
Quality control (QC) and quality assurance (QA) is vital in the snack and bakery world. Checkweighers, scales, metal detectors, X-ray systems, and vision systems all help products land in consumers’ hands-free of defects.
Dough handling can be a dangerous, demanding job. Risks to worker safety, coupled with the increasing pressure to provide conserve costs while delivering quality, are making automation appealing, and efficiency necessary, when selecting bakery equipment. The following dough handling solutions offer balance worker safety with other necessities.
Robotics and automation are changing the snack and bakery production landscape by providing a more consistent product, improving workplace safety, and freeing up employees for other tasks. The technology allows bakeries to run production lines at faster speeds and with more accuracy than ever before while taking up less space.
The evolution of palletizing is linked to robotics. In fact, robotic palletizing of flexible bags in snack and bakery plants is a reliable way to handle variations in weight. Modern robotic palletizers also can be equipped with programmable HMI (human-machine interface) and end-of-arm-tooling (EOAT) that allow manufacturers to quickly switch between a variety of bag sizes, weights, and materials.
On the podcast, Jenni Spinner, chief editor, Snack Food & Wholesale Bakery, welcomes guests from across the industry, including leadership from top snack and bakery companies, emerging entrepreneurial brands, and supporting organizations like AIB International, American Bakers Association, American Society of Baking, BAKERpedia, BEMA, Grain Foods Foundation, and SNAC International, among others.
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