IBIEducate session will focus on how bakeries can save money with new oven technology.
 

These processes provide a moment of truth for the fermentation process. 
 

With real-time data, cracker manufacturers can adjust equipment immediately to address dough changes for yeast-leavened crackers.
 

Considering convection and hybrid ovens allow bakeries to explore alternative ways to burn less and earn more. 
 

Company says it offers more flexibility, control.

Chief Financial Officer Cindy Yao assumes executive vice president responsibilities.
 

Rely on sensors and computer monitoring systems to lower energy costs while providing more consistent product quality.
 

Most recently was with Nature’s Bakery.

Bakers have a bundle of tools to fine tune their ovens and make sure their hard-earned cash isn’t going up in smoke.
 

The company introduced a pita chip production system that makes baked, split pita chips, as well as a variety of other baked crisp products.