Engineering Lunch & Learn: Ingredient Handling/Mixing
As the baking industry continues to evolve, we are seeking ways to support what matters most to the baking professional. Join our LIVE panel of industry leaders, on Thursday, September 16 at 12pm CT, on ingredient handling/mixing. In this session our panel experts will be discussing:
- Continuous Mixing – challenges, best applications, ingredient delivery
- Scaling Accuracy in Dry and Liquid ingredient handling systems
- Mixer cooling systems – what is best refrigeration
- Sugar Systems – challenges; dry versus liquid systems; baker experience
- Gluten-Free challenges with ingredient handling systems and mixing
- Supply Chain challenges – during COVID and post-COVID; ability to source ingredients, delays in equipment deliveries and installations due to bakery protocols?
- Labor challenges – what are bakers doing to overcome the tight labor market?; ROI hurdle rates
- Technical Support – How are bakers dealing with turnover of technical talent? What are suppliers doing to assist bakers in dealing with the turnover, training, and troubleshooting of equipment?
We want to understand what is most important to you, submit your questions during registration and the panel will address submitted questions during this 60-minute engineering lunch and learn.