Blog Posts
Commercial Baking: Thinking inside the box for a unique tradeshow experience
LAS VEGAS — As equipment exhibitors constructed their machinery in the days leading up to the International Baking Industry Exposition (IBIE), which took place Sept. 18-21 in Las Vegas, WP…
Baking & Snack: Inspirations from IBIE
The bakery business is all about the people, after all. Rick Oleshak, vice president of marketing for AB Mauri, reminded attendees at a Sept. 20 educational session during the International…
Baking & Snack: New ways to create artisan bread at scale
No ifs, ands, or buts. That’s the purist response when asked about automating authentic artisan breads. In the real world, however, art is open to interpretation, and baking is no…
Baking & Snack: Immersive video experience at IBIE 2022
LAS VEGAS — WP Bakery Group USA (Booth No. 1633) offers IBIE 2022 attendees an immersive video experience in its Big Black Box built on the floor. Every 30 minutes,…
Baking & Snack: Explore the options for boosting a fryer’s capacity
Snack makers need to make the most of their fryers with the strong demand for donuts, chips and other snacks throughout the day. Boosting throughput in the short run, however,…
Baking & Snack: New frying technology controls cost of oil use
Everyone wants a long life, just not old age. That’s especially true for snack makers searching for ways to get the most out of their soy, palm, canola, sunflower and…
Baking & Snack: Automation streamlines changeovers for fresh donuts manufacturing
In a fresh donut operation, changeovers are inevitable as bakers are producing all of their SKUs daily to satisfy customer orders for the next day. The controls from automation not…
Baking & Snack: Automation poses hurdles for fresh donut producers
Walk into any manufacturer making fresh donuts before 2020, and the production room would be full of small lines producing 400 dozen to 600 dozen donuts per hour. Today, these…
Baking & Snack: Reducing friction at the divider opens up automation to new products
Protecting product quality at the divider means reducing stress on the dough as it goes through the equipment. While this might not be as important for some products, reducing friction…
Backing & Snack: Maintenance is critical when production runs at high speeds
High-speed bun and roll production offers a bounty of reward for bakers. The risk of high-speed production is that any breakdown in the line is going to result in catastrophic…