Baking & Snack - July 2008 - 112

QUALITY CONTROL

117

Rejecti
n
by Inspection
End-of-line quality systems prevent bakeries
from distributing inferior and contaminated products.
BY SHANE WHITAKER
he damage a company could endure because of
poor quality control can be devastating. If contaminated product is shipped to retailers and sold
to consumers, it potentially results in the demise
of a brand and even the manufacturer. Just a few pieces of
glass or shreds of metal could lead to a costly recall that
eventually could cause a bakery or snack manufacturer
to shutter forever.
Thus, it is essential food companies have strong quality
inspections to ensure products are not tainted. And with
high-speed production lines, it is impossible to put the
burden upon the shoulders of people and expect them
to inspect each product coming off of a line. Therefore,
companies can select from a number of end-of-line quality systems that will check finished product before it is
sent to distributors or retailers. Metal detectors, X-ray
machines and vision systems are all used in bakeries and
snack manufacturing plants to examine finished product
before it moves along the end-of-line distribution chain.
To determine which end-of-line quality systems are

best suited to their lines, bakeries need to look at the facility's critical control points and what adulterants pose
the greatest risks to their products. Then they can choose
a system that will allow them to feel certain they are not
sending out contaminated products.
BEYOND CONTAMINANTS. Vision systems examine
product not only for contaminants but also scrutinize the
quality of product to ensure it meets specifications established by the baker and/or its customers. EyePro System has developed Q-Bake, a family of fully automated
inspection systems specifically designed for the baking
industry. The Italy-based supplier has built Q-Bake systems for buns, cookies and tortillas.
Its visual inspection and rejection systems feature either
color or black and white cameras as well as the option of
a 3D camera that scans 100% of the product as it passes
through the Q-Bake device at speeds in excess of 1,000
pieces per minute. The fact that it offers color cameras
on its systems is a big advantage compared with previous vision systems used in bakeries, according to Andrew
McGhie, business manager North America, EyePro System,
Kansas City, MO. "Our color cameras allow us to hone in
on the rich golden browns versus the dull brown colors.
This color control is not available using the grayscale colors of balck and white cameras. We can use them to better
detect foreign materials in products," he said.
A big advantage of visions systems is they objectively
measure qualities that previously were subjectively measured like sesame seed coverage and bun color. "These
ᮤ Fortress Technology's Phantom metal
detector and in-line
Vector conveyor offer a
complete solution for
detecting and rejecting
metal contaminants in
baked foods such as
bread loaves.
FORTRESS TECHNOLOGY

July 2008 / BAKING & SNACK

Baking & Snack - July 2008

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