RESOURCES

Nozzles spray specialty gourmet flatbreads moving along a conveyor with a cornstarch solution that sticks sesame seeds to the crackers. The out-of-date spray system often jams, requires maintenance, and causes inconsistencies on the product — adding to overall costs.

During cookie production, many bakeries use an automated cutting knife to portion dough onto a conveyor. Without proper lubrication, the cutting knife and conveyor belt become sticky with built-up dough, forcing workers to stop the process so they can clean the equipment manually. This leads to excess labor hours and lost productivity.

Filo dough moving along an assembly line is filled with various ingredients, hand-rolled, and packaged. Before rolling the dough, palm oil is hand-brushed by two linemen to act as the “glue” that holds the pastry together. The manual application creates inconsistencies in the product, variation in nutritional content, excessive use of oil, and uneven coverage – adding to the overall cost of production.