Baking & Snack - November 2017 - 12

Finding the unexpected lessons (and my pen)
I need to 5S my office. If I organized my desk the way
some plant managers organize their bakeries, I just might
find my pen a little faster.
The concept of 5S - sort, set, shine, standardize and
sustain - is a common tool in lean manufacturing,
and it pretty much means keeping a clean house. At the
2017 ABA Technical Conference, Meg Lanza, Bosch
Production System director and Industry 4.0 project
leader, offered attendees advice on lean manufacturing
such as 5S from the automotive industry perspective.
Bringing in an expert from manufacturing other
than bakery provided some lessons from an unexpected source. We all get caught in our bubbles,
don't we? We search for solutions based on what
we know instead of clearing our heads and recognizing the parts of a problem - or a potential solution - that we know little about.
In reality, opening your mind can get you
closer to what Ms. Lanza referred to as "true
north," or the ultimate goal for sustainable lean
manufacturing. Whether it's from the auto industry, meat processing or the bakery next door, inspiration can come from anywhere if you're willing to first
acknowledge what it is that you don't know.
When I visited Mile Hi Bakery in Denver, CEO

EDITORIAL
Editorial Director
Dan Malovany
Editor
Joanie Spencer
Senior Editor
Charlotte Atchley
Managing Editor
Nico Roesler
Digital Media Associate Editor
Anna Wiber
Contributing Editors:
Donna Berry
David Busken
Len Heflich
Jim Kline
Lynn Petrak
Joe Stout
DESIGN
Design Services Manager
Sadowna Conarroe
Design Services Assistant Manager Ryan Alcantara
Graphic Designer
Brian Peterman
Senior Design Consultant
Becky White
Graphic Designer
Nick Martens

Tony Taddonio explained how his company leaned on fellow bakeries such as ARYZTA for advice and best practices on English muffin production.
Bun production is second nature for this bakery, but
when it installed its English muffin line, the company had
to first accept what it didn't know and then learn from
others in the industry. It not only helped Mile Hi in its
quest for new equipment technology, but it also helped
employees gain their footing in a whole new production
endeavor. (Read more about the new line on Page 30.)
T.S. Elliot once said, "Good writers borrow. Great writers steal." The phrase has been borrowed and stolen so
many times, it might not really belong to him. Regardless
- and allusion to plagiarism aside - it's good advice
when used under the appropriate context. I see it time
and again in the collegiality of the baking industry.
Lessons abound in the unlikeliest of places. There's
a lot the baking industry can steal from other sectors,
not to mention all that bakers can borrow from one another. There are even best practices I can snag from a
plant floor and apply right here at my desk. And 5S-ing
this office will be at the top of my list ... as soon as I
find my pen.
- Joanie Spencer, editor
jspencer@sosland.com

PUBLISHING
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Paul Lattan
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Audience Development Specialist
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Jon Hall
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Erica Reyes
Preflight and Adobe Support Specialist Marj Potts
Digital Advertising Manager
Carrie Fluegge
Promotions Manager
Jim White

CORPORATE
Chairman and CEO
Charles S. Sosland
President
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Chief Financial Officer
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G. Michael Gude
Director of Operations
Meyer Sosland
Editorial and Midwest Sales Office
4801 Main St., Suite 650, Kansas City, MO 64112
Phone: (816) 756-1000; Fax: (816) 756-0494
E-mail: BakingSnack@sosland.com
Internet: www.bakingandsnack.com

BAKING & SNACK is distributed free-of-charge to qualified readers with managerial responsibilities in the baking
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without written permission is prohibited. Printed in USA

12 Baking & Snack November 2017 / www.bakingandsnack.com


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Baking & Snack - November 2017

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

Baking & Snack - November 2017
Contents
Contents
Editorial - Finding the unexpected lessons (and my pen)
Newsfront - ASB announces Baking Hall of Fame’s 2018 class
Clif Bar receives Green Power Leadership recognition
Utz Quality Foods to acquire Inventure Foods
New owner at Christy Machine Co. brings new vision
Rondo opens new Dough How Center
Hearthside to acquire functional bar maker
Breteche Industrie becomes Linxis Group
News/People/In Brief
Sustainability - A WORTHY CAMPAIGN
Mile Hi Bakery - THE SKY'S THE LIMIT
Staying on top of sustainability
Mile Hi finds mouths to feed
New Product Innovation - EYEING the big picture
Amazon, Whole Foods change the game
Variety Flours - A weighted choice
From Waste to Wonder
Enzymes - DRAW WITHIN THE LINES
Ingredient App - Fringe benefits
Artisan Technology - MIMICKING HANDMADE
Ingredient Handling - ONLY THE BEGINNING
Inside or outside … the great silo debate
Line Speeds - SLOW and STEADY WINS the RACE
Avoid major pit stops
Secondary Packaging - PERFECT PARTNERS
TECHNICALLY SPEAKING - Regrettable Regulations
Europain - europain REMAPS
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - November 2017 - Baking & Snack - November 2017
Baking & Snack - November 2017 - Baking & Snack - November 2017
Baking & Snack - November 2017 - 2
Baking & Snack - November 2017 - 3
Baking & Snack - November 2017 - 4
Baking & Snack - November 2017 - 5
Baking & Snack - November 2017 - 6
Baking & Snack - November 2017 - 7
Baking & Snack - November 2017 - 8
Baking & Snack - November 2017 - Contents
Baking & Snack - November 2017 - 10
Baking & Snack - November 2017 - Contents
Baking & Snack - November 2017 - Editorial - Finding the unexpected lessons (and my pen)
Baking & Snack - November 2017 - 13
Baking & Snack - November 2017 - New owner at Christy Machine Co. brings new vision
Baking & Snack - November 2017 - 15
Baking & Snack - November 2017 - Breteche Industrie becomes Linxis Group
Baking & Snack - November 2017 - 17
Baking & Snack - November 2017 - News/People/In Brief
Baking & Snack - November 2017 - 19
Baking & Snack - November 2017 - 20
Baking & Snack - November 2017 - Sustainability - A WORTHY CAMPAIGN
Baking & Snack - November 2017 - 22
Baking & Snack - November 2017 - 23
Baking & Snack - November 2017 - 24
Baking & Snack - November 2017 - 25
Baking & Snack - November 2017 - 26
Baking & Snack - November 2017 - 27
Baking & Snack - November 2017 - 28
Baking & Snack - November 2017 - 29
Baking & Snack - November 2017 - Mile Hi Bakery - THE SKY'S THE LIMIT
Baking & Snack - November 2017 - 31
Baking & Snack - November 2017 - 32
Baking & Snack - November 2017 - 33
Baking & Snack - November 2017 - 34
Baking & Snack - November 2017 - 35
Baking & Snack - November 2017 - 36
Baking & Snack - November 2017 - 37
Baking & Snack - November 2017 - Staying on top of sustainability
Baking & Snack - November 2017 - 39
Baking & Snack - November 2017 - 40
Baking & Snack - November 2017 - 41
Baking & Snack - November 2017 - Mile Hi finds mouths to feed
Baking & Snack - November 2017 - 43
Baking & Snack - November 2017 - 44
Baking & Snack - November 2017 - 45
Baking & Snack - November 2017 - 46
Baking & Snack - November 2017 - New Product Innovation - EYEING the big picture
Baking & Snack - November 2017 - 48
Baking & Snack - November 2017 - 49
Baking & Snack - November 2017 - 50
Baking & Snack - November 2017 - 51
Baking & Snack - November 2017 - 52
Baking & Snack - November 2017 - 53
Baking & Snack - November 2017 - Amazon, Whole Foods change the game
Baking & Snack - November 2017 - 55
Baking & Snack - November 2017 - 56
Baking & Snack - November 2017 - Variety Flours - A weighted choice
Baking & Snack - November 2017 - From Waste to Wonder
Baking & Snack - November 2017 - 59
Baking & Snack - November 2017 - 60
Baking & Snack - November 2017 - 61
Baking & Snack - November 2017 - 62
Baking & Snack - November 2017 - 63
Baking & Snack - November 2017 - 64
Baking & Snack - November 2017 - 65
Baking & Snack - November 2017 - 66
Baking & Snack - November 2017 - Enzymes - DRAW WITHIN THE LINES
Baking & Snack - November 2017 - 68
Baking & Snack - November 2017 - 69
Baking & Snack - November 2017 - 70
Baking & Snack - November 2017 - 71
Baking & Snack - November 2017 - 72
Baking & Snack - November 2017 - 73
Baking & Snack - November 2017 - 74
Baking & Snack - November 2017 - Ingredient App - Fringe benefits
Baking & Snack - November 2017 - 76
Baking & Snack - November 2017 - Artisan Technology - MIMICKING HANDMADE
Baking & Snack - November 2017 - 78
Baking & Snack - November 2017 - 79
Baking & Snack - November 2017 - 80
Baking & Snack - November 2017 - 81
Baking & Snack - November 2017 - 82
Baking & Snack - November 2017 - 83
Baking & Snack - November 2017 - 84
Baking & Snack - November 2017 - 85
Baking & Snack - November 2017 - 86
Baking & Snack - November 2017 - Ingredient Handling - ONLY THE BEGINNING
Baking & Snack - November 2017 - 88
Baking & Snack - November 2017 - 89
Baking & Snack - November 2017 - 90
Baking & Snack - November 2017 - 91
Baking & Snack - November 2017 - Inside or outside … the great silo debate
Baking & Snack - November 2017 - 93
Baking & Snack - November 2017 - 94
Baking & Snack - November 2017 - 95
Baking & Snack - November 2017 - 96
Baking & Snack - November 2017 - 97
Baking & Snack - November 2017 - 98
Baking & Snack - November 2017 - Line Speeds - SLOW and STEADY WINS the RACE
Baking & Snack - November 2017 - Avoid major pit stops
Baking & Snack - November 2017 - 101
Baking & Snack - November 2017 - 102
Baking & Snack - November 2017 - 103
Baking & Snack - November 2017 - 104
Baking & Snack - November 2017 - 105
Baking & Snack - November 2017 - 106
Baking & Snack - November 2017 - Secondary Packaging - PERFECT PARTNERS
Baking & Snack - November 2017 - 108
Baking & Snack - November 2017 - 109
Baking & Snack - November 2017 - 110
Baking & Snack - November 2017 - 111
Baking & Snack - November 2017 - 112
Baking & Snack - November 2017 - TECHNICALLY SPEAKING - Regrettable Regulations
Baking & Snack - November 2017 - 114
Baking & Snack - November 2017 - Europain - europain REMAPS
Baking & Snack - November 2017 - 116
Baking & Snack - November 2017 - Events
Baking & Snack - November 2017 - 118
Baking & Snack - November 2017 - 119
Baking & Snack - November 2017 - Ingredients & Formulating
Baking & Snack - November 2017 - 121
Baking & Snack - November 2017 - Equipment & Packaging
Baking & Snack - November 2017 - 123
Baking & Snack - November 2017 - Patents
Baking & Snack - November 2017 - New on the shelf
Baking & Snack - November 2017 - MARKETPLACE
Baking & Snack - November 2017 - 127
Baking & Snack - November 2017 - 128
Baking & Snack - November 2017 - 129
Baking & Snack - November 2017 - 130
Baking & Snack - November 2017 - 131
Baking & Snack - November 2017 - 132
Baking & Snack - November 2017 - 133
Baking & Snack - November 2017 - 134
Baking & Snack - November 2017 - 135
Baking & Snack - November 2017 - 136
Baking & Snack - November 2017 - AD INDEX
Baking & Snack - November 2017 - NEW PRODUCT SPOTLIGHT
Baking & Snack - November 2017 - 139
Baking & Snack - November 2017 - 140
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