Dan Malovany

1 week 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.

1 week 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.

1 week 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.

2 weeks 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.

2 weeks 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.