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Shane Whitaker

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Sandwich Flats: Flat Is Where It's At

03.31.2011

By Shane Whitaker

Sheeters, cascade-style proofers and high-temperature ovens cue production of flatbread buns.

Sandwich Flats: Flat Is Where It's At

03.31.2011

By Shane Whitaker

Sheeters, cascade-style proofers and high-temperature ovens cue production of flatbread buns.

Sandwich Flats: Flat Is Where It's At

03.31.2011

By Shane Whitaker

Sheeters, cascade-style proofers and high-temperature ovens cue production of flatbread buns.

Lubricants: Smooth Operators

03.31.2011

By Shane Whitaker

Food-grade lubricants help expensive equipment systems maintain their peak performance in harsh bakery conditions.

High-speed Processing: Giving Artisans a Hand

03.29.2011

By Shane Whitaker

Low- or no-stress dough makeup systems assist bakeries by fully automating artisan bread lines.

Scoring, Steam and Stone

03.28.2011

By Shane Whitaker

The final step in artisan bread processing.

Automating pretzel roll production

03.21.2011

By Shane Whitaker

Specialty handling for a specialty product.

Lubricant Lexicon

03.14.2011

By Shane Whitaker

Understanding key terms for food-grade lubrication.

Lube-free conveyorized oven chain

03.14.2011

By Shane Whitaker

Stewart Systems offers an oven chain that requires no external lubrication.

Sheet or divide for best artisan breads?

03.06.2011

By Shane Whitaker

Processing tips for making artisan bread with the help of equipment.

View All Articles by Shane Whitaker

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