Articles by Charlotte Atchley

'Since Sliced Bread' addresses falling bread sales

01.15.2020

By Charlotte Atchley

Josh Sosland breaks down the data, trends and history behind declining bread sales.

Bake smarter: Incorporating IoT into production

01.06.2020

By Charlotte Atchley

The Internet of Things brings together an entire line into one data set.

Automated controls tighten donut production at every stage

12.16.2019

By Charlotte Atchley

Adding the proper tooling to a production line makes it more flexible in producing a variety of donuts.

Donut finishing calls for strict temperature control

12.02.2019

By Charlotte Atchley

Bakers need to play it cool to achieve the perfect glaze.

Updated hybrid ovens bring dynamic parameter controls to operations

11.25.2019

By Charlotte Atchley

New tech decreases possibility for human error.

Testing the limits of egg replacers

11.19.2019

By Charlotte Atchley

Effectively substituting or reducing the ingredient requires clear communication between baker and supplier.

Researchers evaluate claims against grains

11.12.2019

By Charlotte Atchley

At Cereals & Grains 19, experts detail studies showing the healthfulness of both whole and refined grains.

After a steep learning curve, Michigan Bread hits its stride

11.10.2019

By Charlotte Atchley

On-the-job training is central to bakery’s growing success.

Artificial intelligence accelerates product innovation

11.06.2019

By Charlotte Atchley

At Cereals & Grains 19, McCormick & Co. and IBM share the roadmap to how A.I. can tackle future innovation.

Cereals & Grains 19 marks new name and look for AACC International

11.05.2019

By Charlotte Atchley

The long-standing association rebrands to better represent its diversifying membership.

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New products debuting at Winter Fancy Food Show

Bakery and snack companies will unveil desserts, bagels and bars at the tradeshow.

Articles by Charlotte Atchley

'Since Sliced Bread' addresses falling bread sales

Bake smarter: Incorporating IoT into production

Automated controls tighten donut production at every stage

Donut finishing calls for strict temperature control

Updated hybrid ovens bring dynamic parameter controls to operations

Testing the limits of egg replacers

Researchers evaluate claims against grains

After a steep learning curve, Michigan Bread hits its stride

Artificial intelligence accelerates product innovation

Cereals & Grains 19 marks new name and look for AACC International

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