Dan Malovany

Chicago, United States

Executive Editor at Baking Business

Executive Editor at Snac World Magazine

Executive Editor at The Bakery Production & Marketing Newsletter

Dan Malovany is Executive Editor at Baking & Snack magazine.

Featured in: Favicon

bakingbusiness.com Favicon

snacintl.org Favicon

newsbreak.com Favicon

foodbusinessnews.net Favicon

meatpoultry.com Favicon

bakemag.com Favicon

petfoodprocessing.net Favicon

supermarketperimeter.com Favicon

dairyprocessing.com Favicon

snackandbakery.com

Articles

Bakeries need to go with the flow when packaging artisan breads

1 week ago | bakingbusiness.com | Dan Malovany

Co-packers and full-service bakeries that serve the foodservice industry or have a ton of SKUs rely on multiple packaging formats. That can provide a challenge when it comes to the packaging line. However, smaller buns and rolls can be packed in vertical baggers or in a pre-made bag while brioche and other items can be flow wrapped, noted Josh Becker, bakery and confection segment manager, Harpak-Ulma.
Baking crackers with the proper texture

2 weeks ago | foodbusinessnews.net | Dan Malovany

Bakers and snack makers often pair ovens with dryers to create baked snacks and crackers with their desired crispy or crunchy texture. John Price, sales director for Sponer Vicars, a Middleby Bakery company, recommended the hybrid oven that combines direct-gas fired (DGF) thermal heat with high-temperature dryers to remove moisture and bake consistent crackers.
Take the guesswork out of mixing

2 weeks ago | foodbusinessnews.net | Dan Malovany

The trick is in the mix. Get it right, and all goes well. Do it wrong, and say farewell. Fortunately, digital tools provide the critical information needed to prevent errors and wave bye-bye to batches of improperly developed dough. That data, if managed well, becomes especially relevant with today’s ever-widening loss of knowledge due to the workforce gap.
Innovation makes snacks the leader of the pack

2 weeks ago | bakingbusiness.com | Dan Malovany

It’s not exactly a do-or-die situation, but when it comes to snacks, most people just have to have them. In fact, Mondelez International’s latest State of Snacking study revealed that 66% of respondents — and 73% of millennials — agreed with the statement: “I couldn’t live without snacks.” Snacking is also becoming more rampant and is replacing main meals in many cases.
Packaging made easy for sliced artisan breads

2 weeks ago | bakingbusiness.com | Dan Malovany

No matter how they’re sliced, boules, sourdoughs and an entire farmland of country homestyle and crusty artisan breads can wreak havoc in the packaging department. That’s especially true if these loaves are purposely formed to give them a homemade appearance or if they accidentally spent a little too much time in the proofer or fermentation room.
Bakeries explore the new ROI for robotic automation

4 weeks ago | bakingbusiness.com | Dan Malovany

Just a decade ago, only large companies could afford robots, but businesses of all sizes are investing in robotics to address the challenges of finding qualified workers. “The need to place human workers in roles with more added value, combined with the repetitive nature of certain tasks and the safety concerns that come along with many tasks in the bakery, has led a much larger cross-section of bakeries to automate,” observed Felix Pang, robotic solutions specialist, ABI Ltd.
AI impacting robotics faster than other technologies

1 month ago | bakingbusiness.com | Dan Malovany

When it comes to robotics, artificial intelligence (AI) is bridging the gap between people and their robotic counterparts. “AI is like this giant evolving sponge that keeps absorbing critical information based on repetitive human behavior and soon enough, emotional accuracy,” said Jamie Bobyk, marketing manager, Apex Motion Control.
Prehydrating ingredients sets the stage for quicker mixing

1 month ago | bakingbusiness.com | Dan Malovany

Some ingredients take longer to prepare than others during the mixing process. That’s why prehydration has become a much-discussed concept in recent years, especially with the addition of seeds, whole grains and other better-for-you ingredients in premium breads and rolls. “Prehydration is a relatively new concept in the dough mixing world,” said Jim Warren, vice president, Exact Mixing, Reading Bakery Systems.
New tools make robotics finger-picking good

1 month ago | bakingbusiness.com | Dan Malovany

Automation and technology go hand in hand, especially when it comes to the latest generation of end-of-arm tooling (EOAT) for robotics and the baking and snack industries. In fact, 3D printing has enabled companies to customize the way robots pick and place everything from delicate sweet goods to packages of nutritional bars racing down the line at thousands of pieces a minute.
Right size a mixer for now and the future

1 month ago | bakingbusiness.com | Dan Malovany

There’s no horsing around when it comes to buying a new mixer. “You get one opportunity to get the horsepower right, and that’s when you’re sizing the mixers for the first time,” said Terry Bartsch, executive product manager, AMF Fusion, a part of AMF Bakery Systems. “If you miss it, you miss it, so you better get it right the first time. It is the most important discussion that we have with bakers.