Baking & Snack - March 2021 - 86

HFFS PACKAGING

SOME BAKERIES HAVE HAD TO SHIFT THEIR
FOCUS BECAUSE OF THE PANDEMIC. CERTAIN
AREAS OF THE INDUSTRY HAVE THRIVED
WHILE OTHERS HAVE STRUGGLED.

Your Premier Provider of Solutions
for Baking & Snack Production

AUTOMATION, BATCHING & WEIGHING SPECIALISTS

SOLUTIONS:
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Packaging materials and seals

Minor/Bulk Ingredient Systems
Semi-Auto " Kitchen Systems " w
Bulk Bag Discharging / Filling Systems
Material Weighing
Automation Including:
* Pneumatic Conveying
* Batching

" Whether it's elevation changes
or longitudinal direction changes, it
slows the rates down, " said Richard
Kirkland, president, LeMatic Inc.
When installing new equipment,
bakeries must also account for
proper training. Mr. Kehrli pointed
out that there is a learning curve
when moving to HFFS machines
because they run much faster than
bulk, are more complex and require
more precision maintenance.
" Cleaning and sanitation is much
simpler on bulk than retail, so they
need to be aware of sanitary design
principles and cleaning because it's
more equipment and more product
handling, " he said.
Handling and cartoning individually wrapped items that were
previously sold in bulk pose new
challenges and may require more
advanced secondary technology
such as top loading, said Andreas
Schildknecht,
global
product
manager robotics and bakery,
Syntegon Technology.

* Liquids / Dry Products
* Mixing

ANALYZE

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We interview your staff to
determine the goals of your project.

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SYSTEMS CAPABILITIES:
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Dry/Liquid Handling
Bulk Inventory Management
Material Handling/Usage
Weighment Control
Production Records
Ingredient Lot Tracking
Barcode/RFID Scanning
Mixing Control
MS SQL Server DB
Business Software Interface
Remote Supervisory Control

1-815-625-0852
86 Baking & Snack March 2021 / www.bakingbusiness.comwww.sterlingcontrols.com

To maintain the product quality
and shelf life, bakers need to choose
the right packaging materials and
label products correctly. Products
that are tightly packed protect
items better, Mr. Schildknecht said.
Material choices include clear and
laminated, standard, biodegradable,
compostable or paper packaging.
Several factors must be weighed.
" What shelf life are you looking
for? Are you looking for a barrier
type material in your FFS, or do you
need something that's breathable? "
Mr. Finneran asked. " You want
something maybe that's vented to
allow steam or moisture to escape
the product if it's a fresh product
that's still cooling. "
Products must also be correctly
labeled, and the rules are different for foodservice versus retail.
Retail packs may need to include
a logo, bar codes and nutritional


http://www.sterlingcontrols.com http://www.bakingbusiness.com

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
Baking & Snack - March 2021 - 2
Baking & Snack - March 2021 - 3
Baking & Snack - March 2021 - 4
Baking & Snack - March 2021 - 5
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