Michelle Smith

2 days ago | bakingbusiness.com | Michelle Smith

NEW ORLEANS — Consumers are looking for new and exciting foods and experiences in their meals, and while chasing trends can be a good way to engage with them, it should not be the end goal, suggested Maeve Webster and Mike Kostyo with Menu Matters, who presented a talk at the International Dairy Deli Bakery Association (IDDBA) conference, which was held June 1-3 in New Orleans. “None of us should be considering a trend the end solution,” Webster said.

1 week ago | bakingbusiness.com | Michelle Smith

As Jim Zakian, executive vice president and CraftMark Bakery co-founder led a tour around the Indianapolis bakery, the expertise and thought he put into the facility was evident as he explained the how and why behind the bakery’s design. “Each room is independent,” he said. “They are made of refrigeration panels, so they’re sealed walls, sealed walk-on ceilings. Each room has two air handling units so we draw fresh air from the outside.”Rooms are kept at the right temperature for each product.

1 week ago | bakingbusiness.com | Michelle Smith

As Americans gear up for summer, that means firing up the grill and throwing on some hamburgers, hot dogs and brats. The National Hot Dog and Sausage Council estimates that Americans eat about 20 billion dogs each year. For hamburgers, it’s an estimated 50 billion each year. That’s a whole lot of buns and rolls that bakers are cranking out each year, and it’s not just the conventional ones.

1 week ago | bakingbusiness.com | Michelle Smith

Bakers now have a number of ways to ensure changeovers on bun and roll lines are easier than ever. But it is still challenging to switch from one product to another as bakers want to keep lines moving constantly. “Automated recipes and toolless equipment help streamline changeovers, which are essential to keep lines running efficiently amid growing product variety,” said Bruce Campbell, vice president of dough technologies, AMF Bakery Systems.

1 week ago | bakingbusiness.com | Michelle Smith

Running the best bun and roll lines means keeping up with maintenance and proper cleaning on lines. “It is essential that maintenance and cleaning staff perform the right actions at the right times,” said Maarten van der Coer, sales director, Verhoeven Bakery Equipment Family. “Periodic maintenance and thorough cleaning are crucial to ensure high efficiency and longer line life.