bake - July 2019 - 14

departmentinnovations
equipment

Portion Control
The ever-increasing costs of ingredients, along with the rising

"More recently increases in minimum wages means that manu-

cost of labor, means portion control is steadily becoming one

facturers need to turn to alternative production methods using

of the most important factors in controlling overall operating

automation."

cost, according to suppliers in the industry.
Portioning equipment can also help create a more reliable con"We've seen a growing demand for our equipment that quickly

sistent product, both in taste and look.

and very accurately portions flowable products," says Lance
Aasness, executive vice president for Bothell, Washington-

"We're seeing a greater demand for portioning and decorat-

based Hinds-Bock.

ing equipment all over the world," Sigrist says. "Whatever the
satiation, incorporating a semi-automatic filling machine into

"Consumers, on the other hand, want to know that they are

production can be an ideal solution."

purchasing a consistent product each and every time. Whether
it be for flavor, label concerns or calorie counting, consumers

For starters, manual depositing can be tiring, time consuming

expect to purchase exactly what they see in the package."

and straining, putting employees at the risk of injury or neglect
when the task gets monotonous. It also increases the likelihood

And it's not just immediate cost that is driving the increased

of contamination, Sigrist says, which can impact the bottom

interest in portion control.

line in different ways.

"Food safety, labor issues and rising ingredient costs are issues

"Allergens and cross-contamination are a concern now more

that directly impact the necessity of portion control equipment,"

than ever before, so machines need to be easy to clean, easy to

says Andy Sigrist, senior product manager for Unifiller, head-

use and minimize downtime," he says.

quartered in British Columbia.
But the top missed opportunity is still simply the chance to
reduce material expenses. "Ingredient cost is the number one

ment can facilitate greater production yields and help manage

reason," Aasness says. "Incorrect and inaccurate portioning at

costs through accurate portioning, he added.

the end of the year will definitely affect your bottom line."

HINDS-BOCK

Savvy food manufacturers understand that portioning equip-

14 < JUL 2019 | bakemag.com


http://www.bakemag.com

bake - July 2019

Table of Contents for the Digital Edition of bake - July 2019

bake - July 2019
Editor's Note - THE IBIE PLANNING ISSUE: the power of bakery
Contents
Management - The Staffing Challenge
Technical Corner - MULTICULTURAL flavor innovation
Practical Marketing - Power of the eClub
Equipment Innovations - Portion Control
How to earn more bread
Next-level cakes
Chocolate & Decorating - OFF to the races
Cakes - From Football Franchise to CUPCAKE FRANCHISE
Sweet Goods - Sweet Grab & Go
Breads - Sourdough DIVERSITY
Pastries - PARIS BAGUETTE
Foodservice - HEALTH BARS, POWERED BY GRAINS
CAKENOMICS - July 2019
The Rich Flavors of Fall
TIME SAVING TIPS - Get Cool
WINNING PROMOTIONS
SUPPLY SIDE ECONOMICS
INNOVATIVE PRODUCTS
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - July 2019 - bake - July 2019
bake - July 2019 - bake - July 2019
bake - July 2019 - 2
bake - July 2019 - Editor's Note - THE IBIE PLANNING ISSUE: the power of bakery
bake - July 2019 - 4
bake - July 2019 - 5
bake - July 2019 - Contents
bake - July 2019 - 7
bake - July 2019 - Management - The Staffing Challenge
bake - July 2019 - 9
bake - July 2019 - Technical Corner - MULTICULTURAL flavor innovation
bake - July 2019 - 11
bake - July 2019 - Practical Marketing - Power of the eClub
bake - July 2019 - 13
bake - July 2019 - Equipment Innovations - Portion Control
bake - July 2019 - 15
bake - July 2019 - How to earn more bread
bake - July 2019 - 17
bake - July 2019 - 18
bake - July 2019 - 19
bake - July 2019 - 20
bake - July 2019 - 21
bake - July 2019 - 22
bake - July 2019 - 23
bake - July 2019 - Next-level cakes
bake - July 2019 - 25
bake - July 2019 - 26
bake - July 2019 - 27
bake - July 2019 - 28
bake - July 2019 - 29
bake - July 2019 - Chocolate & Decorating - OFF to the races
bake - July 2019 - Weber - 1
bake - July 2019 - Weber - 2
bake - July 2019 - Weber - 3
bake - July 2019 - Weber - 4
bake - July 2019 - Weber - 5
bake - July 2019 - Weber - 6
bake - July 2019 - 31
bake - July 2019 - Cakes - From Football Franchise to CUPCAKE FRANCHISE
bake - July 2019 - 33
bake - July 2019 - Sweet Goods - Sweet Grab & Go
bake - July 2019 - 35
bake - July 2019 - Breads - Sourdough DIVERSITY
bake - July 2019 - 37
bake - July 2019 - 38
bake - July 2019 - 39
bake - July 2019 - Pastries - PARIS BAGUETTE
bake - July 2019 - Foodservice - HEALTH BARS, POWERED BY GRAINS
bake - July 2019 - 42
bake - July 2019 - CAKENOMICS - July 2019
bake - July 2019 - The Rich Flavors of Fall
bake - July 2019 - 45
bake - July 2019 - 46
bake - July 2019 - 47
bake - July 2019 - TIME SAVING TIPS - Get Cool
bake - July 2019 - 49
bake - July 2019 - WINNING PROMOTIONS
bake - July 2019 - SUPPLY SIDE ECONOMICS
bake - July 2019 - INNOVATIVE PRODUCTS
bake - July 2019 - Product Showcase
bake - July 2019 - 54
bake - July 2019 - 55
bake - July 2019 - Classifieds
bake - July 2019 - Ad Index
bake - July 2019 - Formula of the Month
bake - July 2019 - 59
bake - July 2019 - 60
http://digital.bakemag.com/sosland/bake/2020_09_01
http://digital.bakemag.com/sosland/bake/2020_08_01
http://digital.bakemag.com/sosland/bake/2020_07_02
http://digital.bakemag.com/sosland/bake/2020_07_01
http://digital.bakemag.com/sosland/bake/2020_06_01
http://digital.bakemag.com/sosland/bake/2020_05_01
http://digital.bakemag.com/sosland/bake/2020_04_01
http://digital.bakemag.com/sosland/bake/2020_02_01
http://digital.bakemag.com/sosland/bake/2020_01_01
http://digital.bakemag.com/sosland/bake/2019_12_01
http://digital.bakemag.com/sosland/bake/2019_11_01
http://digital.bakemag.com/sosland/bake/2019_10_01
http://digital.bakemag.com/sosland/bake/2019_09_01
http://digital.bakemag.com/sosland/bake/2019_08_01
http://digital.bakemag.com/sosland/bake/2019_07_01
http://digital.bakemag.com/sosland/bake/2019_06_01
http://digital.bakemag.com/sosland/bake/2019_05_01
http://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
https://www.nxtbook.com/sosland/bake/2012_06_01
https://www.nxtbook.com/sosland/bake/2012_05_01
https://www.nxtbook.com/sosland/bake/2012_04_01
https://www.nxtbook.com/sosland/bake/2012_03_01
https://www.nxtbook.com/sosland/bake/2012_02_01
https://www.nxtbook.com/sosland/bake/2012_01_01
https://www.nxtbookmedia.com