Baking & Snack - June 2018 - 92
only does it reduce the risk of contamination, but it also
maintains product quality, increases productivity and
contributes to sustainability."
When dealing with a tacky dough full of inclusions,
bakers must stay on top of those little pieces. If one
gets away, it could stick to wherever it lands ... and
stay there. "The key for manufacturers is to be hypersensitive about sanitary design with the idea that nuts
can go everywhere," Mr. Morabito cautioned. "The last
thing you want is to strand a peanut or some other nut
on the system and have it end up in a nut-free product."
And he said those kinds of inclusions could wind
up anywhere, and when they are meant to bind to
one another, they could easily stick in a hiding place
or adhere itself to a moving part. "When they stick
to things, they go around the belt and back again and
hide underneath. Or if they hit the roller, and then
the scraper blade, they can transfer over to something
It's possible that the cost to clean a conveyor's structure can be greater than
simply making one that won't accumulate the mess in the first place.
It's all about the
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92 Baking & Snack June 2018 / www.bakingandsnack.com