Struggling with dough shrinkage or excessive scrap in high-speed pizza lines creates significant efficiency bottlenecks. Rather than relying solely on traditional sheeting, utilizing a combination of mechanical rounding and thermal pressing could offer a streamlined solution for consistent, high-quality crusts without the waste associated with rework.
Industrial bakeries frequently face a conflict between production capacity and available floor space, while rising energy costs threaten profit margins. Traditional tunnel ovens often dominate plant layouts and bleed valuable thermal energy through extensive external surfaces. Vertical baking technology offers a compact solution that could significantly reduce heat loss while optimizing the production footprint.
Relying on manual tray loading creates inevitable bottlenecks that slow down the entire line; causing irregular spacing and wasted potential. Automated panning solves this by synchronizing dough placement with conveyor speed, ensuring perfect alignment without human intervention.
MTTR: The “Bounce Back” Metric In the reliability world, everyone loves to talk about Mean Time Between Failures (MTBF). It’s the metric that says, “This oven typically runs 5,000 hours without an issue.” That’s a great stat for purchasing managers. But for those of us on the floor, the metric that actually saves the shift…
Learn how shrinkflation impacts industrial baking. We explain why manufacturers reduce product sizes to manage rising flour and energy costs.
Running a retail bakery often means choosing between burnt-out staff or stale bread. High turnover and rising food waste are squeezing margins tight. But what if your oven could talk to your shelves and a robot handled the heavy lifting? The Bakisto system might just be the “set it and forget it” fix the industry has been waiting for.
When demand begins to outpace production levels, the first instinct for a mid-sized baker might be to invest in high-capacity mixing and a state-of-the-art oven. However, a key process that can cause throughput numbers to refuse to budge might often be overlooked: the depanning station.
In a recent talk with Bernardo Zermeño from Rexfab, we discussed how this reliance on manual labor becomes a hidden barrier to scalability, capping ROI at the limit of human dexterity.
High-protein extrusion has a “glass ceiling”; or rather, a glass wall. Pushing protein past 70% typically creates products with a vitreous, rock-hard texture that shatters rather than crunches. New patent applications from General Mills reveal a dual-strategy (flattened and puffed) to break this barrier, using sodium caseinate and matrix disruptors to achieve high loads without the jaw-breaking bite.
Uptime Assurance (often called an Uptime Guarantee) is a commitment made by a service provider that their system will be operational and accessible for a specific percentage of time. If they fail to meet this promised time, they usually owe you a penalty, typically in the form of a refund or credit on your bill….
When dough is frozen, water within the matrix forms ice crystals through a process called nucleation. These crystals can grow larger if the freezing is slow, leading to structural damage.