Baking & Snack - May 2022 - 82

INGREDIENT HANDLING
THE BAKERIES MOST IMPACTED BY THE
WORKFORCE GAP ARE THOSE RELYING ON
LABOR TO PERFORM BASIC TASKS SUCH
AS SCALING SMALL INGREDIENTS AND
LOADING THEM INTO MIXERS.
a bakery properly, " he observed. " It's become such a
big issue that new investments in ingredient handling
are being considered, whether it's in the bakery or
snack industry. "
Along with preventing downtime through improved
batch consistency, Mr. Pecha said, automating recordkeeping
reduces the risk of recalls while alleviating physical
labor that can improve worker retention.
" This can open the field for choosing operators that
may not be as young, fit or experienced while maintaining
consistency in the production quality and preserved
batch genealogy, " he explained.
Doan Pendleton, president of Vac-U-Max, listed a
litany of other burgeoning supply chain and operational
issues - national driver shortages, production bottlenecks,
rising ingredient costs and higher wages - putBakers
rely on digital
tools and recipe management
systems that
monitor and control
the automated ingredient
handling process
to save on labor and
ingredient costs.
Bühler Group
ting pressure on the bottom line. Controlling production
costs is fueling the drive toward leveraging the efficiencies
from automation in ingredient handling.
" Vacuum conveying of dry bulk powders automates
material handling, alleviating manual lifting, messy
dumping and stair climbing, " he said. " Vacuum receivers
automatically refill process vessels like feeders, mixers or
blenders, and feeder accuracy allows the tweaking of expensive
ingredients, furthering overall production cost
savings. Bakeries also use significant labor resources to
meet sanitation standards. Well-designed ingredient
conveying systems reduce sanitation times and the associated
labor costs and downtime. Production may be
limited by physical human factors in the ingredient handling
element. Automating ingredient loading can allow
production lines to reach their full-rated capacity. "
Mr. Davis said having experienced operators at the
front-end of the production line can't be understated, especially
when it comes to quality control. However, automation
provides technical support for those who don't
have years of experience in the baking industry.
" A batch of dough that's gone bad because you added
too much water, too little flour or some other ingredients
results in money down the drain, quite literally, " he
explained. " The more automation that you can install
to double- and triple-check the weighing of ingredients
82 Baking & Snack May 2022 / www.bakingbusiness.com
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Baking & Snack - May 2022

Table of Contents for the Digital Edition of Baking & Snack - May 2022

Baking & Snack - May 2022 - Intro
Baking & Snack - May 2022 - 1
Baking & Snack - May 2022 - 2
Baking & Snack - May 2022 - 3
Baking & Snack - May 2022 - 4
Baking & Snack - May 2022 - 5
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