Processing dough into bread is not magic. It takes good science, innovative engineering and an understanding of the process. This Research Assistant brings together articles on innovative process, design and control systems to help yield quality and consistency each time.
2/10/2016 - Innovations
A new line at Oxford, PA, demonstrates that improvements are possible.
2/1/2016 - Operations
Despite consumer misconceptions, bakers commercially produce high-quality artisan breads.
12/9/2015 - New Products
Three varieties of 'cheese breads' unveiled.
12/8/2015 - Trends
Though 47% of consumers say they consider gluten-free diets to be a fad, 25% report that they consume gluten-free foods.
12/7/2015 - Operations
The proper blade and preventative maintenance reduce crumbs and keep slicers making the cleanest cuts efficiently.