Crown Bakeries facility houses a production line that cranks out croissants and potentially other laminated, thaw-and-serve products.

When production speeds up, manual ingredient scaling can lead to more errors.

The role will manage the introduction of the company’s system and automation technologies.

The newly designed units are built for tool-free inspections with quick screen removal.

To get the most out of micro, minor ingredient handling, bakers should design a system from the start.

The bakery generates more than 200 SKUs on seven production lines for nearly 50 different customers.

Expanding these systems first can give bakers more capacity quickly .

Bottlenecks can point to where bakeries should start when expanding ingredient handling systems.

With equipment from Linxis Group company partners Shick Esteve, Diosna, Unifiller and VMI, this tech center lets bakers complete proof of concept from ingredient delivery through mixing and baking.