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

Although the company and its brands are facing challenges, it is investing in bakeries making Otis Spunkmeyer products.

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.

Pot pies, empanadas and other handheld, turnover-type savory products are fueling demand for labor-saving processing systems.

Even long production runs of the same product requires monitoring the dough to ensure consistency.

Machinery in bakeries is becoming easier to clean and maintain.

Other trends include use of robotics, breads with longer fermentation times and more premium products.

Standard high-speed equipment is great for conventional buns and rolls, but it can potentially damage this delicate structure in artisan varieties and diminish product quality.

The varied components of a sheeting line enable bakers to design highly versatile production.

Product-first design empowers flatbread bakers to have a production line that meets their needs.