IBIE, special edition & show preview -- 2013 - (Page 65)

EQUIPMENT ADVANCES Clean and Simple Latest developments in bakery equipment focus on simplifying sanitation and adding flexibility so processors can quickly adapt to new product trends. by Shane Whitaker, Baking & Snack I It’s been just three years since the last IBIE, but original equipment manufacturers (OEMs) have continued to engineer and advance systems that meet bakers’ needs for sanitary design, easy maintenance and flexibility as well as the Food Safety Modernization Act (FSMA) and the newly revised ANSI Z-50 standards. To allow bakers to react more quickly to new product trends, much equipment engineered today provides a higher level of flexibility, which allows bakers to manufacture a greater assortment of baked foods on a single line. In addition to added versatility, new equipment features make sanitation less time-consuming and allow bakers to extend product runtimes. Bakeries are 24/7 operations, and while they will generally shut down for a shift once a week or every 10 days, they can’t stop for an extended period of time. Bakeries take control Bakeries want greater command over their ingredient handling systems, mixers, makeup lines, ovens and packaging machines so that they can easily adapt these systems to the ever-changing product trends. Along these lines, pneumatic ingredient conveying systems feature more sophisticated and centralized management systems, noted Bill Kearns, vice-president, engineering, The Fred D. Pfening Co., Columbus, OH. These include integral maintenance alerts, trending data and extensive use of sensors to provide better performance and control. Another recent initiative involves reviving an established technology, inline chilling. Shick, Kansas City, While predominantly suited to artisan bread dough, this stress-free dough former can create an assortment of baked foods such as pizza shells and pan breads. Rheon USA MO, recently partnered with Linde North America, Murray Hill, NJ, to offer a proprietary injector system that precisely controls the amount of cryogenic gas — usually carbon dioxide, CO2 — put into the conveyor tube to instantly chill dry ingredients as they flow to mixers. Far from being limited to flour, these systems can be set up to cool virtually any ingredient including sugar, spices and dry mixes, according to Scott Fischer, director of sales and marketing, Shick. Bakeries also are using statistics to control or monitor mixing. AMF Bakery Systems, Richmond, VA, offers Dough Guardian, a statistical process control (SPC) that provides data analysis, quality control and troubleshooting of the mixing process, according to Bruce Campbell, the company’s executive product manager, Bakeries often install robotic loading systems to limit human contact and the associated possibility for product contamination. AMF Bakery Systems IBIE 2013 / SPECIAL EDITION / 65

Table of Contents for the Digital Edition of IBIE, special edition & show preview -- 2013

IBIE, special edition & show preview -- 2013
Table of Contents
IBIE Perspective - Amid challenges, opportunities persist
State of the Industry - Dizzying changes among baking’s leaders
A changing of the guard
Making Baking History - Progress on Parade
Capital Spending Survey - Making the safe bet
Survey reaches wide sample
IBIE Tech - Going Mobile
ABA Perspectives - Big changes since IBIE 2010
ABA: On the Front Lines
Keep on track with FTRAC
Let's Keep on Truckin'
An Ounce of Prevention
BEMA Initiatives - Collaborative Solutions
Critical Issue: FSMA - Predict & Prevent
Court orders FDA to step up its efforts
Food Safety: ANSI/ASB/Z50.2
Equipment Advances - Clean and Simple
Formulating R&D - Brave New World
Intel about ingredient trends
Critical Issue: Commodity Prices - Long and Winding Road
Ingredients: Creating Simple Labels - Simple Options
Critical Issue: Sodium Reduction - How Low Can You Go?
Ingredients: Ancient Grains - What's Old is New Again
New Product Trends: Baked Foods - Change Afoot
New Product Trends: Snacks - Reinventing Snack Time
Special Section: Bake
The Next Cupcake?
Ingredient Transparency
Food trucks on the move
New Tech Tools
IBIE 2013: A World of Possibilities
Ready to Launch
Pizza Popularity
Revel in Vegas
2013 Exhibitor List
Ad Index

IBIE, special edition & show preview -- 2013