18-nozzle die can increase throughput capacity up to 33%.

Today’s extruders can handle a wide variety of BFY ingredients.

The hard, shiny surface of pretzels can make them hard to get seasoning to stick to them.

These pretzels pose a variety of challenges, including having more dry ingredients in the formulations.
 

Equipment may need to be adjusted to accommodate doughs that don’t have the elasticity of regular pretzel dough.
 

The company promotes Erin Gift to director of manufacturing.
 

IBIEducate session will focus on how bakeries can save money with new oven technology.
 

These processes provide a moment of truth for the fermentation process. 
 

With real-time data, cracker manufacturers can adjust equipment immediately to address dough changes for yeast-leavened crackers.
 

Considering convection and hybrid ovens allow bakeries to explore alternative ways to burn less and earn more.