J. Peter Clark

The fundamental key to optimizing a manufacturing line is understanding what process steps or unit operations are the pacesetters or bottlenecks. This is not always obvious. Food process lines are often a combination of batch and continuous operations. For example, baking usually begins with batch mixing of dough or batter. It may be followed by batch or continuous proofing (for yeast-raised products), continuous forming (rounding in the case of breads, cutting or molding for cookies and cracker…

The expertise of skilled staff members, such as panning operators, is critical to yielding top-quality products, as with these Jelly Belly jelly beans.

You've reached your monthly limit of two free articles. Already a member or subscriber?
Login to Food Technology
Subscribe Join IFT
Premium Content