Baking & Snack - October 2020 - 61

propriate equipment that will meet the
needs of the ingredients being scaled.
The ingredients being used, the
ranges of weights for each and the tolerances will all impact system design.
Bakers also must consider required
batch cycle times and total ingredient
usages per shift/day. It's also important
to define exactly what constitutes a minor or micro ingredient. Typically, minor ingredients are those that require a
batch draw of more than 50 to 500 lbs.
"It is typical to achieve around a 1%
tolerance on minors, which means
you are typically looking at a scale and
equipment that can read in increments
of 0.1, 0.2 or 0.5 lbs," Mr. Drew said.
Micro ingredients, requiring a
batch draw of less than 50 lbs per
batch, demand even tighter accuracy
that can only be achieved with precision load cells and strain gauges that
can read in 0.01, 0.001 or smaller increments, Mr. Drew explained.
These tiny amounts require specifically designed equipment. Equipment
designed to scale and transfer large
amounts of flour will not be able to accurately scale a small amount of baking powder.
"Accuracy can be achieved provided the properly sized equipment
is used for a given ingredient," said
James Toole, product manager, bulk
handling systems, Gemini Bakery
Equipment/KB Systems. "The design
of the weighing and metering equipment is a critical part of achieving the
accuracy required."
Having the appropriate scale is of
the utmost importance when trying to
get accurate weighing with such small
measurements.
"For this reason, we will select a
number of different size scales for
a system that are suitable to deliver
scaling accuracy for the major, minor
and micro ingredients so that all the
ingredients are weighed with similar
design accuracy, even though the addition levels may differ significantly,"
said John Hunter, sales account manager, B├╝hler Group.

THE INGREDIENTS BEING USED, THE RANGES
OF WEIGHTS FOR EACH AND THE TOLERANCES
WILL ALL IMPACT THE SYSTEM DESIGN.

www.bakingbusiness.com / October 2020 Baking & Snack 61


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Baking & Snack - October 2020

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