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BAKERY SYSTEMS INC.

BSI

For Parts or Service Contact: 

    John Ostenfeld
jio@bakerysys.com
     Bakery Systems Inc.
      5404 Jedmed Court
      St. Louis Mo. 63129
   314-845-7778

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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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