Baking & Snack - December 2021 - 56

SNACK PROCESSING
For some baked snack operators, lightening the load
in the mixing department is a good target.
" Continuous mixers are fed automatically using lossin-weight
feeders that limit any changes in dry or liquid
ingredient feeds to less than a 1% variance in ingredient
weights, " Mr. Roesler said. " The systems are recipe-driven,
so operators just need to select a recipe and ensure
the ingredient streams are prepped. The simpler the controls
and changeovers, the easier it is for operations to
run smoothly and limit downtime. "
By feeding a multi-roll sheeter with a continuous mixer,
he added, dough sheets have little variance from the
start of a run to the end.
" For many types of gluten-free doughs or alternative
doughs, moisture levels are critical, and they change after
just a few minutes of mixing, " Mr. Roesler said. " So,
many doughs must be sheeted and cut as quickly as possible
so they can be fed into the oven before moisture
levels change in the dough. "
Searching for a digital advantage
Other snack makers are seeking technology that heightens
other front-of-line process controls to enhance quality
and food safety, as well.
" With the Industry 4.0 revolution, the increased availability
and connectivity of a variety of sensing technologies
means that food producers have more information
than ever before to monitor and optimize their production, "
said Bob Schumann, director of product marketing,
KPM Analytics.
He suggested testing could detect poor or inconsistent
quality of raw ingredients that create production and
quality problems downstream.
" With flour, for example, simple tests which evaluate
the rheological properties of flour and qualities
such as starch damage ensure proper dough forming, "
Mr. Schumann said. " This can greatly improve processing
consistency and reduce waste. In some cases, small
changes can be made in production to account for raw
ingredient variation. "
Kevin Knott, technical sales manager, B├╝hler Inc.,
pointed out that process controls offer greater flexibility,
especially during baking and further down the processing
line.
" Recipe management, humidity control, gap control
and energy monitoring all provide increased capacity
and reduced energy consumption, " he said. " The use of
extensive convection ovens and hybrid ovens, in particular,
increase capacity and reduce energy. "
Teri Johnson, vice president, North America, TNA
Solutions, observed that smart operating systems provide
a more strategic approach to equipment investment
and maintenance in the long term. Control and moni56
Baking & Snack December 2021 / www.bakingbusiness.com
SNACK PRODUCERS SEEK
SMARTER SEASONING OPTIONS
Cutting-edge technology for on-machine
seasoning (OMS) of snacks has surged
over the last several years.
" OMS can bring higher productivity,
reduce changeover time and minimize
waste of base product, finished product,
film waste and even warehouse stales, "
noted Blake Svejkovsky, general manager,
product handling, Heat and Control.
He pointed to newly patented technologies
such as the Accu-Flavor tumble drum,
which comes with automatic feed adjustment
and seasoning control operating
systems that enhance seasoning accuracy.
These tumblers rely on the company's
Revolution OMS 2.0 systems for creating
flavored potato chips, tortilla chips, popcorn,
pork rinds, pretzels and baked snacks.
Teri Johnson, vice president, North
America, TNA Solutions, said tumble drum
and other OMS systems enhance product
consistency and reduce waste. Using
mass-based gravimetric spraying and dry
seasoning controls, OMS systems precisely
weigh the amount of seasoning or oil
required by the pre-programmed recipe.
Using digital controls and data gathering
software, the controls rapidly detect
irregularities and automatically adjust the
flavoring application.
" Digital control systems when integrated
with seasoning and flavoring systems,
place efficiency at the core of these operations, "
Ms. Johnson said.
Reading Bakery Systems (RBS) Omega
Dispensers deliver salt, seeds and more.
With the Omega II Dispenser, fine-grain
toppings such as sugar or cocoa are gravity
fed to a rotating dispensing shaft with
paddles that push them through a mesh
screen and onto the products underneath,
noted Nico Roesler, North American pretzel
and snack equipment sales manager, RBS.
To maintain consistency across the width
of the conveyor, the screen is sized to the
specific type of topping material. A leveling
paddle then rotates through the topping
material loaded into the reservoir above
the dispensing shaft for proper seasoning.
http://www.bakingbusiness.com

Baking & Snack - December 2021

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

Baking & Snack - December 2021 - Intro
Baking & Snack - December 2021 - 1
Baking & Snack - December 2021 - 2
Baking & Snack - December 2021 - 3
Baking & Snack - December 2021 - 4
Baking & Snack - December 2021 - 5
Baking & Snack - December 2021 - 6
Baking & Snack - December 2021 - 7
Baking & Snack - December 2021 - 8
Baking & Snack - December 2021 - 9
Baking & Snack - December 2021 - 10
Baking & Snack - December 2021 - 11
Baking & Snack - December 2021 - 12
Baking & Snack - December 2021 - 13
Baking & Snack - December 2021 - 14
Baking & Snack - December 2021 - 15
Baking & Snack - December 2021 - 16
Baking & Snack - December 2021 - 17
Baking & Snack - December 2021 - 18
Baking & Snack - December 2021 - 19
Baking & Snack - December 2021 - 20
Baking & Snack - December 2021 - 21
Baking & Snack - December 2021 - 22
Baking & Snack - December 2021 - 23
Baking & Snack - December 2021 - 24
Baking & Snack - December 2021 - 25
Baking & Snack - December 2021 - 26
Baking & Snack - December 2021 - 27
Baking & Snack - December 2021 - 28
Baking & Snack - December 2021 - 29
Baking & Snack - December 2021 - 30
Baking & Snack - December 2021 - 31
Baking & Snack - December 2021 - 32
Baking & Snack - December 2021 - 33
Baking & Snack - December 2021 - 34
Baking & Snack - December 2021 - 35
Baking & Snack - December 2021 - 36
Baking & Snack - December 2021 - 37
Baking & Snack - December 2021 - 38
Baking & Snack - December 2021 - 39
Baking & Snack - December 2021 - 40
Baking & Snack - December 2021 - 41
Baking & Snack - December 2021 - 42
Baking & Snack - December 2021 - 43
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Baking & Snack - December 2021 - 46
Baking & Snack - December 2021 - 47
Baking & Snack - December 2021 - 48
Baking & Snack - December 2021 - 49
Baking & Snack - December 2021 - 50
Baking & Snack - December 2021 - 51
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Baking & Snack - December 2021 - 53
Baking & Snack - December 2021 - 54
Baking & Snack - December 2021 - 55
Baking & Snack - December 2021 - 56
Baking & Snack - December 2021 - 57
Baking & Snack - December 2021 - 58
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Baking & Snack - December 2021 - 60
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Baking & Snack - December 2021 - 62
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