Baking & Snack - November 2023 - 75

EQUIPMENT
Mixing
Tight control at the beginning of the baking process avoids problems down the line.
by Michelle Smith
B
Bakery doughs that are not mixed well or are too hot
when they move to the next steps of development are
going to create problems later. It's crucial for them to
be in good shape at the beginning to ensure top-quality,
consistent baked goods.
Challenges with finding and keeping skilled workers
in bakeries are not helping, which means bakers
are looking for equipment that is easier to operate and
maintain. And everyone wants to improve throughput.
" Quality labor is harder and harder to find. It's not
because people aren't hard workers. There are just more
opportunities for young people to be employed doing
many different things, " said Jim Warren, vice president,
Exact Mixing, a Reading Bakery Systems company. " The
bottom line is No. 1, labor is hard to find, but No. 2, it's
going to be much more expensive. "
That's why bakers are looking for processes that require
less labor. Some recent advances and others that
have become tried-and-true tools are available to help
bakers find their optimal mixing solutions and solve
common problems.
" There is a desire to have fully automated systems
where limited human supervision is required during
production, " said Shawn Hasley, director of food system
sales and services, Zeppelin Systems. " This ensures optimized
production with greater efficiency. "
Fast and efficient throughput
All bakers are looking to improve throughput, although
that can be challenging depending on the equipment
they have in-house. Bakeries cannot generally snap up
the latest machinery as soon as it's available.
" One of bakeries' most crucial challenges revolves
around balancing product quality and production efficiency, "
said Mélanie Gay, marketing manager, VMI. " It's
about ensuring that baked goods consistently meet the
mark in terms of taste, texture and appearance, particularly
for those items that demand precise control over
factors like temperature and pressure while ensuring
optimal food safety. Quality criteria are crucial but must
always be considered in the context of productivity and
output goals, as this fundamentally impacts cost efficiency
and overall profitability. "
With lack of labor changing the way baking compawww.bakingbusiness.com
/ November 2023 Baking & Snack 75
Bakeries are
not only cooling
bowls but are
also employing
refrigerated
agitators to keep
doughs cool.
Shaffer Mixers
http://www.bakingbusiness.com

Baking & Snack - November 2023

Table of Contents for the Digital Edition of Baking & Snack - November 2023

Baking & Snack - November 2023 - Intro
Baking & Snack - November 2023 - 1
Baking & Snack - November 2023 - 2
Baking & Snack - November 2023 - 3
Baking & Snack - November 2023 - 4
Baking & Snack - November 2023 - 5
Baking & Snack - November 2023 - 6
Baking & Snack - November 2023 - 7
Baking & Snack - November 2023 - 8
Baking & Snack - November 2023 - 9
Baking & Snack - November 2023 - 10
Baking & Snack - November 2023 - 11
Baking & Snack - November 2023 - 12
Baking & Snack - November 2023 - 13
Baking & Snack - November 2023 - 14
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Baking & Snack - November 2023 - 16
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Baking & Snack - November 2023 - 18
Baking & Snack - November 2023 - 19
Baking & Snack - November 2023 - 20
Baking & Snack - November 2023 - 21
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Baking & Snack - November 2023 - 25
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Baking & Snack - November 2023 - 29
Baking & Snack - November 2023 - 30
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Baking & Snack - November 2023 - 33
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