Baking & Snack - June 2018 - 115

not seal it properly because you ran
too fast or perhaps your seal bars were
worn out and don't have the proper
grooves," Mr. Tamborello advised.
Having the best possible packaging for a premium baked good or
snack might call for a willingness to
slow down the packaging operation.
"When necessary, running slower
might be the biggest investment of
all," Mr. Tamborello said. "That's saying, 'I'm willing to sacrifice 100 pieces
a minute.' " But if it's a product that
can garner a premium price, the investment pays off. For those elite athletes who purchase CLIF Bars, how
it's wrapped is just as important as
nutrition because the bar must maintain product integrity through some
extreme conditions. To ensure this,
people are willing to pay for it. "Clif
invested that extra money, and they're
justified in charging more," he noted.
Another consideration is the volume of the product being made. "If
you have significant volume, you can
invest in the capital equipment to
have the multiple-unit operation," Mr.
Almond said. "Once you add one of
those unit operations, you add some
complexity. If you have the volume,
you can automate that line."
With that level of complexity, automation requires careful consideration.
Take cookies that are placed in a tray.
A consumer might see this as part of
the experience, but the reality is that
it's all functional to protect cookies
as they're transported into the bag.
At times, products must be packaged
inside a tray to keep a topping from
sticking to the film. In other cases,
it's more efficient to bake the product
directly in the tray. "Some companies
have even taken it to the next level to
say, 'Not only does this help my process, but I can also put it in a nicer
tray,' " Mr. Gunnell observed.

Flexibility factor
Some large operations don't have
the luxury of slowing down for
one or two products, especially

To deliver on that eating experience,
bakers often choose a packaging method
that will maintain the product's integrity
the way it was originally intended.

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and
dd
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di t d service
i th
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k
DOOWKHGL΍HUHQFHLQNHHSLQJ\RXU
process running.

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k ? You
Y
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www.bakingandsnack.com
/ June 2018 Baking
& Snack 115



http://www.betaraven.com

Baking & Snack - June 2018

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

Baking & Snack - June 2018
Contents
Contents
Editorial - Rolling with the changes
Newsfront - Bimbo expanding in China
Fritsch USA opens North America testing center
Nestle launches nutrition initiative to help children
Aryzta unveils €200 million restructuring plan
News - Ardent Mills apprenticeship program nears milestone
Schwan’s to open restaurant concept in Minnesota
In Memoriam
People/In Brief
Workplace Culture - Foundational Values
La Mie Caline - Bon Appetit, MON AMIE
Looking to invest at iba and IBIE
Building a world around corporate responsibility
Heightening the La Mie Caline experience
Kids’ Snacking - a double stamp of APPROVAL
PHOs - a never-ending story
Sports Nutrition - next-level PERFORMANCE
Texture & Taste - TRADING Gluten for Guns
The show of hands for gluten-free multiplies
TECHNICALLY SPEAKING - HIGHWAY TO HEALTHY
Dough Handling - Modern TRANSPORT
FRYING - STAYING UNDER CONTROL
An Integrated System
Water Reduction - avoiding ALL HAZARDS
Food safety boils down to best practices
Premium Packaging - PERCEPTION BECOMES REALITY
Closing the deal on a premium perception
Warehouse Management - TIME TO integrate
SANITATION STRATEGIES - earth DAYS
Events
Featured Innovation Center
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - June 2018 - Baking & Snack - June 2018
Baking & Snack - June 2018 - Baking & Snack - June 2018
Baking & Snack - June 2018 - 2
Baking & Snack - June 2018 - 3
Baking & Snack - June 2018 - 4
Baking & Snack - June 2018 - 5
Baking & Snack - June 2018 - 6
Baking & Snack - June 2018 - 7
Baking & Snack - June 2018 - 8
Baking & Snack - June 2018 - Contents
Baking & Snack - June 2018 - 10
Baking & Snack - June 2018 - Contents
Baking & Snack - June 2018 - Editorial - Rolling with the changes
Baking & Snack - June 2018 - 13
Baking & Snack - June 2018 - Aryzta unveils €200 million restructuring plan
Baking & Snack - June 2018 - 15
Baking & Snack - June 2018 - In Memoriam
Baking & Snack - June 2018 - 17
Baking & Snack - June 2018 - People/In Brief
Baking & Snack - June 2018 - 19
Baking & Snack - June 2018 - 20
Baking & Snack - June 2018 - Workplace Culture - Foundational Values
Baking & Snack - June 2018 - 22
Baking & Snack - June 2018 - 23
Baking & Snack - June 2018 - 24
Baking & Snack - June 2018 - 25
Baking & Snack - June 2018 - 26
Baking & Snack - June 2018 - 27
Baking & Snack - June 2018 - 28
Baking & Snack - June 2018 - La Mie Caline - Bon Appetit, MON AMIE
Baking & Snack - June 2018 - Looking to invest at iba and IBIE
Baking & Snack - June 2018 - 31
Baking & Snack - June 2018 - 32
Baking & Snack - June 2018 - 33
Baking & Snack - June 2018 - 34
Baking & Snack - June 2018 - 35
Baking & Snack - June 2018 - Building a world around corporate responsibility
Baking & Snack - June 2018 - 37
Baking & Snack - June 2018 - Heightening the La Mie Caline experience
Baking & Snack - June 2018 - 39
Baking & Snack - June 2018 - 40
Baking & Snack - June 2018 - 41
Baking & Snack - June 2018 - 42
Baking & Snack - June 2018 - Kids’ Snacking - a double stamp of APPROVAL
Baking & Snack - June 2018 - 44
Baking & Snack - June 2018 - 45
Baking & Snack - June 2018 - 46
Baking & Snack - June 2018 - 47
Baking & Snack - June 2018 - 48
Baking & Snack - June 2018 - 49
Baking & Snack - June 2018 - 50
Baking & Snack - June 2018 - 51
Baking & Snack - June 2018 - 52
Baking & Snack - June 2018 - PHOs - a never-ending story
Baking & Snack - June 2018 - 54
Baking & Snack - June 2018 - 55
Baking & Snack - June 2018 - 56
Baking & Snack - June 2018 - 57
Baking & Snack - June 2018 - 58
Baking & Snack - June 2018 - 59
Baking & Snack - June 2018 - 60
Baking & Snack - June 2018 - 61
Baking & Snack - June 2018 - 62
Baking & Snack - June 2018 - Sports Nutrition - next-level PERFORMANCE
Baking & Snack - June 2018 - 64
Baking & Snack - June 2018 - 65
Baking & Snack - June 2018 - 66
Baking & Snack - June 2018 - 67
Baking & Snack - June 2018 - 68
Baking & Snack - June 2018 - 69
Baking & Snack - June 2018 - 70
Baking & Snack - June 2018 - 71
Baking & Snack - June 2018 - 72
Baking & Snack - June 2018 - Texture & Taste - TRADING Gluten for Guns
Baking & Snack - June 2018 - 74
Baking & Snack - June 2018 - 75
Baking & Snack - June 2018 - 76
Baking & Snack - June 2018 - 77
Baking & Snack - June 2018 - The show of hands for gluten-free multiplies
Baking & Snack - June 2018 - 79
Baking & Snack - June 2018 - 80
Baking & Snack - June 2018 - 81
Baking & Snack - June 2018 - 82
Baking & Snack - June 2018 - TECHNICALLY SPEAKING - HIGHWAY TO HEALTHY
Baking & Snack - June 2018 - 84
Baking & Snack - June 2018 - Dough Handling - Modern TRANSPORT
Baking & Snack - June 2018 - 86
Baking & Snack - June 2018 - 87
Baking & Snack - June 2018 - 88
Baking & Snack - June 2018 - 89
Baking & Snack - June 2018 - 90
Baking & Snack - June 2018 - 91
Baking & Snack - June 2018 - 92
Baking & Snack - June 2018 - 93
Baking & Snack - June 2018 - 94
Baking & Snack - June 2018 - 95
Baking & Snack - June 2018 - 96
Baking & Snack - June 2018 - FRYING - STAYING UNDER CONTROL
Baking & Snack - June 2018 - 98
Baking & Snack - June 2018 - 99
Baking & Snack - June 2018 - An Integrated System
Baking & Snack - June 2018 - 101
Baking & Snack - June 2018 - 102
Baking & Snack - June 2018 - Water Reduction - avoiding ALL HAZARDS
Baking & Snack - June 2018 - 104
Baking & Snack - June 2018 - 105
Baking & Snack - June 2018 - Food safety boils down to best practices
Baking & Snack - June 2018 - 107
Baking & Snack - June 2018 - 108
Baking & Snack - June 2018 - Premium Packaging - PERCEPTION BECOMES REALITY
Baking & Snack - June 2018 - 110
Baking & Snack - June 2018 - 111
Baking & Snack - June 2018 - Closing the deal on a premium perception
Baking & Snack - June 2018 - 113
Baking & Snack - June 2018 - 114
Baking & Snack - June 2018 - 115
Baking & Snack - June 2018 - 116
Baking & Snack - June 2018 - 117
Baking & Snack - June 2018 - 118
Baking & Snack - June 2018 - Warehouse Management - TIME TO integrate
Baking & Snack - June 2018 - 120
Baking & Snack - June 2018 - 121
Baking & Snack - June 2018 - 122
Baking & Snack - June 2018 - 123
Baking & Snack - June 2018 - 124
Baking & Snack - June 2018 - SANITATION STRATEGIES - earth DAYS
Baking & Snack - June 2018 - Events
Baking & Snack - June 2018 - 127
Baking & Snack - June 2018 - Featured Innovation Center
Baking & Snack - June 2018 - 129
Baking & Snack - June 2018 - Ingredients & Formulating
Baking & Snack - June 2018 - 131
Baking & Snack - June 2018 - 132
Baking & Snack - June 2018 - 133
Baking & Snack - June 2018 - 134
Baking & Snack - June 2018 - Equipment & Packaging
Baking & Snack - June 2018 - 136
Baking & Snack - June 2018 - 137
Baking & Snack - June 2018 - 138
Baking & Snack - June 2018 - Patents
Baking & Snack - June 2018 - 140
Baking & Snack - June 2018 - 141
Baking & Snack - June 2018 - New on the Shelf
Baking & Snack - June 2018 - MARKETPLACE
Baking & Snack - June 2018 - 144
Baking & Snack - June 2018 - 145
Baking & Snack - June 2018 - 146
Baking & Snack - June 2018 - 147
Baking & Snack - June 2018 - 148
Baking & Snack - June 2018 - 149
Baking & Snack - June 2018 - 150
Baking & Snack - June 2018 - 151
Baking & Snack - June 2018 - 152
Baking & Snack - June 2018 - AD INDEX
Baking & Snack - June 2018 - NEW PRODUCT SPOTLIGHT
Baking & Snack - June 2018 - 155
Baking & Snack - June 2018 - 156
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2024
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2021
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2021
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2021
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