Baking & Snack - May 2020 - 88

INGREDIENT HANDLING

TRACKING THE EXPANDING INGREDIENT LIST
Ever-present in every bakery is the importance of food
safety, and this starts at ingredient storage and handling.
As bakeries expand, it's important that ingredients
are traceable in compliance with the Food Safety
Modernization Act.
"Most bakers require information to reconcile delivery
receipts, ingredient usage, storage quantities, costing,
reorder points and traceability," said Norm Searle, sales
and marketing, GOE/Amherst Stainless Fabrication.
Recipe management and control goes a long way to help
bakers keep track of ingredients as they move through the
supply chain.
"Designing an integrated mechanical and automation
solution that is expandable offers real benefits to the bakers
and other food processors," said John Hunter, sales account
manager, bakery and ingredient handling, B├╝hler Group.
Zeppelin Systems USA's Tracemat ensures not only
a weighing precision of 1 gram but also reliability and
traceability. Operators set the acceptable weight tolerances
for each ingredient when programming the recipes, which
keeps the system weighing minor ingredients accurately.
"Once the operator has weighted all the ingredients
of the recipe and finished the operation, a printer prints
a barcode label," said David Rodrigues, regional sales
engineer, Latin America, Zeppelin. "This label contains all
the necessary data to trace the whole process: ingredients,
specific weight, real executed weight, time of recipe
composition, name and code of operator, and so on."
With more allergens and certifications at play, bakeries
will need to consider using separate dosing groups to help
keep down the possibility of cross-contamination.
"Key requirements in a modern ingredient handling
system include food safety systems, ingredient traceability
and product interlocking to reduce the risk of cross
contamination," Mr. Hunter said.

outside or under temporary shelters.
"Probably about 75% of the storage can be placed
anywhere," Mr. Adams said. "The heart of the system
is the blower, whether you're doing a vacuum pressure
system or a pump for liquid ingredients, and all of that
can sit outside with the storage vessel."
For outdoor storage, bakers should consider a concrete pad as a foundation for the silo and ancillary
equipment. A good drainage system allows rain and
snow to run away from the equipment.
"We see a lot of older indoor silo solutions that
take up interior space," said Pieter Van Hoecke, business development, North America, Spiromatic. "Often
these have been selected to avoid outdoor storage that
exposes the silos and their contents to extreme temperature fluctuations."
Highly insulated outdoor storage solutions like
glass reinforced polyester (GRP) can provide safe and
hygienic storage outside. They also help bakers comply
with National Fire Protection Association standards
for avoiding dust explosion risks.
Electrical, compressed air and other utilities will
also need to reach the bulk storage and delivery system, and the delivery system needs to reach into the
bakery and the delivery point. Here is where constraints can come into play.
"There are physical limitations as to how far we can
travel, so if you have to put the silo at the other end
of the parking lot, you will probably have to put in a
smaller intermediate storage facility along the way,"
Mr. Adams explained.
If the bakery has a footprint restriction, even outside, ingredient handling systems have the flexibility
for bakers to get creative with placement.
"Fortunately, there can be a fair amount of flexibility in where equipment is located," Mr. Stricker said.
"As long as we can stay within acceptable distances
we can remotely locate equipment and still maintain
precise accuracies. Suppliers are often accustomed to
working with space constrained facilities, so we have
developed equipment designs that allow us to maximize the spaces available to us. This is especially true
when working in older bakeries."
Equipment suppliers can get creative when it comes
to designing a bulk storage unit to fit in the allocated
space, whether that's going vertical or using a horizontal silo or smaller bins.
"A good workaround for tight space is putting
the bulk systems in first but outside and then have
it delivering to smaller bins that can be strategically
Recipe control systems not only can ensure accuracy but
also make ingredients traceable after the product is finished.
Zeppelin Systems USA

88 Baking & Snack May 2020 / www.bakingbusiness.com


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