Baking & Snack - July 2024 - 63

EQUIPMENT
Pan Bread Processing
Running Strong
High-capacity pan bread lines require top-notch equipment and skilled operators.
by Michelle Smith
B
Bakeries running high-speed bread processing lines
are cranking out millions of loaves each day. As bakers
struggle to keep enough workers and the options for pan
breads continue to expand with more artisan loaves and
better-for-you (BFY) varieties, the pressure is on to produce
loaves quickly, cleanly and consistently.
" When you go to a high-volume line, the most important
thing is to keep the line running and not stop it, "
said Mike Scouten, vice president, sales and customer
service, Stewart Systems and Baker Thermal Solutions,
both part of Middleby Bakery. " People who have a problem
will try to stop the line to fix something, and they
waste more and do more damage by stopping. Keeping
the line running, even if you've got to throw away a couple
of loaves, it's better than if you stop the line because
you're going to be throwing away a whole bunch later. "
Keeping those lines running continuously means coordinating
inputs and managing the processes well.
" Planning of the targeted production combined
with an effective preventative maintenance program is
critical to the performance and life cycle of pan bread
equipment as well as an effective cleaning/sanitation
program, " said Ken Johnson, president, Gemini Bakery
Equipment. " Adequately trained employees and wellthought-out
and managed procedures and processes are
also very important to ensure that the operation is consistent,
predictable and reliable. "
Components of efficient lines
Consistent ingredient input, skilled operators and highquality
equipment with a proven capability for producing
dough products are the keys to a successful highvolume
bread operation, said Johan Laros, managing
director, Royal Kaak North America Inc.
The workers who are involved in operating a highcapacity
production line " need to be skilled in not only
operating the line but also in making proper adjustments
during operation in case needed, " he said.
Andres Lopez, business development manager for
Handtmann Inc., pointed to the importance of accurate
dough portioning and placement in pans.
" With the higher cost of ingredients, the ability to
handle dough so it retains the value of expensive inclusions
has become more and more important as the natuwww.bakingbusiness.com
/ July 2024 Baking & Snack 63
High-capacity bread
lines must be wellcoordinated
to avoid
unplanned downtime.
TP Food Group
http://www.bakingbusiness.com

Baking & Snack - July 2024

Table of Contents for the Digital Edition of Baking & Snack - July 2024

Baking & Snack - July 2024 - Intro
Baking & Snack - July 2024 - 1
Baking & Snack - July 2024 - 2
Baking & Snack - July 2024 - 3
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