Jim Warren explains how a simultaneous host of shortages are impacting the baking industry and how companies are managing these challenges.

The oven offers emission-reducing benefits.

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

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

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.