Nicole Rees of AB Mauri North America shares how bakers can improve product quality through the use of enzymes.

Katharina Pueller will serve as the company’s senior business development manager, US Western Territory.

Rademaker’s Olaf Stok shares how artisan bakers can automate production while maintaining artisan quality.

A challenge of artisan bread processing is ensuring steps like dosing, dividing and sheeting don’t damage the dough’s delicate cell structure.

Extreme weather and the war in Ukraine have posed supply and cost challenges for manufacturers in securing fats and oils.

The adoption of digital controls help automated and semi-automated bakeries monitor critical details to improve quality and consistency.

High-oleic oils offer saturated fat reduction, shelf life stability and more to baked foods.

There isn’t room for artisan bakers to compromise on fermentation, but critical labor-saving automation that maintains artisan quality is available.

The best strategy will depend on how heavily a product relies on it as well as the specific functionality these saturates provide.

Automating artisan bread production can be daunting, with many potential opportunities for the bread to lose that artisan quality along the way.