Baking&Snack - June 2014 - 82
ROUNDING & MOULDING
An independent
variable-speed
drive allows bakers to adjust for
specific shapes
and thickness of
doughs.
Gemini Bakery Equipment
"I think consistency is the most important for the
fastest producing companies," said Ken Hagedorn, vicepresident of sales and marketing, Naegele Inc. Bakery
Systems, Alsip, IL, who represents the Kaak Group in
the US. "Packaging is always one of the most expensive
parts of process. When you think of it, if you don't produce a finished product that fits into packaging, there's
going to be a lot of waste. If the size of the product isn't
right, you just shot yourself in the foot. The more consistent you are with your moulding or any other part of
product makeup, the limiting factor becomes your pack-
aging. It's part of the front
end controls to the long
process."
But it's not just about
how consistently the product gets to the end of
the line; it's about how
quickly it can get there,
too. "Increased line speed
on an efficient line produces a higher product
yield per hour," said Bruce
Campbell, vice-president,
AMF Bakery Systems,
Richmond, VA. "There is
a significant percentage
of operating costs that are
fixed, such as production
labor. So, for example, if
you can increase production from 3,000 doz per
hour to 3,500 doz per hour, the additional 500 is produced at no increase in your fixed costs, and this efficiency drops directly to your bottom line."
AMF's Accupan high-speed bun system reaches output levels of 5,000 doz buns per hour and can be set
up with 4, 6 or 8 channels. "We engineered this system
with a servo-controlled rotary gate that precisely times
dough ball transfers, increasing speed and efficiency,"
Mr. Campbell said.
Maximum speeds on bread moulders from Peerless
Food Equipment, Sidney, OH, reach 90 to 100 loaves per
YOU'RE ONLY AS GOOD AS
YOUR LAST STARTUP.
Our Sales Engineers manage your project from initial design to installation
and start-up to service after the system is on-line.
"Working with Pfening is a non-event"
BULK DRY MATERIAL HANDLING SYSTEMS * INGREDIENT BATCHING CONTROL SYSTEMS
BULK LIQUID HANDLING SYSTEMS AND METERS * MINOR AND MICRO INGREDIENT SYSTEMS
PROOFERS, June 2014 / www.bakingandsnack.com
82 Baking & Snack FERMENTATION ROOMS AND CONDITIONING SYSTEMS
THE FRED D. PFENING COMPANY
1-866-PFENING (1-866-733-6464)
SALES@PFENING.COM * WWW.PFENING.COM
http://WWW.PFENING.COM
Baking&Snack - June 2014
Table of Contents for the Digital Edition of Baking&Snack - June 2014
Baking&Snack - June 2014
Table of Contents
Table of Contents
Editorial - Why? Well, why not?
Newsfront - Gonnella’s new R&D center focuses on innovation
Buying spree hits baking, snack industries
More M&A activity in milling industry
Bakers Square big winner in national pie event
ASB invites new product innovation
People/In Brief
Category Crossover - Anything Goes
Mystery meets snacking
Going wild over ‘wonuts’
Thinking in and outside the bag
FIT as can be
Fishing for gold
It’s Simply, not Natural
Galaxy Desserts/Brioche Pasquier - Trend Starter
A five-year courtship
The promise of brioche
Consistent winners
Bagels - Walk the Line
Gluten-free brings challenge, opportunity
Fiber - Have Their Cake and Eat it, Too
Not true!
FSMA and the Formulator - Record Stress
Inspection in times of emergency
Impact on imported ingredients
Ingredient App - Salt with Buzz
R&D Perspective - Media-Driven Change
Rounders and Molders - Ramping It Up
Changing expectations
Waffle Technology - Ensuring Clean Extractions
Waf fle lines find new uses
Giving it a laser treatment
Clean getaways
Sanitation Strategies - Get 'Smart' about Sanitation
Modern Bakery Moscow - From Russia with Trade
Industry Images: Biscuits & Crackers with Southern Hospitality
Interpack - Providing a Complete Package
Innovations
Ingredient News
Products & Packaging
Patents
New on the Shelf
Events
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - June 2014 - Baking&Snack - June 2014
Baking&Snack - June 2014 - 2
Baking&Snack - June 2014 - 3
Baking&Snack - June 2014 - 4
Baking&Snack - June 2014 - 5
Baking&Snack - June 2014 - 6
Baking&Snack - June 2014 - 7
Baking&Snack - June 2014 - 8
Baking&Snack - June 2014 - Table of Contents
Baking&Snack - June 2014 - 10
Baking&Snack - June 2014 - Table of Contents
Baking&Snack - June 2014 - Editorial - Why? Well, why not?
Baking&Snack - June 2014 - 13
Baking&Snack - June 2014 - Newsfront - Gonnella’s new R&D center focuses on innovation
Baking&Snack - June 2014 - 15
Baking&Snack - June 2014 - More M&A activity in milling industry
Baking&Snack - June 2014 - 17
Baking&Snack - June 2014 - ASB invites new product innovation
Baking&Snack - June 2014 - People/In Brief
Baking&Snack - June 2014 - 20
Baking&Snack - June 2014 - Category Crossover - Anything Goes
Baking&Snack - June 2014 - Mystery meets snacking
Baking&Snack - June 2014 - 23
Baking&Snack - June 2014 - Thinking in and outside the bag
Baking&Snack - June 2014 - 25
Baking&Snack - June 2014 - FIT as can be
Baking&Snack - June 2014 - Fishing for gold
Baking&Snack - June 2014 - It’s Simply, not Natural
Baking&Snack - June 2014 - 29
Baking&Snack - June 2014 - Galaxy Desserts/Brioche Pasquier - Trend Starter
Baking&Snack - June 2014 - 31
Baking&Snack - June 2014 - A five-year courtship
Baking&Snack - June 2014 - 33
Baking&Snack - June 2014 - 34
Baking&Snack - June 2014 - 35
Baking&Snack - June 2014 - The promise of brioche
Baking&Snack - June 2014 - 37
Baking&Snack - June 2014 - Consistent winners
Baking&Snack - June 2014 - 39
Baking&Snack - June 2014 - 40
Baking&Snack - June 2014 - 41
Baking&Snack - June 2014 - 42
Baking&Snack - June 2014 - 43
Baking&Snack - June 2014 - 44
Baking&Snack - June 2014 - Bagels - Walk the Line
Baking&Snack - June 2014 - Gluten-free brings challenge, opportunity
Baking&Snack - June 2014 - 47
Baking&Snack - June 2014 - 48
Baking&Snack - June 2014 - 49
Baking&Snack - June 2014 - 50
Baking&Snack - June 2014 - 51
Baking&Snack - June 2014 - 52
Baking&Snack - June 2014 - Fiber - Have Their Cake and Eat it, Too
Baking&Snack - June 2014 - 54
Baking&Snack - June 2014 - 55
Baking&Snack - June 2014 - 56
Baking&Snack - June 2014 - 57
Baking&Snack - June 2014 - 58
Baking&Snack - June 2014 - 59
Baking&Snack - June 2014 - 60
Baking&Snack - June 2014 - 61
Baking&Snack - June 2014 - Not true!
Baking&Snack - June 2014 - 63
Baking&Snack - June 2014 - 64
Baking&Snack - June 2014 - FSMA and the Formulator - Record Stress
Baking&Snack - June 2014 - 66
Baking&Snack - June 2014 - 67
Baking&Snack - June 2014 - 68
Baking&Snack - June 2014 - Inspection in times of emergency
Baking&Snack - June 2014 - 70
Baking&Snack - June 2014 - Impact on imported ingredients
Baking&Snack - June 2014 - 72
Baking&Snack - June 2014 - 73
Baking&Snack - June 2014 - 74
Baking&Snack - June 2014 - 75
Baking&Snack - June 2014 - 76
Baking&Snack - June 2014 - Ingredient App - Salt with Buzz
Baking&Snack - June 2014 - 78
Baking&Snack - June 2014 - R&D Perspective - Media-Driven Change
Baking&Snack - June 2014 - 80
Baking&Snack - June 2014 - Rounders and Molders - Ramping It Up
Baking&Snack - June 2014 - 82
Baking&Snack - June 2014 - 83
Baking&Snack - June 2014 - Changing expectations
Baking&Snack - June 2014 - 85
Baking&Snack - June 2014 - 86
Baking&Snack - June 2014 - 87
Baking&Snack - June 2014 - 88
Baking&Snack - June 2014 - 89
Baking&Snack - June 2014 - 90
Baking&Snack - June 2014 - Waffle Technology - Ensuring Clean Extractions
Baking&Snack - June 2014 - Waf fle lines find new uses
Baking&Snack - June 2014 - 93
Baking&Snack - June 2014 - 94
Baking&Snack - June 2014 - 95
Baking&Snack - June 2014 - 96
Baking&Snack - June 2014 - Giving it a laser treatment
Baking&Snack - June 2014 - 98
Baking&Snack - June 2014 - 99
Baking&Snack - June 2014 - Clean getaways
Baking&Snack - June 2014 - 101
Baking&Snack - June 2014 - 102
Baking&Snack - June 2014 - Sanitation Strategies - Get 'Smart' about Sanitation
Baking&Snack - June 2014 - 104
Baking&Snack - June 2014 - Modern Bakery Moscow - From Russia with Trade
Baking&Snack - June 2014 - 106
Baking&Snack - June 2014 - 107
Baking&Snack - June 2014 - Industry Images: Biscuits & Crackers with Southern Hospitality
Baking&Snack - June 2014 - 109
Baking&Snack - June 2014 - 110
Baking&Snack - June 2014 - 111
Baking&Snack - June 2014 - 112
Baking&Snack - June 2014 - Interpack - Providing a Complete Package
Baking&Snack - June 2014 - 114
Baking&Snack - June 2014 - 115
Baking&Snack - June 2014 - 116
Baking&Snack - June 2014 - 117
Baking&Snack - June 2014 - Innovations
Baking&Snack - June 2014 - Ingredient News
Baking&Snack - June 2014 - Products & Packaging
Baking&Snack - June 2014 - 121
Baking&Snack - June 2014 - 122
Baking&Snack - June 2014 - Patents
Baking&Snack - June 2014 - New on the Shelf
Baking&Snack - June 2014 - Events
Baking&Snack - June 2014 - Marketplace
Baking&Snack - June 2014 - 127
Baking&Snack - June 2014 - 128
Baking&Snack - June 2014 - 129
Baking&Snack - June 2014 - 130
Baking&Snack - June 2014 - 131
Baking&Snack - June 2014 - 132
Baking&Snack - June 2014 - Ad Index
Baking&Snack - June 2014 - New Product Spotlight
Baking&Snack - June 2014 - 135
Baking&Snack - June 2014 - 136
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