Baking & Snack - April 2018 - 82

INGREDIENT HANDLING

ager, Zeppelin Systems USA. "In most systems, the size
of the blower, air filter and the associated equipment will
increase along with the conveying distance. This adds expense to the system and can also result in space problems
when trying to fit the equipment into an existing plant."
Many experts suggest there is no ideal length for bulk
or minor dry ingredient handling. It depends on the system, the type of materials and the final products' characteristics. As a rule of thumb, the optimal length for pneumatic transferring of ingredients ranges from 20 to 150 m,
or 65 to 500 ft, according to John Hunter, sales account
manager, bakery and ingredient handling for Bühler. "It
is possible to install very long systems, but when the conveying system is above 200 m (650 ft), efficiency in terms
of investment and operating costs deteriorate," he said.

Weighing the variables

Conveying materials may
require a combination of
totally automated and
semi-automated equipment.

Bulk ingredient handling involves math, geometry, physics and even chemistry. "We look at many factors such as
ambient temperature, conveying distance, pipe run orientation and storage bin location," said James Toole, product
manager, bulk handling systems, Gemini/KB Systems.
"All these factors need to be taken into consideration
when designing a system. The use of desiccant dryers or
blower after-coolers to dry and reduce conveying temperatures can be beneficial for some applications."
The best distance depends upon the type of ingredient. Some, like flour, are easier to move over long lengths
than sticky or high-fat ingredients. "It is always pre-

Zeppelin Systems USA

82 Baking & Snack April 2018 / www.bakingandsnack.com

ferred to have the receiver as close to the storage unit as
possible," Mr. Toole said. "This reduces equipment size
and shortens the time the material is being conveyed,
thus enhancing the number of batches per hour."
Keep in mind that a straight line is the best way to convey materials, no matter if it's a short race or a hefty trek
to the bin, scale or mixer. "The length of the transfer with
the number of elbows in the system has a direct impact
on the transfer rate or the pounds-per-minute transfer for
any given line size," Mr. Stricker said. "As that extends, the
affected rate decreases in a corresponding amount."
Depending on the ingredient, navigating twists and
turns requires close attention to ensure safe travels along
the conveying route. "Pressure drops through elbows
and extra length of tubing," Mr. Toole observed. Bakers
need to minimize these obstructions, which will dictate
the size and design of the system, "Understanding batch
sizes and batches required per hour - both current and
future - is critical for sizing conveying blowers and tube
diameters to ensure the system provides adequate ingredient throughput rates for the application," he noted.

Pushing the envelope
Finding an optimal conveying distance may be complicated, but absolute limitations on piping for pneumatic
systems certainly exist, noted Darren Adams, vice-president of engineering, The Fred D. Pfening Co. "The science is just that," he declared. "You can only go so far
from bin to bin."
Expanding a bakery often just requires more equipment. "If the facility is too large or has too many lines, one
or more intermediate bins need to be installed," he said.
Pfening sizes these bins so production runs from several hours up to one whole shift. Additionally, installing
these intermediate systems, which typically range from
5,000 to 15,000 lb and are 8 ft in diameter and up to 20
ft tall, provide an additional safety valve if the bulk handling operation goes on the blink. "It does give you some
backup time so you're hedging your bets as well, at least
for a few hours," Mr. Adams said. "If something were to
break down, you have a buffer zone."
Totes, supersacks and other semiautomated systems
provide a more affordable solution for extended material handling for some ingredients. These systems typically range from 1,000 to 5,000 lb. "We can provide a
bulk bag filler, and you can transport it to your bulk bag
unloader," Mr. Adams noted. "It's more manual, but in
some cases, it's a viable option. People worry about a lot
of length when it comes to dry ingredient tubing in their
facility. There's always the potential for leaks.
"It really comes down to whatever will fit into the
available space," he continued. "Often, it's all about maximum capacity in a minimum amount of real estate."


http://www.bakingandsnack.com

Baking & Snack - April 2018

Table of Contents for the Digital Edition of Baking & Snack - April 2018

Baking & Snack - April 2018
Contents
Contents
Editorial - Get that hand in the air
Newsfront - General Mills invests in organic acreage transition
Campbell Soup targets wheat as priority ingredient
Walmart expanding online delivery program
7-Eleven launches line of Hispanic bakery items
ARYZTA to focus on frozen baked foods
ADM realigns to better reflect operating structure
American Egg Board revamps website
The Annex by Ardent Mills opens for business
Packaging equipment market to reach $8.8 billion by 2022
Weston Foods embarks on transformation plan
In Brief
People/In Memoriam
iba - BAKING BEYOND BORDERS
iba offers interactive programs
Pretzels, Inc. - MASTERS OF THEIR DESTINY
Sharing nuggets of wisdom
Ancient Grains - Turning back the clock
Sweeteners - Saving some sugar
Organic, Non-GMO Flours - An organic relationship
Ingredient Handling - Going the distance
Ovens - Control freaks
Line Investment - No magic fixes
Revealing blind spots
Bagging and Closing - Got it from here
The future of fresh
Case Study - Mobility with accountability
SANITATION STRATEGIES - Planning for PEC
INDUSTRY IMAGES: BEMA - The Golden era
INDUSTRY IMAGES: ASB - Supporting the people
Events
Featured Innovation Center
Ingredients & Formulating
Equipment & Packaging
Patents
New on the shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - April 2018 - intro1
Baking & Snack - April 2018 - Baking & Snack - April 2018
Baking & Snack - April 2018 - 2
Baking & Snack - April 2018 - 3
Baking & Snack - April 2018 - 4
Baking & Snack - April 2018 - 5
Baking & Snack - April 2018 - 6
Baking & Snack - April 2018 - 7
Baking & Snack - April 2018 - 8
Baking & Snack - April 2018 - Contents
Baking & Snack - April 2018 - 10
Baking & Snack - April 2018 - Contents
Baking & Snack - April 2018 - Editorial - Get that hand in the air
Baking & Snack - April 2018 - 13
Baking & Snack - April 2018 - 14
Baking & Snack - April 2018 - 15
Baking & Snack - April 2018 - 7-Eleven launches line of Hispanic bakery items
Baking & Snack - April 2018 - 17
Baking & Snack - April 2018 - The Annex by Ardent Mills opens for business
Baking & Snack - April 2018 - 19
Baking & Snack - April 2018 - 20
Baking & Snack - April 2018 - 21
Baking & Snack - April 2018 - In Brief
Baking & Snack - April 2018 - People/In Memoriam
Baking & Snack - April 2018 - 24
Baking & Snack - April 2018 - iba - BAKING BEYOND BORDERS
Baking & Snack - April 2018 - 26
Baking & Snack - April 2018 - 27
Baking & Snack - April 2018 - 28
Baking & Snack - April 2018 - 29
Baking & Snack - April 2018 - 30
Baking & Snack - April 2018 - 31
Baking & Snack - April 2018 - 32
Baking & Snack - April 2018 - 33
Baking & Snack - April 2018 - 34
Baking & Snack - April 2018 - iba offers interactive programs
Baking & Snack - April 2018 - Pretzels, Inc. - MASTERS OF THEIR DESTINY
Baking & Snack - April 2018 - 37
Baking & Snack - April 2018 - 38
Baking & Snack - April 2018 - 39
Baking & Snack - April 2018 - 40
Baking & Snack - April 2018 - 41
Baking & Snack - April 2018 - 42
Baking & Snack - April 2018 - 43
Baking & Snack - April 2018 - 44
Baking & Snack - April 2018 - Sharing nuggets of wisdom
Baking & Snack - April 2018 - 46
Baking & Snack - April 2018 - 47
Baking & Snack - April 2018 - 48
Baking & Snack - April 2018 - Ancient Grains - Turning back the clock
Baking & Snack - April 2018 - 50
Baking & Snack - April 2018 - 51
Baking & Snack - April 2018 - 52
Baking & Snack - April 2018 - 53
Baking & Snack - April 2018 - 54
Baking & Snack - April 2018 - 55
Baking & Snack - April 2018 - 56
Baking & Snack - April 2018 - 57
Baking & Snack - April 2018 - 58
Baking & Snack - April 2018 - Sweeteners - Saving some sugar
Baking & Snack - April 2018 - 60
Baking & Snack - April 2018 - 61
Baking & Snack - April 2018 - 62
Baking & Snack - April 2018 - 63
Baking & Snack - April 2018 - 64
Baking & Snack - April 2018 - 65
Baking & Snack - April 2018 - 66
Baking & Snack - April 2018 - 67
Baking & Snack - April 2018 - 68
Baking & Snack - April 2018 - 69
Baking & Snack - April 2018 - 70
Baking & Snack - April 2018 - Organic, Non-GMO Flours - An organic relationship
Baking & Snack - April 2018 - 72
Baking & Snack - April 2018 - 73
Baking & Snack - April 2018 - 74
Baking & Snack - April 2018 - 75
Baking & Snack - April 2018 - 76
Baking & Snack - April 2018 - 77
Baking & Snack - April 2018 - 78
Baking & Snack - April 2018 - 79
Baking & Snack - April 2018 - 80
Baking & Snack - April 2018 - Ingredient Handling - Going the distance
Baking & Snack - April 2018 - 82
Baking & Snack - April 2018 - 83
Baking & Snack - April 2018 - 84
Baking & Snack - April 2018 - 85
Baking & Snack - April 2018 - 86
Baking & Snack - April 2018 - 87
Baking & Snack - April 2018 - 88
Baking & Snack - April 2018 - 89
Baking & Snack - April 2018 - 90
Baking & Snack - April 2018 - Ovens - Control freaks
Baking & Snack - April 2018 - 92
Baking & Snack - April 2018 - 93
Baking & Snack - April 2018 - 94
Baking & Snack - April 2018 - 95
Baking & Snack - April 2018 - 96
Baking & Snack - April 2018 - 97
Baking & Snack - April 2018 - 98
Baking & Snack - April 2018 - 99
Baking & Snack - April 2018 - 100
Baking & Snack - April 2018 - 101
Baking & Snack - April 2018 - 102
Baking & Snack - April 2018 - Line Investment - No magic fixes
Baking & Snack - April 2018 - 104
Baking & Snack - April 2018 - 105
Baking & Snack - April 2018 - 106
Baking & Snack - April 2018 - 107
Baking & Snack - April 2018 - Revealing blind spots
Baking & Snack - April 2018 - 109
Baking & Snack - April 2018 - 110
Baking & Snack - April 2018 - Bagging and Closing - Got it from here
Baking & Snack - April 2018 - The future of fresh
Baking & Snack - April 2018 - 113
Baking & Snack - April 2018 - 114
Baking & Snack - April 2018 - 115
Baking & Snack - April 2018 - 116
Baking & Snack - April 2018 - 117
Baking & Snack - April 2018 - Case Study - Mobility with accountability
Baking & Snack - April 2018 - 119
Baking & Snack - April 2018 - 120
Baking & Snack - April 2018 - 121
Baking & Snack - April 2018 - 122
Baking & Snack - April 2018 - SANITATION STRATEGIES - Planning for PEC
Baking & Snack - April 2018 - 124
Baking & Snack - April 2018 - INDUSTRY IMAGES: BEMA - The Golden era
Baking & Snack - April 2018 - 126
Baking & Snack - April 2018 - 127
Baking & Snack - April 2018 - 128
Baking & Snack - April 2018 - INDUSTRY IMAGES: ASB - Supporting the people
Baking & Snack - April 2018 - 130
Baking & Snack - April 2018 - 131
Baking & Snack - April 2018 - 132
Baking & Snack - April 2018 - 133
Baking & Snack - April 2018 - Events
Baking & Snack - April 2018 - 135
Baking & Snack - April 2018 - Featured Innovation Center
Baking & Snack - April 2018 - 137
Baking & Snack - April 2018 - Ingredients & Formulating
Baking & Snack - April 2018 - 139
Baking & Snack - April 2018 - 140
Baking & Snack - April 2018 - 141
Baking & Snack - April 2018 - Equipment & Packaging
Baking & Snack - April 2018 - 143
Baking & Snack - April 2018 - 144
Baking & Snack - April 2018 - 145
Baking & Snack - April 2018 - Patents
Baking & Snack - April 2018 - 147
Baking & Snack - April 2018 - New on the shelf
Baking & Snack - April 2018 - 149
Baking & Snack - April 2018 - 150
Baking & Snack - April 2018 - MARKETPLACE
Baking & Snack - April 2018 - 152
Baking & Snack - April 2018 - 153
Baking & Snack - April 2018 - 154
Baking & Snack - April 2018 - 155
Baking & Snack - April 2018 - 156
Baking & Snack - April 2018 - 157
Baking & Snack - April 2018 - 158
Baking & Snack - April 2018 - 159
Baking & Snack - April 2018 - 160
Baking & Snack - April 2018 - AD INDEX
Baking & Snack - April 2018 - NEW PRODUCT SPOTLIGHT
Baking & Snack - April 2018 - 163
Baking & Snack - April 2018 - 164
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