Artificial Intelligence and Other Advances in Industrial Baking
Advanced machine control is rapidly evolving to give bakers better control over outcomes and operating costs.
Advances in machine intelligence and a sharper focus on controllable costs are front and center at many food companies, none more so than industrial bakeries.
Whether the output is bread and rolls or snacks, sweet or salty, companies long have relied on the creativity and skill of bakers to fill production orders and produce saleable product with a minimum of waste. Recruitment of the next generation of bakers has loomed as a major challenge for years, however, increasing the need for controls systems that can supplant some of the artistry of baking and enable new workers to step into the shoes of the old guard.
At the same time, a competitive market is forcing baking companies to look to cost reductions to bolster profit margins. One of…
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Case History: Tubular Cable Conveyors Move Coffee Beans Gently, Efficiently
3,000 lbs. of coffee beans must be conveyed daily through the processes at Porto Rico Importing.
"Coffee to go" at Porto Rico Importing Co. means shipping 3,000 lbs. of coffee per day to its four retail stores, mail order customers and wholesale accounts.
Porto Rico has been doing business in New York since 1907. The company roasts, blends, grinds and packages beans in its new Brooklyn roasting facility. Operations include roasting up to 150 lbs. of beans at a time, generating dozens of blends for wholesale and retail purchasers, grinding and degassing some coffee and loading products into 25- and 50-lb. burlap sacks for shipping.
Porto Rico receives green beans in bulk bags that are unloaded from a discharge station and hopper. The beans are manually weighed and transferred in batches up to 150 lbs. by a pneumatic conveyor into a…
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Scheduled Downtime: Aseptic Trailblazer Reflects on Achievements in Food Engineering
Academia once was walled off from commercial enterprise. Ken Swartzel spent 40 years building bridges, and he isn’t done yet.
In the community of aseptic food technologists, Ken Swartzel is the lion in winter.
In lieu of riches, academic researchers usually have to settle for accolades, and the food engineer from North Carolina State University has received quite a few, including by his own count four industrial achievement awards from the Institute of Food Technologists. The recognition that flatters him most came this year, when Swartzel was named a fellow of the National Academy of Engineering, a group that counts Albert Einstein among previous honorees.
Swartzel concluded a 40-year tenure on the NC State faculty last year but hasn’t called it quits just yet. “I’m one of those that failed at retirement,” he confesses. “I cleaned out the attic, did…
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Bakery Trends Go Back to Basics
Whether in finished products or in use-at-home mixes, 'natural' is moving the baked goods category.
A stabilizing economy has cooled the baking and dessert mix category as consumers are no longer baking at home. Instead, they’re opting for more healthy and convenient prepared options at grocery stores and restaurants – which is great news for producers of baked goods.
Nevertheless, Mintel Group sees continued growth in baking and dessert mix sales through 2018. In fact, Mintel reports in its "Baking and Dessert Mixes U.S." research that close to half the people that use baking and dessert mixes do so to save time, while less than half use mixes because they simply taste good.
As for how mixes fit into the healthy eating trend, Mintel says “providing products that keep pace with general consumer health interests and developing…
Better Process Control Made Possible by Fresh Approach to Old Challenges
Brookfield Ametek Offering Practical Course on Viscosity Measurements
The course is offered at Brookfield Ametek's headquarters in Middleboro, Mass. and at major cities across the United States.
Brookfield Ametek is offering its Practical Course on Viscosity Measurements.
The course is designed to help viscometer users comprehend the functionality of their instrument, solve the mysteries of fluid behavior and Rheology, and create successful and repeatable viscosity test methods for use in both R&D and QA/QC environments.
The course is offered at Brookfield Ametek's headquarters in Middleboro, MA and at major cities across the United States. Space is limited and customers are encouraged to sign up early. An advanced course, Lab Day/Advanced Viscosity Test Methods is an on demand course covering more advanced viscosity topics utilizing sample testing.
Visit the Brookfield Ametek website today or call 800.628.8139 for course…
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