Related Articles
The following articles are located on different industry websites as referral resources only.
Increasing Flexibility In Batter Depositing
March 2020 AMF Tromp Unimac Depositors come with interchangeable depositing heads suitable for large or small products, including cookies, batters, meringues, éclairs, gluten-free bread, choux-paste and more on high-speed lines. This technology solves one of the biggest challenges for depositing: pan configuration.
‘Since Sliced Bread’ Addresses Falling Bread Sales
January 2020 For the past 50 years, sliced bread — specifically enriched white bread — has struggled to maintain sales. Some years, sales are flat, and in other years it’s a straight decline.
Baking & Snack: A How-To Guide for Running Artisan Bread on Traditional Lines
January 2020 “Consumers are seeking greater variety and personalization in all aspects of life, including food,” said Bruce Campbell, executive product manager, AMF Bakery Systems. “The typical sandwich shop or quick-service restaurant needs to offer a variety of premium bread and roll products and appeal to consumers’ changing preferences.”
Baking & Snack: Three Ways Hybrid Ovens Help Bakers Hit Production Targets
November 2019 At its simplest, a hybrid oven combines different types of heat transfer in one oven. “A hybrid oven is a combination of technologies that allows for the exact point in the baking cycle to remove moisture,” said Dennis Kauffman, director of thermal systems, AMF Bakery Systems. “A hybrid oven can exactly duplicate the heat flux curve most beneficial for a specific product.”
Baking & Snack: Rising To New Heights
October 2019 For centuries, flatbreads have been a cultural phenomenon across the globe… AMF Bakery Systems designs its flatbread lines for current and ongoing operational needs. “Our customers are requiring production equipment be designed with future growth and flexibility in mind,” said Clint Adams, Director of Sales US & Canada. “The markets are changing so fast that space may need to be reserved for future processes such as fermentation rooms, increasing resting and additional makeup options.”
Baking & Snack: Dividers Match Absorption Rates To Safeguard Dough
October 2019 The biggest hurdle with dividing a diverse portfolio is the range of absorptions. Automation not only allows dividers to cut more accurately, but it also helps them handle a wide variety of doughs.
Baking & Snack: Slaying Bread Slicing Errors
October 2019 Sometimes it’s important to read between the lines, especially when it comes to bread and bun slicing. If slice thickness is uneven, bakers should look beyond the likely culprit – the blades. That’s because other factors contribute to inaccurate slicing and waste in and after the slicer.
Baking & Snack: Picking Up The Pace of Artisan Bread Production
October 2019 It was a big trend that stood out at the International Baking Industry Exposition (IBIE), held in Las Vegas last month: artisan bread production. It’s an area where consumers are pushing demand for crafted, fermented products that feel handmade.
Baking & Snack: DIVIDED by SPEED
September 2019 Faster production lines don’t mean bakeries have to give up on accurate scaling or product quality. Today’s dividers achieve both.