Baking & Snack - July 2021 - 97

a simple approach of tracking flour batches by truck
delivery to being able to track every ingredient by lot
and where it was used in each recipe, the capability of
scanning and labeling systems has grown significantly.
Of course, the higher the capability, the higher the capital
cost of the system in terms of both hardware and
software. The challenge is to determine what best fits
for the client to achieve the goals of the tracking system
at a price tag that is reasonable.
What are the challenges when upgrading
a bulk dry ingredient system vs. a liquid
ingredient system?
Upgrading can have several meanings. It could be modifying
or adding equipment to an existing system. It could
also mean wholesale replacement of the system. In the
case of a dry ingredient system, modification or equipment
addition requires an analysis of the existing system
so that when designing the upgrade, the performance
of the existing equipment is maintained. For example, if
adding one or more scale hoppers to an ingredient system,
the pneumatic conveying line capacity may need
to be increased so that the existing hoppers continue to
receive ingredients at the required rate. Increasing the
system convey rate can require anything from adjusting
the system equipment to complete replacement of the
air supply and pipeline along with convey line and hopper
valves.
If wholesale replacement is necessary, it is often a
good time to consider modernizing the control system
(i.e., updating a 120VAC control voltage to 24VDC,
updated PLC, updated HMI), as well as evaluating the
convey line routing and eliminating old, unused or convoluted
pipe runs.
If capacity requirements increase substantially, the requirements
for bulk storage may need to be considered
as well. This may take the form of larger silos or bins
or perhaps the addition of day bins with separate filling
systems.
Liquid systems will have some of the same challenges
as dry systems, in that required capacity will
be a function of added new equipment. Capacity increases
may require pump power increase or a new
pump altogether.
www.bakingandsnack.com / July 2019 Baking & Snack 97

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Baking & Snack - July 2021

Table of Contents for the Digital Edition of Baking & Snack - July 2021

Baking & Snack - July 2021 - Intro
Baking & Snack - July 2021 - 1
Baking & Snack - July 2021 - 2
Baking & Snack - July 2021 - 3
Baking & Snack - July 2021 - 4
Baking & Snack - July 2021 - 5
Baking & Snack - July 2021 - 6
Baking & Snack - July 2021 - 7
Baking & Snack - July 2021 - 8
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Baking & Snack - July 2021 - 97
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2024
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2021
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http://digitalbs.bakingbusiness.com/sosland/bs/2019_12_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2018_12_01
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https://www.nxtbook.com/sosland/bs/2017_12_01
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https://www.nxtbook.com/sosland/bs/2016_12_01
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