The bakery’s conveyorized oven cranks out tens of thousands of uniform buns an hour for food service and retail customers.

Freshly baked sesame-seeded hamburger buns are depanned before cooling.

Buns pass through a combination of seeders, flour dusters and water sprayers to produce a variety of products.

Vacuum-batch mixing is one of the keys to producing consistent buns on the high-speed production line.

Dough pieces travel out of the divider to intermediate proofing, moulding and panning before heading to the main proofing part of the process.

The bakery’s massive ingredient handling system feeds 15 production lines with key bulk ingredients.

Over the years, Dulcesol Group invested in robotics to automatically pick and place individually wrapped snacks to enhance efficiencies and streamline its packaging departments.

Thousands of buns pour out of the conveyorized oven.