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BAKERY SYSTEMS INC.

BSI

AutoMix
automatic and semi-automatic ingredient delivery and blending

Over 30 years ago Bakery Systems completed controls upgrade for a Beta Raven batching system at the Interstate brands bakery in Saint Louis. The project was to replace all of the electrical relay control panels with the newely released SLC 500 PLC and Versa View touch screens. Sinse then we have always developed batching and mixing controls for an end users specific needs, using their termanology, and physical proceadures on any platform. Our first system used two pneumatic conveying systems to transport and weigh up 68 bulk, minor, and micro ingredients. Per the recipie, all of the liquid and dry ingredients were then delivered aqutomaticaly into the mixer and mixed for the desired time. We design build and deploy batching systems of all sizes so if there are ingredients and recipies we can help that is where we started.  

The baking industry faces challenges from rising ingredient and resource costs, impacting one of our essential food staples. A key strategy to minimize ingredient overuse is ensuring consistent portion weights.

Dough dividers typically portion based on volumetric measures, either by the size of a pocket or through mass flow with an extruder nozzle and rotary knife. However, variations in yeast and other ingredients can affect the density of mixed dough due to gassing and absorption. Relying on random weight samples taken at lengthy intervals often fails to provide sufficient data for operators to make necessary scaling adjustments to counteract weight discrepancies.

When dough pieces are too heavy, it leads to increased manufacturing costs and quality issues, such as difficulties in slicing, packaging, and inconsistent baking results. Conversely, if dough pieces are too light, it can result in package weights falling below label claims, prompting potential actions from the Department of Agriculture's weights and measures division.



 

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