Putting a twist on pretzel production can change the shape of snack and baked good categories.

Pretzel producers use their imagination to create new products and even branch into other categories.

It includes a large, 110-liter dough hopper with an adjustable width V4 stress-free dough divider.

Switching between traditional and artisan bun and roll production requires line versatility and proper planning to ensure smooth changeovers. 
 

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 production floor features lines dedicated to specific products to marry flexibility and efficiency.

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.

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.