Unibake USA Recognizes Asiel for Helping Reduce Flour Waste in the Bakery

We are proud to recognize Asiel Hernandez from our production team for identifying and helping implement a smart solution that significantly reduced flour waste during bakery operations.

During a baguette line trial, durum flour was applied prior to the proofing and baking stages. While the process supported product quality, the team observed that excessive flour usage was resulting in unnecessary waste and increased consumption.

Asiel, serving as a mixer operator, took initiative to address the issue. He proposed a simple but highly effective adjustment: installing a scraper diagonally at the point where the return conveyor feeds flour into the refill bucket for the sifter. With support from the maintenance team, the modification was implemented and quickly delivered measurable results.

The change significantly reduced flour waste, improving efficiency while supporting our broader sustainability and cost-reduction goals. Even more importantly, it highlighted the power of cross-functional collaboration—where production and maintenance teams work together to solve real operational challenges.

Contributions like Asiel’s reflect the culture we strive to build at Unibake USA: one where every team member is encouraged to observe, speak up, and contribute ideas that make a meaningful impact.

We thank Asiel Hernandez for his creativity, initiative, and commitment to doing things better every day. His work is a great example of how small improvements can lead to meaningful results—and how our people continue to help us bake for a better world.