Industry News
-
With Automated Equipment, Artisan Bakers Can Scale Up Without Selling out.
Automation may seem like the antithesis to artisan. Can a bread even be artisan if it’s produced on a piece of equipment? With today’s technology, the answer just might be “Yes,” and with consumer demand for artisan, the answer might sound more like, “It has to be.” “Au...Read more -
Getting Dough into Shape
Whether the final shape is a long log or rounded roll, moulding for consistency at high speeds requires precision and control. Precision ensures that dough balls are delivered in the proper position for repeatable shaping. Controls maintain each piece’s shape and keep pr...Read more -
High-speed Dividers Take Pressure off Operators
As production lines in commercial bakeries fly faster, product quality can’t suffer as throughput increases. At the divider, it’s dependent on accurate dough weights and that the dough’s cell structure isn’t harmed — or damage is minimized — as it is cut. Balancing these...Read more