At Unifiller, our customers’ success is our main priority. We do our utmost to supply bakeries and food plants with the best automated solution for their production needs, but we also believe in the value of education and information. We believe our customers should be equipped with the best and most current industry knowledge, so we have compiled a list of resources to help you achieve your goals.
Click on a whitepaper to read about our insights on the future of the baking industry, technology, employee wellness, and more.
Automation in the Time of COVID-19
The food and baking industry is now undergoing month seven of its worst nightmare: the COVID-19 pandemic. If you have been keeping up with the latest industry news it’s likely that you are familiar with the types of challenges that businesses have been facing: high employee turnover, labor shortages, food safety and health concerns, just to name a few. The threat of these challenges could potentially lead to the closure of the business.
The Importance of Changeover in Portioning Equipment
Efficient changeover plays a key role in successful baking and food production. In the past, the process of converting a machine or line from running one product to another was an arduous, time-consuming task; now, even with the broader variations in product offerings, changeover can be done with ease thanks to technological advancements and fresh innovations by OEMs.
How Palermo Maximizes Production While Maintaining Product Integrity
Life under the COVID-19 pandemic may present itself in a different format than what we’re used to, but it does continue on. Birthdays, anniversaries, weddings, and graduations are still celebrated across the globe (in smaller and often remote gatherings), which means there remains a popular demand for cakes and other baked goods.
Considerations for Implementing Machines for Cake Decorating
Whether we’re talking about retail, food service, or even home baking, cakes remain a dominant dessert. It’s no wonder; cakes are versatile as a celebration food, ubiquitous at any and all types of social gatherings, and as a grab-n-go snack food in the form of patisserie cakes, cupcakes, cake pops, or individual cake slices.
Preventing Burnout at Bakeries and Food Plants
Burnout is frequently understood as work-related or work-induced stress and fatigue. It is being increasingly discussed in the present-day culture, but it’s not exactly a new concept. According to Healthline, the condition of burnout was officially coined in the 1970s by psychologist, Herbert Freudenberger (Freudenberger, along with psychologist Gail North, also outlined the 12 phases of burnout). The website also offers an accurate depiction of what burnout is, describing it as “a severe stress condition that leads to severe physical, mental, and emotional exhaustion”.