Patricia Kennedy
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…
Read MoreBaking & 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,…
Read MoreBaking & 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…
Read MoreBaking & 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…
Read MoreBaking & 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…
Read MoreBacking & 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…
Read MoreAutomation enables bun, roll production to reach full potential
To keep up with summer demand for bun and rolls, bakeries have to run production lines at high speed. The beauty of these products is that they are straightforward to…
Read MoreBaking & Snack: Mixer features that resolve temperature-control issues
Cooling a batter or dough can sometimes require incorporating a refrigeration system that can pump chilled water or coolant to the jacket of a mixer. But that’s only one piece…
Read MoreWP Bakery Group USA offers bakers a fresh perspective on dough processing
Bread, in its many forms, is eaten in every corner of the world. Because of that, it’s produced in a variety of places and cultures. No matter where a bakery…
Read MoreBaking & Snack: How mixing affects dough dividing
For best results, the more consistent the dough being delivered to the divider, the more likely it will be accurately divided quickly. Much of that is determined in the mixing…
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