Baking & Snack - June 2009 - 74

INGREDIENT HANDLING

Generating

Consistency
Whether for bulk ingredients or
minors or micros, automated material
handling systems offer many
advantages to processors from lot
tracking and label verification to
lowering product costs.

BY SHANE WHITAKER
andling of ingredients from the time they are
received until they enter the processing line is a
critical component of any bakery or snack manufacturing facility. Processors today are more concerned about being able to track lots, and they demand
efficiencies and consistencies that automated ingredient
handling systems can provide.
Companies are facing increased labor and raw ingredient costs, and ingredient handling systems reduce manpower requirements and ingredient loss, according to
Scott Fischer, director of sales and marketing, Shick USA,
Kansas City, MO. "These systems offer accurate and consistent recipes and product lot tracking," he said. "Companies may also be in a position to receive some product
in larger quantities, equating to lower product costs."
The ability to track ingredients electronically is a
major advantage when considering food safety, label verification and allergen concerns, added Mark Ungashick,
executive vice-president of Shick. "What I believe sets
Shick apart is our innovative system concepts, which are
accomplished without being overly complex or above the
operating level of today's workforce," he noted.
The return on investment (ROI) for automated
ingredient handling equipment depends on the volume a
company is using, according to Kevin Rohwer, vice-president, Contemar Silo Systems, Concord, ON. However,
he said the savings are usually significant. "In these uncertain economic times, it has probably never been more
important to control food input costs. Using an ingredient automation system allows manufacturers to reduce
the purchase costs of their major ingredients by purchasing in bulk rather than in bags," he noted. "Financing and
leasing rates have never been lower, and programs can be
tailored so that the monthly payment of the equipment is

equal to the monthly savings in ingredient costs."
Bulk ingredient handling systems offer many advantages that are often underestimated or overlooked simply
because they are more difficult to quantify, according to
Mr. Rohwer. "When a manufacturer makes the switch
from bagged to bulk ingredients they are completely
eliminating the need to handle those ingredients. No one
has to unload pallets from trucks and place them in racks.
No one has to move the pallets into the production area
as they are needed. No one has to prescale the ingredients.
No one has to clean up the empty bags and throw them
away," he said. "With a bulk ingredient system no one has
to touch the ingredients from the time they arrive and are
blown into the silos until the time they come out of the
mixer in the form of dough. The operator simply has to
ask the system for the quantity of each ingredient he or
she needs, and the system delivers it."
In November, Contemer installed a complete turnkey,
high-volume ingredient system at a large-scale cookie
manufacturer in Salt Lake City, UT. When all of these
"softer costs" were included, Mr. Rowher pointed out that
the ROI for the system was estimated at less than a year.
The Fred D. Pfening Co., Columbus, OH, offers
ᮡ Automated ingredient systems feature hoppers, which are generally located
above the mixers and used for storing ingredients before they are added to
the process. These systems reduce labor and improve lot tracking.
SHICK USA

June 2009 / BAKING & SNACK

Baking & Snack - June 2009

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