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 1-15 of 15 articles

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.

From the bench to the oven

- To send new products soaring, you need a good flight plan to taxi from the bench through the pilot plant to the oven … and beyond.

How to pick the right slicer blade

- Learn what blades pair best with different products, plus troubleshooting tips.
Making clean cuts
Precise Slicing