Banner-Day Bakery Solutions

Operating Performance

As we have highlighted in previous articles, the world of the baker has changed dramatically over the years.  From what was generally baking a single recipe (white bread) 24/7, has changed to a variety of recipes driven by the changing demands of the consumer, a highly competitive market, and increasing cost/profitability pressures.

In Part 1, we highlighted that typically bakeries measure the temperature of product as it exits the oven. However, all factors shared in Part 1 are important in producing optimum bread quality and in that exhibit (reproduced here), we showed the importance of the correct profile shape and its relationship to quality.

In some corners of the baking industry, moles may not have the best reputation. However, reality suggests they can be very useful and valuable when used correctly, and regularly, as a measurement tool integrated into the operation of the baking process.

The season of bad weather is slowly subsiding and depending on where you are located you may have been experiencing power outages, interruptions or spikes/surges at your baking facility. This article is an effort to briefly address these situations that you are facing.

 The common industry temperature control system allows an oven zone to add/subtract heating capacity in order to prevent significant temperature under- and over-rides. However, due to its temperature-only control basis, true precision is not achieved.