Baking & Snack - September 2009 - 96
COOKIE & CRACKER TECHNOLOGY
103
Inthe
Details
◀ Consumers want
affordable cookies
with a difference such
as these made by
innovative multipledough depositing
systems.
DFE MEINCKE
Engineering changes to cookie and cracker equipment make
today's systems more flexible and cleaner to operate.
BY LAURIE GORTON
n these economic times, biscuit and cracker manufacturers must lower production costs and stretch their technology dollars farther. Trends in the market favor the baker
who can put forward interesting new products, enhance
"value" offerings and improve operating efficiencies. In addition, cookie and cracker producers must juggle increasing demands concerning food safety, allergen control, changeover
time, staffing and production tracking, while also meeting
orders without interruption.
Difficult financial times heighten the temptation to "make
do" with old pieces of equipment, but Mike Ninichuck, vicepresident, engineering, Total Baking Solutions LLC, Roundup, MT, warned against false economies. Lines installed 20
to 25 years ago will be fully amortized, but that doesn't make
them fully efficient in fuel or labor use.
Manufacturers of cookie and cracker equipment are taking
these needs to heart as they engineer systems for use now and
in the future. Such changes, already part of these machines,
have made equipment easier to clean and operate and flex-
I
ible enough to accommodate a constantly shifting mix of
products. "With a better-controlled process, bakers get more
reliable and more consistent product quality, with fewer
problems in packaging as well as less scrap and lower fuel
usage," said David Barnwell, president, Spooner Vicars Bakery Systems, Plano, TX.
Engineering that addresses such demands with highly
reliable systems is critical. "Our customers have to be able
to live with these machines every day," said Gus Skapek,
national sales manager, Hosokawa Confectionery & Bakery,
Memphis, TN.
EQUIPMENT MOVES. "With the current economic situation, there seems to be a definite move to lower-cost products - staples such as crackers and other 'value' items. You
see an increase in snack crackers as well," Mr. Barnwell
said. Dietmar Mertel, general manager, Fritsch USA, Cedar
Grove, NJ, confirmed interest in smaller-sized products,
including cracker bread styles.
September 2009 / BAKING & SNACK
Baking & Snack - September 2009
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