Baking & Snack - April 2023 - 73
EQUIPMENT
Ingredient Handling
taking a LOAD OFF
Ingredient handling systems' digital tools streamline changeovers
and improve efficiencies while reducing reliance on labor.
by Charlotte Atchley
In most bakeries, the bulk of labor can be found in two
places: the very beginning of the process in ingredient
handling and mixing and the very end of the process
in packaging. At the front-end of production, reliable,
experienced labor is critical to finished product quality
and production efficiencies when a bakery has limited
automation.
" If you're performing manual weighing tasks for ingredients,
it's time- and labor-intensive, and you're not
guaranteed quality or consistency, " said Mike Miller, director
of sales, food, AZO Inc.
Reducing labor has always been an advantage of automated
ingredient handling systems in addition to
increased accuracy and capacity, but this point has become
even more critical during the past three years as
baking companies struggle not only to find employees
but keep them.
" The biggest issue facing the baking industry - any
industry, really - is an experienced labor force and,
second, a reliable labor force, " said Darren Adams, vice
president, engineering, The Fred D. Pfening Co. " You
need someone who can do the job, knows the job and
can bring things to the table. That labor force seems
to be less and less available while the need seems to be
growing, so we find ourselves in a constantly diminishing
situation. "
As baking companies expand their workforce search
beyond experienced employees with baking knowledge,
they run into an issue of reliability and need to
accommodate for the lack of experience. Relying on an
unskilled workforce, especially in an area of the bakery
that is so critical to finished product quality, poses a risk
many baking companies aren't willing to take.
" You don't have to worry about the system showing
up to work. It's going to work every day, it will do it
right every time, and it doesn't need to be re-trained, "
said Jason Stricker, vice president of sales and marketing,
Shick Esteve. " That's always been true, but with the
confluence of everything around labor, it's changed our
customers' return on investment. In some cases, it was
labor savings and reduction, but now they are considering
risk avoidance as well. When you're automating,
whether it's up front in ingredient handling and mixing
or in the back at packaging, the less reliant you are on
people, the less risk you incur to both production capacity
and product quality. "
Planning ahead, digital controls and robust training
all help baking companies incorporate and adapt
www.bakingbusiness.com / April 2023 Baking & Snack 73
Automation for bulk
ingredient handling
eliminates the need
for labor entirely.
Spiromatic
http://www.bakingbusiness.com
Baking & Snack - April 2023
Table of Contents for the Digital Edition of Baking & Snack - April 2023
Baking & Snack - April 2023 - Intro
Baking & Snack - April 2023 - 1
Baking & Snack - April 2023 - 2
Baking & Snack - April 2023 - 3
Baking & Snack - April 2023 - 4
Baking & Snack - April 2023 - 5
Baking & Snack - April 2023 - 6
Baking & Snack - April 2023 - 7
Baking & Snack - April 2023 - 8
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