Posts Tagged ‘Leading’

Business Excellence Profiles Escape Velocity Systems as Leading ERP for Baked Goods Sector

Nov 14, 2010 American Bakery

According to Evan Garber, president of Bakery ERP specialists Escape Velocity Systems (EVS), “The unusual production characteristic for most bakeries is the practice of frequently mixing dough in a small kettle; many doughs are then used in one batch run. For each batch of dough the production team is aware of the ingredient lot number, but at the other end of the production line, quality control typically goes though a process of elimination to determine from which dough their test samples came.”

In the feature entitled, Butcher, Baker, Candlestick Maker, Escape Velocity Systems (www.evs-sw.com) is profiled as the leader among ERP vendors who serve this niche market. In the current issue of Business Excellence, the article authored by manufacturing journalist TR Cutler, details the nuances of the technology requirements of the baked goods sector.

Bakery ingredient items can be given lot attributes which can be entered by the QC department, however. Since flour is typically the key ingredient, most bakeries have to analyze the properties of each flour lot to determine absorption rates to maintain high quality standards. Getting the correct moisture in batches is an art with scientific elements.

Flour lot #1 has attribute absorption of ten and Flour lot #2 has attribute absorption of eight. These attributes stay with the lot throughout production life and can be used by production planners to estimate a compensating water content needed for a batch. “It’s important to track lot expiration dates,” Garber noted. “QC must also be able to determine that the real expiry date is different than the date calculated for a batch and be able to change it. The most important factor is that QC must be completely integrated with the rest of the organization’s ERP shelf life. Many bakeries’ QC departments are on separate systems, including Excel spreadsheets. The value proposition that bakery technology solutions must bring to food safety and quality is that QC is integrated with the rest of the ERP.”

Indeed if QC determines that a lot is bad and records it in the system, the lot is automatically put on hold and cannot be used in manufacturing or shipped out. If QC tests for attributes of a lot and records them in a bakery specific technology solution, the production planner can see the attributes of the lot and plan for compensating ingredients (such as water or gluten). Shelf stability and expiration date management applies to many food products, none more than baked goods.

The US Department of Agriculture (USDA) suggests the grain category is the largest segment of American dietary consumption, encouraging consumers to eat at least five ounces of grain products every day. From snack cakes, energy bars, cookies, crackers, rolls, donuts, pastries, pie, pizza crusts, cakes and muffins, and fortified breakfast cereals, bakery manufacturing covers a very broad range of foods. Since the average American eats more than 50 pounds of bread and more than a 100 pounds of cereal each year, it represents billions of dollars in revenue for bakers; the worldwide market for bakery products is now greater than $300 billion annually. “Serving this large and lucrative market requires knowledge of bakery management and maintenance of hygienic production of baked goods,” insisted Garber. “Sanitation processes, allergen control programs and bioterrorism defense strategies must be well defined and followed to ensure the bakery and the public are not at risk.” Generic technology solutions for the food sector will not suffice; hyper-vertical applications are necessary to meet the mandated compliance requirements from BioTerrorism Act to HACCP (Hazard Analysis Critical Control Points).


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Escape Velocity Systems Chosen by Leading Pharmaceutical Agency Sst

Sep 11, 2010 Bakery House

Evan Garber, President of Escape Velocity Systems (www.evs-sw.com) recently announced that SST Corporation selected the firm’s process manufacturing software solution. Garber commented, “We are delighted to provide the leading full-service pharmaceutical agency with the most efficacious technology solution. SST represents world-class manufacturers of active pharmaceutical ingredients (APIs) and fine chemicals and intermediates (FCIs.)

SST’s audited network of global suppliers provide gram to commercial-scale production of APIs and FCIs, as well as custom synthesis. SST Corporation was founded in New York City in 1948, as a brokerage house for heavy and industrial chemical supply. It takes its name from the three founding partners – Fred Schmitz, Arthur Schoenwaldt and Harry Turner. In 1950, the company shifted direction and entered the burgeoning pharmaceutical market, as a supplier of active pharmaceutical ingredients (APIs). During those early days, SST sought out relationships mainly with European-based API manufacturers, and developed its first long-term partnership with Boehringer Mannheim, to distribute Quinine and Quinidine.

Throughout the 1950s, the firm rapidly expanded our relationships with suppliers in Europe, adding several other major German manufacturers to our network. As the growing pharmaceutical industry flourished, so did SST’s partnerships; which soon included top API manufacturers in Italy, Finland, and Spain. Eventually that list lengthened to include companies in Israel, India, Japan, Korea, China and the United States as well. By the early 1960s, SST was solidly established as a dependable and knowledgeable agency connecting pharmaceutical, API and fine chemical sources worldwide with manufacturers of generic and ethical pharmaceuticals and bulk vitamins in the United States.

As the business grew, it became necessary to construct a larger facility to house the company’s expanded operations. In 1985, SST moved into a brand-new facility in Clifton, New Jersey. In addition to housing the company headquarters, the facility provides a huge, attached warehouse for storage and control of the chemicals required for just-in-time delivery to customers. One of the most unique aspects of the business is the capability to maintain substantial inventory and ship most of the products we sell directly from our warehouse.

As the company continues to grow, they needed to find the best process manufacturing technology solution and concluded that Escape Velocity Systems was best able to address the unique formula-based requirements.

Escape Velocity Systems (EVS) was formed in 2001 to combine specific industry knowledge related to process manufacturing, distribution, and ERP implementations with cutting edge software development. The company focus is to create tools that enable mid-market enterprises to achieve their goals, focusing on lean processes and ROI. According Garber, “We realize that good ERP software is the hub of information in any process manufacturing enterprise. Timely, reliable, and centralized data are non-negotiable elements for businesses competing in the 21st century.”

The term escape velocity refers to the speed that is necessary for an object to overcome gravity and soar into space. EVS provides direct applications for businesses looking for a catalyst, not just a software package. Process manufacturers require the best software solution coupled with industry experience that will accelerate the velocity with which they race towards their goals. The gravity of status-quo opposes aggressive, cutting edge organizations as they strive towards high quality and short lead time delivery while reducing inventories and operating costs.


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    Manufacturing Journalist Tr Cutler Profiles Leading Baked Goods ERP Escape Velocity Systems

    Jul 26, 2010 Bakery Pies

    The US Department of Agriculture (USDA) suggests the grain category is the largest segment of American dietary consumption, encouraging consumers to eat at least five ounces of grain products every day. From snack cakes, energy bars, cookies, crackers, rolls, donuts, pastries, pie, pizza crusts, cakes and muffins, and fortified breakfast cereals, bakery manufacturing covers a very broad range of foods. Since the average American eats more than 50 pounds of bread and more than a 100 pounds of cereal each year, it represents billions of dollars in revenue for bakers; the worldwide market for bakery products is now greater than $300 billion annually.

    According to Evan Garber, president of Bakery ERP specialists Escape Velocity Systems (EVS), “The unusual production characteristic for most bakeries is the practice of frequently mixing dough in a small kettle; many dough’s are then used in one batch run. For each batch of dough the production team is aware of the ingredient lot number, but at the other end of the production line, quality control typically goes though a process of elimination to determine from which dough their test samples came.”

    In the feature entitled, Butcher, Baker, Candlestick Maker, Escape Velocity Systems (www.evs-sw.com) is profiled as the leader among ERP vendors who serve this niche market. In the current issue of Business Excellence, the article authored by manufacturing journalist TR Cutler, details the nuances of the technology requirements of the baked goods sector.

    Bakery ingredient items can be given lot attributes which can be entered by the QC department, however. Since flour is typically the key ingredient, most bakeries have to analyze the properties of each flour lot to determine absorption rates to maintain high quality standards. Getting the correct moisture in batches is an art with scientific elements.

    Flour lot #1 has attribute absorption of ten and Flour lot #2 has attribute absorption of eight. These attributes stay with the lot throughout production life and can be used by production planners to estimate a compensating water content needed for a batch. “It’s important to track lot expiration dates,” Garber noted. “QC must also be able to determine that the real expiry date is different than the date calculated for a batch and be able to change it. The most important factor is that QC must be completely integrated with the rest of the organization’s ERP shelf life. Many bakeries’ QC departments are on separate systems, including Excel spreadsheets. The value proposition that bakery technology solutions must bring to food safety and quality is that QC is integrated with the rest of the ERP.”

    Indeed if QC determines that a lot is bad and records it in the system, the lot is automatically put on hold and cannot be used in manufacturing or shipped out. If QC tests for attributes of a lot and records them in a bakery specific technology solution, the production planner can see the attributes of the lot and plan for compensating ingredients (such as water or gluten). Shelf stability and expiration date management applies to many food products, none more than baked goods.

    “Serving this large and lucrative market requires knowledge of bakery management and maintenance of hygienic production of baked goods,” insisted Garber. “Sanitation processes, allergen control programs and bioterrorism defense strategies must be well defined and followed to ensure the bakery and the public are not at risk.” Generic technology solutions for the food sector will not suffice; hyper-vertical applications are necessary to meet the mandated compliance requirements from BioTerrorism Act to HACCP (Hazard Analysis Critical Control Points).


    Related Blogs

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