Tuesday, March 3 11:10 AM - 11:45 AM
The Baking Line of the Future Today
In recent years there have been advances in various areas of the bakery that if embraced by a single bakery would result in The Bakery of the Future. These advances include:
Ingredient batching and transfer that virtually eliminates ingredient batching as a process variable. Advances in ingredient formulation and delivery systems can provide a bakery that "dust free" by design.
Mixing and dough hydration technology that improves yield and shelf life stability.
The output and consistency of dividing and sheeting technology has improved greatly during the past 10-years, doubling in output. And sheeting technology has expanded into bread and rolls production, producing high speed and efficient makeup lines.
Improvements in the design and thermal efficiency of ovens has produced greater bake consistency, resulted in ovens with reduced bake times, and reduced operational costs.
"Green" process methods are available that can reduce a bakery's carbon footprint. There is also a growing awareness of the benefit of marrying the facility and process designs to achieve a bakery that is clean, compliant, and efficient by design.
Using a question and answer format, the panel will explore each of these areas; the application of which culminates in the bakery of the future. A bakery that has a dust free environment, produces substantially improved yields, has reduced labor and utility costs, achieves improved product consistency, and that meets Good Manufacturing Practices and is Food Safety compliant by design. A score card will be maintained throughout the discussion that compares the bakery of tomorrow against the process statistics cited in the last two editions of Plyer.
Oven/Thermal: Damian Morabito, Topos Mondial
Facility: Barry Rogers, The Austin Company