Slideshow: High-speed croissant line gives Gold Standard competitive edge09.16.2019By Dan MalovanyBakery’s Wisconsin plant generates 720 croissants a minute.
Bakers’ needs for high-speed moulding go beyond rapid-fire shapingBy Charlotte AtchleySpecialty breads require greater production flexibility.
Getting dough into shapeBy Charlotte AtchleyToday’s moulders precisely position a dough piece for exact and repeatable forming.
