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Food Processing
July 2013
Kevin T. Higgins
Bakery Throughput Demands Can Be Met With Easier-To-Sanitize Equipment Time spent cleaning is time not producing, but higher hygienic standards for bakeries need not mean a drain on throughput. mark for My Articles similar articles
Food Engineering
May 1, 2008
Steve Bjerklie
Special Supplement: Conveyor Systems Control Plant Flow A clean, efficient conveying system establishes the overall health of the operation; a weak system can put the entire plant at risk. mark for My Articles similar articles
Food Engineering
February 1, 2008
Kevin T. Higgins
Tech Update: Mixers Migrate to Continuous Processing For many products, batch processing begins at a mixer. Thanks to technological advances, continuous mixing systems are making batch an option, not a necessity. mark for My Articles similar articles
Food Processing
September 2012
David Phillips
Snack Facilities Tighten Up Hearthside Food Solutions is a case history in keeping up with the complexity of snack manufacturing. mark for My Articles similar articles
Food Processing
August 2012
David Phillips
The Search For The 'Ideal' Conveyor 'Ideal' is whatever suits your needs, but all conveyors strive for sanitation and efficiency. mark for My Articles similar articles
Food Engineering
October 1, 2008
Wayne Labs
Tech Update: Thermal Processing In a perfect world, the amount of fuel converted into energy to heat a process would be totally applied to a product, whether it's baking bread, frying chicken or drying a cranberry slurry. Unfortunately, energy losses abound in thermal processes. mark for My Articles similar articles
Food Processing
August 2013
Kevin T. Higgins
Conveyor Upgrades Now Focusing More on Food and Plant Safety Regardless of the product being made, conveyors move it through processing and packaging, and the conveyors used in food plants are being upgraded. mark for My Articles similar articles
Food Processing
January 2007
Mike Pehanich
New Places to Look for Energy Savings Lowering pressures, plugging air leaks and updating your motors can have a huge impact on your plant's energy efficiency. mark for My Articles similar articles
Food Engineering
March 1, 2005
Kevin T. Higgins
Fab Food Plant: Higher Appraised Value Building a food plant is a little like gem polishing: the finished product's value depends on the talent and expertise brought to bear. And lot of polishing and engineering elbow grease went into Kar's Nuts Inc.'s latest gem -- a 131,000-sq.-ft. building in Madison Heights, MI. mark for My Articles similar articles
Food Processing
June 2012
David Phillips
Mixers Blend Power and Dexterity Mixing equipment offers added efficiencies and pharma-grade hygiene. mark for My Articles similar articles
Food Processing
March 2008
Mike Pehanich
Turning up the heat in thermal processing Energy costs are forcing innovations on the traditional cooking processes. mark for My Articles similar articles
Food Processing
March 2013
David Phillips
Modern Expectations For Breakfast Foods Present Challenges For Plant Operations Teams Plant managers wrestle with realities where the need for innovation mingles with the need for productivity. mark for My Articles similar articles
Food Processing
September 2010
Bob Sperber
Note to Snack Foods: Get Well Soon Twin-screw extruders are key as processors crank out better-for-you 'salty' snacks. mark for My Articles similar articles
Food Processing
August 2012
David Phillips
Mixing Innovations Keep Beverages Flowing As beverages get more complex, processing plants must deal with expensive, problematic ingredients. mark for My Articles similar articles
Food Engineering
May 3, 2007
Kevin T. Higgins
Old Fashioned High Volume Food processors insist on maintaining product attributes when evaluating new cooking systems. New technology meets old needs while boosting yield and throughput. mark for My Articles similar articles
Food Processing
March 2008
Trends in mixing and blending As food ingredient trends go, so go trends in equipment. mark for My Articles similar articles
Prepared Foods
December 1, 2005
Rising to the Top Enzymes and dough conditioner systems for baked goods and snacks. mark for My Articles similar articles
Food Processing
April 2010
Bob Sperber
Meat and poultry: Make it fast, keep it safe Amid recession, recalls and regulations, plants make strides to marry safety with efficiency gains. mark for My Articles similar articles
Food Processing
May 2009
Equipment Round Up: Conveying May's Equipment Round Up focuses on conveyors. mark for My Articles similar articles
Food Processing
March 2012
David Phillips
Food Production Motors Running High and Dry Stainless motor housings are among the most important features for food and beverage processors with efficiency coming in close behind. mark for My Articles similar articles
Food Engineering
September 5, 2007
Kevin T. Higgins
A Higher Sanitary Bar From the machines to process food and beverage to the floors they rest on, the sky's the limit when it comes to sanitary design in today's plants. mark for My Articles similar articles
Food Processing
January 2005
Kantha Shelke
Healthful flour alternatives Modern manufacturing practices are practically built around flour, making it a difficult ingredient to substitute for in the production of low-carb and low-glycemic foods. And while there are many healthful alternates to flour available, food formulators are finding they often demand compromise. mark for My Articles similar articles
Food Engineering
August 1, 2008
Wayne Labs
Dry Processing Technology Snack maker finds a better way to control ingredient flow... X-ray cabinet inspection system... Hazardous locations vacuums... Easy-to-clean mixers... etc. mark for My Articles similar articles
Food Processing
August 2011
Bob Sperber
Innovations Keep Food Processing Conveyors Flexible Luckily for food manufacturers, conveyor technology has not stood still. A number of vendors have introduced innovations this year that move the technology that moves your products. mark for My Articles similar articles
Food Processing
May 2006
Kate Bertrand
Packaging naturally The shift to mass-market distribution for organic and all-natural foods and beverages is driving a new generation of packaging designs. mark for My Articles similar articles
Food Processing
February 2011
Mark Anthony
Baking for the Future Less gluten, more whole grains and fiber and cleaner statements are coming out of the oven. mark for My Articles similar articles
Food Processing
March 2007
Equipment Round-Up: Mixing & Blending High-speed blenders... Automated powder batching systems... Submersible equipment... Ribbon blending tanks... etc. mark for My Articles similar articles
Food Processing
June 2010
Mark Anthony
How to Build A Healthier Savory Snack When an irresistible force like the craving for a snack meets an immovable object -- say, the need to eat more healthfully -- something's got to give. That something could be the look and feel of traditional savory snacks. mark for My Articles similar articles
Food Processing
November 2009
Kate Bertrand Connolly
Active Packaging Solution: Where the Action Is The trends toward natural and organic foods and products featuring oxygen-sensitive unsaturated fats fuel the development of active packaging solutions in flexible and rigid formats. mark for My Articles similar articles
Food Processing
June 2009
David Feder
Building a Healthier Savory Snack Manufacturers and ingredient companies are working together to help build the next generation of savory snacks. mark for My Articles similar articles
Food Processing
October 2009
Equipment Round Up: Packaging Materials Protect foods from oxygen and lower your carbon footprint with these new food packaging options. mark for My Articles similar articles
Food Processing
March 2005
Mike Pehanich
Designing food safety into your plant Don't make food safety an afterthought. Carefully planning the design and materials used in your plant can help insure the safety of your food production. HACCP programs and AMI's 'Eleven Principles' are good starting points. mark for My Articles similar articles
Food Processing
February 2009
New Directions in Healthy Baking Any way you bake it, filling consumer demand for healthy baked goods takes the cake. mark for My Articles similar articles
Food Processing
December 2010
Food Processors Pack In for 2010 Pack Expo As a solo effort, the packaging show had lots of partners. mark for My Articles similar articles
Food Processing
July 2006
Equipment Round-Up: Material handling This "baker's dozen" of material handling equipment spans a broad range of applications, from lift trucks to conveyors to belts. mark for My Articles similar articles
Prepared Foods
January 1, 2006
Laura Gottschalk
"Whey" Into Baked Goods Traditionally strong in the dairy category, whey ingredients can also give whole-grain bakery products a boost in flavor, texture and freshness. mark for My Articles similar articles
Food Processing
June 2007
Healthy Baking Here's what baked-goods processors are doing to hold onto their slice of the consumer pie. mark for My Articles similar articles
Food Processing
September 2005
Kantha Shelke
Mainstream consumers seek healthful ingredients Consumers experiencing those aches and pains of natural aging understand the food-health connection, while media and government initiatives increase focus on the food-health relationship. mark for My Articles similar articles
Food Engineering
March 1, 2009
Kevin T. Higgins
Tech Update: Sanitary Design Aggressive cleaning programs and advanced technologies are improving food plant hygiene, but sanitary design principles also should be considered. mark for My Articles similar articles
Food Processing
August 2007
Mike Pehanich
Keeping the air out Air is great stuff for breathing and inflating basketballs, but a general nuisance when adding a dry powder to a liquid. Adding ingredients under vacuum is one solution to mixing and blending challenges. mark for My Articles similar articles
Chemistry World
October 2009
Reuben & Coultate
On the rise The ancient tradition of bread baking depends on a cascade of chemical reactions. Scientists have found myriad ways to modify the process. mark for My Articles similar articles
Food Processing
April 2010
Equipment Round Up: Packaging Equipment We examines six equipment products for the food and beverage industry. mark for My Articles similar articles
Food Engineering
March 1, 2005
Kevin T. Higgins
Do the linear motion P. Blake Svejkovsky, product manage, product handling systems, Heat and Control Inc., Carrollton, TX, has been around snack-food conveyors all of his professional life. Here, he discusses the evolutionary changes of sanitary, linear-motion conveyors. mark for My Articles similar articles
Food Engineering
April 2, 2007
A Good Cup 'a Joe Rotary batch mixers help a coffee bean processor achieve consistency in blends. mark for My Articles similar articles
Food Processing
July 2005
Ashman & Beckley
Product Spotlight: Biscuits for two General Mills/Pillsbury tries to leverage the success of its refrigerated cookie dough products with Perfect Portions Buttermilk Biscuits -- and comes up just short. mark for My Articles similar articles
Prepared Foods
April 8, 2007
Kerry Hughes
Healthy Bread Flavors - April 2007 Virtually every top marketer introduced health-conscious bread in 2005, and new blended flavors are now popular with consumers. mark for My Articles similar articles
Food Processing
December 2007
Report from Worldwide Food Expo Where's the next trend? We scour the expo to report the industry's latest and greatest. mark for My Articles similar articles
Food Processing
January 2010
Diane Toops
Look Into the Future: The State of Food & Beverage Industry The state of the nine categories of the food & beverage industry and what 2010 holds for them. mark for My Articles similar articles
Fast Company
March 2001
Ron Lieber
Give Us This Day Our Global Bread Think of a product that is so local, it could never go global. So basic, it could never be branded. So fundamental, it could never be reinvented. Now think about bread -- Lionel Poilane's bread, that is... mark for My Articles similar articles
Prepared Foods
July 1, 2005
Marcia A. Wade
Why the Cookie Crumbles A cookie without inclusions -- nuts, candies, syrupy swirls, or even dietary fiber -- is no cookie at all. Formulation considerations that keep the matrix intact are key to keeping the cookie crunchy and the angel food cake airy. mark for My Articles similar articles