Keeping conveyors clean ensures that the belts don’t get weighed down and malfunction.

Simple steps like turning off equipment when it’s being cleaned or turning down fan speeds can save energy.

A challenge of artisan bread processing is ensuring steps like dosing, dividing and sheeting don’t damage the dough’s delicate cell structure.

The adoption of digital controls help automated and semi-automated bakeries monitor critical details to improve quality and consistency.

Bakeries need to weigh the pros and cons of electric heat in commercial ovens, ranging from product quality and texture to carbon emissions and the cost of energy.
 

Hybrid ovens may offer bakeries a future-proof alternative when it comes to investing in automation for the long run.

Using the proper amount of turbulence in a commercial baking oven will ensure higher product quality and consistency in the long run.

Clint Adams returns to AMF to strengthen the company’s customer care efforts.

Leanne Parker will focus on building AMF’s financial and organizational strength.

Bakeries consider the long-term operating and maintenance benefits of electric ovens as consumers urge companies to go green.