Bakeries and snack producers seek new ways to use remote technology to improve communication and drive efficiency in a safe and secure way.

Coextrusion and other types of automation allow empanadas and other filled pastries to compete in the pie world.

Bakeries rely on versatile depositing and decorating systems to create premium products that entice impulse-driven consumers.

Savory pie manufacturers face greater regulation and inspection requirements because they are USDA-registered facilities.

When it comes to pot pies, the latest in depositors enable bakeries to fill them up in a big way to entice consumers with creative and upscale products.

Bakers rely on sensors and data analysis to achieve precise control over product thickness, moisture and texture throughout the baking process.
 

Servo-driven depositors and modular systems provide versatility without sacrificing on capacity on pie production lines.

Bakers must weigh the long-term costs of refurbishing an existing oven against the initial price and potential benefits of investing in a state-of-the-art system.

Bakeries often need different processes to handle the various types of dough for savory pies vs. their dessert counterparts.

Bakeries turn to the latest in oven technology to control the baking process and produce higher quality products with greater consistency.