Baking & Snack - September 2017 - 46
EAST BALT ROMA
variety of toppings. We even left more space between the
proofer and oven to accommodate future expansion."
During Baking & Snack's visit, the bakery produced
sesame seed-topped 5-in. Maxi buns for retail customers. Production runs in a relatively straight line. "We
have a bakery that is easy to maintain and easy to understand," Mr. De Marco added.
After chunking, the dough travels up a conveyor to
the AMF Bakery Systems' six-pocket divider, which
makes 120 to 150 cuts a minute to crank out more than
3,600 doz buns an hour ranging from 36 g to 140 g after
passing through two sets of rounder bars and about a
4-minute intermediate proof before panning.
An automatic Costi storage-and-retrieval system continuously feeds pans to the line. The pneumatic system
with robotic grippers can handle 19 pans at a time to
quickly adjust to changes in production. An inline pan
cleaning and cooling system maintains a steady flow to
the operation. In all, the bakery uses 12 pan varieties.
After traveling through a Stewart Systems conveyorized proofer for 55 to 60 minutes, the buns enter a
Burford water splitter, glazing and Smart Seeder system.
To control allergens, sesame seeds are transferred pneumatically from a 1,000-lb tote in a room just off the production floor, according to Mr. De Marco.
The pans then enter the new Stewart Systems Titan
conveyorized oven. Its dual-zone, high-speed and volumeforced convection system comes with extra-large flutes that
provide 2.8 times the airflow over previous designs.
Mr. De Marco noted the oven comes with zone controls that ensure enhanced heat and humidity distribution throughout the 8- to 10-minute baking process.
"What we want is a consistent bun, time and time again,"
he said. "The oven can also do up to a 15-minute bake
for producing some of our products that we may want to
make in the future."
After baking, the buns exit the oven into a separate
room where they travel through a Stewart depanner
that's enclosed to contain the spreading of crumbs and
seeds. The Maxi buns split into two clusters of four and
travel along two IJ White spiral coolers with an Intralox
DirectDrive belt that maintains product orientation during the process.
An EyePro vision system then inspects the buns for
height, shape, diameter, color, amount of sesame seed
coverage on the top and even the bottom for burn marks
and consistency. The system takes a photo of any rejected bun for troubleshooting, future analysis and the
bakery's records.
Top: Hamburger buns travel along spiral coolers prior to vision inspection and
retail packaging. Bottom: Buns travel through a vision system that monitors
them for consistency and quality control.
Sosland Publishing Company
46 Baking & Snack September 2017 / www.bakingandsnack.com
"We have a bakery that
is easy to maintain and
easy to understand."
Tommaso De Marco, East Balt Roma
http://www.bakingandsnack.com
Baking & Snack - September 2017
Table of Contents for the Digital Edition of Baking & Snack - September 2017
Baking & Snack - September 2017
Contents
Contents
Editorial - It’s ‘game on’ for supermarkets
Newsfront - Mondelez not yet ‘back to normal’ from cyber attack
J&J Snack Foods acquires Labriola Baking
Flowers Foods closing North Carolina plant
Shick Solutions and Esteve Process become Shick Esteve
PepsiCo makes progress toward sustainability goal
In Brief
B&G Foods to acquire Back to Nature Foods
People
Social Media Series - THE MAIN EVENT
Construction Report - Dream to Reality
East Balt Roma - Built to Last
East Balt begins a new chapter
Global Insights - Exports and imports of tasts
Adapting development to American tastes
The claim game
Hydrocolloids, Gums - Keep it together
What’s the difference, anyway?
Going gluten-free
Corn Ingredients - Rediscovering a staple
Baking with Soy - Soy strong
Ingredient App - Extending without offering
R&D INSIGHTS - Beyond the grams
Sheeting, Laminating - It's time to change
Be seen and be cleaned
Ovens - Baked just right
Piece-by-piece installation
Remote Maintenance - Fixing it from far away
Mining data to maximize maintenance
Single-Serve - Thinking inside the wrapper
INDUSTRY INSIGHT - Calculating all costs
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the shelf
Marketplace
Ad index
NEW PRODUCT SPOTLIGHT
Baking & Snack - September 2017 - Baking & Snack - September 2017
Baking & Snack - September 2017 - Baking & Snack - September 2017
Baking & Snack - September 2017 - 2
Baking & Snack - September 2017 - 3
Baking & Snack - September 2017 - 4
Baking & Snack - September 2017 - 5
Baking & Snack - September 2017 - 6
Baking & Snack - September 2017 - 7
Baking & Snack - September 2017 - 8
Baking & Snack - September 2017 - Contents
Baking & Snack - September 2017 - 10
Baking & Snack - September 2017 - Contents
Baking & Snack - September 2017 - Editorial - It’s ‘game on’ for supermarkets
Baking & Snack - September 2017 - 13
Baking & Snack - September 2017 - 14
Baking & Snack - September 2017 - 15
Baking & Snack - September 2017 - Flowers Foods closing North Carolina plant
Baking & Snack - September 2017 - 17
Baking & Snack - September 2017 - In Brief
Baking & Snack - September 2017 - People
Baking & Snack - September 2017 - 20
Baking & Snack - September 2017 - Social Media Series - THE MAIN EVENT
Baking & Snack - September 2017 - 22
Baking & Snack - September 2017 - 23
Baking & Snack - September 2017 - 24
Baking & Snack - September 2017 - 25
Baking & Snack - September 2017 - 26
Baking & Snack - September 2017 - Construction Report - Dream to Reality
Baking & Snack - September 2017 - 28
Baking & Snack - September 2017 - 29
Baking & Snack - September 2017 - 30
Baking & Snack - September 2017 - 31
Baking & Snack - September 2017 - 32
Baking & Snack - September 2017 - 33
Baking & Snack - September 2017 - 34
Baking & Snack - September 2017 - 35
Baking & Snack - September 2017 - 36
Baking & Snack - September 2017 - 37
Baking & Snack - September 2017 - 38
Baking & Snack - September 2017 - East Balt Roma - Built to Last
Baking & Snack - September 2017 - 40
Baking & Snack - September 2017 - 41
Baking & Snack - September 2017 - 42
Baking & Snack - September 2017 - 43
Baking & Snack - September 2017 - 44
Baking & Snack - September 2017 - 45
Baking & Snack - September 2017 - 46
Baking & Snack - September 2017 - 47
Baking & Snack - September 2017 - East Balt begins a new chapter
Baking & Snack - September 2017 - 49
Baking & Snack - September 2017 - 50
Baking & Snack - September 2017 - 51
Baking & Snack - September 2017 - 52
Baking & Snack - September 2017 - 53
Baking & Snack - September 2017 - 54
Baking & Snack - September 2017 - Global Insights - Exports and imports of tasts
Baking & Snack - September 2017 - 56
Baking & Snack - September 2017 - 57
Baking & Snack - September 2017 - 58
Baking & Snack - September 2017 - 59
Baking & Snack - September 2017 - 60
Baking & Snack - September 2017 - 61
Baking & Snack - September 2017 - Adapting development to American tastes
Baking & Snack - September 2017 - 63
Baking & Snack - September 2017 - The claim game
Baking & Snack - September 2017 - 65
Baking & Snack - September 2017 - 66
Baking & Snack - September 2017 - Hydrocolloids, Gums - Keep it together
Baking & Snack - September 2017 - What’s the difference, anyway?
Baking & Snack - September 2017 - 69
Baking & Snack - September 2017 - 70
Baking & Snack - September 2017 - 71
Baking & Snack - September 2017 - Going gluten-free
Baking & Snack - September 2017 - 73
Baking & Snack - September 2017 - 74
Baking & Snack - September 2017 - Corn Ingredients - Rediscovering a staple
Baking & Snack - September 2017 - 76
Baking & Snack - September 2017 - 77
Baking & Snack - September 2017 - 78
Baking & Snack - September 2017 - 79
Baking & Snack - September 2017 - 80
Baking & Snack - September 2017 - 81
Baking & Snack - September 2017 - 82
Baking & Snack - September 2017 - Baking with Soy - Soy strong
Baking & Snack - September 2017 - 84
Baking & Snack - September 2017 - 85
Baking & Snack - September 2017 - 86
Baking & Snack - September 2017 - 87
Baking & Snack - September 2017 - 88
Baking & Snack - September 2017 - Ingredient App - Extending without offering
Baking & Snack - September 2017 - 90
Baking & Snack - September 2017 - R&D INSIGHTS - Beyond the grams
Baking & Snack - September 2017 - 92
Baking & Snack - September 2017 - Sheeting, Laminating - It's time to change
Baking & Snack - September 2017 - Be seen and be cleaned
Baking & Snack - September 2017 - 95
Baking & Snack - September 2017 - 96
Baking & Snack - September 2017 - 97
Baking & Snack - September 2017 - 98
Baking & Snack - September 2017 - 99
Baking & Snack - September 2017 - 100
Baking & Snack - September 2017 - 101
Baking & Snack - September 2017 - 102
Baking & Snack - September 2017 - 103
Baking & Snack - September 2017 - 104
Baking & Snack - September 2017 - Ovens - Baked just right
Baking & Snack - September 2017 - Piece-by-piece installation
Baking & Snack - September 2017 - 107
Baking & Snack - September 2017 - 108
Baking & Snack - September 2017 - 109
Baking & Snack - September 2017 - 110
Baking & Snack - September 2017 - 111
Baking & Snack - September 2017 - 112
Baking & Snack - September 2017 - 113
Baking & Snack - September 2017 - 114
Baking & Snack - September 2017 - 115
Baking & Snack - September 2017 - 116
Baking & Snack - September 2017 - Remote Maintenance - Fixing it from far away
Baking & Snack - September 2017 - Mining data to maximize maintenance
Baking & Snack - September 2017 - 119
Baking & Snack - September 2017 - 120
Baking & Snack - September 2017 - 121
Baking & Snack - September 2017 - 122
Baking & Snack - September 2017 - Single-Serve - Thinking inside the wrapper
Baking & Snack - September 2017 - 124
Baking & Snack - September 2017 - 125
Baking & Snack - September 2017 - 126
Baking & Snack - September 2017 - 127
Baking & Snack - September 2017 - 128
Baking & Snack - September 2017 - 129
Baking & Snack - September 2017 - 130
Baking & Snack - September 2017 - INDUSTRY INSIGHT - Calculating all costs
Baking & Snack - September 2017 - Events
Baking & Snack - September 2017 - 133
Baking & Snack - September 2017 - Ingredients & Formulating
Baking & Snack - September 2017 - 135
Baking & Snack - September 2017 - Equipment & Packaging
Baking & Snack - September 2017 - 137
Baking & Snack - September 2017 - 138
Baking & Snack - September 2017 - 139
Baking & Snack - September 2017 - Patents
Baking & Snack - September 2017 - 141
Baking & Snack - September 2017 - New on the shelf
Baking & Snack - September 2017 - 143
Baking & Snack - September 2017 - Marketplace
Baking & Snack - September 2017 - 145
Baking & Snack - September 2017 - 146
Baking & Snack - September 2017 - 147
Baking & Snack - September 2017 - 148
Baking & Snack - September 2017 - 149
Baking & Snack - September 2017 - 150
Baking & Snack - September 2017 - 151
Baking & Snack - September 2017 - 152
Baking & Snack - September 2017 - Ad index
Baking & Snack - September 2017 - NEW PRODUCT SPOTLIGHT
Baking & Snack - September 2017 - 155
Baking & Snack - September 2017 - 156
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2024
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2024
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2023
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2022
https://digitalbs.bakingbusiness.com/sosland/bs/-baking-snack-june-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-january-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2021
http://digitalbs.bakingbusiness.com/sosland/bs/2020_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_08_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2019_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_04_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2018_12_01
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https://www.nxtbook.com/sosland/bs/2017_12_01
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https://www.nxtbook.com/sosland/bs/2016_12_01
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https://www.nxtbook.com/sosland/bs/2015_05_02
https://www.nxtbook.com/sosland/bs/2015_04_01
https://www.nxtbook.com/sosland/bs/2015_03_01
https://www.nxtbook.com/sosland/bs/2015_02_01
https://www.nxtbook.com/sosland/bs/2014_12_01
https://www.nxtbook.com/sosland/bs/2014_11_01
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https://www.nxtbook.com/sosland/bs/2006_09_01
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