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
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