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

Co-extrusion and other technologies allow companies to mash it up when it comes to new snacks and baked goods.

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

Gluten-free, alternative grain and artisan breads are trending, but can be a headache when dividing.

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

Each of these products have their own set of challenges to production. 

New formats, sizes and varieties keep pretzel manufacturers on their toes, but equipment can help them stay consistent and efficient. 

A challenge of artisan bread processing is ensuring steps like dosing, dividing and sheeting don’t damage the dough’s delicate cell structure.

Formulations and equipment adapts to the challenges inclusions and fillings pose.
 

Equipment design can make changeovers faster and more streamlined.