Moisture and fat become critical parameters in precise portioning.

Bakers must ensure the depositing of fillings won’t result in product leakage or damage the laminated dough and any inclusions in the filling.

The growing use of data and analytics lets bakers closely monitor production and minimize opportunities for waste.

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.

The extrusion process also enables bakers and snack producers to automate difficult-to-handle doughs more effectively.

An accurate divider is critical to making high-quality products and reducing costly waste and giveaway.

Dividers today are designed to help bakers short on labor quickly clean their equipment and keep production humming.

Optimizing divider speed and versatility is a balancing act for bakers, but the latest technology lets them get the best of both.

Pizza production can be more complicated if it’s a USDA-inspected line, but the processes for cleaning all pizza lines often are up to the highest standards.

New automation enables pizza manufacturers to reduce labor and waste while providing more versatility to match emerging product trends.