US company will distribute calcium propionate for Belgian business.

Even long production runs of the same product requires monitoring the dough to ensure consistency.

Sheeting is a delicate process and reducing the thickness of the dough sheet in steps can be challenging.

Machinery in bakeries is becoming easier to clean and maintain.

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

The Executive Leadership Forum will be Oct. 14-16 in Santa Barbara, Calif.

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.

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

Consumers are taking steps to eat better in order to live longer by improving physical and mental health.