Bakers automating gluten-free and artisan bread lines must incorporate gentle dough handling equipment to maintain integrity from mixer to oven.
Chocolate ingredients take bakery and snack products to the next level on both the indulgence and nutrition scales.
The latest generation of bulk and case packers addresses myriad issues, including labor, sustainability and even employee safety.
Choosing the right fryer can help bakers handle premium ingredients, optimize product quality, ensure energy efficiency and raise sustainability.
Pasta companies change hands and trade business.
Trends in health and snacking emerged in restaurant and retail moves during the year.
Hostess Brands and Bimbo Bakeries USA topped the year's list of headline-makers in the baking industry.
More than 21,000 attendees from 100 countries and from every segment of the grain-based foods industry took part in the International Baking Industry Exposition Oct. 6-9 at the Las Vegas Convention Center. Over the four days of the show, baking professionals explored half a million square feet of exhibition space.
Connecting more than 20,000 baking professionals from every segment of the grain-based market, the 2013 International Baking Industry Exposition kicked off Oct. 6 in Las Vegas.