When Porto’s Bakery was ready for automation to improve efficiency, the bakery got flexibility in the process as well.

The latest technology and best practices help snack producers make chips with vegetables, fruits, and, yes, even meat.

The co-manufacturer’s new site provides flexibility and room for growth.

Precise moisture removal in needed to keep baked chips intact.

The equipment manufacturer’s new innovation center allows bakers to test sheeting lines and more.

There are many factors to consider when working with the ingredient.

Improvements in technology and technique help artisan bakers automate in ways that are right for the operation.

Updated technology makes production process easier for operators.

The ProLeaver® 26300 and ProStax® Shuttle cuts paper directly from roll stock, inserts the paper under a raw dough sheet, then counts the interleaved dough sheets and stacks them to the desired count.