Commercial bakeries explore various ways to enable their operations to better serve this innovation-driven market.

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

Equipment suppliers point to the changes they’re seeing on pizza processing lines.

Preventive maintenance planned during scheduled downtime allows for equipment evaluation, adjustment and routine replacement of worn parts.

The latest technology ensures high-quality finished artisan products.

Technology allows artisan baking companies to digitize the knowledge their experienced bakers have.

When it comes to pot pies, the latest in depositors enable bakeries to fill them up in a big way to entice consumers with creative and upscale products.

Bakeries often need different processes to handle the various types of dough for savory pies vs. their dessert counterparts.

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

Bakers must also control the humidity of the processing area, including where the doughs are mixed, formed and cut.