By taking advantage of the latest advances in freezing technology, bakers can reduce waste, enter new distribution markets, maintain better quality of their products and streamline their operations by building inventory that allows them to schedule longer runs of their various product lines.

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Low temps, high demands

Bakers want their refrigeration and freezing systems to aid their quest to increase efficiency, lower costs and become more sustainable.

Two approaches to refrigeration and freezing for bakers

Supplier Innovations
The two most common refrigeration and freezing systems use ammonia or organic compounds.

The making of a Legend

Company Profiles
As Legendary Baking builds its presence in the market, the frozen dessert manufacturer finds creative ways to bolster capacity at its Chaska, MN, facility to meet product demand.

Par-baked breads are par for the course

Bakeries see new opportunities, as well as greater competition, in the par-baked bread and roll arena.

Here’s how maintenance can cut waste

Remain profitable through preventive maintenance.