Baking&Snack International - December 2011 - 4
4
PACKAGING TECHNOLOGY
Sliced, Bagged and Sealed
Product characteristics, line flexibility and shelf life needs dictate the choice of slicing and packaging equipment for baked foods.
BY CHARLOTTE ATCHLEY
F
irst impressions matter. When it comes to bread products, presentation and packaging determine those all-important first impressions. How a product is prepped and dressed makes a difference to consumers or wholesale customers, and packaging operations at the end of the processing line are responsible for these factors. This is where freshness is sealed in. In a wholesale bakery with several different products, slicers, baggers and closure systems often must be used on many different products, and control systems may be required to keep them running in proper sync. While a million things can go wrong with slicing, bagging and closing, it takes just one mishap to back up the entire bakery’s production. That’s why when choosing slicers, baggers and closure systems, a bakery must consider its products’ different characteristics, the equipment’s flexibility and the company’s strategies to adapt quickly in case a problem does occur. Adapting equipment to work globally adds even more variables that bakeries must consider.
December 2011
▲ By slicing artisan bread after it has been partially frozen, this slicer prevents the slice from stitching itself back together.
LEMATIC, INC.
THE RIGHT SLICE. The first step to avoid problems at the end of a production line is confirming that the equipment matches the product. If a bakery chooses the wrong slicer blades for its bread, buns or rolls, that one decision could create excess crumb and cause problems such as unnecessary wear and sanitation issues.
Whether a bakery slices standardsized pan bread, rolls or buns; artisanstyle baked foods; or flatbreads all influence what kind of blade and slicer equipment the bakery should choose. Even the crust determines the blade choice. According to Allen Wright, vice-president, sales, Hansaloy, Davenport, Iowa, US,
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Baking&Snack International - December 2011
Table of Contents for the Digital Edition of Baking&Snack International - December 2011
Baking&Snack International - December 2011 - 1
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Baking&Snack International - December 2011 - 10
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