Baking & Snack - March 2021 - 83

EQUIPMENT
HFFS Packaging

It's a Wrap on

Safety
Bakeries going from bulk to single-serve packaging need a
system that maintains quality and keeps pace with production.
by Michelle Smith

T

There's a famous scene in " I Love Lucy " when Lucy is
working at a chocolate factory. She's supposed to wrap
the individual candies moving along a conveyor and
make sure none gets through without the wrap. Of
course, she cannot keep up. They go whizzing by, and
she starts stuffing them everywhere. Hilarity ensues.
It's a scenario any bakery that wraps products individually wants to avoid at all costs. Keeping pace with the production rate is just one of the challenges facing bakeries
converting from bulk to single-serve horizontal form/fill/
seal wrappers to reduce labor and ensure safety during the
pandemic. Some bakeries serving retail, foodservice and
in-store bakeries have had to make the switch.
" When they were supplying restaurants either in totes
or crates or boxes, they didn't actually have to wrap the
product, " said Mark Finneran, United States sales representative, Niverplast. " Now all of a sudden, the pandemic has forced a reassessment of the protection that
end-user wants, whether it's a restaurant or individual consumer. "
Several bakeries have had to shift their focus to react
to shifts in the market.
" Some of them had to make a quick decision on
whether to switch over and do single serve for retail to
make money, " said Angela McDaniel, marketing and
sales coordinator, Formost Fuji Corp. " Because those

that were providing for schools, for big restaurants that
shut down, they had to make a switch to do something
[else] or close down. "
Making the switch means not only keeping up with
the production rate. It requires space and capital to
change or upgrade equipment. The range of products being baked needs to be considered, and the right kind of
packaging material and seal must be chosen while maintaining the high quality and integrity of the product.
" In working with every packaging opportunity, we
rely on the product, the package, the loading, and the
speed-all required information, as drivers to the best
solution possible for our customers, " said Mike McCann,
packaging specialist, Reiser.
Many packaging equipment manufacturers echoed
that same sentiment. It's important to look at the entire
operation from top to bottom, determine each bakery's
needs and resources, and consult the experts to find the
best packaging options.

Muffins, bars, rolls and
other baked foods can
be individually wrapped
using horizontal form/fill/
seal machines.
©Pixel-Shot - stock.adobe.com

The need for speed
One of the first things that must be considered is the production rate and capacity requirements of the bakery's
oven or freezer. Bakeries must also determine whether to
go with a manual, automated or semi-automated system.
Manual labor allows workers to be deployed to feed

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Baking & Snack - March 2021

Table of Contents for the Digital Edition of Baking & Snack - March 2021

Baking & Snack - March 2021 - Intro
Baking & Snack - March 2021 - 1
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