The latest technology ensures high-quality finished artisan products.

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

Coextrusion and other types of automation allow empanadas and other filled pastries to compete in the pie world.

Five manufacturers and suppliers were issued patents.

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

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.

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.

Pretzel and snack producers realize that reducing downtime for sanitation can boost capacity of a well -run operation.