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

Facility will supply company’s retail arm.

Bakers must also control the humidity of the processing area, including where the doughs are mixed, formed and cut.

With a labor shortage and demand for a wide variety of breads, the pressure is on to produce loaves quickly and consistently.

More bakers are automating as production demands increase and barriers to entry decrease.

Company has invested $10 million in expansion.

Equipment designed with these principles make sanitation easier, more effective and efficient.

Figuring out how scrap should be used in formulas and being consistent about when and how it’s added into the mix is critical.

Environmental pathogen and allergen control is vital to everyday safety and product quality.

Plant will add 40,000 tons of sugar to state’s output.