Baking & Snack - May 2020 - 94

INGREDIENT HANDLING

Left: Oversizing a storage
system enables bakers
to grow into the
exisiting capacity.
Fred D. Pfening Co. Right:
Using super sacks and
indoor bins enables cost
savings from buying
ingredients in bulk before
investing in silos.
Gemini Bakery Equipment/
KB Systems

ficiently use the space. Those pre-weighed ingredients
can catch a ride with the bulk ingredients to be added ...
even the ones that require small, precise weights.
"Occasionally highly functional ingredients such as
enzymes are dosed directly to the mixer from the feeder
and can be dosed in small quantities with high accuracy,"
Mr. Hunter said. "This can be designed with a bag tippingstation remotely located, pneumatically transferring the
ingredients to a feeder located directly above the mixer."
As bakers consider which minor ingredients to automate, Spiromatic offers a special algorithm to sort out
which ones are worth automating first as a way to optimize handling efficiency.
"It's not always or only the big volumes of ingredients
that need to be considered but also the ones with the
highest frequency of dosing," Mr. Van Hoecke said.

Future planning
While there are strategies and workarounds to find expansion for ingredient handling in the margins of a
plant, the bakery ideally would have planned for expansion and has the space. As a company expands its ingredient handling system, that is a good time to look even
further into the future.
"Most equipment and systems can be supplied with
features that allow for inexpensive future additions
that can greatly expand the capacities of the system,"
Mr. Stricker said. "This does require some future
thought from the customer so that we can strategically
apply those features."
Designing a system so that it is easy to add ingredient

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

capacity or feed ingredients to future production lines is
a common strategy for making growth easier and more
cost effective.
"Anytime KB Systems designs a system, we configure
it for future expansion," Mr. Murphy said. That includes
space to accommodate more storage units, whether indoor bins or outdoor silos, as well as designing the conveying system to easily incorporate more weigh hoppers.
When installing silos, planning for the future looks
like pouring additional concrete to create a slab to hold
future silos to cut down on construction costs as the
bakery grows.
"Others may intentionally oversize their conveying
systems knowing they will need that capacity in the future," Mr. Kartlick said. "It usually comes down to how
confident they are in knowing they'll need the additional capacity in the future and be willing to pay for some of
that flexibility with today's investment."
Planning in this way and investing appropriately allows bakers to save money and time down the road
when they are ready to expand their operations again.
While the economy and business can be unpredictable at
times, Mr. Adams suggested a more optimistic approach.
"You have to assume that you never are going to want
less out of the system," he said. "Population is growing,
and you want your business to grow; you want to be
more effective and efficient at manufacturing the product. If you think you're going to need X, go ahead and
design for 2X and be prepared to always be able to fill
that demand."
Then, bakeries will always be ready to grow.

*


http://www.bakingbusiness.com

Baking & Snack - May 2020

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