June 2017 - Checking out a logistics partner
Baking & Snack - June 2017 - 123
Baking & Snack - June 2017 - 124
Baking & Snack - June 2017 - 125
Baking & Snack - June 2017 - SANITATION STRATEGIES - Wet vs. dry
Baking & Snack - June 2017 - 127
Baking & Snack - June 2017 - 128
Baking & Snack - June 2017 - Events
Baking & Snack - June 2017 - 130
Baking & Snack - June 2017 - Innovations
Baking & Snack - June 2017 - 132
Baking & Snack - June 2017 - Ingredients & Formulating
Baking & Snack - June 2017 - 134
Baking & Snack - June 2017 - 135
Baking & Snack - June 2017 - Equipment & Packaging
Baking & Snack - June 2017 - 137
Baking & Snack - June 2017 - 138
Baking & Snack - June 2017 - Patents
Baking & Snack - June 2017 - New on the shelf
Baking & Snack - June 2017 - 141
Baking & Snack - June 2017 - MARKETPLACE
Baking & Snack - June 2017 - 143
Baking & Snack - June 2017 - 144
Baking & Snack - June 2017 - 145
Baking & Snack - June 2017 - 146
Baking & Snack - June 2017 - 147
Baking & Snack - June 2017 - 148
Baking & Snack - June 2017 - 149
Baking & Snack - June 2017 - 150
Baking & Snack - June 2017 - 151
Baking & Snack - June 2017 - 152
Baking & Snack - June 2017 - AD INDEX
Baking & Snack - June 2017 - NEW PRODUCT SPOTLIGHT
Baking & Snack - June 2017 - 155
Baking & Snack - June 2017 - 156
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
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