Baking & Snack - November 2019 - 84

INGREDIENT HANDLING

Automatic
batch
preparation

AZO Solutions
Automated
Batching
* efﬁcient
* accurate
* traceable

www.azo.com

With the ability to tie ingredient
handling data into a bakery's
MES system comes potential
to bring all elements of the
process together.
"Zeppelin employs technologies such as barcode and
RFID systems to ensure the accuracy of data entering the
PRISMA software and our automated bulk handling systems," Mr. Ryon said. "The system can also integrate the
manual scaling process with the automated bulk handling
and batching system to prompt operators for required ingredients and monitor the accuracy of manual or automated scaling actions. Barcode labelers and scanners can track
ingredients from shipments through intermediate scaling to
final point-of-use control."
While high-volume operations have access to a supply
chain that can easily provide barcoded information, some
artisan bakers using several specialty ingredients don't always have that option. Bühler's WinCos system works with
other vendors to develop 3D barcodes and RFID technology to help with that. "The nice thing is having flexibility,"
Mr. Hunter observed. "When we're doing large lot number
tracking, we'll use a barcode to make sure the right product
is being used. Or for a minor ingredient, if it has the wrong
lot number associated with it, the ingredient will stay locked."
With Clarity by Shick Esteve's interface options, bakers can
track automated - bulk and smaller - ingredients, which
helps operations like those baking artisan products with lots of
SKUs. "We can track the addition of hand-added ingredients
and tie them to a finished batch as well," Mr. Stricker said.
This way, pre-scaled kits can still be loaded with the recipe
information and weighments, and the system can track each
individual ingredient, and a printed production ticket can be
scanned in. "This ties all the weighments and raw material
lots to a specific production batch, even if it's not automated
into the process," Mr. Stricker explained. "It gives bakers complete traceability of ingredients in a batch and down the line."
Ingredient handling systems have come a long way from
simply dosing from the silo to the mixer. They play an integral role in keeping watch over those ingredients through
the entire process and even after the finished products go
out into the world. That's vital for a smooth process, food
safety and quality control. And in the end, it maintains the
integrity of the company and its brands, too.
"You're talking about your brand identity in the marketplace and making sure you're delivering a good, consistent,
quality product every time," Mr. Stricker said. And that's a
win for all.

*

http://www.azo.com

Baking & Snack - November 2019

Table of Contents for the Digital Edition of Baking & Snack - November 2019

Baking & Snack - November 2019
Contents
Contents
Editorial - Gone too soon
Newsfront - Economist: Snack makers prepare for growth
Baking Hall of Fame to add four industry veterans
Private equity firm to debut new snacking platform
Nestle recalls ready-to-bake refrigerated dough
Bridor to invest $127 million in Canadian plant
Corbion packs 11,000 meals for hungry families
Baking industry connects with military community
In Memoriam
People/In Brief
IBIE RECAP - IBIE reaches new heights
Neri’s Bakery Products - New Kids on the Block
Startup Brands - Learning from the ROOKIES
How incubators are nurturing innovation one program at a time
Brand chemistry brings legacy companies into the future
Sugar Reduction - Sweet surrender
Gluten-Free - Staying POWER
INDUSTRY INSIGHT - training BREAKDOWN
Donut Technology - Dollars to Donuts
Ingredient Handling - Location, Location, Location
Season/Spray/Tumble - GOT IT COVERED
Automation - tooling with TECHNOLOGY
Tune up food safety programs
Horizontal Form/Fill/Seal - THE RATE OF MOTION
Stepping up h/f/f/s equipment sanitation functions
TECHNICALLY SPEAKING - 'ANTI'-UP
Meeting Preview - Lift the Curtain
Events
Featured Innovation Center
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - November 2019 - Baking & Snack - November 2019
Baking & Snack - November 2019 - Baking & Snack - November 2019
Baking & Snack - November 2019 - 2
Baking & Snack - November 2019 - 3
Baking & Snack - November 2019 - 4
Baking & Snack - November 2019 - 5
Baking & Snack - November 2019 - 6
Baking & Snack - November 2019 - 7
Baking & Snack - November 2019 - 8
Baking & Snack - November 2019 - Contents
Baking & Snack - November 2019 - 10
Baking & Snack - November 2019 - Contents
Baking & Snack - November 2019 - Editorial - Gone too soon
Baking & Snack - November 2019 - 13
Baking & Snack - November 2019 - Nestle recalls ready-to-bake refrigerated dough
Baking & Snack - November 2019 - 15
Baking & Snack - November 2019 - In Memoriam
Baking & Snack - November 2019 - People/In Brief
Baking & Snack - November 2019 - 18
Baking & Snack - November 2019 - IBIE RECAP - IBIE reaches new heights
Baking & Snack - November 2019 - 20
Baking & Snack - November 2019 - 21
Baking & Snack - November 2019 - 22
Baking & Snack - November 2019 - 23
Baking & Snack - November 2019 - 24
Baking & Snack - November 2019 - 25
Baking & Snack - November 2019 - Neri’s Bakery Products - New Kids on the Block
Baking & Snack - November 2019 - 27
Baking & Snack - November 2019 - 28
Baking & Snack - November 2019 - 29
Baking & Snack - November 2019 - 30
Baking & Snack - November 2019 - 31
Baking & Snack - November 2019 - 32
Baking & Snack - November 2019 - 33
Baking & Snack - November 2019 - 34
Baking & Snack - November 2019 - 35
Baking & Snack - November 2019 - 36
Baking & Snack - November 2019 - Startup Brands - Learning from the ROOKIES
Baking & Snack - November 2019 - How incubators are nurturing innovation one program at a time
Baking & Snack - November 2019 - 39
Baking & Snack - November 2019 - 40
Baking & Snack - November 2019 - 41
Baking & Snack - November 2019 - Brand chemistry brings legacy companies into the future
Baking & Snack - November 2019 - 43
Baking & Snack - November 2019 - Sugar Reduction - Sweet surrender
Baking & Snack - November 2019 - 45
Baking & Snack - November 2019 - 46
Baking & Snack - November 2019 - 47
Baking & Snack - November 2019 - 48
Baking & Snack - November 2019 - 49
Baking & Snack - November 2019 - 50
Baking & Snack - November 2019 - 51
Baking & Snack - November 2019 - 52
Baking & Snack - November 2019 - 53
Baking & Snack - November 2019 - 54
Baking & Snack - November 2019 - Gluten-Free - Staying POWER
Baking & Snack - November 2019 - 56
Baking & Snack - November 2019 - 57
Baking & Snack - November 2019 - 58
Baking & Snack - November 2019 - 59
Baking & Snack - November 2019 - 60
Baking & Snack - November 2019 - 61
Baking & Snack - November 2019 - 62
Baking & Snack - November 2019 - INDUSTRY INSIGHT - training BREAKDOWN
Baking & Snack - November 2019 - 64
Baking & Snack - November 2019 - Donut Technology - Dollars to Donuts
Baking & Snack - November 2019 - 66
Baking & Snack - November 2019 - 67
Baking & Snack - November 2019 - 68
Baking & Snack - November 2019 - 69
Baking & Snack - November 2019 - 70
Baking & Snack - November 2019 - 71
Baking & Snack - November 2019 - 72
Baking & Snack - November 2019 - 73
Baking & Snack - November 2019 - 74
Baking & Snack - November 2019 - 75
Baking & Snack - November 2019 - 76
Baking & Snack - November 2019 - Ingredient Handling - Location, Location, Location
Baking & Snack - November 2019 - 78
Baking & Snack - November 2019 - 79
Baking & Snack - November 2019 - 80
Baking & Snack - November 2019 - 81
Baking & Snack - November 2019 - 82
Baking & Snack - November 2019 - 83
Baking & Snack - November 2019 - 84
Baking & Snack - November 2019 - 85
Baking & Snack - November 2019 - 86
Baking & Snack - November 2019 - Season/Spray/Tumble - GOT IT COVERED
Baking & Snack - November 2019 - 88
Baking & Snack - November 2019 - 89
Baking & Snack - November 2019 - 90
Baking & Snack - November 2019 - 91
Baking & Snack - November 2019 - 92
Baking & Snack - November 2019 - Automation - tooling with TECHNOLOGY
Baking & Snack - November 2019 - Tune up food safety programs
Baking & Snack - November 2019 - 95
Baking & Snack - November 2019 - 96
Baking & Snack - November 2019 - 97
Baking & Snack - November 2019 - 98
Baking & Snack - November 2019 - 99
Baking & Snack - November 2019 - 100
Baking & Snack - November 2019 - Horizontal Form/Fill/Seal - THE RATE OF MOTION
Baking & Snack - November 2019 - 102
Baking & Snack - November 2019 - Stepping up h/f/f/s equipment sanitation functions
Baking & Snack - November 2019 - 104
Baking & Snack - November 2019 - TECHNICALLY SPEAKING - 'ANTI'-UP
Baking & Snack - November 2019 - 106
Baking & Snack - November 2019 - Meeting Preview - Lift the Curtain
Baking & Snack - November 2019 - Events
Baking & Snack - November 2019 - 109
Baking & Snack - November 2019 - Featured Innovation Center
Baking & Snack - November 2019 - 111
Baking & Snack - November 2019 - Ingredients & Formulating
Baking & Snack - November 2019 - 113
Baking & Snack - November 2019 - Equipment & Packaging
Baking & Snack - November 2019 - 115
Baking & Snack - November 2019 - 116
Baking & Snack - November 2019 - 117
Baking & Snack - November 2019 - Patents
Baking & Snack - November 2019 - 119
Baking & Snack - November 2019 - New on the Shelf
Baking & Snack - November 2019 - 122
Baking & Snack - November 2019 - 123
Baking & Snack - November 2019 - 124
Baking & Snack - November 2019 - 125
Baking & Snack - November 2019 - 126
Baking & Snack - November 2019 - 127
Baking & Snack - November 2019 - 128
Baking & Snack - November 2019 - 128
Baking & Snack - November 2019 - AD INDEX
Baking & Snack - November 2019 - NEW PRODUCT SPOTLIGHT
Baking & Snack - November 2019 - 131
Baking & Snack - November 2019 - 132
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