Trim dough is often used as part of a recipe in which the dough is reintroduced into the process.

Unplanned downtime is something every producer strives to avoid to ensure the greatest throughput.

Some bakers cut out doughs using specialized shapes in order to reduce or eliminate trim dough.

Louisiana native was instrumental in working with the company’s bakery equipment suppliers.

Sheeting is a delicate process and reducing the thickness of the dough sheet in steps can be challenging.

Figuring out how scrap should be used in formulas and being consistent about when and how it’s added into the mix is critical.

European-style pretzels may be the gold standard, but the upstart American versions provide a twist that’s gaining in popularity.

Versatile pretzel processing fuels an onslaught of product innovation that’s fueling category excitement.

Modularity in the makeup and laminating is key for bakers producing a wide range of products.

To many, the high speeds of automation mean a compromise in product quality compared to those made by hand — but the opposite is often true.