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Slicing - Portioning

Slicing / Portioning

When choosing slicers and portioners, a bakery must consider its products’ different characteristics, the equipment’s flexibility and the company’s strategies to adapt quickly in case a problem does occur. We gather articles covering this critical end-of-line issue.

showing 1-17 of 17 articles

Depositing difficult doughs

- Getting sticky, bucky doughs — especially gluten-free styles — through a depositor or divider often requires a different approach.

Slideshow Junior's moves beyond the Big Apple

- Junior’s moves to a new bakery in New Jersey to better serve its classic New York cheesecake to a growing legion of dessert enthusiasts across the nation.

Slideshow Masada Bakery joins The Bakery Companies

- Artisan wholesale bakery readies its own brand of organic bread.

Slideshow Flowers Foods revives Wonder Bread plant

- Flowers Foods invests in the Wonder Bread bakery at Lenexa, KS, to establish its brands in the central Midwest.

The complex world of gluten free

- Moving a gluten-free product from bench to bakery is complicated.
Making clean cuts
Precise Slicing