Baking & Snack - February 2025 - 82

EQUIPMENT CRACKER & BAKED SNACK PROCESSING
Bakers and snack makers
often pair ovens with dryers
to create baked snacks and
crackers with their desired
crispy or crunchy texture.
BAKE MORE,
BAKE BETTER WITH
IPCO STEEL BELT
TECHNOLOGY
Our solid and perforated steel belts have helped
bakeries produce premium quality products for
almost 100 years. Flat, straight, durable and easy
to clean, they provide a baking surface that's ideal
for everything from rich, chewy all butter cookies to
traditional biscuits and crackers.
The other reason for choosing IPCO is our global
service capability, providing the reassurance of
premium productivity too.
High productivity wide belts up to 3500 mm.
Maximum versatility - bake more on an IPCO
steel belt.
Energy efficient - lighter belt means lower
carbon footprint.
Belt only or full range of conveyor components.
Installations, upgrades (mesh replacement),
repair, maintenance and spare parts.
Read more at ipco.com/bake
Bakers may need to use additional topical oil so that
salt and seasonings adhere properly to crackers and
baked snacks.
Another common cracker seasoning system features a
slurry spray system to apply blended formulations of oil
or water with dry seasoning.
Norm Searle, sales and marketing, GOE/Amherst
Stainless Fabrication, said manufacturers face several
challenges with seasoning, especially when it comes to
BFY baked snacks. They include heat sensitivity, flavor
distribution, allergen cross-contamination and the use
of viscous or specialized ingredients. He recommended
using a customized dispensing design, temperaturecontrolled
systems and enhanced cleaning protocols to
resolve these issues.
To add a burst of flavor to baked snacks while maintaining
a healthy nutritional profile, Searle suggested
bakers try bold flavors and precision spraying of healthier
fats and natural ingredients.
Sanitation can be an issue when it comes to seasoning.
Nanney said Heat and Control offers its new
Symphony Seasoning System with patent-pending
technology that draws airborne seasoning through the
product stream to capture and keep it on the products
and prevent it from escaping outside the coating drum.
Manufacturers don't need a locksmith to crack the
code in the cracker and baked snack market. Rather, the
key involves incorporating the latest advances in technology
into an already proven process.
*
82 Baking & Snack | february 2025 | bakingbusiness.com
Heat and Control
http://www.ipco.com/bake

Baking & Snack - February 2025

Table of Contents for the Digital Edition of Baking & Snack - February 2025

Baking & Snack - February 2025 - Intro
Baking & Snack - February 2025 - 1
Baking & Snack - February 2025 - 2
Baking & Snack - February 2025 - 3
Baking & Snack - February 2025 - 4
Baking & Snack - February 2025 - 5
Baking & Snack - February 2025 - 6
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Baking & Snack - February 2025 - 8
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