Baking & Snack - May 2020 - 92

INGREDIENT HANDLING

AS A COMPANY EXPANDS ITS INGREDIENT
HANDLING SYSTEM, THAT IS A GOOD TIME TO
LOOK EVEN FURTHER INTO THE FUTURE.

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92 Baking & Snack May 2020 / www.bakingbusiness.com

specific needs, tanks and supply
lines may need jacketing to maintain the desired temperature.

Managing bottlenecks
Investing in a silo or two may provide the obvious, immediate ROI
when it comes to expanding ingredient handling, but many bakeries
may wait on automating minor
and micro handling. This can be
an easy place to get some more
speed and accuracy as a bakery's
throughput demand grows.
Minor ingredient batching systems automate the feeding of ingredients from bins, bulk bags or
totes into batching containers or
directly convey them pneumatically or mechanically.
"This eliminates operator involvement entirely other than initiating single or multiple batches,"
said Joe Lewis, marketing associate,
Sterling Systems & Controls, Inc.
"The addition of supervisory control and preventative maintenance
planning software can take the entire ingredient handling and batching system to an entirely new level."
Making space for these systems
indoors can be a challenge, but
there are strategies bakers can use
to get the most out of their square
footage. KB Systems can configure
its bins to a low-profile, allowing a
bakery to fit a truckload of ingredients under a low ceiling. To eliminate pallet traffic and bag lifting in
the production area, Mr. Murphy
suggested bakers move from individual 50-lb bags to a 2,000-lb
super sack system. The bakery can
also incorporate day-bins or intermediate tanks for larger quantities.
If bakeries have a bulk ingredient system in place, that can also
ferry minor and micro ingredients to the scale hopper above the
mixer, Mr. Hunter suggested. By
weighing minors and micros off
the production floor such as in a
warehouse area, bakers more ef-
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Baking & Snack - May 2020

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