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Articles by Charlotte Atchley

Promoting airflow in proofers

03.20.2016

By Charlotte Atchley

Air circulation must be uniform to enure an ideal proofing environment.

Proofed to perfection

03.13.2016

By Charlotte Atchley

An ideal environment for raising dough requires automated, finely tuned controls.

Sustainability through heat recovery

03.07.2016

By Charlotte Atchley

It may seem cut-and-dried, but opportunities for using excess energy in the bakery are expanding.

Bakers battle misinformation with education

03.03.2016

By Charlotte Atchley

Julie Miller Jones encourages the industry to educate consumers.

Baking benefits from oven profiling

03.03.2016

By Charlotte Atchley

Oven profiling helps bakers exert control over process and end results.

Bob Alders: Man of vision

02.11.2016

By Charlotte Atchley

With a forward-thinking mindset, Bob Albers built a small family bakery into a regional powerhouse.

Check, please

02.04.2016

By Charlotte Atchley

Vision and X-ray systems not only ensure quality finished products but also give bakers the opportunity to maximize their production process.

Robots with sight

01.31.2016

By Charlotte Atchley

With the aid of vision systems, robots can inspect products and balance their flow when entering the packaging department.

A class of innovators

01.31.2016

By Charlotte Atchley

The 2016 Baking Hall of Fame recipients all contributed revolutionary ideas that have left a mark on the baking industry.

Staled just right

12.10.2015

By Charlotte Atchley

Whether slicing a loaf of sandwich bread, artisan bread, baguette or bagel, stale time effects the quality of the slices.

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