New and updated software suites available today help snack and bakery companies efficiently manage any supply-chain or finished-product traffic traveling in and out of the warehouse. Companies benefit from this software because their facilities always have what they need for production runs on hand at any given time, there's no lag in ingredient ordering.
Introducing a new way to cool electrical enclosures. Pfannenberg’s PKS Series Air to Air Heat Exchangers use a revolutionary next generation cooling technology (Pfannenberg Kinetic System) that out-performs conventional heat exchangers.
The ancient Greek philosopher Heraclitus was known for his central belief that change is constant, a point clearly illustrated by the fantastic innovation seen across every bakery category today. Yet bread is the oldest form of food known to humankind, dating back thousands of years. And we still eat it today.
Third-party logistics (3PL), the use of a third-party business to outsource elements of a company's distribution and order fulfillment services, can help snack producers and bakeries deliver their products more effectively. 3PL providers specialize in integrated warehousing and transportation services that can be customized to meet customers' needs based on market conditions.
Snack and bakery companies frequently need to design and outfit their facilities with ventilation systems to address issues like food and worker safety and avoid cross-contamination.
Companies who make dough handling equipment like dividers, depositors and rounders say their customers want equipment that provides safety and sanitation, automation and the resulting labor savings, gentler handling of dough, and the flexibility to run a mix of high-throughput, and smaller, niche lines, depending on the job.
So you plan on implementing lean manufacturing at your plant, and you wonder what impact it will have on your culture. It will have a huge impact. If it doesn't, you did not successfully roll out lean.
Praxair, Inc. has announced that it has developed a new liquid nitrogen injection cooling technology in response to customer requests for improved cooling options for pneumatically conveyed dry ingredients.
More companies across the food industry have been transitioning to software systems versus paper to manage sanitation scheduling, processes and documentation. This allows them to integrate with sanitation standard operating procedures (SSOPs) and also help improve food safety. They can also help better coordinate regular facility maintenance tasks.
Bakery snacks, including key segments like pastries, doughnuts, muffins, snack cakes and more, remain a staple in Americans' snacking routines. Whether shoppers are looking for an indulgent snack or a better-for-you item, there's something for everyone.